How To Improve Restaurant Dining Room Service.

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Description:

From
The Desk Of:
Richard Saporito

Dear
Friend,

or more than 20 years now, I’ve been a restaurant consultant for a variety of profitable establishments. As a noted author and keynote speaker, I’ve helped hundreds of operations around the world ranging from small independent start-ups to large scale corporate operations with seating capacities of over 1500.
In that time, I’ve been part of some extremely successful restaurants, but also
witnessed many that struggled unnecessarily.
In my experience, the primary factor that
separates successful restaurants from
those that struggle, is the level of
service that is provided to the customer.
Sure, the location, menu and marketing play a part,
but the most successful restaurants all have one
thing in common…

They provide
customer service which exceeds their customer’s
expectations!

Why is
this so vital?

Well, consider these
statistics from the White House Office of Consumer Affairs
in
Washington, DC…

For every complaint
you’re aware of, there are 26 additional customers who

have unresolved problems or complaints…

A dissatisfied
customer will tell 9 to 15 people about their
displeasure and
sometimes they will tell as many as 20.

On the other hand, this
same group also found…

Up to 96% of
customers would do business with you again if they felt
you acted
quickly and to their satisfaction and many said they
would refer other people.

On average, happy
customers will tell 4-6 people about their positive
experience.

Businesses that provide
extraordinary customer service can improve their
profitability, increase market share and will have customers
who are willing to pay
more for their products and services simply because of the
extraordinary service
they
receive.

Think about
it…

Why do
people “eat-out?”

Most do it
because they want to escape the “realities” of their
everyday life. They
want to escape the labors associated with cooking at
home…

The preparation, the cooking and the
inevitable clean-up that’s required.

They want to
be pampered a bit…

Here’s
The Bottom Line…

Improving the customer
service in your restaurant will help you make more money
and experience more growth. It can also help you save
a significant amount of money in advertising costs as your
customers will become your most effective form
of
advertising.

Anyone involved in
advertising or marketing a restaurant knows three things…

Word-of-mouth marketing is by far
the best kind (& it’s free)

It’s far more expensive to acquire
a new customer than it is to keep a current one

Happy customers return
time-and-again and will refer you to family and friends

“…helping us to elevate
our dining room customer service!”

“This book has a lot of great organizational tips helping us to elevate our dining room customer service. Sales increased dramatically!”

Orlando Campos –
General Manager,
Brasilia Grill, Montville, New Jersey

There is
absolutely no downside to improving your dining
room service so I’m
guessing you have only two questions for me…
How can I help you improve your dining room
service?AND…
How much is this going to cost?
Well, I’ve taken my 30-plus years of experience
as a restaurant professional and have
written an ebook which you can download and
benefit from immediately.
Inside this ebook, entitled “How To Improve
Dining Room Service,” you will find
everything you need to improve your restaurant’s
organization, exceed your customer’s
expectations and increase your profits.No stone is left unturned…

In detail,
the book shows you how to make
immediate improvements in:

Front Door and Reservation Desk DutiesSeating Maximization and EfficiencyDining Room Preparation and OrganizationDining Room Awareness and FunctionalityMenu Knowledge and Effective UpsellingService Staff Scheduling RequirementsTraffic Flow Guidelines Sanitary Rules and AdviceSafety Information Customer Service Satisfaction ConceptsIn this Awesome Book, you will also find: Basic Training Manuals for each Restaurant Position: Waiter Training ManualBartender Training ManualBusser Training ManualFood Runner Training ManualHost/Maître d Training Manual (Chapter #1)Basic Learning Sheets for Menu Knowledge and Upselling:Basic Cocktail Learning SheetFood Preparation Methods & Menu Upselling Methods Learning SheetMandatory Forms for All Restaurant Staff:Job Application FormEmployee Disciplinary Formand Much More!

The Results Are Astounding!

You’ll
find your restaurant runs smoother, your
customers and staff happier,
and realize greater profitability through higher
sales and increased business.

Who Was This Written For?

Whether you are a restaurant owner, manager or a member of the dining room service staff you will greatly benefit from “How To Improve Dining Room Service!”
As a matter of fact, this information is also invaluable to anyone who has opened a new restaurant or is planning on doing so.

Here’s
who will benefit…

Established
restaurants will learn how to quickly elevate their dining room service, increase average sales, improve overall efficiency, reduce waste and explode repeat business as they exceed their customer’s expectations.

New
restaurants or those planning on opening a
restaurant will learn how to get organized right
from the start and quickly establish themselves
as a restaurant of excellence!

Members of the entire dining room service staff will have individual manuals to immediately understand what is expected of their respective restaurant positions. They will discover how to increase their efficiency and dazzle their customers through excellent service making more money because of the increased guest satisfaction and higher overall sales.

“Richard’s book was extremely useful…”

“Richard’s book
was extremely useful for the dining room service staff
training
sessions at our restaurants!”

Leonard
Nakonechny –
Owner,
C & Nu Restaurants, Vancouver, Canada

“Get this book now!”

“A must read for every restaurant owner, manager, waiter or maître d’. Get this book now!”

Michael Meyer –
Executive Chef and Editor-in-Chief, CuisineArts.com

In addition
to the ebook, you will also receive my
Restaurant Performance Evaluation Guide.

The
Restaurant Performance Evaluation Guide is an
in-depth series of more than 60
questions. These questions represent what is
most important from a customer’s
point-of-view.

If you
answer these questions honestly, you will gain a
deep understanding of how
your customers feel about YOUR restaurant!

Inside, you’ll
find questions pertaining to:The Outside Appearance of the RestaurantFront Door and Dining Room Appearance Detailed Menu AnalysisAmbiance & Overall Restaurant ComfortWaitstaff Service, Skills, Technique and TimingTable Maintenance Throughout The Dining ExperienceFood Preparation and QualityService Ending IssuesPayment Handling Restrooms and Sanitation Concernsand Much More!

Using this
guide, you will be able to see your restaurant
the way your customer sees
it. It will help you determine what things you
are already doing right and what
areas need improvement.
Every restaurant who has used my guide has
experienced immediate benefits. After
all, you’re making improvements to the areas of
your restaurant which matter most to
your customers.
You will also get my new publication entitled
the “Dining Service Exam.”

Each answer
is explained in detail so your staff
will understand
the concepts behind them.

This is a
valuable resource and one you can
use again
and again.

In addition
to the exam, I’m giving you Six Free Dining Room
Service Tools that will save
you both time and money.

These are
the same exact tools I use in my
Restaurant Consulting practice and
will further enhance both your restaurant’s
efficiency and productivity.

Here’s a
look at the Six Free Dining Room Service Tools you’ll
receive
when you order today…

Your 6 Free Dining Room Service
Tools include:

“Ten For Service”

Ten for Service
covers the Ten “To-Do’s” To Help
Improve The Dining Room Service Of
Each & Every Shift!

It will enable
whoever is responsible for a
particular shift (Whether that is
the owner, manager, a member of the
waitstaff or the host) to quickly
check to make sure
everything is in order before the
shift begins.

While somewhat
simple in nature, “Ten For Service”
helps to relieve stress, increase
efficiency and communication between
staff and helps to set the tone for
a positive
and rewarding shift.

“Dining Room Schedule”

The Dining Room
Schedule is an Excel® spreadsheet
that allows the restaurant owner or
manager to quickly manage all
employees schedules and assignments.

The document
continues the concepts taught in the
book and will increase the
efficiency of the owner or manager
while improving communication
between staff.

This document
is supplied in both Microsoft Excel®
format and in PDF format. This way,
the document will
be valuable to those who do not use
Excel® and would prefer to fill out
the Dining Room Schedule by hand.

“Daily Reservation Sheet”

The Daily
Reservation sheet is also an Excel®
spreadsheet which will allow the
host to perform at
top efficiency.
It allows the host to quickly track
who is on shift and where they are
assigned. It also keeps record of
reservations and a waiting list so
the host can improve seating
efficiency and minimize wait times.
As with the Dining Room Schedule,
the Daily Reservation Sheet is
supplied in both Microsoft Excel®
and PDF formats.

“Incident Report”

The Incident
Report is a document of extreme
importance. While our material
contains valuable advice to help you
avoid accidents, it is important you
prepare for them in advance.
The Incident Report will help you
accurately capture the information
so vital to your business and the
incident in question. It’s the one
document you really don’t want
to use but having it offers much
needed protection.
The Incident Report is supplied in
both Microsoft Word® and PDF format
so you can customize the document to
suit your restaurant’s needs.

“Substitution Sheet”

The
Substitution Sheet makes the process
of keeping track of employee
shift-substitutions a breeze.
Over-staffing, as well as
under-staffing, are both easily
avoided when there is clear advance
communication as to who is working
each shift.

The
Substitution Sheet helps to maintain
clear communication between
management and staff and will
produce greater efficiency in your
restaurant’s operation.
It is supplied in both Microsoft
Excel® and PDF format.

“Sample Menu Description”

As explained on
page 13 of the ebook, one way to
increase both dining room service
and restaurant profits is by
expanding the product knowledge of
each member of the waitstaff.
One easy way to do this is by
providing the waitstaff with a Menu
Description sheet that further
describes each menu offering and
offers suggestions of items that
might enhance the diner’s
experience.
The provided Sample Menu Description
quickly illustrates exactly how this
process works and will help you
shortcut the time it will take to
prepare one for your own restaurant.

Click Here
To Order Now

This material has been
carefully laid out to bring you and your
restaurant maximum benefits in the shortest
time possible and I Personally Guarantee
Your Satisfaction!

Extra Added Bonus!!!!

Included with all of the valuable information above are 30 of my Finest Restaurant Service Improvement Articles!!!
Utilize this awesome information to educate yourself, management and dining room service staff week in and week out of your dining room operations. This will constantly reinforce your employee’s knowledge, skills and technique in providing superb service to your restaurant guests—immediately noticeable in your bottom line!!!
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