Villa Restaurant Group’s Post

It is 5x times more costly to acquire a new customer than to retain an existing one. Guest feedback is a literal gold mine when it comes to customer retention but restaurants don’t realize this cause solutions today stop at a one-size-fits-all survey. We’ve been obsessed over solving this specific problem and have now helped 100+ restaurants in 5 simple steps: 1) Collect specific feedback based on each restaurant's unique KPI’s  2) Track over 80+ metrics & trends 3) Trigger alerts for managers to help dissatisfied guests in real-time 4) Automate personalized rewards for dissatisfied guests  5) Track & increase conversion, recovery, and retention rate Spencer Amadon recently gave me some pretty cool ideas to take step 5 to another level and I had to immediately put that in our backlog 🙌🙌 Happy to share and learn from other experts in the industry, just shoot me a DM.  

CHARACTERISTICS 1. What are some key characteristics required in a restaurant job? Answer: Some key characteristics required in a restaurant job include good communication skills, ability to work in a fast-paced environment, attention to detail, teamwork, customer service skills, and a positive attitude. 2. How important is multitasking in a restaurant job? Answer: Multitasking is very important in a restaurant job as it often involves handling multiple tasks simultaneously, such as taking orders, serving food, managing payments, and ensuring customer satisfaction. 3. Why is customer service important in a restaurant job? Answer: Customer service is crucial in a restaurant job as it directly impacts customer satisfaction and the overall dining experience. Providing excellent customer service can lead to repeat business and positive reviews. 4. How does teamwork play a role in a restaurant job? Answer: Teamwork is essential in a restaurant job as it involves working closely with other staff members to ensure smooth operations, timely service, and a positive work environment. Collaboration and cooperation among team members are key to delivering excellent service to guests.

“Your failure to plan does not constitute an emergency on my part.” Michael McGeary shared this nugget of wisdom with our team many years ago and it was a game changing perspective for me. (Thanks Mike!) Until that moment I was putting a lot of pressure on myself for not being able to fulfill all the last minutes requests that were landing on my desk. Having been a waitress and bartender through my 10+ years of university, I was used to working on demand and rearranging those demands continuously to ensure everyone got what they wanted on time. But restaurants have an obvious capacity. Once all the seats are full, there are no new people let in. The kitchen doesn’t stay open a minute longer than closing time. And there are no other duties besides attending to the requests of those in the dining room. That system is only sustainable because of those limits. When Mike said those words, a lightbulb went off. It wasn’t my fault that last minute requests were coming in. It was a failure of the requester to plan ahead. But it was also a daily reality that would involve effort on my part if I were to expect change. Because without a visible line outside a full restaurant, there was no indicator to that requester that I was at capacity. Setting limits, putting systems in place, and managing expectations play a huge part in running a business smoothly. And having these processes in place don’t just help in shipping projects out the door, they make for a much more pleasant work environment, reduce employee turnover, and improve client satisfaction. #BusinessDevelopment #LeadershipDevelopment

Fun fact. In college, I was a waiter at Red Lobster. 🦀 🦐 🍋 There, I learned a few lessons that still hold true today... - The customer may not always be right. It takes a good waiter to quickly get to know you and help you make the best decisions for you. - Time management can set the experience up for success or failure quickly. No one likes their appetizers to arrive after the entrees. - Managing the details that are important to the customer is critical. If they don't want onions on their salad, better make sure they don't show up. Different role for me today as I support employee benefits advisors, captive managers, and point solutions with their medical stop loss captive strategies. However, the same skills apply. Find a good server if you want the job done to your satisfaction. 😁 #captiveinsurance #employeebenefits #stoploss #customerservice

Restaurant teams should be aware of their peak times. This can be taken from previous data. Have the right people at right place to perform tasks. Work as a team as it takes two to tango. Prepare ahead of time and during peak hours only focus on guest experience ✌🏻

Work Lives of Restaurant Managers Running a restaurant is no small feat. From managing staff to ensuring customer satisfaction, restaurant managers have a lot on their plates. One critical aspect that can significantly ease their workload is ensuring that all employees have comprehensive food handler and food safety training. Here’s how ACE Food Handler makes a restaurant manager’s job easier and more efficient. https://lnkd.in/gU-mGz9a #FoodSafety #RestaurantManagement #HospitalityIndustry #EmployeeTraining #WorkplaceSafety #ACEFoodHandler #CorporateTraining #FoodService #CustomerSafety #Compliance #RestaurantOwners #TrainingAndDevelopment

Let's give a shout-out to the unsung heroes of Quick Service Restaurants! Fast food managers are the backbone of any fast food restaurant. They are the ones who make sure that the restaurant runs smoothly and that customers are satisfied. Fast food managers have a strong work ethic that sets the tone for their team and helps drive the success of the restaurant.   One of the key traits of successful fast food managers is their dedication to hard work. They often work long hours and are willing to do whatever it takes to ensure the success of the restaurant. While the work can be stressful and demanding, they know that their efforts are crucial to the success of the business.   One of the main reasons that fast food managers are so essential to the restaurant is their ability to motivate and lead their team. They are responsible for setting the tone and creating a positive work environment for their employees. They know how to recognize and reward hard work while also addressing any issues that arise in a timely and efficient manner.   Another critical aspect of any fast food manager's job is their ability to ensure that the restaurant is meeting its financial goals. They are responsible for managing the budget, controlling costs, and ensuring that sales are steadily increasing over time. With the fast-paced nature of the industry, this can be a challenging task, but fast food managers are expert multitaskers who know how to keep everything on track.   One of the most crucial roles that fast food managers play is interacting with the customers. They know that customer satisfaction is the key to success, and they work tirelessly to ensure that the restaurant is meeting their needs. From greeting customers when they arrive to addressing any concerns they have, fast food managers are the face of the restaurant, and their dedication and hard work are critical to its success.   Fast food managers are the heart of any fast food restaurant. Their work ethic is unparalleled, and their ability to motivate their team, meet financial goals, and ensure customer satisfaction make them essential to the success of the business. We should all recognize and appreciate the vital role that fast food managers play in our counter"mmunities and the industry as a whole. #NorthDakota #SDjobs #SouthDakota #MTjobs #Montana #WYjobs #Wyoming #GeckoHospitality #WereHiring #LetGoAndLetGecko #GrowYourBusiness #Business #RecruitmentAgency #NowHiring #restaurant #foodservice #opportunity #hoteliers #hotelmanagement

🍽️ Anyone who has worked in a restaurant knows that it is a lot harder than it seems. Often it's the little details - a creative garnish, the smell of fresh bread from the oven, a mixologist who makes your drink exactly the way you want it - this makes a big difference in a guest's experience. Effective restaurant management involves overseeing the big picture as well as these smaller details at the same time. It can be a challenge because you have to see and do a lot at the same time. If you are looking to improve the management of your restaurant, it is important to create long- and short-term goals. Examples of short-term goals: 👥 Improve communication skills. 🔍 Improve problem-solving skills. 💼 Become an expert in sales and inventory management. 📊 Learn more about advanced restaurant finance. 🤝 Pay attention to team building and staff skills. Examples of long-term goals: 😊 Improving guest satisfaction. 🔄 Increasing repeat purchases. 📣 Gain brand awareness locally and online. 💼 Improve staff satisfaction. 🛠️ Effectively solving guest's problems. 🎯 Goal setting helps staff stay on task, focus on specific skills, and provides a blueprint for continued growth. #restaurantmanagement #foodandbeverage #horeca

Ponder 💭of the Day: It seems evident (anecdotally) that automation of some sort is necessary in food and beverage operations. I’m not talking tools to help with receiving orders, I mean tools to make the actual food. I have been traveling extensively this year. And you have plenty of automated ordering with limited staff trying to manage the FOH/BOH simultaneously. Something always gives though… American brands are notorious for letting standards go in airports… is that because of the business structure? (Third party vendors) The employee suffers from weary travelers looking for respite and thus taking their emotion out on the team member… And the client suffers from not receiving the standard they are looking for… If I were operating a food and beverage operation, I would be looking at automation in my operation… This is a working thought… feel free to contribute something of substance 🤙

Who does your staff serve? Have you ever noticed how in some restaurants its clear that the waiters believe their job is to serve the chef. They are more obsessed with what’s happening in the kitchen than focussed on the customer. And then with other restaurants, the waiters are absolutely giving their customers their full attention. You literally just have to raise your eyebrows to get their attention. The question is, who is your staff serving? Are they more focussed on the business and complaining about what other departments are not doing? Or are they truly focussed and taking ownership to serve your customer? Talk to us for a FREE Discovery Assessment. We are NOT consultants. We are Operational Experts who knows what it takes to get results.