Richard Saporito back again with Restaurant Tip #4...
If you've been in the restaurant business for any length of time
you know how important it is to be organized and efficient.
Restaurants that excel in these areas have satisfied customers who
will sing their praise, while those that don't struggle
unnecessarily.
One way to improve your organization and efficiency is through the
use of a Dining Room Floor Diagram. Basically, the Floor Diagram
maps out each table of the restaurant and groups them logically
into "stations."
Each station contains a grouping of tables that can be efficiently
managed by one server. The stations should be well-balanced in an
attempt to care for customers and to spread business as evenly as
possible between your waitstaff.
Another feature of the Floor Diagram is something I call "customer
position points." It allows each chair at a table to be marked
with a "position number" and makes this numbering system easy to
understand by all staff.
Why is this so important?
Well, read the following scenarios and see if any of them sound
familiar...
*An entire dinner order is given to the wrong table
*A plate of food from gets served to the right table but is placed
in front of the wrong customer
*An entire table of diners have been completely ignored and are
growing more impatient by the minute
Each of these issues would be solved through better communication
and organization. This is why a Dining Room Floor Diagram is so
important; it improves communication between all staff members and
does so in a way that promotes efficient service.
Does it really work? Here's what one Restaurant Manager had to say...
"This is a great book for fixing dining room service problems. Our
restaurant runs smoother now and our customers have never been
happier!"
Ted Lo Russo -
Manager, Canyon Road Restaurant,
NYC, New York
If you haven't gotten "How To Improve Dining Room Service" yet I
encourage you to give it another look. It contains valuable advice
that I obtained in my 30-plus years of restaurant experience in New
York City restaurants.
Here's a link to the site:
http://www.howtoimprovediningroomservice.com
In my next tip, I'll discuss Staff Scheduling issues and how
improper scheduling can increase your payroll and reduce both
productivity and employee morale.
Best regards,
Richard Saporito
PS - I guarantee your satisfaction. You have a full 8 weeks to put
"How To Improve Dining Room Service" to the test and discover the
differences it can make in your operation. If, for any reason, you
aren't satisfied I will issue you a full refund free of any hassles.
http://www.howtoimprovediningroomservice.com
.
Topserve Consulting, 147- 45 Beech Ave., Flushing, NY 11355, USA
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