Cleanliness. Fact: you sell more in a clean restaurant. Friendliness. Happy teams sell more and make customers happy. Happy customers buy more. Training builds confidence. Confidence builds sales. Teach servers product knowledge daily via pre-shift meetings to help them feel
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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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Menu merchandising between server and customer is a complex skill and an art that is commonly misunderstood, hastily taught, and challenging to learn. Selling is a complex, not a simple, process. It’s tougher than a one dollar steak. There are
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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 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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by Jim Sullivan Copyright Sullivision.com The hospitality business is one of the few industries I know where there are more ways to lose money than make money. There’s an old joke that’s sad, but true, about the industry: How do
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by Jim Sullivan, CEO. Copyright 2015 Sullivision.com There’s much more to sales-building than merely training servers to “suggestively sell.” Spotless operations, quality food and great service are but three examples that immediately come to mind. Yet many operators overlook both
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Most organized sports played at the varsity and professional level, have a head coach who oversees several assistant coaches who focus on specific player roles and responsibilities. Each coach is responsible for executing a focused part of the game plan.
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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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