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Monthly Archives: June 2012

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How To Improve Hospitality Service Using Open Table

Tweet by Richard Saporito As a restaurant service consultant, I always have to help instruct the host or maitre d’ on how to utilize Open Table effectively. Therefore, I have written up some simple instructions to help improve hospitality service using this system. Open Table The Open Table screen is divided on the left-hand side by all […]

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Improve Waiter Service: Restaurant Owners And Management Must Always Check Sidework

Tweet  By Richard Saporito Sidework is the opening preparation of waiter service and the closing (cleaning and storing) of waiter service areas and items.  It is not as petty as you may think since it’s a simple concept. But it is not easy concept to follow through on consistently day in and day out of the restaurant […]

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Training Restaurant Servers

Tweet Here is the new approach to training servers. The author operated table service restaurants as pancake houses, coffee shops, family theme, steak houses, International gourmet, Polynesian, Tex-Mex, Delicatessen, Seafood and others too numerous to designate. What they all had in common was that they had waitresses or waiters, now referred to as servers. These […]

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The Mystery Hotel Guest – Sizing Up the Competition

Tweet If you work in hospitality, you know the competition among hotels is stiff and constant. In sports, you can size up the competition by looking at stats; with hotels it’s not so easy. If you’ve worked for competitor hotels then you know them; if not, while you know yours, the rest are a mystery. […]

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