Menu for change wins customers
- Bad service dressed as good service. Harrop, Froma // Adirondack Daily Enterprise;4/23/2010, Vol. 117 Issue 96, p4
In this article the author scrutinizes several improper customer approach and services in restaurants, stores, call centers, and government agencies in New York.
- Where to eat... // In Britain;Jul2000, Vol. 10 Issue 7, p8
Describes the meals served at Leith's at Dartmouth House Restaurant in London, England. Average price of a two-course meal; Venue of the English Speaking Union; Quiet atmosphere of the Wedgwood Room.
- His three sons. Day Jr., Charles R. // Industry Week/IW;8/15/94, Vol. 243 Issue 15, p7
Editorial. Comments on the importance of a good customer relationship in keeping up the business. Environment at Pat Joyce's restaurants; Communication with customers; Closure of the restaurants.
- A maitre d' distills the essence of service-knowing 'why' Gitomer, Jeffrey // Prague Business Journal;10/1/2001, Vol. 6 Issue 39
Focuses on the essence of service in the restaurant business. Knowledge on the need of the customers; Commitment in doing services; Enhancement of self-decision.
- Lawry's, new arrival that morphs by meal. Spiselman, Anne // Crain's Chicago Business;11/20/2000, Vol. 23 Issue 48, p43
Focuses on different restaurants in Chicago, Illinois. Quality of customer service; Range of menu offerings; Price of menu offerings.
- Attention to detail brings renewed energy to Milk Pail. // Nation's Restaurant News;05/28/2001, Vol. 35 Issue 22, p76
Features the Milk Pail Restaurant, Banquet & Entertainment Complex in East Dundee, Illinois. Background of the facility; Programs of the facility to attract customers; Services offered.
- Recruiting your way through the downturn. Sulivan, Jim // Nation's Restaurant News;3/11/2002, Vol. 36 Issue 10, p16
Reports issues related to customer services of the restaurant industry in Chicago. Presentation on buffets cookery; Focus of company on marketing strategy; Effort of meeting customer demands.
- Vanishing service could make restaurants' profits disappear. Walkup, Carolyn // Nation's Restaurant News;4/28/2003, Vol. 37 Issue 17, p116
Comments on the importance of customer service in the restaurant industry in the U.S. Attribution of lapses in service times and courtesy to inadequate training; Role of restaurant owners and managers in enhancing customer service; Need for servers to take up basic training in food serving.
- VTK, Chicago. Garber, Amy // Nation's Restaurant News;2/9/2004, Vol. 38 Issue 6, p23
Features the VTK restaurant in Chicago, Illinois. Accessibility of the restaurant to the masses; Menu design; Improvement of customer services. INSET: DINNER MENU.
- Family chains heed casual-theme rivals, adopt new service, ambience upgrades. Hamstra, Mark // Nation's Restaurant News;7/24/95, Vol. 29 Issue 29, p45
Reports on service and menu improvements and new emphasis on ambience in family restaurant chains. Competition with casual-theme dinner houses; Strategies at Big Boy, Denny's, Shoney's, IHOP and Perkins; Sale of novelty items featuring the chain's trademark; Educating servers.