Continue to Site >>>

Bill Main

Articles by
Bill Main

Page 20

Suggestive selling scripts

These lines can lead to higher check averages and greater guest satisfaction. Servers can also expect higher tips if these scripts are practiced to perfection.

Please pass your book report to the front of the room

These two quick and easy reads will be helpful to any restaurant manager. There are a lot of ideas out there, but if you are pressed for time, these books will be particularly useful.

Overcome the labor shortage

Take a look at your Employee Turnover Ratio. What is turnover really costing you? Can you afford to ignore it any longer?

Flower power

Have you ever ordered a salad and sat wondering whether to eat the colorful flowers with the tomatoes, or if they're best left pushed to the side of the plate?

Ha ha ha ha

Why aren't there more cartoons about restaurants?

Was it something I said?

Spending your valuable time in the kitchen because you're always short one line cook? Frustrated that you spend more time interviewing and training employees than running your restaurant? Scratching your head because your servers keep leaving to work for the competition?

Gone fishin'

Any good fisherman will tell you to "fish when the fish are bitin'." Sounds like common sense, so why do we often ignore the obvious when it comes to our own business?

Read 'em and eat

Food is much more than a way to put fuel in the tank. It’s the source of fables, the foundation of family traditions, the core of our businesses and a pastime for foodies and gourmonds. It’s even a great pesticide and industrial strength cleaner!

Answers

Here are the answers to one of our fun food quizzes... We bet you didn't know that parsley will cure bad breath.

A picture's worth a thousand bucks

Increasing sales of high profit menu items is a goal in every foodservice operation.

Go kid krazy!

Kids influence where their parents dine out at least 50% of the time in the casual dining segment.

The moral of the jelly bean

What are you doing to add value to the guest's experience of your operation? Are they getting more or less from you than they are getting somewhere else? Perceptions matter.

  • Page 20