We work in a chaotic industry whose success—or failure—is determined by pennies earned or pennies lost on a store by store, period by period, and shift by shift basis. So here are some quick and effective tips, tricks, and techniques
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There’s an old saying that says “Most business owners would rather buy a new motor than fix the hole in the boat.” And this certainly rings true when it comes to foodservice operators and neighborhood or local store marketing. We
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By Jim Sullivan, CEO, Copyright 2015 Sullivision.com I like what I do. Every year I deliver dozens of service and leadership seminars for successful companies around the world. We also re-design manager and server training programs for Gen Next team
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By Jim Sullivan, CEO, Copyright Sullivision.com “I was going to read The Power of Positive Thinking, but then I thought, ‘what the hell good will that do me’?” –Ronnie Shakes Everyone talks about how to find and keep outstanding employees.
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by Jim Sullivan Copyright Sullivision.com What can you accomplish in the next four weeks? Not much if you don’t set specific goals, formulate a specific plan, a share both that plan and those goals with everyone on the team. Every
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They are hidden to the customer and invisible to most of their hourly staff. Yet they keenly shape and orchestrate the experience of both. Without them, VPs and CEOs would stagger and fall, but stockholders rarely know them by name.
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By Jim Sullivan, CEO Sullivision.com Copyright 2015 When plotting their service strategy and delivery, too many operators, managers and trainers focus on what they should “do” for their customer. I think it’s more important to first focus on what not
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Always Begin with the Basics. Teach the Fundamentals first—then Inspire Your People to Rise Above Them Teach people how to think and not simply what to do. If you train only to a process, all thinking stops. Teach WHY before
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by Jim Sullivan Better service makes for happier customers: happier customers buy more. And while your food and beverage quality is paramount, the fact remains that good service can save a bad meal, but a good meal cannot save bad
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