Non-Operator
Dorothy Frisch
  • Female
  • seattle, wa
  • United States
  • Polished Service Consulting
Share on Facebook
Share Twitter

Dorothy Frisch's connections

  • Brian Jardin
  • Mark Netsch
  • Ashley Howard
  • Taurus King
  • Dan Parsons
  • Michael McCarrick
  • Chris Durbin
  • Bryon
  • Bill Baumgartner
  • SCOTT KAMALSKI
  • Paul Paz
  • Randy Caparoso
  • Michael L. Atkinson
  • FohBoh

Dorothy Frisch's Groups

Dorothy Frisch's Discussions

Wine Kegs

Started Jul 5, 2009

 

Dorothy Frisch's Page

Latest Activity


Non-Operator
Dorothy Frisch commented on Josh Hersh's blog post Who Is Your Restaurant?
"Very well said, Josh. I've been involved in exercises with diverse restaurant managers and given them the assignment to describe their restaurant in just two sentences to the person next to them. Most of them can't! And until they can…"
Apr 15, 2011

Non-Operator
Paul Paz commented on Dorothy Frisch's blog post Are You Ready?
Mar 19, 2011

Non-Operator
Dorothy Frisch's blog post was featured

Are You Ready?

   The horrific recent disaster in Japan has reminded all of us here in the Seattle area about a relatively minor, but destructive, earthquake here a decade ago. Since that time, I have made it a priority to ask my clients about their disaster preparedness plans. I usually get a shrug or a blank stare. Sure, they all have the required fire extinguishers and first aid kit, but frequently that is it.   There are many things that could disrupt ‘business as usual’ in a restaurant – kitchen fires,…See More
Mar 16, 2011

Non-Operator
Dorothy Frisch commented on Robert Lile's group Trainers
"  Hi everyone! Just found this group after taking a hiatus from FOHBOH. I am a consultant / trainer and my focus is on getting management to define service standards, establish a culture of excellence, and effectively communicate these to their…"
Mar 16, 2011

Non-Operator
Dorothy Frisch joined Robert Lile's group
Thumbnail

Trainers

This group is for anyone who is a corporate trainer or participates in staff training or just flat out wants in on a great subject. It is a excellent place to exchange training techniques, ideas or concepts.
Mar 16, 2011

Non-Operator
Dorothy Frisch left a comment for Brian Jardin
"Dear Brian, For some reason I never got / saw your request of a year ago regarding training materials. I am so sorry that you never got a response from me! I'm sure the question is moot now, but please contact me if I can help you with staff…"
Mar 16, 2011

Non-Operator
Dorothy Frisch and Brian Jardin are now friends
Mar 16, 2011

Non-Operator
Dorothy Frisch posted a blog post

Are You Ready?

   The horrific recent disaster in Japan has reminded all of us here in the Seattle area about a relatively minor, but destructive, earthquake here a decade ago. Since that time, I have made it a priority to ask my clients about their disaster preparedness plans. I usually get a shrug or a blank stare. Sure, they all have the required fire extinguishers and first aid kit, but frequently that is it.   There are many things that could disrupt ‘business as usual’ in a restaurant – kitchen fires,…See More
Mar 16, 2011

Profile Information

Title
Owner
Company
Polished Service Consulting
What best describes my company
Not Applicable

Dorothy Frisch's Blog

Are You Ready?

   The horrific recent disaster in Japan has reminded all of us here in the Seattle area about a relatively minor, but destructive, earthquake here a decade ago. Since that time, I have made it a priority to ask my clients about their disaster preparedness plans. I usually get a shrug or a blank stare. Sure, they all have the required fire extinguishers and first aid kit, but frequently that is…

Continue

Posted on March 16, 2011 at 1:39pm — 1 Comment

"Revenues are Down"

Last week I read about another local restaurant that bit the dust. Scary, eh?



For those restaurateaurs out there who quake in their boots every time they read stuff like this, allow me to put a different slant on things.



The restaurant in question was a very high end job in a pricey hotel and it had a decided wine theme. Hundreds of thousands of dollars were spent on a state of the art kitchen and uber cool dining room. But oops! Forgot to train the staff!



A… Continue

Posted on March 29, 2010 at 3:00pm — 1 Comment

The Personal Touch

This goes out to all you servers who may be reading these blogs.

The other day I was recounting to a client one of the things I used to do as a waiter that always warmed my guests right up, and I thought to share it.



Here in Seattle it doesn't get really cold all that often, but when it does, it isn't unusual to see a guest, especially a fashionably but inappropriately dressed lady, come in the door rubbing her hands, blowing on them, or hunched and shivering. So whenever I… Continue

Posted on January 16, 2010 at 3:27pm — 5 Comments

No! Don't spend your money here!

Whenever an established restaurant or group first contacts me with a percieved service problem, the first thing I generally do is ‘go undercover’ to get a first hand, customer’s view, of what is happening in the dining room.



I have certainly seen my share of scary service, but one thing that always strikes me is how often servers don’t allow guests to spend as much money as they want. Don’t get me wrong. I’m not talking about the classic ‘upsell’, which wary diners cotton on to… Continue

Posted on January 14, 2010 at 5:06pm — 9 Comments

Holiday Cheer

I was chatting with my friend Melanie today about our recent holiday activities, and, as she knows I love to hear stuff like this, she had a couple of stories ready for me.



Melanie and her husband were early for meeting their friends at a very fancy schmancy steakhouse in the city, and because she can’t drink alcohol, she asked the bartender what she might have available that could be kinda fun and served in a festive glass. The bartender thought for a minute and pointed to the list… Continue

Posted on December 29, 2009 at 9:30am — 1 Comment

Comment Wall (5 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 2:24pm on January 20, 2010, Bill Baumgartner said…
Dorothy,

Thank you for connecting with me.
I really do enjoy your writing style and your fresh way of thinking.

Bill
At 8:37pm on October 11, 2009,
Non-Operator
Carl Carbone
said…
Dorothy,

In this economy, adding services can bring in needed business. Get "sticky" with your existing clients and have a reason to cold call on new or old business with www.laborshark.com. (click on product demo).

Add the Labor Shark Labor Cost Management System to your companies list of services and receive monthly commissions for the life that each customer maintains their subscription.

Carl Carbone
vendors@laborshark.com
At 8:55am on June 16, 2009, Ashley Howard said…
Hi Dorothy, I've been reading your blog posts, and really appreciate your attention to the customer experience at restaurants. It is a great lesson for everyone in the industry (whether they own a restaurant or not), and I'm glad to see someone focusing on it.
At 1:05am on May 6, 2009,
Non-Operator
Paul Paz
said…
Hey Dorothy...
Good to see you in this SM group! Hope you are well and we look forward to your contributions!
Paul
At 12:50pm on May 5, 2009,
Non-Operator
Dorothy Frisch
said…
Hi Dorothy,

Welcome to FohBoh! We are the leading social-business network for the global restaurant industry and growing fast. Thanks for joining.

Michael L. Atkinson
CEO | Co-Founder, FohBoh
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

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: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service