WaiterBell Blog will be returning in April 2007

This WaiterBell blog will become active again in April 2007, and we will be folding TechWaiterBell and TeamWaiterBell into this blog.

We will relaunch marketing for our product.  Thank you for stopping by, we hope to have useful restaurant content for all visitors.

Thanks,
Randy
Head WaiterBell

Article: “Customer Service Or The Lack There Of”

customerservice.jpg

excerpt:
“Who among us hasn’t had an unpleasant dining experience thanks to a rude waiter, lousy food and bad service? From the telephone to the table, customer service is defined by anticipating the demands of customers, and these days, customers are demanding more; specifically in the way of service, and service starts as soon as the guest walks through the door.

The old adage, “You never get a second chance to make a good first impression” still holds true today, especially in the hospitality industry, and equally important is the guest’s lasting impression.

“If we don’t take care of our customers, our competition will,” said Annie Kang-Drachen, Director of Sales and Marketing at the Department of Food & Beverage Management, UNLV William F. Harrah College of Hotel Administration.”

source: “Customer Service Or The Lack There Of” by Kate Mazzarella-Minshall (Foodservice.com)

Article: “Google Maps offers discount coupons for US stores” (Aug.2006)

excerpt:
“Google Inc. will offer printable discount coupons to local shoppers, in a promotional bid that aims to drive U.S. online shoppers using its Google Maps service to visit stores, the company said.

The world’s top Web search supplier is taking advantage of the marketing tool, which is traditionally used by small businesses, to entice U.S. consumers to seek out savings from local retailers such as dry cleaners, pizza delivery restaurants and auto repair shops.

Google has partnered with Valpak, the top U.S. supplier of coupon advertising, to provide more than 20,000 coupons from current Valpak advertisers when consumers search for relevant stores using its Google Maps map and local directory service…”

source: “Google Maps offers discount coupons for US stores” by Eric Auchard (Reuters, Aug.14,2006)

Article: “”Name game: Chefs who give their food silly names may not be so foolish.”

surprise.jpg

excerpt:
“The grosser a dish sounds the better. That’s the philosophy some chefs are adopting when coming up with names for dishes on their menu. From Kitchen Sink Chopped Salad to Debris Sandwich, chefs are giving food a bad name. Luckily, they’ve been able to convince customers the dishes taste better than they sound, and for many, the marketing gimmick has paid off.

San Pedro chef/co-owner Michael Goodman created the Fat Boy Man Salad at home a few years ago, when he wanted to eat more nutritiously. His vegetarian creation consisted of baby field greens, carrots, grape tomatoes, beets and green beans. It tasted terrific, but Goodman found it wasn’t enough to satisfy his hunger. Soon, he began super-sizing it.

“It was obnoxiously large,” says Goodman. “People started calling it the Fat Boy Man Salad.”

source: “Name game: Chefs who give their food silly names may not be so foolish.” by Nancy Ngo (Pioneer Press, Aug.3.2006)

Article: “More chefs in the kitchen: Restaurants explore ways to allow diners a firsthand look at food preparation” (Aug.2006)

chefhat.jpg

excerpt:
“He watches The Food Network religiously, cooks dinner for himself and his wife, Janet, at least four times a week, and said he’s more than comfortable working in the kitchen, even when it isn’t his own. He also has worked with local chefs at area restaurants more than a dozen times.

So it’s no surprise that he leapt at the chance to be among the first to participate in a “Chef for a Day” program at The Seelbach Hilton Hotel’s Oakroom restaurant when the program was launched a couple of years ago.

“To be shoulder to shoulder with a group of professional people and keeping up with them doing exactly what they were doing and to feel a part of that — that was amazing,” Frick said…”

source: “More chefs in the kitchen: Restaurants explore ways to allow diners a firsthand look at food preparation” by Shannon Leonard-Boone (Business First of Louisville, Aug.11,2006)

News: Recent Restaurant Technology Headlines 8/15/06

Article: “How to increase your prices” (Aug.2006)

increase.jpg

excerpt:
“The thought of price increases causes anxiety for many operators. But clever pricing is a great opportunity to practise your marketing skills, build your reputation and increase your profits.

When inflation was high, price rises were almost a sport – now they’ve become an agonising debate. One thing’s for sure – you live by price and you die by price. Operators still holding the price of meals to what they were 12 months ago are bearing the brunt of massive increases in the cost of fuel and ingredients. Profitability is suffering.

So how do you put up prices with confidence and style?”

source: “How to increase your prices” (ProfitableHospitality.com, Aug.2006) [public access til Aug.19th]

Follow

Get every new post delivered to your Inbox.