Tips and Things
Be Knowledgeable About The Menu
Skillful salesmanship helps your customers know what great choices your restaurant has to offer. Selling should never be considered a dirty word if your intent is to help ensure your customers have a great dining experience. Remember, people donít go out to save money; they go out to have a good time. They certainly wonít take you up on every suggestion. Still, you want to make sure they are aware of everything the restaurant has to offer. If you know what your customers want, you can go a long way to ensuring they have a memorable dining experience.
Thought For The Day
Character is doing whatís right when nobodyís looking.
J. C. WATTS, JR.
Good service can save a bad meal. A good meal cannot save bad service.
For those of you who would like to grow your own herbs and vegetables for your restaurant but don't have the room, a new product is now available. It is called the Tower Garden. This would be a terrific addition to your patio dining area. It is a unique product, it is attractive, and it is sure to become a conversation piece. You can use it to grow a multitude of vegetables, flowers, fruits, and herbs. The cost is minimal, and it pays for itself in a matter of months.
Click here for more information on this amazing product and to order. It's great for the home as well.
A Bit of Wisdom
One of the surest signs of a bad or declining relationship with a customer is the absence of complaints. Nobody is that satisfied, especially not over an extended period of time. The customer is either not being candid or not being contacted.
Ignore the ones who say it's too late to start over. Disregard those who say you'll never amount to anything. Turn a deaf ear to those who say you aren't smart enough, fast enough, tall enough, or big enough.....ignore them
PROFIT & LOSS STATEMENTS SHOULD BE PREPARED AND REVIEWED MONTHLY.
It is of limited value to compare a monthly P&L to a previous month. There may be a different number of total days or a different number of weekend days that will invalidate any meaningful sales comparison. Many restaurants do over 50% of their sales on two days of the week, Fridays and Saturdays. Many restaurant operators prepare their P&Lís on a 4 week, 28 day cycle so that each P&L reflects the same number of days and the same number (4) of each day of the week
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