Hospitality
What does it mean to you? What are your ideas on giving better hospitality to your guests? Great food and hitting all the points of service doesn't always mean you're business is dripping with an amazing sense of hospitality.
Voice of the Restaurant Industry
-
Thomas Shackelford
- 39, Male
- O'Fallon, Illinois
- United States
- Texas Roadhouse
- Blog Posts (9)
- Discussions
- Events
- Groups (11)
- Photos (4)
- Photo Albums
- Videos
Thomas Shackelford's Groups
Thomas Shackelford's Page
Latest Activity
Non-OperatorSteve Brown joined Thomas Shackelford's group
Hospitality
What does it mean to you? What are your ideas on giving better hospitality to your guests? Great food and hitting all the points of service doesn't always mean you're business is dripping with an amazing sense of hospitality.
Thomas Shackelford posted a groupHospitality
What does it mean to you? What are your ideas on giving better hospitality to your guests? Great food and hitting all the points of service doesn't always mean you're business is dripping with an amazing sense of hospitality.
Non-OperatorTechwholesale.com joined Thomas Shackelford's group
Hospitality
What does it mean to you? What are your ideas on giving better hospitality to your guests? Great food and hitting all the points of service doesn't always mean you're business is dripping with an amazing sense of hospitality.
OperatorTyson smith joined Thomas Shackelford's group
Hospitality
What does it mean to you? What are your ideas on giving better hospitality to your guests? Great food and hitting all the points of service doesn't always mean you're business is dripping with an amazing sense of hospitality.
Delfin Rodriguez joined Thomas Shackelford's groupHospitality
What does it mean to you? What are your ideas on giving better hospitality to your guests? Great food and hitting all the points of service doesn't always mean you're business is dripping with an amazing sense of hospitality.
Profile Information
- Title
- Service Manager
- Company
- Texas Roadhouse
- Website
- http://texasroadhouse.com
- Which Restaurant Segment best describes my company
- Casual
- Interests
- Discovering new food, Discovering new wines, Consulting, Buying/Selling a Business, Making Friends, Networking, Deals, New locations, Career Advancement, Gaining Knowledge
- Biography
- I've served, bartended, and trained for a few different chains in the last several years but have been with the Texas Roadhouse for the last 8 years! I've been managing for them for the last 6 years.
- Years in the Industry
- 14
Thomas Shackelford's Photos
Thomas Shackelford's Blog
Do you and your people know how to properly serve alcohol?
Posted on April 11, 2008 at 12:47pm 2 Comments 0 Likes
I'm not talking about proper wine presentation. I'm talking about knowing when to have your guests to say when. Do your people know what to do if there guest has been overserved? Do you know what to do? What if someone comes in your establishment drunk already and you serve them a drink before you realize they've had too much? These are all easily answered questions if you have the right training. Some states require alcohol training while many others do not. I say even if they don't require… Continue
How many hours is too many?
Posted on April 11, 2008 at 12:04am 11 Comments 0 Likes
This is for the management of the restaurant world. Some of us are very fortunate and only do 40, 45, or even 50 hours a week. Since my restaurant is a dinner only concept I fall in that categorie.
Yesterday I heard a horror story from a guy that worked at a concept down the street that quit his new management job because he was scheduled a minimum of 60 hours a week and was pulling probably close to 70 hours a week due to the simple fact that he didn't know what he was doing and was left… Continue
Yesterday I heard a horror story from a guy that worked at a concept down the street that quit his new management job because he was scheduled a minimum of 60 hours a week and was pulling probably close to 70 hours a week due to the simple fact that he didn't know what he was doing and was left… Continue
Tipped employee's hourly wage increases...and increases...and increases.
Posted on April 6, 2008 at 11:25pm 5 Comments 0 Likes
We are in a new era in the restaurant industry. Minimum wage is going up everywhere for hourly employees. Many states have already felt the effects of the tipped employee wage increase. Some states have only taken a slight hit while others have gone up to $6.50 and $7.50 an hour.
For the employees that's incredible! The managers and business owners feel it the most in their own pocket books with less cash coming in. I'm all for our hourly staff members to recieve the money they deserve and… Continue
For the employees that's incredible! The managers and business owners feel it the most in their own pocket books with less cash coming in. I'm all for our hourly staff members to recieve the money they deserve and… Continue
Thank You for NOT Smoking!
Posted on March 14, 2008 at 9:35am 3 Comments 0 Likes
In this business, smoking is something we have to deal with daily. If you hire a staff that doesn't smoke then I want to know where you got them. I'm not saying people that smoke are not good or even great workers. But lets face it, privelages are given to the smokers that end up having to be given to everyone. Its only fair right?
Sometimes when someone wants to take a smoke break you get the sarcastic smart employee that comes up to you and asks if they can go take a phone break or have… Continue
Sometimes when someone wants to take a smoke break you get the sarcastic smart employee that comes up to you and asks if they can go take a phone break or have… Continue
Burning Out VS. Burning Bright!
Posted on February 11, 2008 at 12:54am 6 Comments 0 Likes
In this business you can find yourself working a lot of hours as a manager! At the end of your 5, 6, or 7 days of working ten or more hours per shift, how do you keep the energy alive?
Remember, the management sets tone and energy for the restaurant! Every staff member checks the "Temperature of the restaurant" when they come in for the shift. Attitudes ARE contagious! Do you set the tone and energy for the restaurant? How do you do it?
Comment Wall (44 comments)
- At 6:24am on October 1, 2008,
Jeffrey Bauer said… - Thomas
I'm looking for a Ex Chef for S. CA Know anyone
- At 8:08am on May 14, 2008,
Rachel said… - No prob I figured that was the case, and if you didn't want me there you could have always removed me lol so I just joined on.
- At 3:58pm on May 1, 2008, Rachel said…
- Hi there was wondering if I could join the st. louis group you started, but didn't know if it was okay since I don't own a restaurant or work at one. let me know
Thanks
Rachel
- At 7:19pm on April 14, 2008,
Billy Gedris said… - Hello,
How long have you worked for TR?
- At 10:48pm on April 12, 2008,
Andy Swingley said… - Thomas, thanks for joining Corporate Leadership! And by the way, nice post on working too many hours - lots of comments on that one!
- At 8:40am on April 12, 2008, Andy Swingley said…
- Thomas, I would love to have you in the Corporate Leadership group! Check it out and join if you think it might be something that would interest you.
- At 2:12pm on April 6, 2008,
Judy "the foodie" Asman said… - Thomas, I've been swamped. Still have yet to circulate my newsletter with your quote. One deadline today then I hope to make that my newsletter for this week. Hope all is well at Texas Roadhouse
- At 11:17am on April 3, 2008,
Matt Urdan said… - BETTER! Very sharp!
- At 11:07am on April 3, 2008, Matt Urdan said…
- NICE!
- At 10:44am on April 3, 2008, Matt Urdan said…
- Hey Thomas, great talking with you. It's nice to hear a voice! Can't wait to see what you come up with for your page!
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