Category: Restaurant Management
The Industry's Love / Hate Relationship with Yelp: Yelps Responds
September 2nd, 2010To ensure delivery add ezine@OTLConsulting.com and Margie@OTLConsulting.com to your address book.
The Industry's Love / Hate Relationship with Yelp
August 25th, 2010To ensure delivery add ezine@OTLConsulting.com and Margie@OTLConsulting.com to your address book.
TWEETUPS & MEETUPS: What's the point?
August 23rd, 2010To ensure delivery add ezine@OTLConsulting.com and Margie@OTLConsulting.com to your address book.
Are Your Specials Losing You Customers?
August 13th, 2010To ensure delivery add ezine@OTLConsulting.com and Margie@OTLConsulting.com to your address book.
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Daily Specials & Pricing: Are You Losing Customers by Having Specials? It happened again. My girlfriend and I sat down and were perusing the lunch menu when the server approached. "We have some specials," he stated, and proceeded to tell us a couple of dishes that were lunch specials for that day. "What's better," I asked, "the house cured salmon dish on the regular menu or the ahi special?" "Oh the ahi special is exceptional!" he told me. Decision made.Our lunches came, and the ahi special was lovely. Two pieces of seared ahi atop a small amount of veggies, including fingerling potatoes and tomatoes. It was nicely presented and tasty. Definitely a light lunch dish, maybe 7-8 ounces altogether, a la carte, so this small plate was the lunch special in its entirety. Our lunch was nice.... until the bill came. Did I mention that the server had neglected to state the price of the ahi special? It turns out that it was $29.95. Fully double the price of this restaurant's average lunch entree; the house cured salmon dish I had considered was $16. Now, maybe it's just my opinion, but I believe that there are two options a restaurant has in regard to specials and pricing. The server should clearly state the price when telling the guests about the special OR the price of the special should fall into the average range of the rest of the entrees on the menu. This restaurant did neither. And what is the cost to a restaurant who does neither? It costs them customers...In the short run, perhaps they make a few extra bucks. Hey, why not get $30 instead of our usual $15? In the end though, they lose. It turn what had been a nice lunch, with the restaurant getting high marks, into a situation where both of us left with a bad taste in our mouth. Did I mention that my friend was buying? She was shocked, and I felt terrible. Not the impression you want your customers to leave with, is it? What's your opinion?Email me! -Margie You need to know what your customers think! Call me at 707-933-0687 or email me for a customer guest satisfaction survey quote! |
Hiring for Passion
June 2nd, 2010
Hiring for Passion
I was speaking with an employer last week, and hearing that their success in hiring was less than stellar. The people they hired had done well in the interview process, however, once in the job their performance was often a disappointment. For most hiring managers, knowledge and training are generally the areas that are considered most important. Maybe it's time for a change.
Most peoplehire based on experience rather than passion. Many hiring managers use task and experience related job descriptions when recruiting. While skills and experience are important and certainly should be considered, hiring for talent and passion will give you a far greater employee success rate. You can teach a skill, but you cannot teach passion and talent.People do their best when they are doing things that they naturally do well and truly enjoy doing.
However, you need to understand what passions are important in the job. So, let's assume that you are a winery looking for tasting room staff, and your leading candidate is passionate about good wine! A perfect fit? Not so fast... The tasting room job isn't just about wine; it's about sales and hospitality. Is your candidate passionate about sales amd customer service? I recently watched a server at a wine bar have a long and passionate discussion about wine with one group, while the rest of the room sat around with empty glasses. I guarantee she was hired because of her passion for wine, when the job was really about customer service.
Of course, passion and experience are not mutually exclusive. Someone who has a long history of success and is still passionate about what they do, is of course your ideal candidate! However, if you have to chose between hiring someone who is passionate about what they do versus someone who has years of experience, I would choose passion every time.
So be sure to ask each of your candidates "What do you really love to do? What are you absolutely passionate about?" And make sure you listen to the answer...
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It seems that a group (11 to be exact) had booked the place for one guest's 30th birthday. Let's just say that at the end of their 3 day stay, the guests were unhappy (well at least the 2 that Yelped about it), the owner was unhappy, and their was a question of cost of damages (stained carpet that the carpet cleaners could not fix). Any hotel or B&B stay that involves a call to the cops is probably not going to have a happy ending. 
It happened again. My girlfriend and I sat down and were perusing the lunch menu when the server approached. "We have some specials," he stated, and proceeded to tell us a couple of dishes that were lunch specials for that day. "What's better," I asked, "the house cured salmon dish on the regular menu or the ahi special?" "Oh the ahi special is exceptional!" he told me. Decision made.