Contractors again set pace
- FULL SERVICE TAKES A BIGGER BITE! Sanson, Michael; Mariani, John // Restaurant Hospitality;Feb2003, Vol. 87 Issue 2, p29
Forecasts the market outlook of the restaurant industry in the U.S. for 2003. Sales growth posted by the industry from 1971 to 2003; Concerns raised by operators; Competition facing the industry; Trends in the food service industry. INSETS: IDINE'S TOP 10 DINING OUT TRENDS;MARIANI'S...
- Know thy customer but use the data you already have. Grimes, Rob // Nation's Restaurant News;03/27/2000, Vol. 34 Issue 13, p42
Looks at opportunities that restaurant and food service operators have to collect and store data about customers during the normal business day. Detailed information collected with each transaction at the point-of-sale terminal; Information provided by customers themselves; Targeted mailing...
- Customer satisfaction: Aura. Prewitt // Nation's Restaurant News;09/13/99, Vol. 33 Issue 37, p135
Discusses how celebrities' patronage of some United States restaurants entice regular customers. Service standards; Repeat celebrity business and gossip-column attention; Reservation policies; Private quarters for the rich and famous; Vote of confidence.
- Good service for bad guests. THORN, BRET // Nation's Restaurant News;1/28/2008, Vol. 42 Issue 4, p86
The article reports on how restaurant operators deal with unpleasant customers. Restaurateur Peter Glazier claims that dealing with unpleasant customers is an operator's entry price into the business. Federation of Dining Room Professionals Bernard Martinage describes two categories of difficult...
- RESTAURANT PEEVES. Laborde, Errol // New Orleans Magazine;Oct2003, Vol. 38 Issue 1, p6
Reflects on matters related to restaurant customer services in New Orleans, Louisiana as of October 2003. Problem with non-smoking sections in restaurants; Disadvantage of the iced tea refilling service.
- Those who can teach: Educating guests is elementary to building repeat business. Irsfeld // Nation's Restaurant News;12/13/99, Vol. 33 Issue 50, p31
Editorial. Comments on restaurateurs' need to educate customers about the cuisine and beverage options to build repeat business. Restaurant patrons' desire to combine education with their dining experiences; Importance of giving customers a selection.
- How to overcome the `strengths' of your restaurant. Sullivan, Jim // Nation's Restaurant News;02/07/2000, Vol. 34 Issue 6, p30
Gives advice on how to ensure the success of a restaurant business. Perpetuation of the original concept's character; Maintenance of loyal customers and employees; Awareness of the changing trends.
- Table talk: Teach servers to sidestep taboo topics. Berta, Dina // Nation's Restaurant News;12/13/2004, Vol. 38 Issue 50, p1
Discusses how U.S. restaurant managers can help servers avoid discussing touchy subjects like religion and politics when talking with customers. Need to encourage servers to make noncommital statements; Teaching servers how to be sensitive to the needs of customers and how to read a table; Use...
- Professional, proactive approach key to capturing events business. Morse, Jonathan // Nation's Restaurant News;1/5/2009, Vol. 43 Issue 1, p25
The author shares his views on the importance of a professional, proactive approach in order for restaurant operators to capture events business in the U.S. According to the author, as many corporate customers scale back or cancel annual functions, operators should be more professional in how...