[HTIDRS] - Affiliate, Here's Restaurant Tip #1

Hello again Affiliate,

Richard Saporito here from HowToImproveDiningRoomService.com

Hopefully, by now you've had a chance to go through the Dining
Service Quiz I sent you the other day.

If you didn't get it for some reason, you can download it here:
==> http://www.howtoimprovediningroomservice.com/tentips/quiz.pdf

Today's tip revolves around the flow of dining room seating. This
is an issue for many restaurants and one that can be easily fixed
with a little planning and communication.

The truth is, many of the restaurants I consult with don't even
seem to grasp the importance of the issue. Here are just a few
situations that are caused by improper seating flow management...

*Because of uneven seating, some of the waitstaff will be running
around frantically while others will complain about the lack of
business.

*Some waitstaff will have a great night, financially speaking,
while others will make next to nothing. Remember, we're talking
about the same exact restaurant on the same exact night.

This causes unnecessary tension between staff and may have
long-lasting effects in the attitudes of your personnel.

*Dining Room Service suffers as the customers who are seated in the
over-burdened sections of the restaurant will likely get
less-than-optimal service.

This, of course, is an issue of extreme importance as Great
Customer Service is a restaurant's greatest asset in gaining repeat
business and increased business as satisfied customers spread the
"good news."

So, how do you solve this issue?

In my experience, the surest way to improve your dining room
seating flow is to train your Host/Maitre d' to keep an accurate
record of the seating allotments for each waitstation.

This way, they will be able to seat in an efficient manner and will
know at a glance which areas are filling up and those which are
ready for seating.

In the restaurant dining room , you are always looking for
balance and consistency.

In my next tip, we'll be covering techniques to keep diners from
leaving your restaurant during the busiest of times, so stay tuned!

Until then, I wish you much success.

Best regards,
Richard Saporito

PS - My ebook, "How To Improve Dining Room Service," reveals
effective techniques that I gained in over 30 years in the
restaurant business.

If you'd like to dramatically improve your dining room service
and increase your restaurant's profitability,
I invite you to take a look:

==> http://www.howtoimprovediningroomservice.com

.

Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA

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