Non-Operator
Christopher Wells
  • Male
  • Montreal
  • Canada
  • Restaurant Building Blocks
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  • Marcus Guiliano
  • Emerald Reilly
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Non-Operator
Christopher Wells posted blog posts
Jul 18, 2013

Non-Operator
Christopher Wells commented on Christopher Wells's blog post The guest is always right?
"Well put Brian, indeed standing up for your staff on the rare occasion when it is needed will strengthen their loyalty to you and your business!   "
Jan 27, 2013

Non-Operator
Christopher Wells's blog post was featured

The guest is always right?

Guest is always right? Yes of course, always right about what they expect for their experience in your restaurant. Here is where they are not right, when they disrespect other human beings. Other guests or your staff. Then the customer isn't always right. I have seen people hesitate to take action when a guest goes out of line. If basic human decency dictate a certain course of action in your daily life, then it should apply to running your restaurant.Notice I said basic human decency, I didn't…See More
Jan 26, 2013

Non-Operator
Brian Gatti liked Christopher Wells's blog post The guest is always right?
Jan 25, 2013

Non-Operator
Brian Gatti commented on Christopher Wells's blog post The guest is always right?
"Interesting article, thank you for sharing it. I've worked in service oriented roles my whole life and I truly believe there is a line that should be drawn. And I agree that basic human decency is the the starting point there. This is an…"
Jan 25, 2013

Non-Operator
Christopher Wells posted a blog post

The guest is always right?

Guest is always right? Yes of course, always right about what they expect for their experience in your restaurant. Here is where they are not right, when they disrespect other human beings. Other guests or your staff. Then the customer isn't always right. I have seen people hesitate to take action when a guest goes out of line. If basic human decency dictate a certain course of action in your daily life, then it should apply to running your restaurant.Notice I said basic human decency, I didn't…See More
Jan 25, 2013

Non-Operator
Christopher Wells and FohBoh are now friends
Dec 1, 2012

Non-Operator
FohBoh liked Christopher Wells's blog post Include your guests in the fun!
Jun 21, 2012

Non-Operator
Christopher Wells's blog post was featured

Include your guests in the fun!

Whenever you have a chance to include your guests in the fun you should do so. Try to include them in your operation and them feel like they are a part of your business. In time loyalty will increase because they’ll feel like they’re part of the place.Too often our staff have fun amongst themselves but forget or are not empowered to include the guests. If they are it will help create lasting memories and great stories for them to tell friends about their experience in your establishment. That’s…See More
Jun 21, 2012

Non-Operator
Christopher Wells posted a blog post

Include your guests in the fun!

Whenever you have a chance to include your guests in the fun you should do so. Try to include them in your operation and them feel like they are a part of your business. In time loyalty will increase because they’ll feel like they’re part of the place.Too often our staff have fun amongst themselves but forget or are not empowered to include the guests. If they are it will help create lasting memories and great stories for them to tell friends about their experience in your establishment. That’s…See More
Jun 21, 2012

Non-Operator
Christopher Wells's blog post was featured
May 2, 2012

Non-Operator
Christopher Wells liked Jim Sullivan's video
May 2, 2012

Non-Operator
Christopher Wells posted a blog post
May 2, 2012

Non-Operator
Christopher Wells and Emerald Reilly are now friends
Mar 13, 2012

Non-Operator
Christopher Wells's blog post was featured

The price is right?

Be careful with your price point. Some restaurant owners are not being careful with their pricing. Your guests are educated, they know how much things cost. When they don’t they can find out in 20 seconds by visiting Google.See More
Nov 17, 2011

Non-Operator
FohBoh liked Christopher Wells's blog post The price is right?
Nov 17, 2011

Profile Information

Title
Founder
Company
Restaurant Building Blocks
Website
http://www.restaurantbuildingblocks.com
Twitter Handle
@rbbsolutions
What best describes my company
Contract Management
Interests
Buying/Selling a Business, Consulting, Discovering New Food, Discovering New Wines
Years in the Industry
20

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Christopher Wells's Blog

Questions are the answer!

Posted on July 17, 2013 at 9:53pm 0 Comments

Use questions to solve most of your management problems! 

The guest is always right?

Posted on January 25, 2013 at 7:41am 2 Comments

Guest is always right? Yes of course, always right about what they expect for their experience in your restaurant. 

Here is where they are not right, when they disrespect other human beings. Other guests or your staff. Then the customer isn't always right. 

I have seen people hesitate to take action when a guest goes out of line. If basic human decency dictate a certain course of action in your daily life, then it should apply to running your…

Continue

Include your guests in the fun!

Posted on June 21, 2012 at 8:32am 0 Comments

Whenever you have a chance to include your guests in the fun you should do so. Try to include them in your operation and them feel like they are a part of your business. In time loyalty will increase because they’ll feel like they’re part of the place.

Too often our staff have fun amongst themselves but forget or are not empowered to include the guests. If they are it will help create lasting memories and great stories for them to tell friends about their experience in your…

Continue

Comment Wall (1 comment)

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At 7:46am on November 1, 2010, Marcus Guiliano said…
Hello Christopher,
Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.

Marcus Guiliano
Chef on a Mission
 
 
 

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National News

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CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

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