Restaurant Social Media
Customer Service (28)
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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 |
 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 |
| Discussions | Replies | Latest Activity |
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 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 Reply by Reed Hearne |
 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 |
 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 |
 Increase Sales.." Let's Stop, Drop & Roll"TIMES ARE TOUGH RIGHT NOW AND MOST RESTAURATEURS AND COMPANIES ARE FIGHTING FOR EVERY DOLLAR.. Before we giveaway the farm and discount eve… Started by Kenneth Hoffman |
0 | Dec 7, 2009 |
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 |
3 |
Nov 16, 2009 Reply by Dan Smith |
True Stories: Service Faux PaxsI'm always looking for true stories I can share with my workshop attendees to highlight service-sales issues. Below is a news story from y… Started by Paul Paz |
20 |
Aug 6, 2009 Reply by Paul Paz |
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 Lovelass |
4 |
Jul 30, 2009 Reply by Paul Paz |
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