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Is Your Guest Service Proactive or Reactive?

Is Your Guest Service Proactive or Reactive?

When you have a reactive approach to guest service, you and your staff wait for guests to tell you what they need, and then you take care of it. When you and your staff are stuck in reactive mode, it affects every level of service. The kitchen gets backed up, servers...

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Is Your Guest Service Proactive or Reactive?

When you have a reactive approach to guest service, you and your staff wait for guests to tell you what they need, and then you take care of it. When you and your staff are stuck in reactive mode, it affects every level of service. The kitchen gets backed up, servers...

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The Key to Exceptional Service

The Key to Exceptional Service

Restaurants try to provide exceptional service to everyone, but great restaurant managers know that one size does not fit all in this business. Think about the different reasons people visit restaurants. They vary a great deal, from quick lunches to business meetings...

Teaching Servers to Sell

Teaching Servers to Sell

Per person check averages have never mattered more than they do right now. For restaurants to make up for fewer in-house guests, they have to make the most out of every guest they have. This means providing exceptional service, of course, but it also means enhancing...

Do You Know the Four Ps of Product Knowledge?

Do You Know the Four Ps of Product Knowledge?

Product knowledge is a key to both increasing sales and improving order accuracy. The more your staff knows about your menu items, the more comfortable they'll be suggesting them to your guests. This goes for employees covering the phones, too. If a customer is trying...

Service Vs. Hospitality

Service Vs. Hospitality

With restaurants re-opening under strict guidelines, differentiating yourself from the competition is more important than ever. Managers who focus only on product offerings and special offers will struggle to make a strong comeback. It’s too easy to be replicated....

Moments of Truth

Moments of Truth

Whether you're serving a packed house or offering curbside delivery, you and your staff have many chances to impress – or disappoint – guests. That’s why it’s so important to identify where you can exceed expectations at every point in the guest experience. Remember,...

Put the Special Back in Specialty Drinks

Put the Special Back in Specialty Drinks

What’s the point in ordering and stocking all those funky drink mixes and garnishes for unique specialty drinks if servers don’t suggest and sell them? Suggesting just the right kinds of specialty drinks to the right people can be an art form. It is also the perfect...

8 Ways to Increase Restaurant Sales

8 Ways to Increase Restaurant Sales

Servers are either order-takers or salespeople. Order-takers do the bare minimum to get by, while salespeople focus on making suggestions that will enhance the guest's dining experience. They sell more and, therefore, they make more. It takes more work to be a...

Three Elements of Generating Restaurant Sales

Three Elements of Generating Restaurant Sales

The restaurant business is show business. Maybe not Hollywood style show business, exactly, but more like a great improv show where every performance is new and unpredictable. You are the director, and your staff is the cast and crew. Your servers are the stars of the...

Training Servers to Stay Out of the Weeds

Training Servers to Stay Out of the Weeds

The sight is all-too common: A stressed-out server spinning out of control in his or her section. Table No. 1 needs a clean fork. Table No. 2 was just seated and the guests are scanning the restaurant for someone -- anyone -- to wait on them. Table No. 3 asked for...

Train Servers to Sell More Appetizers

Train Servers to Sell More Appetizers

Server training on successful suggestive selling has to focus on multiple skills. Servers must have thorough product knowledge in order to describe food and beverage in mouthwatering detail. They need to use positive body language to reinforce their menu...

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