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