Voice of the Restaurant Industry
Customer Service (30)
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 Looking For Creative Solutions For Lack of ParkingI am considering moving my restaurant to a building in the heart of downtown with no on-site parking. It's a bustling area and lots of rest… Started by Brian AshLatest Reply |
 Is there value in a "customner experience audit"?I have never had an outside company come in and "secret shop"...is it worth it? How much should I pay for a secret shop and a written repor… Started by Julie LovelassLatest Reply |
 Non-Operator 100% Satisfaction Guarantee. Really?I just finished working with a casual dining client. A truly best-in-class company. They practice what they preach and deliver on their bra… Started by Mark NetschLatest Reply |
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 Operator The Importance of Customer Feedback In Customer ServiceHi all, i have been in the restaurant industry for some time now and i have always felt that the main idea behind a great customer service… Started by Linda Ranielli |
0 | Feb 28 |
Looking For Creative Solutions For Lack of ParkingI am considering moving my restaurant to a building in the heart of downtown with no on-site parking. It's a bustling area and lots of rest… Started by Brian Ash |
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Dec 30, 2012 Reply by David Kaye |
 Non-Operator Hospitality Under StressDedicated to all hospitality service staff in Newtown, CT... plus those around the USA and world: "Here's to every service industry worker… Started by Paul Paz |
0 | Dec 16, 2012 |
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Non-Operator Engagement = Customer Service = Retention = Increased RevenuesThere are two kinds of customers in any business. First, the paying customers who come to you for your goods and services and second, thos… Started by Paul Paz |
0 | Sep 22, 2012 |
 Non-Operator Should Hooters, Tilted Kilt and Twin Peaks be held to the same service standards as other restaurants?Check out Service Comes in Many Shapes and Sizes and give me your opinion about whether different types of venues and concepts call for dif… Started by Reed Hearne |
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Jan 27, 2012 Reply by Reed Hearne |
 Non-Operator Food Service NightmaresHere's a fun contest for front of the house staff... Enter to win a $100 gift card to Amazon.com; Remain anonymous, no spam, no purchase ne… Started by Maggie Moulatsiotis |
0 | Oct 10, 2011 |
 Customer with horrible BO, what would you do?Here's a tricky situation, I'm wondering what other restauranteurs would do? Saturday evening, my mother taking the boyfriend and me out… Started by Elizabeth Blumberg |
0 | Nov 7, 2010 |
 What's more memorable for customers, great food or great service?There's a huge debate on this, especially within the restaurant community. Tell us what you think. View live results after you vote.http://… Started by Chris C |
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Oct 21, 2010 Reply by Tony Garner |
 Will you put a cash price, debit price and credit price on your menu?The National Restaurant Association Applauds Senate Interchange Reform Amendment. The amendment would allow businesses to offer discounts… Started by Ty Hardison |
0 | Jun 27, 2010 |
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Non-Operator Dining Etiquette - Removing PlatesSERVICE TIMING - REMOVING PLATES... When is the proper time for removing plates? When all diners are finished or when each diner is finishe… Started by Paul Paz |
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Apr 28, 2010 Reply by Sandra Mallut |
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