Protect your water supply
As another powerful hurricane season passes by, the dangers to your business don’t necessarily go away once the storms pass. In the wake of a natural disaster, remember to protect the safety of your water supply. A severe disaster can cause toxins, chemicals and other debris to contaminate the public water system, especially if a tidal surge or flood accompanies the storm. Until your area health department confirms that tap water can be used for drinking, use bottled water that has not been exposed to flood waters. In the absence of bottled water, boiling your tap water will kill most disease-causing organisms that might be present. (Once the water has boiled, let it cool and store it in clean, covered containers.) If you have a well that has been flooded during a storm, the FDA advises you disinfect and test it once the flood water has receded. In the case you suspect your well may be contaminated, contact your state or local health department for specific guidance -- and in the meantime, do not use your tap water to wash dishes, wash and prepare food or to make ice. Finally, while it’s important to get your water tested following a major storm to help make sure you are using water that is safe for drinking, cooking and washing dishes, a test conducted today does not determine the safety of your water tomorrow. A point-of-entry water purification system can provide even greater assurance — immediately before you use your water supply each time — that the water you are using is safe.
The power of the freebie
If you operate a quick-service or fast-casual restaurant and are eager to see a quick boost in downloads of your restaurant app, take note: A number of large brands have seen their downloads skyrocket in recent months by offering a small free item. QSR Magazine reports that when McDonald’s offered free medium fries in exchange for a download of their app plus a $1 purchase, it jumped 56 places to become the No. 2 app on the U.S. App Store within a week — and Dairy Queen, Wendy’s and Chick-fil-A experienced similar jumps in engagement. While it remains to be seen how successful these brands will be at retaining the consumers they have enticed, it shows how much mileage a simple free item can get you when you’re looking to build (and better understand) your consumer base.
Bring out their best behavior
As the holidays approach and you prepare to hire additional staff, it’s a good time to refine your onboarding processes to ensure you and your new employees have a clear shared understanding of how you operate and what behaviors are important to you. The Rail suggests having a behavior contract in place to help you clarify your expectations with your team. (Though avoid one Florida operator’s punitive approach, which included a contract listing monetary penalties for such employee infractions as having a cell phone out during work hours.) Instead, consider having your team sign a document in which they agree to give their best effort regarding certain behaviors central to your brand and financial stability, such as greeting guests when they enter or depart, leaving their phone in the car during work hours, or committing to being thoughtful about the amount of napkins, straws or other operating supplies offered. Having clear expectations at the outset provides a foundation upon which to have coaching conversations about performance areas that need to be corrected later. When you need to have those conversations, follow through by documenting the problem, explaining what needs to be corrected, and providing clear consequences that are in line with the magnitude of the problem. Miracle Restaurant Group has a guide to progressive discipline that includes such steps as an oral warning, written warning, suspension and separation, as well as a matrix listing a range of behaviors that can result in various consequences. It advises that operators choose the level of discipline with care so it is appropriate to the situation and is consistent with their actions in similar situations with other team members.
Tech to attract hungry guests in your neighborhood
Technology is increasingly making it possible for restaurant brands to successfully play matchmaker with guests looking for a place to eat. Geofencing is allowing a number of brands to identify when their loyal guests are in the vicinity — then making it worth their while to visit. Tavern in the Square uses its geofencing feature to identify loyalty program members within a set radius of the restaurant, then send limited-time discounts. One recent buy-one-get-one-half-price offer boosted sales by 50 percent in one day. OpenTable is now making a play to help a lot more restaurants accomplish this sort of feat. Skift Table reports that the online reservations company found that 25 percent of its bookings were happening within 90 minutes of their seating time. Their goal is to become more of a recommendation engine, so a sushi lover who uses the site is more apt to get Japanese restaurants and offers on his list of top recommendations.
Don’t be a welcoming shelter for pests
As the weather cools and pests seek shelter indoors, take steps now to make sure you aren’t an appealing target. The FSMA’s new regulations make it critical to be proactive about preventing contamination from pests as opposed to simply reacting to it after it occurs. Food Safety Tech advises you inspect all incoming shipments for insects, droppings or damaged packaging that could indicate a pest issue. If you spot a pest, remove the contaminated item or isolate it in a contained area to minimize the likelihood of cross-contamination. Maintain a log to track pest sightings and make it everyone’s responsibility to report pest activity if they see it. Finally, try to detect pests when you’re not around by placing insect light traps, pheromone monitors and glue boards in areas where you are receiving shipments.
Symptom-free is no guarantee
No symptoms of illness? You could still be carrying pathogens in your body even if you feel perfectly well, Statefoodsafety.com advises. As flu season approaches, remind your team to wash their hands thoroughly and often. To prevent cross-contamination, your handwashing sinks should be clean, easily accessible to your food workers and not used for other kitchen tasks, such as washing dishes or food items
Your guests may already be showcasing your creatively plated entrees on Instagram, but are you using Instagram Stories to your full advantage yet? They can help you tell a broader story about your business and your team. Via video, take guests behind the scenes in the kitchen, on a trip to a supplier or a farm, or show them how you prepare a healthy dish they can make at home. Modern Restaurant Management suggests operators use the forum as a test or experiment to see what engages your guests and drives awareness of your brand. And since posts drop off after 24 hours, it’s not a major problem if one of them flops.
Tech innovators to track
A whopping 95 percent of restaurant operators agree that technology improves their business efficiency, while 73 percent of guests agree that tech enhances their experience at a restaurant, according to research from Toast. If you’re looking to advance your technology game, look to three brands that Restaurant Business is recognizing with Tech Accelerator Awards for their leadership in advancing back-of-house operations, data science, consumer-facing tools, automation and other technology to enhance business. The first is Domino’s, which reports taking nearly two-thirds of its orders through digital channels. The brand is innovating delivery by launching its Hotspots delivery service to parks and other locations that don’t have an address, as well as testing self-driven cars in certain markets. TGI Friday’s has shown itself to be an innovator with AI and consumer data, focusing on its in-restaurant and online sales to capture guest information from their POS, social media posts, credit card transactions, mobile devices and bots to deliver more personalized experiences and messaging. Beyond that, the brand is exploring new ways for consumers to place orders, such as via Facebook, Amazon’s Alexa and OnStar devices offered through GM. Finally, the emerging brand Zume Pizza is being recognized for its robot-centric premise: Pizzas are made with the help of robots, cooked in mobile kitchens that are centrally located based on predictive demand, then delivered by car or scooter. (If you aspire to such a model, note that Zume is planning to license the technology at the base of its business.)
Delivery’s next development?
As consumers are demanding their favorite foods whenever and wherever they want them, delivery companies are following suit. Popular overseas delivery operator Deliveroo just launched a new feature, Food Market, which could be a sign of where delivery is headed in the U.S. (particularly in light of reports that Uber is in talks to buy Deliveroo). Food Market enables consumers to select dishes from different restaurants when placing a delivery order via Deliveroo, so they can order their favorite salad from one restaurant and their favorite burger from another — or more easily satisfy the tastes of several people when ordering for a group.
Remind employees to lather up
As the season of colds and flu approaches, remind your staff of the importance of washing hands with soap and warm water for 20 seconds at regular intervals. It’s the best way to remove the kinds of pathogens foodservice workers carry on their hands. Make it regular soap, since antibacterial soap needs additional scrub time to kill bacteria and doesn’t affect viruses and other pathogens, according to Statefoodsafety.com. Antibacterial hand sanitizers are helpful once employees have washed their hands with soap and water, but they are less effective when they come into contact with water, proteins, feces and blood and they will not kill norovirus, which is the top cause of foodborne illness outbreaks.
Shift to a four-week accounting cycle
How often do you conduct accounting reviews of your business? If you work on a monthly basis, you may want to reconsider: Orderly suggests accounting reviews on a four-week cycle, giving you 13 four-week periods to review over the course of a year. Since each cycle is exactly 28 days, you will be able to make more accurate comparisons to other periods in order to calculate your profits and losses.
Get to know Alexa
Could voice-activated ordering have a place in your business? The technology is poised to change the mobile ordering landscape in the near future. The consulting firm Capgemini expects consumers to use voice technology for 18 percent of their total spending within three years — up from 3 percent now. Forbes reports that Dunkin’ Donuts, Starbucks, Denny’s, Wingstop and Fazoli’s are among the brands that now offer voice ordering, with many using Amazon’s Alexa Voice Service, a chatbot or some combination to allow customers to place an order. The tech startup Orderscape, which currently works with brands including Fazoli’s, reports being in discussions with more than 20 other brands looking to build business via voice search. Orderscape’s CEO predicts the technology will soon evolve into a more interactive, frictionless conversation in which the customer can order the full menu — not simply place a reorder or choose from a slimmed-down variety of options.
Be allergy aware when labeling
To embrace consumers’ interest in dining whenever and wherever they wish, you may package certain menu items for sale to customers looking for convenient take-away foods. Just make sure that your labels use clear language, bold lettering or even stickers that stand out on the packaging to identify major allergens. Use the common name of the allergen on any packaging to avoid miscommunication. As research from the University of Nebraska’s Food Allergy Research and Resource Program notes, be aware that certain spices, flavors and colors might not have a purpose in the prepared food item (and could inadvertently be omitted on a label) but could still cause reactions in consumers with pronounced food sensitivities.
Tech for better bookings
Technology that enables restaurants to take bookings — and encourages guests to show up for them — is taking off across the industry. If you struggle with no-show guests but think taking credit card information from them would discourage bookings, vendors are offering other options. The blog Big Hospitality reports that the reservations platform Quandoo uses pre-validation technology that asks for a credit card from a consumer making a reservation, but it encourages its restaurant partners to use a carrot vs. stick approach: For example, guests who pre-book a table with a credit card can pre-order their favorite drinks at a reduced rate and have them presented when they arrive at their table. The method increases check sizes, while decreasing the likelihood of no shows.
Make your menu work
Try an expanded color-coding system
You may already use color-coded utensils and equipment when managing the specific food sensitivities of guests. A report in Food Safety Tech also recommends color coding as a strategy to protect the overall food safety of an operation. The chef who authored the report said he uses a system that uses seven colors to identify various preparation tools and food storage containers throughout his kitchen. He suggests removing ingredients from their original boxes and storing them in their assigned color-coded, airtight containers to help avoid cross-contamination — and ensuring there are ample pieces of each color in order to avoid having to swap colors for different uses. His verdict: the system is simple for staff to use and saves time, making it easier for his operation to comply with food safety standards
Are you allergy ready?
When a guest with an allergy dines with you, how well does your team — from your waitstaff to your line cooks — know how to respond? If your cooks aren’t fully up-to-date on what items on your menu contain traces of gluten, for example, your waitstaff can’t adequately protect a guest with celiac disease from an allergic reaction. Statefoodsafety.com suggests developing a separate menu to offer guests with sensitivities so they don’t have to scan the regular menu and weed out all of the items they can’t have. Also make sure you have a reliable system in place for waitstaff and cooks to communicate about allergies — using codes that refer to different sensitivities can help make sure important messages aren’t lost in translation.
Preserve your reputation on online review sites
Gone are the days when a guest’s harrowing experience at a restaurant — or even a mildly disappointing one — stayed within the establishment. As online reviews have made it easy for guests to share every detail of their meal, negative (and highly public) feedback has become one more thing for restaurant operators to manage. Upserve suggests you bear some tips in mind when responding to guest reviews online: Apologize and offer a solution if one is needed, and if possible, clarify policies you have in place without getting defensive. Provide your phone number or email address and encourage the guest to contact you to resolve the problem to her satisfaction, whether with a discount, reimbursement or other offer — it may even result in the guest adjusting her review. In your quest for glowing feedback, however, don’t pay for an online reputation management service to scrub your negative reviews. A restaurant with a sea of five-star reviews comes across as less credible than one that has mostly great reviews, with a handful of mediocre ones in the mix.
Take your checklists digital
When it comes to boosting your food safety record, technology might be your restaurant’s greatest ally. Consider the checklists you need to monitor and update, whether for Hazard Analysis and Critical Control Points compliance to employee training. As Food Safety Magazine reports, having the right digital platform to manage all of your restaurant’s checklists has wide-ranging benefits, allowing you to access multiple sources of information from one location, improving your efficiency and managerial control, and reducing fraud and waste. Of course, there are many options to choose from, but the best ones will let you log time and temperature data, maintain warming and cooling logs, integrate operational checklists on a single interface, conduct an audit, monitor your cleaning compliance, identify potential fraud, and enable you to use checklists as training tools. Make sure the app is easy to navigate and that it has features to help you detect and resolve problems, such as a dish lingering in the temperature danger zone for too long (a problem that brought Chipotle back into the news in recent weeks) or a checklist being completed in a questionable way (a digital checklist can hold employees accountable in ways a paper checklist cannot). It should also allow you to access data and reports remotely and notify you with a real-time alert if and when something goes wrong.
Sweet on sugar?
If your menu includes a lot of added sugar, take note: New research from KerryDigest found that consumers are worried about the levels of sugar, above other ingredients, in food and drinks. One-third of Americans connect sugar with weight gain, 71 percent scan ingredient labels for added sugar and 46 percent want to cut back on their consumption of sugar. Reducing the added sugar in your dishes – and promoting your efforts to guests – can go a long way in showing you’re conscious about health. If you need some sweetness but want to avoid adding artificial sweeteners or sugar per se, the research found that consumers responded best to natural sweeteners like stevia, honey, monk fruit and maple syrup.
Build a culture of positive customer experiences
Do you have a culture of customer service? It’s not something you can achieve in a one-day training seminar. Justin McGurgin, who has spent 30 years in hospitality and currently runs Zealifi, a company that coaches operators about how to build a culture that provides positive, memorable experiences for guests, spends most of his time working with leaders, not staff. In a podcast on Profitable Hospitality, he said staff are simply a reflection of the leadership they’re getting (or not getting). One-off training seminars are little more than a band-aid fix, motivating your team only as long as your trainer is in the building. So what does McGurgin suggest instead? In year-long training modules he conducts with operators, McGurgin typically spends the full 12 months with the organization’s leaders – junior team members join in for just five months across that time frame. When working with leaders, he focuses on engagement and empowerment. Do you build connections with your team by saying hello when they walk in the door? Scheduling one-on-one meetings with them in addition to group meetings? Acknowledging their accomplishments with a personal note and in group meetings, emails or texts? When something goes wrong, have you empowered staff to handle it, instead of having them come to you for guidance when a customer complains? When you can answer “yes” to those questions, you have the makings of a strong culture. That has important benefits: You’ll be able to attract more stars to your team (and have a better chance of enticing them to stay), you’ll have a team that won’t tolerate weak links (so you won’t be the only one managing quality control) and you’ll have more time to focus on firing up the creativity at the top of your organization, so you can ensure you continue to bring customers through the door.
Where to innovate first? Try your back office.
“Today’s delights are tomorrow’s expectations,” according to the Culinary Institute of America’s Tim Ryan, who spoke at the recent Restaurant Leadership Conference. It’s true of your food, service and technology. If you’re unsure of where to innovate across your operation, automating your back office is a good place to begin, according to Alister & Paine, a magazine for company executives. As the nucleus of your operation, running it smoothly can help you manage your scale and achieve goals with less effort. If you’re comfortably paying vendors by check, for example, the number of checks you need to write each month can escalate quickly (and become a chore) when you invest in marketing, increase your customer volume or hire additional employees. Electronic payments can help you accomplish more tasks more quickly and with less effort. Vendors are increasingly expecting shorter payment terms, so providing payment with the click of a mouse can help you keep valued suppliers and stay a step ahead of competitors. And if your competitors are automating their back office, it will quickly become compulsory – not just nice to have. That said, what works for your competition won’t necessarily work for you. FSR Magazine recommends you audit your operation to identify process improvements you can make to enhance any automation you introduce. That could mean synching different processes or software programs, identifying ways to ensure all invoices are processed correctly, or using a special barcode on invoices if it helps you save money on each invoice. Consider outsourcing your accounts payable if you find your back-office work is taking attention away from providing great food and service. When outsourcing gives you access to a dedicated customer management team that handles your invoices and vendor requests, for example, it can help you gain some visibility and control over your finances while freeing up time for focusing on other parts of your operation.
What’s the next kale?
What is it about kale that made it skyrocket in popularity and become consumers’ favorite superfood? According to Nielsen data, frozen breakfast entrees featuring kale experienced a whopping 391 percent growth in sales between 2016 and 2017. David Sax, who wrote The Tastemakers, said it comes down to three traits: versatility, availability and cultural significance. As Food Dive reports, kale can be eaten raw or cooked, has a long growing season in a range of climates and has become a symbol of health, which in combination made it a must-have on menus and consumers’ dinner tables. The ubiquity of food images and experiences on social media can help foodservice operators predict the next foods and beverages poised for a big break. Food industry analysts say drinking vinegars could be the next big thing to go mainstream. While they’re appearing on menus as kombucha or alcoholic mixers, there’s plenty of room for them to grow.
It is really organic? Buyer beware.
Food labels can mean the difference between winning new customers and losing the ones you have. A recent Washington Post report detailed the story of a 36 million-pound shipment of soybeans that originated in the Ukraine, passed through Turkey, was fumigated with pesticide like regular soybeans, priced like regular soybeans, then labeled “USDA organic” and increased significantly in price upon arrival in the U.S. That shipment, along with two other grain shipments that passed through Turkey and subsequently sparked questions about organic labeling, demonstrate weakness in current U.S. standards determining what commodities are organic. (Approximately half of organic commodities, including corn, soybeans and coffee, come from outside the U.S.) The Post report says although organic food imports from Turkey, China and other countries have invited increased scrutiny, gauging the level of fraud in imported organics is difficult because organic companies have little incentive to announce their suspicions about suppliers.
Swap out the sugar
The message is finally taking hold around the globe: Cut the sugar. Food Quality & Safety reports that sugar sales may grow at their slowest pace this year and next as consumption drops in developed countries. Many such countries have proposed or implemented taxes on sweetened beverages, have banned vending machines in schools and introduced warning labels on high-sugar foods, among other measures. The analyst group Platts Kingsman forecasts sugar consumption to increase just 1 percent, half of the annual growth it has experienced in the past decade. While some countries are accommodating consumers’ cravings for sweet foods by using sugar stand-ins like high-fructose corn syrup, many foodservice operations are reformulating products to decrease the amount of sweeteners overall. Now is the time to consider creative ways to bring sweetness (but not added sugar) to your menu.
Facebook brings (some) restaurants one step closer to customers
Soon, it may not be sufficient to simply have a restaurant page on Facebook – your neighborhood restaurants might be accessible directly from Facebook users’ homepages. Facebook recently made it possible to order food directly from its app menu on the main login page. It allows users to find a restaurant list, review the menu, include a tip and pay for the meal without having to navigate away from their Facebook page. The Next Web reports that on the app menu on the left-hand side of the Facebook home page, a new hamburger icon links to local restaurants that deliver (it currently includes just restaurants using Delivery.com or Slice). While the functionality isn’t universally available yet, look for it to expand and give some restaurants first dibs on hungry customers.
What makes for a professional-looking post? Here’s a cheat sheet.
Social media is a must for any foodservice operation – unfortunately, having a professional presence on Facebook, Twitter, Pinterest, LinkedIn, Instagram or other networks requires you to meet different standards for the photos and logos you post. To help, Louise Myers Visual Social Media, which advises companies about using graphics, photos and other images effectively on social media, provided a cheat sheet to help you navigate the requirements of various sites and the recent updates that could alter what you can post. Visit http://louisem.com/2852/social-media-cheat-sheet-sizes for a handy chart you can reference when posting images to a variety of networks.
Know the right tools to manage food fraud
About 10 percent of the food supply is impacted by food fraud, Food Safety Tech reports. Chances are, many of the foods you serve and use in recipes every day, including coffee, olive oil, orange juice and fish, are among the most vulnerable in the food supply, notes Shield Safety Group. But many food companies aren’t prepared to manage the problem. In a recent Food Safety Tech report, the senior manager of food safety & defense, QRC at the Hershey Company and the manager of food safety & quality assurance at GMA discussed the best tools available to monitor food fraud – consider them when talking with your suppliers about how they are managing and mitigating risks. The USP Food Fraud Database 2.0, for one, contains thousands of fraud records, can be searched by ingredient and offers some automated analytics tools. EMAlert is a predictive model that analyses the vulnerability of ingredients based on weight, which makes it a good platform for sourcing commodities. SSAFE Food Fraud Vulnerability Assessment provides a strong starting point for companies looking to assess their risk by ingredient, product, brand, facility, country or company, and it can be used across the supply chain. The World Factbook of Food contains more than 130 foods and 75 country profiles, which draw from a range of sources to help assess risk. Finally, the Food Adulteration Incidents Registry contains more than 550 incidents of food fraud, providing access to open data records that can support food risk assessments.
Bad reviews? Take the reins
What restaurant operator doesn’t love a great review? A Harvard University study found that an extra star in your online reviews can generate 5 to 9 percent more sales. But in a Foodable report, restaurant coach Donald Burns recommends you consider some facts to keep things in perspective. First off, a whopping 20 percent of reviews are fake, added by unethical businesses that want to improve their ratings, albeit falsely, and take the competition down a peg. (Take heart that sites like Review Skeptic are helping to uncover the fakes, so false reviews may be a declining problem.) Before you take a negative (or even a positive) review to heart, consider whether it’s accurate. If a negative one holds true, use it to improve. Make sure you have established clear standards and core values that your team lives and breathes, and that you’re taking steps every day to train and develop them. Are there trouble spots on your menu? Does your customer service need polish? Remember that your response to a negative review can build or bust your credibility with readers. If a review is negative, apologize without making excuses and, within 24 hours, ask for a chance to win them back. Before posting a response, compose a draft in a different application and ask a trusted person to read it to ensure it comes off professionally. If it doesn’t, you’ll have a bigger problem on your hands when your words are shared around the Internet within minutes of your response.
Protect against poultry risk
If you host young children in your restaurant, pay special attention to food safety: Kids under age four are five times more likely than adults to contract bacterial infections from food, according to the Centers for Disease Control. FightBAC.org recommends you pay close attention to chicken, often a go-to option for children’s menus, though a risky one: A recent report from the CDC linked chicken to 23 foodborne illness outbreaks and said it was the food category responsible for the second-largest number of foodborne illnesses. A single drop of raw poultry juice can contain enough Campylobacter to cause illness. Remember to emphasize proper food handling in your kitchen – handwashing before and after handling poultry, storing it on a low shelf to prevent cross-contamination, thawing it at or below 40˚F instead of washing it (that can spread bacteria around the kitchen), and cooking it to 165˚F to kill harmful bacteria.
Experience the halo effect
You don’t have to have a fat marketing budget to make a big splash on social media. Look at Halo Top ice cream, a small business that now competes with giants in the category, thanks in part to its online marketing strategy. Food Dive reports that the company claims it has never paid for a social media post and only recently began paying for any brand advertising at all. However, the company’s success in producing packaging, photos and other highly shareable content has resulted in the hashtag #HaloTop being used 100,000 times and the company’s account attracting about 400,000 followers. The company sold nearly 17 million pints of its high-protein, low-calorie ice cream last year, boosting sales by 2,500 percent.
More tech, higher sales
Technology is making it increasingly easier for restaurants to upsell consumers. An Associated Press report that assessed the business results of a number of national restaurant brands confirmed that people tend to order more when they order digitally, whether online, on a tablet or via a mobile app. Certainly, a consumer who can readily spend with a credit card instead of cash (which comes with the territory when tech is used for ordering) will spend more anyway – 12 to 18 percent more, according to a Dun & Bradstreet study. However, it also helps that a computer will allow a consumer to browse for a longer amount of time and, while a human taking an order might neglect to promote extra items, a computer will automatically ask a consumer if he wants to add toppings or extras. Ziosk, which makes devices used at Chili’s and Olive Garden, among other brands, says restaurants see more appetizer and dessert orders when using their devices – and there’s usually more coffee tacked on to those orders.
Robots changing the face of restaurant labor
Food industry leaders recently flocked to SXSW for a look at trends on the horizon. One big one, of course, is continued development in automation. According to a Restaurant Business report about SXSW, this included everything from software used to connect restaurants with a pool of qualified workers to fill shifts, to robots that can automate repetitive tasks like dishwashing and burger flipping. The industry also looks to be testing how much human interaction consumers desire. At the event, a robot mounted with a tablet demonstrated the ability to assume the role of server. It allows guests to ask questions and order, delivers meals and accepts payment. While far from being a mainstream addition to restaurants in the short term, these robots (along with a wide range of software applications) are likely to change the management of restaurant tasks in the years ahead as developers find ways to make them affordable.
Get the most from your host
If your restaurant is known for its human touch, have you unleashed the full power of your host? The first person your guests meet at your restaurant can help you set the tone for your brand, promote specials and recruit new members to your loyalty program, Foodable reports. (Perhaps that’s one reason why even low-touch restaurants like Eatsa have a host at the door.) Looking to entice guests with your seafood special? If your host can enthusiastically talk about his experience tasting your food, he can plant a seed of interest that can steer a guest’s attention toward specific items when he opens the menu. A host can also help ensure each guest walking in is a happy guest. Extra long wait? Consider having the host offer those guests a complimentary drink. Having your host check in on tables can help boost your loyalty program too. If he asks how a table is doing and everyone loves their meal, he can ask them to sign up for your loyalty program and perhaps sweeten the deal with a free dessert or other promotion.
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