Restaurant Sales

This just in.

I was out pa-rousing blogs (this is a daily ritual). I came across this one. I tweeted back and forth with the author and told her I am going to post a link. Here it is LINK . The story is a good server point of view one. So, after you comment there. Please send [...]

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PLEASE HELP!!!

Today’s discussion will be quite entertaining for real operators, not so much for some customers…. First & foremost, please understand that RTG LOVE 99.5% of our customers. You have enabled us to provide for a very nice lifestyle for our families & for this we say…. THANK YOU!!! Now for the self entitled shitbag .5% [...]

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It’s Not For Every One!!!

The customer service industry is a unique place to choose as a career path. Some people are really great at it. Some people spend their whole time trying to get out of it. This video will not shock any “real” operators! Managers and operators: How far off is this guy? Oh, by the way…new email [...]

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Who’s Closing???

This subject fuckin rocks….sorry about the intro..but it is SO fitting… Here we go… Server or Cook (we don’t discriminate) awakens mid – afternoon ….cottonmouth, headache, blurred & bloodshot eyes, & mystery as to whom is next to them…. Yea…we can talk about it…because we have SURE AS HELL been there… If you haven’t?….WELCOME to [...]

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A Miracle I Tell You!

Lately, we’ve been on the IVR-OSAT rant. It is frustrating as operators not to be able to solve an issue when it happens!!! True we should see it. But if you are dealing with vendors, phone calls, inventories, schedules, interviews, hands on cooking, training, landscaping, window cleaning, district managers, unruly regulars, truly awesome regulars, power [...]

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Who The Hell Cares Anyway?

Three people don’t show up for work. The associates who do show up are working twice as hard to pull up the slack. The rookie manager is instantly in psycho mode. Who the hell cares? I do. Well, I do now anyway. This is rookie manager’s time to shine! The typical situation is that when [...]

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Success Thru Details

Separation amongst the “good” operators & the “great” operators is a fine line of details.

The elite are focused upon details & consistently deliver a great experience to each guest.

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Standards Are Simple

“Good” guys run BAD restaurants. This reality is exhibited throughout the industry.

Humans, despite the immediate response of “not me”, are innately inclined to battle authority & discipline.

As a successful operator, you simply will not be liked by everyone on staff. Easy on people – tough on the standards, is crucial for understanding this aspect of the unique restaurant industry.

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