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