6 TIPS TO HELP US QUICKLY IMPROVE IN ROOM DINING SERVICE AND INCREASE OUR RESTAURANT SALES

6 TIPS TO HELP US QUICKLY IMPROVE ROOM DINNING SERVICE & INCREASE OUR RESTAURANT turnover and sales:

1}     IN AN EXTREMELY BUSSY RESTAURANT { LIKE US } , THE BEST WAY     TO KEEP NEWLY ARRIVING PATRONS FROM LEAVING TO DINE ELSEWHERE IS TO :

A} OFFER MENU CARD TO THE PATRONS WHO ARE WAITING FOR THE TABLE, TO PASS THE TIME .

B} TELL THE PATRONS THAT THE WAITING TIME FOR THEIR TABLE IS LESS THAN WHAT IT IS Really.

C} THE HOST HAS TO LOOK BIT HURRIED AT THE FRONT DOOR OF THE RESTAURANT.{ WHICH MAKES THE PATRONS WHO ARE WAITING FOR THE TABLE FEEL THAT YES THE HOST IS REALLY CONCERN ABOUT THEM .}

2) MENU KNOWLEDGE IS VERY IMPORTANT FOR THE WAIT STAFF IN PROVIDING EXCELLENT SERVICE TO OUR PATRONS .

BECAUSE :

A} PATRONS GET ALERTED TO THEIR DIETARY RESTRICTION”S.

B} IT IS ESSENTIAL FOR THE UP SELLING OF OUR MENU ITEMS .

C} PATRONS HAVE MORE CONFIDENCE IN A KNOWLEDGEABLE & HELPFUL WAITPERSON.

3) FOR MAXIMUM USAGE & EFFICIENCY, THE MENU DESCRIBTION MUST :

A) MENU MUST BE POSTED IN AN INCONSPICUOUS { READILY NOTICEABLE } AREA FOR QUICK REFERENCE BY THE DINING SERVICE .

B) INCLUDE ALL OF THE MAJOR INGREDIENTS IN THE DISHES.

C) BE PRINTED UP CLEARLY & MADE AVAILABLE TO ALL SERVICE STAFF & WAIT STAFF.

D} EXTRA COPIES OF MENU CARD SHOULD BE HANDED OVER TO ALL NEW EMPLOYEES .

4) AN EXAMPLE OF THE STAFF SCHEDULE AFFECTING PAYROLL & / OR DINING ROOM SERVICE WOULD

BE :

A)  TOO MANY SERVICE STAFF { TEAM MEMBERS } BEING SCHEDULED ON A SLOW DAY OF BUSINESS .

B)   TOO FEW SERVICE STAFF { TEAM MEMBERS } BEING SCHEDULED ON A HEAVY DAY OF BUSINESS .

C)   IF THE STAFF SCHEDULING IS DONE POORLY WEEK IN & WEEK OUT IT RESULTS IN LOW STAFF MORALE .

5) CROSS TRAINING HELPS FORM A WELL GROOMED & ROUNDED STAFF BECAUSE .

A)  EMPLOYEES TEND TO EMPATHIZE WITH EACH OTHERS WORK POSITIONS.

B)   IT MAKE’S THE JOB MORE INTERESTING & INCREASE THE LABOR PRODUCTIVITY .

C)   IT GIVES TEAM MEMBERS { EMPLOYEES } MORE CONFIDENCE IN THEIR TALENTS AS THEY TAKE ON ADDED WORK RESPONSIBILITIES.

6) DINING ROOM TEMPERATURE , LIGHTING , & MISIC SHOULD ALWAYS BE ADJUSTED :

A) ACCORDING TO PATRONS MOOD .

B} SLOWLY { WITH THE DINERS BARELY NOTICING } WHILE PAYING ATTENTION TO THE RESTAURANT THEME , NEEDS OF THE DINNING ROOM , & TIME OF DAY, ETC.

C} TO SAVE MONEY .