Non-Operator
Richard Saporito
  • Male
  • Flushing, NY
  • United States
  • Topserve Restaurant Consulting
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  • Marcus Guiliano
  • Emerald Reilly

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Latest Activity

Steven Thomas liked Richard Saporito's blog post Waiter Training - Teach Waiters to Lose Their Egos
Jun 13, 2013

Non-Operator
Richard Saporito posted a blog post

Waiter Training - Teach Waiters to Lose Their Egos

 One of the most important concepts for improving restaurant dining service is for the staff to lose their egos before they begin their work shift. This way of thinking and acting must be taught in every waiter training program.When people go out to eat in a restaurant, they are paying hard earned money to get something "extra." People dine out because they want something that they ordinarily would not get at home. Of course, it is the food, but also service provided by someone who is friendly…See More
Jun 5, 2013

Non-Operator
Richard Saporito and Emerald Reilly are now friends
Jun 4, 2013

Non-Operator
David Rothschild commented on Richard Saporito's blog post Improve Hospitality Service by Keeping Daily Logs and Holding Pre-Shift Meetings
"Too few restaurant managers take the time to hold pre-shift meetings. When we talk about log books its like an aha moment. For restaurants that operate over several shifts a log book is imperative. Thanks for reminding the members of this!"
May 2, 2012

Non-Operator
David Rothschild liked Richard Saporito's blog post Improve Hospitality Service by Keeping Daily Logs and Holding Pre-Shift Meetings
May 2, 2012

Non-Operator
Richard Saporito posted a blog post

Improve Hospitality Service by Keeping Daily Logs and Holding Pre-Shift Meetings

 Since it is impossible for hospitality owners and operators to be on premises during all business hours, it is extremely important for the assistant managers to communicate current policies and procedures through daily logs and pre-shift meetings.Communication is of utmost importance for superb hospitality service which involves preparation, awareness, organization and execution. Restaurants are always in a state of flux, so the best way to keep continuity is for assistant managers to log all…See More
Apr 28, 2012

Non-Operator
Richard Saporito commented on Richard Saporito's blog post Hospitality Service Improvement - Create an Efficient Restaurant Tip-Out System
"Paul, always a pleasure to hear from you and your excellent input. The "tip policy" often requires so much more attention than it is given---- having so much connection with the staff for providing exceptional dining room…"
Jul 15, 2011

Non-Operator
Paul Paz commented on Richard Saporito's blog post Hospitality Service Improvement - Create an Efficient Restaurant Tip-Out System
"Without sounding too cheesey... what if the industry elevated the payable wages to hourly FOH staff? Even the public is tiring of being pressured to tip "properly" so the staff don't suffer financially... regardless of the tip-share…"
Jul 15, 2011

Non-Operator
Richard Saporito's blog post was featured

Hospitality Service Improvement - Create an Efficient Restaurant Tip-Out System

The "Tip-Out System" is a very important part of hospitality service improvement for many different reasons. Tips are the basic salary for most hospitality service employees, and must be divided with utmost respect and care. The staff's reputation, morale and income depend on a proper and fair tip-out system.There are certain factors that must be taken into consideration, before deciding on a correct and fair tip- out system. The most important concept of the system is that it must always…See More
Jul 5, 2011

Non-Operator
Richard Saporito posted a blog post

Hospitality Service Improvement - Create an Efficient Restaurant Tip-Out System

The "Tip-Out System" is a very important part of hospitality service improvement for many different reasons. Tips are the basic salary for most hospitality service employees, and must be divided with utmost respect and care. The staff's reputation, morale and income depend on a proper and fair tip-out system.There are certain factors that must be taken into consideration, before deciding on a correct and fair tip- out system. The most important concept of the system is that it must always…See More
Jul 5, 2011

Non-Operator
Richard Saporito posted a blog post

Restaurant Dining Room Service Improvement - Staff Scheduling Tips Part 2

Proper staff scheduling is extremely crucial for providing excellent restaurant dining room service. There are 2 basic concepts that can improve restaurant service immensely. In every way, a balance must be achieved by matching labor needs to the forecasted business.The first concept is the "on call waiter" who can be scheduled for any shift necessary. The "on call waiter" function is to call the restaurant about 1/2 - 1 hr. before the work shift commences food service to see if he/she is…See More
Jun 5, 2011
Giuseppe De Carlo commented on Richard Saporito's blog post Improve Restaurant Customer Service - Provide Proper Floor Diagrams & Table Numbering
"Hi Richard, you are absolutally right, this system is great I have used it for the last 25 years, it has been in use in Italy a lot longer, you are corect when you state that the number one seat on every table has a point of referance, e,g, the…"
Jun 5, 2011

Non-Operator
Richard Saporito posted a blog post

Improve Restaurant Customer Service - Provide Proper Floor Diagrams & Table Numbering

It is essential to post proper floor diagrams with position points in strategic areas of a restaurant in order to provide excellent dining room service. You cannot rely on the fact that the floor diagrams are in the computer system either.Case in point #1: What happens when a new waiter, carrying 3 hot pasta plates, walks from the kitchen into a busy dining room alone and cannot distinguish which is the correct table where the food must arrive? Does the waiter put the 3 hot pasta plates down…See More
May 25, 2011

Non-Operator
Richard Saporito joined Michael Biesemeyer's group
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Linkedin for FohBoh Members

We have an active presence on Linkedin, with hundreds of members who post job descriptions and industry-related topics. Use this group to talk about how to use Linkedin as yet another tool for maximizing your social networking activity.See More
May 25, 2011
Giuseppe De Carlo commented on Richard Saporito's blog post Waiter Training - Teach Your Waitstaff Basic Food Knowledge & Preparation Methods
"You are absolutaly corect, the problem I have found is, that establishments and waiters do not comunicate, and both have etitude, but most of all they dont have the knowledge and this is the biggest problem, having being in the bussines all my life,…"
May 20, 2011
James commented on Richard Saporito's blog post Waiter Training - Teach Your Waitstaff Basic Food Knowledge & Preparation Methods
"Hi Richard, Great blog!  I could not agree with you more with respect to reputation enhancement, and bottom line.  I was having a conversation with a professional server the other day who was reminiscing about his early days.  He told…"
May 20, 2011

Profile Information

Title
Restaurant Consultant
Company
Topserve Restaurant Consulting
Website
http://www.topserveconsulting.com
Twitter Handle
http://twitter.com/richardsap
What best describes my company
Hotel / Motel Foodservice
Interests
Consulting, Discovering New Food, Discovering New Wines, Investing, Making Friends, Networking, New Locations
Personal Quote
"The Foundation Of Any Great Company Is Rooted In Service.
Biography
I have been a restaurant consultant for over 15 years in many diverse and profitable establishments. As a keynote speaker and active member of the Food Service Consultants Society International, I have consulted for restaurants ranging from small independent start-ups to large scale corporate operations with seating capacities of over 1500.

Mentored by the highly successful owners of New York, New York Hotel & Restaurants in Las Vegas, Richard tirelessly helps owners, managers, and dining room staffs achieve that outstanding reputation which always sets a restaurant apart from its fierce competition.
Years in the Industry
30

Richard Saporito's Blog

Waiter Training - Teach Waiters to Lose Their Egos

 

One of the most important concepts for improving restaurant dining service is for the staff to lose their egos before they begin their work shift. This way of thinking and acting must be taught in every waiter training program.

When people go out to eat in a restaurant, they are paying hard earned money to get something "extra." People dine out because they want something that they ordinarily would not get at home. Of course, it is the food, but also…

Continue

Posted on June 4, 2013 at 6:44pm

Improve Hospitality Service by Keeping Daily Logs and Holding Pre-Shift Meetings

 

Since it is impossible for hospitality owners and operators to be on premises during all business hours, it is extremely important for the assistant managers to communicate current policies and procedures through daily logs and pre-shift meetings.

Communication is of utmost importance for superb hospitality service which involves preparation, awareness, organization and execution. Restaurants are always in a state of flux, so the best way to keep continuity is for assistant…

Continue

Posted on April 28, 2012 at 3:25pm — 1 Comment

Hospitality Service Improvement - Create an Efficient Restaurant Tip-Out System



The "Tip-Out System" is a very important part of hospitality service improvement for many different reasons. Tips are the basic salary for most hospitality service employees, and must be divided with utmost respect and care. The staff's reputation, morale and income depend on a proper and fair tip-out system.

There are certain factors that must be taken into consideration, before deciding on a correct and fair tip- out system. The most important concept…

Continue

Posted on July 5, 2011 at 12:00pm — 2 Comments

Restaurant Dining Room Service Improvement - Staff Scheduling Tips Part 2

Proper staff scheduling is extremely crucial for providing excellent restaurant dining room service. There are 2 basic concepts that can improve restaurant service immensely. In every way, a balance must be achieved by matching labor needs to the forecasted business.

The first concept is the "on call waiter" who can be scheduled for any shift necessary. The "on call waiter" function is to call the restaurant about 1/2 - 1 hr. before the work shift commences food service to see if…

Continue

Posted on June 5, 2011 at 7:05am

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At 9:07am on December 9, 2010, Marcus Guiliano said…

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.
Chef Marcus Guiliano

 
 
 

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