ELECTRONIC HOUSE CALL - December 6, 2002

One more trip before the year is over -- a short jaunt this weekend back to Cape Cod to see my sister, get a new computer set up for her and collect all the overproduction of tapes and CDs from the Management Insight Series. (She handles the fulfillment on the Series.) Look for a special offer on these incredible interviews before the end of the year.

I also want to wish a Happy Hanukkah to all my Jewish subscribers. Lest we forget in all the Christmas hype, the Holiday Season includes a number of holidays.

A SLIGHT CORRECTION
Apparently I misread the offer on the One Minute Millionaire book that I mentioned in the last issue of EHC. The book IS free, but only with purchase of an $11.95 informational CD. I apologize if this caused any confusion.

If twelve bucks is a deal-breaker, then you REALLY need this book! Still, I consider the information to be SO eye-opening that I will make you an offerIf you get the book and CD and don't agree that it has an intriguing potential for you, let me know and I will buy everything back from you myself!

Note to Gold Group members: I will try to get a totally free copy of this book for you (but you may still want the info in the CD, so the online offer might be worth it anyway.)

Click here for more information on the One Minute Millionaire book.

Q&A
The following is an e-mail exchange with an attendee at a recent Odd Couple Marketing Workshop. I pass it along in the hope that you will find it helpful in your own operation.

Q: As the new owner of an old restaurant, I need to set policies for the staff, especially the servers. It's not a matter of how to treat the public but more internal situations such as rotation of stations, duties, etc. I would also like to come up with some type of appetizer or something to bring to the table once the guests are seated, but I'm at a loss on this. Can you help?

A: Perhaps your problem with setting policies, finding a "something for nothing" treat, etc. are because you are trying to come up with these things yourself. In my experience, the best way to make your staff feel like they are part of things is to MAKE them part of things. Explain to your crew what you are trying to accomplish (and why!) and ask for their suggestions.

The trick is not to allow any negative comments on someone else's ideas. Just take them all in and see what can be adapted to meet your needs. This is not to suggest management by committee (you still have to make the final call) but you may be surprised at the quality of the information you will get if you are truly interested in receiving it.

NEED A RECIPE?
Getting ready for the holidays and need a recipe? Trying to find something special for today's special? The newest update to my list of hospitality industry resources is www.RecipeSource.com, formerly known as the Searchable Online Archive of Recipes (SOAR). There you will find 70,000 recipes of all sorts. You can get there via the link above or just click on "Hospitality Resources" on my home page for a lengthy list of helpful sites.

'TIS THE SEASON
Those who have subscribed to EHC for awhile know that every year I remind you to purchase a quantity of the small clear Christmas lights. You don't find them easily any other time of the year and they are absolutely wonderful for livening up a buffet line, brightening dark corners in the dining room, winding around your indoor plants to give more eye appeal and hundreds of other uses year round.

It is tempting to wait until after Christmas to pick them up on sale ... and if you even remember to do it, the supplies are depleted. I bought several 100-light strings at Target last week for $1.62 each, so the savings are not what you may think. Get them now while you still can.

SHARE OUR STRENGTH
Share Our Strength (www.strength.org), one of the nation's leading anti-hunger, anti-poverty organizations, began in 1984 in the basement of a row house on Capitol Hill in Washington, DC. In the beginning, they organized a handful of chefs to cook for fundraisers. Today they mobilize thousands of individuals in the culinary industry to organize events, host dinners, teach cooking and nutrition classes to low-income families and serve as anti-hunger advocates.

Their mission of ending hunger and homelessness is a natural fit for those in the hospitality industry. The Restaurant Doctor tithes to Share Our Strength and we urge you to support their programs in a way that works for you. Remember, tithing is a money multiplier, not a substracter. The more you give, the more you get.

THE PERPETUAL QUESTION
What did you learn from your staff today?

[ Home ] [ Top ] [ Email Restaurant Doctor ]

© 2002 Restaurant Doctor