Richard Saporito
UPGRADE YOUR RESTAURANT!!
HOW TO IMPROVE DINING ROOM SERVICE is an easy learning manual that explains the basic fundamentals of customer service quality and efficiency needed in every restaurant dining room.
In detail, important topics are discussed such as the Front Door and Reservation Desk Duties, Seating Efficiency, Dining Room Preparation, Organization, Coordination, Understanding, and Awareness, Traffic Flow Guidelines, Menu Knowledge, Service Staff Scheduling, Cross Training, Sanitary Rules, Safety Information and much more...
A 50 QUESTION MULTIPLE CHOICE EXAM WITH ANSWERS AND EXPLANATIONS IS INCLUDED IN THIS BOOK!!
Also included is the RESTAURANT PERFORMANCE EVALUATION GUIDE: a lengthy series of over 60 review questions considering all significant points a customer experiences when "dining out" such as: Restaurant Outside Appearance, Front Door and Dining Room Appearance, Menu Analysis, Ambiance, Dining/Wait Staff Service, Skills, and Technique throughout the dining experience, Food Preparation and Quality, Service Ending, Payment Handling, Restrooms and much more...
"Richard, How To Improve Dining Room Service was extremely useful for the dining room service staff training sessions at our restaurants!"
---Leonard Nakonechny, Owner, C & Nu Restaurants, Vancouver, Canada
"Thanks so much, Richard, this book has a lot of great organizational tips helping us to elevate our dining room customer service!"
---Orlando Campos, General Manager, Brasilia Grill, Montville, New Jersey
Richard Saporito has over 30 years of service experience in many large, diverse, and profitable restaurants.
He has worked in moderate sized cafes as well as some of the largest NYC establishments with seating capacity for more than 1,500 guests.
Richard uses this experience to help restaurants achieve their desired customer service goals - understanding that it may be the difference between success and failure.
Read more about his company's products and services, both dedicated to restaurant development and improvement, by visiting the website listed below.
http://www.topserveconsulting.com/
(888) 276-4808
Excerpt from How to Improve Dining Room Service!!
Chapter #4: Staff Scheduling
Maintaining the schedule and keeping the staff tight and content, is essential for pleasing paying guests.
Staff scheduling is crucial and closely tied to customer service. In every way, a balance must be achieved by matching the dining room service labor needs to forecasted business.
There should be a system whereby the staff shift availability days can be communicated in writing to the person who makes up the schedule. A simple staff shift availability sign-up sheet, posted conspicuously, will do. Each staff member should work a balanced amount of shifts throughout the week. If the schedule maker is burning out staff members with extra shifts or scheduling too many staff members to work only one or two shifts, it will subtract from customer service. Usually, a restaurant will get more efficiency from staff members working three, four, or more shifts per week, rather than only one or two. However, at times one may have to bend this guideline to keep the work schedule filled, but it should be kept to a minimum. Constant communication with the staff while staying abreast of their available work shifts will facilitate the scheduling process immensely.
The person who makes up the schedule must be highly aware of the projected business in the restaurant. The schedule should contain the correct amount of labor needed to provide a proper level of service for each work shift. Seasonal aspects, (such as busy holidays/slow summers), special occasions, private parties, etc., must be figured into the schedule. Any outside activity that may affect business in the restaurant (such as food festivals, parades, etc.) needs to be taken into account. If there are separate dining rooms, the busy times must be properly forecasted for each room -- especially if one dining room is more popular than another, say, because of entertainment on certain nights or by showing off a special type of décor. If there is outdoor seating, the weather must be watched because it can change quickly.
Forecasting the incoming business helps to schedule the correct amount of staff, with the perfect balance always being sought. If there is light scheduling on a day that gets very busy, the dining room customer service will be slow and inefficient
