Are you being served?

We want our guests to receive the best service in town...flawless greeting scripts...impeccable plate placement...perfect pacing...a sincere thank you and invitation to return. We want our servers to deliver that first class service. But is it happening?

Don't sweat the small stuff...

Prioritize the most important things you have to do.

Forget the monthly approach to cost control. By the time you actually receive your food, beverage and labor cost figures, it's already too late.

Do you think you could operate 10% more efficiently? Most operators do. What's your professional goal this year? Would you like to improve your bottom line by 1% or more? One point on the bottom line can equate to big dollars.

A line cooks comes to work looking very pale. He says he has a minor case of the flu, but upon hearing his symptoms you send him to see a doctor. You are notified the next day that he has Hepatitis A. What do you do?

Planning, communication, delegation and follow-through are essential elements for all management positions. This is not easy considering the myriad tasks and emergencies that pop up during a typical restaurant shift.

The times they are a changin'. Life used to be simple: managers managed. They directed, controlled, commanded. But that doesn't work anymore. Today's managers must learn to become leaders

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.

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.

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

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