I read an article and was wondering what your guys (gals) thoughts are on doing it with the staff.
http://www.restaurantdoctor.com/articles/sense.PDF
Things have been slow at or new place and everyone is begining to lag and become complacent, stagnet. Trying to stir the pot a bit so they understand why simple marketing, customer service and production are crucial not only when we are slow but how it effects business. Etc.
Let me know your thoughts
Thanks
Kris
http://www.restaurantdoctor.com/articles/sense.PDF
Things have been slow at or new place and everyone is begining to lag and become complacent, stagnet. Trying to stir the pot a bit so they understand why simple marketing, customer service and production are crucial not only when we are slow but how it effects business. Etc.
Let me know your thoughts
Thanks
Kris
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