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“When you treat employees like owners, they will act like owners.”
- Author Bob Nelson
“The future does not get better by hope; it gets better by plan.”
- Jim Rohn
“True Leadership must be for the benefit of the followers, not the enrichment of the leaders.”
- Jim Buelt
“The fruit of love is service. The fruit of service is peace. And peace begins with a smile.”
- Mother Teresa, Religious Leader
 CLICK HERE To order the
animated QuoteZILLA
Meeting Energizer
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Employees of the Moment
After a brutal shift that turns out positively, walk up to cooks, servers, busers, and say, “You were awesome. I’m very proud of the job you did today.” You will be pleasantly surprised how far that simple compliment and recognition will go.
Making the Wait Bearable
Whenever a customer sends a dish back to the kitchen for revisions send something else to the table, such as a quick, appetizer-sized entrée, to nibble on while reparations are being made. That way the hungry guest doesn’t have to watch others eat, and fellow diners at the table don’t feel obliged to wait until the problem is corrected.—Source: Chef Sanford D’Amato
Awesome New Food
Safety Training DVD
Quick, what’s the leading cause of foodborne illness? According to the International Safety Council the Top 5 contributing factors to foodborne illness in foodservice are: Improper holding temperature (59%), Poor personal hygiene (35%), Inadequate cooking (28%), Contaminated equipment (18%), Unsafe food source (11%). A guest or employee getting sick as a result of food borne illness is the number one threat to your bottom line. For a great training DVD that works perfectly for a multicultural crew on this topic, check out our best-selling DVD from Handwashing For Life called The Why, The When, The How at Sullivision.com. It’s only $49. Click HERE to learn more.
Show Them The Money (Poster)! The industry average profit on the dollar is less than a nickel, but your staff thinks that you’re making a fortune. A great way to combat this misconception is to show them how 95 cents of each customer dollar actually goes to cover expenses. It has made a big impression on our team and we’ve seen our monthly costs drop by nearly 2% since posting this visual reminder. If you’d like to get a copy of this dynamic full-color coated 11” x 17” poster for your kitchens, server stations and manager offices, just CLICK HERE. What you reinforce is what you get, what you don’t reinforce is what you lose!
Quick Thinking Brings Smile to GM
One winter morning, a prep cook explained why he had shown up 45 minutes late for work. “It was so slippery out that for every step I took ahead, I slipped back two.”
The Manager eyed him suspiciously. “Oh, yeah? Then how did you ever get here?”
“I finally gave up,” the cook said, “and started for home.”
A Quick Gift List
Here’s a few timeless and cost-free ideas for gifts that are as good to give as they are to get:
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Patch up a quarrel
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Find a forgotten friend
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Keep a promise
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Release a grudge
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Write an overdue love note
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Apologize
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Point out the one thing you appreciate about someone you work with, live with or live near.
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Smile at a stranger
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Here’s the free July 2006 edition of the Sullivision
E-Newsletter you signed up for. Check out our e-news archives, quote of the day, product catalog and
free downloads at www.sullivision.com
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Tips to Eliminate
“Teflon” Training
In the last 10 years, I’ve had the pleasure and privilege of delivering over 500 Live Seminars to more than 350 foodservice chains, manufacturers, distributors, and brokers worldwide. I’ve spoken in the US, Canada, France, Brazil, China, South Africa, Mexico, Germany, Italy, Israel, Japan, and the UK. Maybe next year I’ll get to come and speak at your Manager’s conference, who knows?
But in the meantime, I thought I’d use this month’s column to share some answers to one of the questions I’m most commonly asked: what’s the secret of a great presentation? The answers would fill a book, but here’s a few basics:
Focus on know-how more than know-what.
When planning your presentation make a clear distinction between what’s need-to-know versus what’s nice-to-know. When the trainees leave a meeting knowing how to do it as well as what to do they like their trainer, and better still, they like their training.
Whenever you plan a training session, remember the “three for one” rule:
For every specific objective you want to accomplish with the training, design three different activities that will help accomplish that objective. For example, if you want trainees to learn a list of 7 items, select three different ways to get that information to them: lecture, group discussion, and a written test. You may not use all these different activities, but by overplanning you give yourself many more creative options. You might find uses for these options later on in the planning process.
One more thing about “threes”.
Persuasive people have always known the power of a trio of ideas. Consider these three-beat advertising slogans: The few, the proud, the Marines; or reduce, reuse, recycle. There are also three top commands: Lights! Camera! Action!; Ready!, Aim! Fire!; On your Mark! Get Set! Go! Good speakers and trainers know that complex goals are more memorable if reduced to easy-to-remember sets of three. At See’s Candies, workers operate by the three S’s of smiles, service, and samples. Employees of Domino’s Pizza know that their jobs revolve around FFF: fast, friendly, free delivery.
Effective flip charts.
Stop wrestling with that easel if you use flipcharts during presentations. Write out all your pages first, then tape them to the walls at different locations around the room, with the bottom of the page taped up to keep the material on the chart hidden. This allows you to walk around the room, revealing each page, as you make your presentation. Effective, revealing and engaging. Also, tape newspaper or magazine articles related to your topic at the back of the room so trainees can review them during breaks.
Imagine that you are not in your underwear.
And finally, most public speaking experts will say that in order to give a good speech or presentation, the speaker needs to appear relaxed and confident. Humorist Dave Barry disagrees. In his book, Clawing Your Way to the Top, Barry offers his advice on public speaking:
“Act very nervous. A lot of inexperienced speakers try to act cool and confident, which is a big mistake because if your audience thinks you’re in control, they’ll relax and fall asleep. So you want to keep them on their toes. Have a great big stain under each armpit. Speak in a barely audible monotone. From time to time, stop in mid-sentence and stare in horror at the water pitcher for a full 30-seconds. Try to create the impression in your audience that at any moment they may have to wrestle you to the conference table and force a half dozen Valiums down your throat. After a while, they’ll start to feel really sorry for you. They’ll help you finish your sentences. At the end, if you ask for questions, the room will be as silent as a tomb. If anybody even starts to ask a question, the others will kick him so hard he may never walk again.”
And that reminds me: last tip… Make it fun. What we learn with pleasure we rarely forget.
BRAND NEW!!!
POSTER: Profit on the Dollar
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Jim Sullivan is a popular speaker at hospitality manager conferences worldwide. You can get our worldwide best-selling DVD called Jumpstart: The Art of Effective Pre-Shift Meetings safely and securely online at www.sullivision.com or by calling 920.830.3915 to order
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