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Catering should never be an afterthought; it's a lot of work and it reflects your reputation and brand.
Those who rate their experience a 5 out of 5 on satisfaction are eight times more likely to recommend the restaurant than those who rated it a 4 out of 5.
Of those planning to hire for the summer, 74 percent expect to have the positions filled by the end of May.
The telephone remains an important tool for your brand and you should not be afraid to use it.
Mystery shoppers provide a different level of feedback than customers; don't discount either channel.
Certain verbal cues and body language behaviors can give away liars.
The best way to ensure buy-in from each employee is to communicate with each person based on their personality type.
Mobile devices that employees already use can give companies a better way to connect with their frontline employees.
Health care and minimum wage changes can have a huge impact on your business. Both can impact your scheduling, which can already come as a challenge at times.
Denying that it happened is wrong; take responsibility.
Unexpected visits by the manager and/or owner may set the tone on performance expectations.
It is imperative to train managers, chefs, line cooks and servers about the importance of cross contamination and food preparation.
The first three months in business can determine the next three years of sales; training is critical.
To sell more restaurant catering, you have to solve your customers' problems; the experience needs to be seamless.
Teach your staff how to identify and respond to a possible allergic reactions.
Like the Baby Boomers before them, Gen Y employees will reshape the working world.
Consultant Dave Ostrander started turning a profit when he began measuring and weighing every pizza topping.
Cameron Mitchell says if associates are valued, they will take better care of the customers.
Currently, a higher wage is encouraged but not required for businesses.
It is ironic that management looks to get the last penny out of vendors, yet fail to see the cost from waste.
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