The Restaurant Doctor - Electronic House Call

ELECTRONIC HOUSE CALL -- September 26, 1997

Since last I contacted you, I have been to Detroit, Ann Arbor, Jackson Hole, Omaha, Brainerd (Minnesota), Orlando, Sarasota and Tampa; I have published another edition of my "Home Remedies" newsletter and packed two new books off to the printer! (I suppose I just could have said that I have been busy!) Suffice it to say that the fall program schedule is in high gear and my at-home time is rather sporadic. I have, however, found some new sites and some new ideas since then.

LOOKING FOR FREE STUFF?
Go to... http://www.free-n-cool.com/coolest, http://www.fabfreebies.com or http://www.itsfree.com/fsn.html

HOT NEW IDEA
I am developing the idea of the server as an independent business person and it really intrigues many people in my audiences. The essence of it is that your service staff have a 5-table restaurant to run and the better job they do of it -- the more they can keep their five tables full of people who want to be there -- the better time everyone will have. This notion can create a control issue for many operators but I believe it is a very potent concept that deserves to be taught and supported. Watch for more as the idea evolves.

STAIN RELIEF
I was having breakfast with Yvonne Cater, manager of the Perkins in Bradenton, Florida (I had just done a program for her company's annual conference in Minnesota and was "in the area" for another presentation). While we were chatting, one of her servers stopped by on the way to an accident scene. It seemed the guest at one of her tables had just spilled something on himself and she had gone to her purse for some first aid -- a Shout wipe packed up in the manner of a wetnap. She said it worked great when her kids spilled things and, since she had one with her, thought it would work here as well. This sounds like a product worth looking for on your next trip to the supermarket. (Distributors: what would happen if you started carrying this BEFORE your customers started demanding it?) In any event, it certainly represents a higher level of personal concern than just bringing a rag and a glass of club soda!

ONE LAST THOUGHT
I had lunch with Tom Griffith, Human Resources VP for Restaurants Unlimited, a few weeks ago. Among the topics we discussed was one that really struck me. He said he was looking at the concept of whether it was possible to dine anonymously in any of his restaurants. Could a guest come in, eat, pay and leave without really being acknowledged as a human being? In one way, this has been a theme of mine for awhile but I never put it in quite those words -- and I like them! Can someone dine anonymously in YOUR place? What do you think that would feel like? What could you do to assure that it never happens? Could be an interesting discussion at your next staff meeting!

[Home] [Top] [Email Restaurant Doctor]