| While most of these e-newsletters focus on service | | | | fully in the right amount of time.- Get low-ice |
| and those directly impacting the | | | | indicators in your self-service beverage machines --- if |
| customer or guest, let's peek under the hood of | | | | the customer gets |
| your restaurant hot rod for a few tips about | | | | their own ice and drink, get with your beverage |
| the area that makes it go - the kitchen. After all, | | | | equipment provider so they can hook up a |
| the main reason people come here is to | | | | light (or alarm) which notifies people behind the |
| eat!Too often, companies don't realize little things | | | | counter that the ice is low. Fix the issue |
| which make a big difference in food | | | | before a customer gets inconvenienced.- Get a |
| quality. All too often, new fries get mixed with old | | | | Restroom Attention light --- many restaurants and |
| fries or equipment never gets a break | | | | convenience stores have a |
| or gets cleaned or maintained. Here are a few key | | | | switch in the restroom so a customer can turn it on |
| tips to WOW the customer via the back | | | | and notify the employees (similar to the |
| of house:- Sanitation and safety --- your number one | | | | ice light above) that the restroom needs attention. |
| priority must be to serve safe food! Miss this | | | | Yes, you'll get pranked a few times, but |
| one and everything else doesn't matter.- Avoid cool | | | | can you ever check the restroom too often?Get |
| spots on the grill --- many grills have a 1" cool zone | | | | out there and start your engines...T.J. Schier is service |
| around the edge --- it's | | | | professional, consultant and speaker with over 20 |
| just not as hot as the rest of the grill. Cook | | | | years experience in operations and training. Founder |
| products there and they're either under-cooked | | | | and president of Incentivize Solutions and |
| or need to cook longer which impacts service times.- | | | | podTraining, T.J. has helped numerous clients enhance |
| Rotate the grill --- don't cook items in the exact | | | | their service and training programs and spoken to |
| same spot. Allow the grill to get back to | | | | tens of thousands of managers, franchisees and |
| the proper temperature by rotating where you are | | | | operators in various fields. Visit for more info |
| cooking items on the grill.- Let fryers get back to | | | | motivating today's employees, training today's |
| temp --- keep fries or other fried items going into | | | | generation and delivering outstanding guest service; |
| the fryer nonstop? | | | | or a unique new system and the foundation of |
| Stop! Rotate your fryers so you allow the | | | | 'i-learning' - using the device of today's generation, |
| shortening to regain the proper | | | | the iPod - to train your workforce. |
| temperature so the items are cooked properly and | | | | |