The Restaurant Doctor - Electronic House Call

ELECTRONIC HOUSE CALL - August 17, 1997

CHEAP AND EASY FAX BROADCASTING
If you have reason to send out fax messages to a number of people, check out CyNet, an amazing fax broadcast service! For example, I just sent a piece to 267 people from Seattle to St. Croix for under $30 -- no printing, no postage -- and they will all be handled by a real person at least once! I sent mine to be delivered within 24 hours but faster service is available at a slightly higher tab. The cost is 5-13 cents a page plus $1 transaction fee per batch. The minimum charge per broadcast is $10. This could be a great way to stay in touch with clients and potential clients. The software is free and CyNet's support is excellent. For more information, contact Dave Cote (sounds like Cody) at (800) 964-2963, ext. 346 or check them out on the web at http://www.cynetinc.com.

A POINT TO PONDER
At the CHART (Council of Hotel and Restaurant Trainers) Conference in Washington, DC, Lee Cockerell, Executive VP at Disney, stated that "You can't deliver a higher level of service than you have experienced." He makes an interesting point. What do you suppose is the highest level of service that your staff has experienced? If you want to see material improvements in guest service, they are going to have to visit restaurants that operate at a higher level of service than you do. Who might that be in your market and what can you do to encourage (subsidize?) the process?

SENDING E-MAIL TO LISTS
If you are on any other e-mail lists, you are familiar with the message that starts off with three pages of names. You can avoid this by using a list server, but that can get complicated. A simpler solution is to send the message to one person (I send it to myself) and put in the list as blind carbon copy (bcc) recipients. Everyone will get a message but no one will see any addresses other than their own and the person to whom the original message was sent. As e-mail becomes more and more prevalent, this could become a productive (and certainly inexpensive) way to communicate with your guests.

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