Your restaurant’s most important selling tool is the menu. If it has too many choices, it can confuse your customers. In this week’s video I will share with you about this dilemma restaurateur’s face in their menus and how you should approach it.
Always render more and better service than is expected of you, no matter what your task may be. -Og Mandino
You can easily predict what a restaurant’s goals are by simply looking at their planned activities in the calendar.
Earn your success based on service to others, not at the expense of others. -H. Jackson Brown, Jr.
What is the Pareto principle? Simply put it can also be called the 80/20 rule. In this week’s video I will talk to you about this principle and how it applies to your tasks and your restaurant in general.
“The sole purpose of business is service. The sole purpose of advertising is explaining the service which business renders.” -Leo Burnett
There are four levers that you can pull at any time to increase your sales. This week I will share those growth levers that you can apply in your marketing.
If I had a brick for every time I’ve repeated the phrase QUALITY, SERVICE, CLEANLINESS and VALUE. I think I’d probably be able to bridge the Atlantic ocean with them. -Ray Kroc
Employees are your restaurant’s backbone. If some of them are not doing their job properly you may have just used the wrong process when hiring them.
People never care how much you know until they know how much you care. -John Maxwell
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