We build a recipe for the front of the house, called a Service Sequence. Who does what, when and how. Implementing Standards of Service, like a HACCP Plan for service. Standards - 1 minute, 2 bites, before the food comes, proper change, fix on the spot and so many more. Service vs Hospitality. Includes why service matters, behaviors that engage guests, listening, recognizing customer turnoffs, emerging trends, feedback, recovering lost customers, value expectations and motivating employees to give great service. Includes the text, "How to Become the Restaurant of Choice - A Fresh Look at Service, Hospitality and the Bottom Line," by Bill "The Restaurant Doctor" Marvin.
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