by Service That Sells | Apr 4, 2019 | Operations
There’s no such thing as a “free” glass of water. In fact, according to industry reports, the typical glass of regular tap water can cost over a dollar per serving. How? The glass has to be ordered, inventoried, filled and washed for each guest — up go labor...
by Service That Sells | Mar 20, 2019 | Management
It’s happened to everyone in restaurant management. You arrive 10 minutes early, walk into the restaurant and immediately, without so much as lifting a pencil, find yourself already an hour or two behind because of the lousy close during the previous shift....
by Service That Sells | Mar 5, 2019 | Training
Knowing when to suggestively sell is just as important as the suggestion itself. Use your waitstaff sales training program to teach your staff about using these windows of opportunity to increase check averages.Greeting and Beverage Window: First and foremost, greet...
by Service That Sells | Feb 26, 2019 | Training
The restaurant industry has always attracted teen employees. In fact, about one in three American workers had their first job at a restaurant. And the truth is, we need young workers just as much as they need us. When hiring and training teen workers, you have a few...
by Service That Sells | Feb 8, 2019 | Service & Sales
For service staff in the restaurant industry, there are four phrases to never use with guests. Pass these on to your servers:”I don’t know.” If you don’t know, find out. Instead, say, “That’s a good question. Let me check for...
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