All Blog Posts Tagged 'service' (230)

Hey Guys, How're ya Doin'?

We all say it sooner or later, whether we intend to or not.



"Guys.".......as in:



"Hi guys, what can I get for you today?"

"Hey guys, I'm Larry and I'll be your server today. Can I get you something to drink?"



I've been in all sorts of restaurants, dive bars, theme places, even in Hawaii, Florida, Missouri, yes, even New York City. I still hear it.



I went to Bobby Flay's Bar Americain in Manhattan. Finally I was going to be tasting food created by… Continue

Added by Brandon Wilborn on February 1, 2009 at 1:52pm — 1 Comment


Non-Operator
Customer Service Training: the "Diet and Exercise" of profitable restaurants

Funny the way different people approach similar challenges. Think about weight loss, something all too many of us are challenged by these days. The solution is relatively simple, very powerful, and straight forward, BUT YOU HAVE TO DO IT. Want to lose pounds, the answer is diet and exercise. You can talk about it, read about it, even pay to join a gym. At the end of the day, all your body knows is calories consumed vs. calories burned. Nothing fancy, nothing complicated. Now, some folks have no… Continue

Added by James Kohn on January 25, 2009 at 5:11pm — No Comments

Take Responsibility For Your Business

WOW! I can't believe all the whining that is going on in this country right now. Yes, times are very hard and a lot of people are struggling just to put food on their table. But what is all this blame that is being passed around through emails about everything from the economy to what Oprah tells her viewers?



We can all blame Congress for the deep recession we're in right now, but who really let our country get this way? We did. We're the ones that took out subprime mortgages. We're… Continue

Added by Matt Urdan on January 13, 2009 at 1:28pm — 5 Comments

Walt Disney World Service Standards

Photobucket
You just cant match the service you receive if you ever visit Walt Disney World. Customer service is a dying art. Can you believe, when on vacation the last two weeks, that I once asked for directions to a local movie theater from I-95--the major highway in the area, and no one at the movie theater could give me directions? When I explained I was in… Continue

Added by Matt Urdan on January 9, 2009 at 12:25pm — No Comments


Non-Operator
Counterpoint - Rod Guinn - V is for Veto Vote

Rod made some great points regarding menu diversity and related costs, ( the "Law of Unintended Consequences").



There is another restaurant segment that bears looking at, however. That of the independent operator with a single unit competing with the chain restaurants.



A 46 to 60 seat restaurant positioning itself as a destination dining spot can offer something that the larger… Continue

Added by Paul Green on January 9, 2009 at 7:47am — 1 Comment


Non-Operator
Dining and The Domimo Theory

Many businesses seem to have come to the decision that customer service is not necessary anymore. The cost of dedicating staff, time, and training can be realized as profit if people will buy our product or service without it. Or, perhaps, if it’s too difficult to get to a customer service person, fewer resources will be expended in dealing with a problematic public.



It used to be, ‘We’ll give you something extra for doing self-service.’ Now it’s, ‘If you don’t do self-service, we’ll… Continue

Added by Paul Green on January 2, 2009 at 11:00am — 3 Comments

A Recession and Food Service Demand

Earlier this month the National Bureau of Economic research confirmed what many in the restaurant industry already knew…we are officially in an economic recession that began in December 2007. For a change this week I thought it would be interesting to look at the demand side of commodities from the food service sector. Thus the chart below which is annual restaurant sales growth (full service and limited service) and annual consumer disposable income growth. This chart confirms that restaurant… Continue

Added by David Maloni on December 11, 2008 at 12:19pm — 2 Comments

Cost Containment versus Responsible Management

In this topsy turvy world of economic disasters and tragedies, I am noticing what can only be described as "pushing the panic button" happening more and more frequently. What I am referring to is this: in a season of the hospitality industry that is traditionally slow, in the wake of the media's proclaimation of economic doom, we are suddenly making decisions that could potentially harm our business for years to come. Changing the units operating hours, cutting back the staffing to bare… Continue

Added by Darnell R. Franze, Jr. on November 29, 2008 at 1:30pm — 1 Comment

Customer Satisfaction Surveys - They're Not all Bad News

A couple of weeks ago I wrote about a bad experience I had in a local tasting room, and the importance customer satisfaction surveys play in providing businesses the feedback they need to be able to turn around unpleasant experiences, save customers, and prevent future repeats. And while we know that there is incredible (you might even say indispensable) value in this, customer satisfaction surveys aren’t just about receiving bad news, they are also important messengers of good… Continue

Added by Margie Tosch on October 26, 2008 at 10:30am — No Comments


Non-Operator
Fi yuo cna raed tihs, yuo hvae a sgtrane mnid.

According to a rscheearch taem at Cmabrigde Uinervtisy, it deosn’t mttaer in waht oredr the ltteers in a wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer be in the rghit pclae. The rset can be a taotl mses and you can sitll raed it wouthit a porbelm. Tihs is bcuseae the huamn mnid deos not raed ervey lteter by istlef, but the wrod as a wlohe. Such a cdonition is arppoiately cllaed Typoglycemia.

Amzanig huh? Yaeh and yuo awlyas thought slpeling was ipmorantt. (Hrad to… Continue

Added by Mel Kleiman on October 15, 2008 at 6:19pm — 2 Comments

The Devil Is In The Details

Often it’s the little things people remember about your business. Those subtle details which define your restaurant. Whether it’s the simple—unlimited chips and salsa, or the sublime—pre heated mugs and warm creamer for coffee service, it's the little details, performed routinely, that can elevate a good restaurant to a great restaurant. Here are some details I have seen lately;

  • Generic reading glasses at each table so guests can easily read your menu
  • Soup offered by…
Continue

Added by Les on September 24, 2008 at 7:10pm — No Comments

Eating this could kill you



How would you feel if the name of your restaurant, firm or chain was part of a front page story titled: "Have You Eaten Any Of These?"




The sub-headline is: "Check your fridge: More and more of our favorite meat dishes, sandwiches pulled from shelves."



This is yesterday's front page for the Vancouver Sun.




Canada is in the midst of possibly the worst food-borne disaster in its history. One of the best known, almost revered100-year… Continue

Added by Roy MacNaughton on August 27, 2008 at 12:27am — No Comments

Silence That Resonates

Sometimes the smallest things make the most noise. A crying newborn baby can make a lot of noise. A bird singing outside your bedroom window early on a Saturday morning can make a lot of noise. Someone’s cell phone ringing in a packed movie theater can make a lot of noise. And, a seemingly insignificant beverage napkin lying on the floor of a restaurant for thirty minutes can certainly make a lot of noise.



The noise made by that napkin is a noise of a different kind. In fact, the… Continue

Added by Chris Reed on August 7, 2008 at 6:08am — 2 Comments

Some days I really do just want good food.

I've had a couple of experiences recently, which challenge the notion if you offer good service, you can get away with serving mediocre food.



While recently traveling through a small town, I walked into a biscuits and gravy joint where the tables hadn't been cleaned off and the server kept forgetting to bring items we requested.



He was friendly enough, don't get me wrong, with a bright disposition and genuinely personable. But operating with no sense of… Continue

Added by Judy "the foodie" Asman on July 25, 2008 at 12:23pm — 5 Comments

What Guests Really Want

Before you serve the first Guests that walk through the door today, remember this: even with seemingly endless options available, those Guests chose your restaurant. Their reasons for selecting you will vary from person to person, but they all share one common desire. What is that desire? Preparing great food and providing outstanding service may seem to be the obvious answer to both our Guests and us. In fact, you would probably even get that answer from your Guests if you asked them what they… Continue

Added by Chris Reed on July 25, 2008 at 6:34am — 6 Comments

Too much tasting?

One of my favorite features is New York mag's 'Ask a Waiter.' Interestingly enough, the pub doesn't just talk to waiters; owners, bartenders and doormen (?) also make the cut. After all, they all contribute to the overall consumer experience at any restaurant, bar or the like.



Anyhoo, the folks at NY chatted with Ratanak Joed Kong of gelateria Grom in… Continue

Added by restaurantdotorg on July 15, 2008 at 1:11pm — 1 Comment

Entitlement: The deal ender.

Last year, when James Lipton asked Michelle Pfeiffer, "What turns you off?" the actress replied: "Entitlement."



I knew there was a reason I liked her.



In my darkest hours, I have felt entitled—that sick, grim feeling that wenches on about how the world owes me. The times I'd be more apt to say, "What else ya got?" over "Thank you."



I tend to notice it in others too:

  • The undefeated football team who—after scoring late in the fourth…
Continue

Added by Judy "the foodie" Asman on June 30, 2008 at 4:53pm — No Comments

ReMARKable Palate #136: Moroccan Olive Oil

ReMARKable Palate #136: Moroccan Olive Oil





I speak with Majid Slimani and Driss Chaouni from Alili Morocco, a new company bringing the fine products of Morocco to the United States. They won the Runner… Continue

Added by Chef Mark Tafoya on May 28, 2008 at 12:37pm — No Comments

server training checklist

anyone have a good source for a server training checklist?
I need to help a customer design an effective training program that he can implement himself. I now this can get to be a large list, but I think it needs to be concise and practical. this is for a pizza and italian dinner house with a beer and wine service only. any and all direction would be appreciated.

Added by larry esposito on May 1, 2008 at 4:35pm — 4 Comments

EASTER IN THE LADIES' ROOM

Do you remember the Christmas fiasco with the handicapped Ladies' Restroom?



You may recall that a close relative of mine, let’s call her Flo, had a terrible experience with a major downtown hotel on Christmas Day. She was not able to use the ladies’ handicapped stall; her wheelchair would not go through the doors, nor could she use the facilities without her daughter and daughter-in-law standing guard. The front desk clerk of the hotel was no help. He acted like a robot, caring… Continue

Added by Roy MacNaughton on March 24, 2008 at 12:23am — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More

JOBS & CAREERS

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National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

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.

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