We do something similar at our church each year around Christmastime, called "You've Been Gifted," where the idea is to do random acts of kindness for others to share a little example of why we celebrate Christmas.
What I love about the "Chick-fil-A Drive Thru Difference" is the fact that it's not tied… Continue
Added by Matt White on July 17, 2013 at 8:25am —
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…
Added by Richard Saporito on June 4, 2013 at 6:44pm —
By Aprons & Smocks
Many positive signs point to an end to the recession in the coming months. But since the economy is recovering at a very slow pace, it means that restaurants and foodservice operators may have to increase their own expenditures during the year ahead. According to the 2013 Restaurant Industry Forecast, this prediction is likely.
Added by Aprons & Smocks on January 23, 2013 at 1:36pm —
Reported by foodem.com, the online wholesale food marketplace-
Two of the biggest shopping days of the year are without a doubt here, Black Friday and Cyber Monday. Businesses near and far are ramping up their holiday promotions, while gearing up for hoards of deal-seeking crowds. There are TV and radio commercials, Facebook ads and Twitter ads fighting for the attention of eager shoppers.
According to an October survey from… Continue
Added by Foodem on December 24, 2012 at 7:00am —
by Aprons & Smocks
New Technology Helps Speed Service in Restaurants
People who dine out always want to eat quality food. But they don’t want to spend a lot of time waiting around for service either. Now a new technology is addressing this issue in fast-casual restaurants. It’s called RFID and it stands for radio frequency identification.…
Added by Aprons & Smocks on November 19, 2012 at 12:26pm —
Affordable Care Act is the law. Community Ambassador Benefit Fund is needed now, more than ever. CAB Fund provides resources for Hospitality workers who face financial crisis from unexpected health care emergencies. It pays for itself with help from the people who need it most, the Hospitality industry. Crazy? Maybe. I started out trying to fix bad taxi service but this is where it led. By simply calling a Capt.CAB driver, 15% of every fare supports CAB Fund.
The drivers are a kind of… Continue
Added by Kevin Brown on November 14, 2012 at 8:30am —
Georgetown Bagelry has long supported Mover Moms, a group of moms who regularly complete volunteer projects around the community. Recently, they participated in the Treats-4-Troops project. Candy is collected from across… Continue
Added by Mary Beall Adler on November 8, 2012 at 5:00pm —
The Make-A-Wish Foundation of the Mid-Atlantic grants the wishes of children with life-threatening medical conditions to enrich the human experience with hope, strength and joy. The Foundation serves children who reside in… Continue
Added by Mary Beall Adler on October 23, 2012 at 5:00pm —
There are a lot of things I don't know. There's one thing I do know. This is the first time I've used "poop" in a blog headline.
I went to the car wash yesterday. It was around 7:00pm and this time of year it's dusk. My Father-In-Law was kind enough to lend us his car and I wanted to return it all shiny and clean, hence my last minute trip to the car… Continue
Added by Bill Campion on October 20, 2012 at 2:59pm —
It’s no secret that Georgetown Bagelry is dedicated to support its community. We love to give back, which is why we regularly support the cyclists who participate in annual… Continue
Added by Mary Beall Adler on October 7, 2012 at 5:00pm —
Did you know that NO TAXI COMPANY EVER ORDERS ANY DRIVER TO RESPOND TO ANY PARTICULAR CALL?
That's why service sucks. You know what I mean. If the driver ever shows up at all, he may come long before we were told and we aren't ready. That's because dispatchers have no idea if or when a driver will take the call.
Want to know why?
All taxi service business models operate in the paradigm that drivers will always be paid in cash. The cab companies don't want… Continue
Added by Kevin Brown on September 26, 2012 at 3:06pm —
OK, so this is getting a little creepy.
Creepy but cool all in the same breath mind you.
First off...WARNING: Wipe any inappropriate thoughts from your mind when you enter a Starbucks. Your mind is about to be invaded.
It was announced that Starbucks was teaming up with… Continue
Added by Ty Sullivan on August 8, 2012 at 5:30am —
Pop culture often mocks or exaggerates the behind-the-scenes frustrations faced by foodservice employees — and their reactions. From the 2005 film Waiting to MADTvs Bon Qui Qui,… Continue
Added by Nate DaPore on July 18, 2012 at 7:30am —
Recently, I was having dinner with my family at a favorite local brew pub. As is typical at this establishment, the service was slow - we waited 20 minutes or so to place our drink order. When we received our food, we were missing one of the most important meals - my young daughter's grilled cheese. And as we enjoyed our food, we were ready to order another… Continue
Added by Duessa Holscher on July 6, 2012 at 3:30pm —
Hello I’m Ty Sullivan the Director of Truths in Customer Service or as I like to say “DT’s in CustServ”.
You know, we always have customer service “guru’s, “Jedi’s”, “Lords of Sweetness” telling us how to properly coddle guests when they have had an “incident” or “very disappointing”… Continue
Added by Ty Sullivan on May 15, 2012 at 7:30pm —
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
Added by Richard Saporito on April 28, 2012 at 3:25pm —
“Customer service starts at the door.”
Managers and owners have long known that to establish a great relationship with their customers, service and courtesy have to be extended right away. But, in this era of constant information,… Continue
Added by Shawna Simpson on April 7, 2012 at 3:00pm —
We all try to do a great job. But let’s face it, sometimes we slip, technology providers fail, or factors outside of our control conspire against us. Doesn’t matter how a mistake happens though, for the customer in a very disappointing situation, it’s your fault.
When running a small business, you live and die by the satisfaction of your customers,… Continue
Added by Magnus Hultberg on March 8, 2012 at 7:19am —
“Is everyone alright?”- Robert Kennedy’s Final Words
I was sitting down to write a humorous piece on customer service, the restaurant industry and bus personnel in particular. As I hit the Google images icon the famous… Continue
Added by Ty Sullivan on February 7, 2012 at 6:30pm —
In the restaurant industry, being fully staffed — with top-quality employees — is Holy Grail of HR. It is constantly sought after, rarely achieved and rumored to be difficult to achieve. More often than not a restaurant has a decent team, with a few outstanding employees and the occasional bad apple. It’s not uncommon to find a manager or head chef stepping in to cover a “no-show” staff member.
Foodservice faces such high turnover rates that managers often jump to quickly… Continue
Added by Nate DaPore on February 7, 2012 at 3:30pm —