This is how I have long explained to people that having fun at work gets you better results.
There’s a reason nearly 72% of all food service businesses go out of business within three years (fact not fiction). This level of thinking is part of the reason.
I’ve always talked about the costliest item in a restaurant being an empty chair. Now we take a little peek into what it actually costs you.
Q: “What can you do to make people care about delivering best service?”
Q: Since most loyalty programs involve some sort of comp (discount) what do you propose instead as the incentive?
First off, you have to understand what goes in/on/around your business from the guest’s perspective is how the Guest Experience (Gx) is defined, not yours.
Being technically proficient is an important fundamental to master but the degree of hospitality necessary to add meaningfully differentiated value is much, much higher.
I’ve never met an operator who had really great interviewing skills. Here’s a good start on how to get better.
Fortunately, time doesn’t stop.
Bad Service Is The Norm
