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I invest in people and grow their food and restaurant brands. CEO, Founder | Managing Partner, Full Course Private Equity | Board Director
Your server comes to the table and greets you: what do you do next? You know you’re a restaurant person when you reply to a server like this: *eyecontact* 👀 Hi [name of server]! I’m Lauren. This is [intro rest of table]. How are you today? *** I cannot tell you how many times I’ve been out with family and friends and seen them not respond at all to this introductory moment with service staff. No eye contact. Not even a greeting back! We should do better in these interactions. We’re all human and these service jobs are HARD. 💡Food for thought: why do we normalize treating wait staff or service providers as less deserving of basic manners and civility? How do you roll when service staff introduce themselves at the table? Tell us! #restaurants #restaurantindustry #people #service #empathy #servantleadership #investing
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Celebrating National Waitstaff Day! 🎉 On this May 21st, let’s take a moment to appreciate the hardworking individuals who serve us food and drinks with a smile. 🍾 Whether it’s the barista who remembers our complicated coffee order, the waiter who patiently handles our large group’s requests, or the bartender who shares fascinating distillery history, they all play a vital role in making our dining experiences memorable. Here are some ways to celebrate National Waitstaff Day: ✅ Dine Out: Hang up your apron and head to a restaurant. Whether it’s your favorite neighborhood spot or a new bistro, enjoy being waited on by professionals. 🍽 ✅ Tip Generously: Most waitstaff rely on tips to make a livable wage. Consider tipping around 20% of the pre-tax bill for good service. If you’ve received exceptional service, feel free to tip even more. 💸 ✅ Compliment Your Server: A kind word goes a long way. If your waiter or waitress has gone above and beyond—keeping your drinks full, accommodating special requests, and offering meal recommendations—let them know you appreciate their care and attention to detail. 👏 Remember, good manners and appreciation cost nothing, but they make a significant difference in someone’s day. Let’s celebrate National Waitstaff Day by recognizing the value and importance of these dedicated professionals! 🙌🍽️🥂 #NationalWaitstaffDay #Hospitality #ThankYou
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SVP @ AMS and ex-Corp TA Exec with a track record of transforming how hiring happens in Retail Restaurant Travel & Hospitality
I read Unreasonable Hospitality by Will Guidara in one day. Couldn't put it down, what with the vivid #storytelling. Experiences that were magical, memorable, and sensory-rich (not necessarily directly related to food and bev!) which as a byproduct spurred a movement of sorts among the restaurant staff! The video embedded in Will's post below is well worth a click and play and at full volume. It also serves as my introduction to The Welcome Conference "where people come together to be inspired and energized by the power of hospitality. We believe that living a life of #hospitality has a positive impact on ourselves and society. It empowers each of us to deliver happiness to the people around us—in both our personal and professional lives." For years now, my take on talent attraction and talent acquisition was one of winning hearts and minds, moments that matter, infusion of employer brand, and persona centric. But after reading Will's book, and as I delve deeper into the Hospitality space, the inspiration is there to seek opportunities to infuse the tenants of Hospitality all things. Even in #ProfessionalServices. Yes, you read that right.
NYT Bestselling Author: Unreasonable Hospitality Host: The Welcome Conference Co-Producer: The Bear Speaking Inquiries: contact@vaynerspeakers.com
Still so touched by Shauna Niequist’s message of gratitude to restaurants and restaurant workers. She shared her love letter from the Welcome Stage and attendees were able to send a copy to someone they think needed to hear it most. Couldn’t have imagined a better message, especially sharing it now in the full swing of the holiday season. #welcomeconference
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Service Storytime! So I was encouraged to put out a service story. And here it is: This is less about serving, and more about observation and management, or perhaps mis-management. It was a spring Thursday in Grapevine. My opening bartender had started a tab for a come and go group of women. They had a round table for 6, but had pulled a few more chairs around the table as the group had grown. My opening bartender handed over the party to the evening bartender. And so, the networking group continued with drinks and food orders. At one point I jumped in to deliver some food for the table. Now at this point they are a couple hours deep into drinking and eating, and had a failed attempt at pre-bussing(bartender was told that they were still eating). I have both hands full and asked where they wanted the new items, considering that the entire table was covered. The reply was anywhere, and I responded with a funny quip about no space. So they made room and I dropped the items and left. Fast forward to a couple hours later and the group is all but gone and the woman that was paying comes up and closes out with the bartender and then asks, “Is there a manager?”. My staff then points to me sitting at a nearby table. The woman then launches into an assault starting with the food delivery, then into her perception of the conversations that I was having with my bartender, and just the perceived lack of service. She left after I basically told her that I was Ok with her not coming back. Which stunned her a bit. But I am not sorry. Service industry does not equate to entitlement. I turned to my bartender and asked, “Did I do something wrong?”, She turned to me and said, “No. You were not winning that discussion from the moment she asked for you.” I have always strived to give the best service and experience for guests, but if you are entitled or are rude to myself or staff, I just don’t need you in my business. Let me know your thoughts! #ServiceIndustry #CustomerExperience #HospitalityLife #RestaurantManagement #BartenderLife #ServiceIndustryTruths
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Quality driven Certified Pharmacy Technician with several years of practice in community & Hospital Settings.
Some time in April I visited two different restaurants; restaurant A & restaurant B When I got to restaurant A, I almost asked if Santa Claus came early because the customer service was commendable and exceptional from every staff I encountered!!! Immediately, i thought it best to send a commendation, 1 looked up and saw a board that read; "please send a message to this number for complaints"... At that point I thought to myself; "no number for commendations"... Now to restaurant B, the footfall was heavy and I would understand if a staff was drained and grouchy at this point, but to my utmost delight, the lady that attended to me was so peaceful and polite. I immediately took note of her name tag and sent a commendation for her to the management of the restaurant. The need to be treated as kings and get value for any resource expended at a business place is well understood, so we often think that an exceptional service doesn't require our emphasis, but the truth is that; if the reverse was the case, would we amplity? Most likely yes... And if you're solving problems through your business in this clime, certainly there would be factors fashioned against your perfectly planned processes, so a feedback about an exceptional service could be a soothing balm on a sore right... Having said this, the next time you enjoy exceptional service, you could try to leave a feedback about it. On the bright side, someone may just get a pay raise for it🤭🥰 #customerservice
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Shipping Southern ice cream nationwide 📦🍦 | Writing about the restaurant industry at outoftheweedscollective.com
Early in my restaurant career I was constantly in the weeds 🌿 (3 major changes finally got me out of the weeds) Schedules Inventory Paperwork Managing the floor Negotiating vendors Responding to emails Responding to reviews Dealing with team drama Dealing with guest drama Putting out literal & figurative fires I felt like I was always treading water Or even lightly drowning Definitely beat up 🥴 Here are the top 3 things that helped me get out of the weeds: 1. Delegation 2. Micro Time Blocking 3. A Positive Discipline System When I fall out of the habit of using any of these, I'm right back in the weeds. Which one are you most curious about? #restaurants #restaurantowners #restaurantoperators #outoftheweedscollective
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#AccountManagers, #CustomerSuccess, #Sales, and any others working with clients. 𝗧𝗮𝗸𝗲 𝟯 𝗺𝗶𝗻𝘂𝘁𝗲𝘀, 𝗮𝗻𝗱 𝘄𝗮𝘁𝗰𝗵 𝘁𝗵𝗶𝘀 𝘃𝗶𝗱𝗲𝗼 (𝗠𝘂𝘀𝘁 𝗽𝗹𝗮𝘆 𝘄𝗶𝘁𝗵 𝗦𝗼𝘂𝗻𝗱 🔊) 𝘁𝗮𝗸𝗲𝗻 𝗳𝗿𝗼𝗺 𝗗𝗶𝘀𝗻𝗲𝘆 𝘀𝗲𝗿𝗶𝗲𝘀 "𝗧𝗵𝗲 𝗕𝗲𝗮𝗿" . For the ones who are not familiar (No spoilers 😉), "The Bear" is a series about a successful chef used to work in a michelin star restaurant, coming back to save and recover a failed sandwiches restaurant of his dead brother. 𝗜𝗻 𝘁𝗵𝗶𝘀 𝘃𝗶𝗱𝗲𝗼, 𝗥𝗶𝗰𝗵𝗶𝗲 𝘄𝗵𝗼 𝗶𝘀 𝘄𝗼𝗿𝗸𝗶𝗻𝗴 𝗮𝘁 𝘁𝗵𝗲 𝗳𝗮𝗶𝗹𝗲𝗱 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁'𝘀 𝗳𝗿𝗼𝗻𝘁 𝗱𝗲𝘀𝗸 𝘄𝗶𝘁𝗵 𝗰𝗹𝗶𝗲𝗻𝘁𝘀, 𝗶𝘀 𝗯𝗲𝗶𝗻𝗴 𝘀𝗲𝗻𝘁 𝘁𝗼 𝗮𝗻𝗼𝘁𝗵𝗲𝗿 𝗺𝗶𝗰𝗵𝗲𝗹𝗶𝗻 𝘀𝘁𝗮𝗿 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝘁𝗼 𝗹𝗲𝗮𝗿𝗻 𝗵𝗼𝘄 𝘁𝗼 𝘄𝗼𝗿𝗸 𝗯𝗲𝘁𝘁𝗲𝗿 𝘄𝗶𝘁𝗵 𝗰𝗹𝗶𝗲𝗻𝘁𝘀 𝗮𝗻𝗱 𝗿𝘂𝗻 𝗯𝗲𝘁𝘁𝗲𝗿 𝗵𝗶𝘀 𝘀𝘁𝗮𝗳𝗳. 💡 𝗞𝗲𝘆 𝗧𝗮𝗸𝗲𝗮𝘄𝗮𝘆𝘀 💡 ✅️ #KYC (#KnowYourCustomer) - Valuable for building a successful and sustainable business! and not only from regulatory reasons for financial services companies 😉 ✅️ #TeamWork - Working together makes everyone better, and eventually your client satisfaction greater!
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Restauranteur (Osteria Italian). CEO of Rising Media LLC. Author. Founder of the Woman of Power Conference (WoPC). Former television news anchor/ journalist. RaquelEatmon.com
I am a server. I last served tables when I was 16 at Ponderosa Steak House (please tell me that some of you remember that restaurant 😅). Today, at my restaurant I wear many hats and serving guests is oftentimes one of them. And I absolutely love hosting people. I especially love it when this happens 👇🏼 happens. When people take a few seconds to let you know that their time with us was special- a simple note on a receipt brings me tremendous joy. I played a small role in bringing people together. Another thing a note like this tells me is that my Creating an Impeccable Guest Experience model is working. When people use your verbiage, “Amazing Experience,” it solidifies that I have established a genuine connection. My Bar & Dining teams have adapted the model and they have received many high compliments (and gifts) from guests. I believe this is a skill that the team will carry with them throughout their career. Working through Intention is important. Focusing on people- not sales is equally important. Helping your team grow is inspiring. It’s a win for everyone. How do you let people in the service industry know that you appreciate them? #Restaurants #serviceindustry #customerservice #teamwork
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Are you thinking of opening up a venue? In a recent Broadsheet article, experienced chefs and restaurateurs give their dos and don'ts. See the summary below and for the full article: https://lnkd.in/gDnGGHZZ
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