Tuesday, February 02, 2010

There’s a saying—the emptier the restaurant, the slower the service. It shouldn’t be like this. Yes, I know if it’s a Monday night and you bring labor on accordingly and the sparse staff may be wearing many hats, but that doesn’t mean the guests should “pay” for that. The slow time is the best time ever to connect with your guests and demonstrate real hospitality.

Unless of course, you were hired just to show up, take orders, serve the food and ask, “Is everything okay?”

restaurant marketing restaurant promotion restaurant business restaurant managementrestaurant consulting hospitality marketinghospitality consulting foodservice marketing

Posted by jcohen in
(1) Trackbacks • Permalink