SERVICE SYSTEMS
What kind of service does your restaurant want? What does
it need? Do they match? Does it match the pool of available
staff? Does it suit the brand? Most of us can easily
recall experiences with service in a restaurant, good and
bad. The way we're treated by those who earn a living by
serving others, especially those that are TIPped
(To Insure
Promptness), registers in our minds and can be
easily recalled. Most problems that happen in a restaurant are
recorded in our minds as "service". While many service issues
are actually beyond a server's control (late drinks or food,
overcooked steak, long wait for a table, etc.), most issues are the
result of poor service structure and "through-put" set up.
Sequence of Service
We look closely at your brand and what you're trying to
accomplish. If you are trying to process 100 guests per hour
with 50 seats and a slow kitchen, we'll re-structure your service
model and menu for faster check
times and a quicker turn. If your guests are complaining that
lunch service takes too long, we streamline your service
steps. If you want to sell more wine yet you have allowed
your servers to dictate section size and support staff, we'll
revamp your tipshare system and support team schedule to facilitate
better quality time at the table. Blue Orb's experience,
from fine dining to fast casual and gourmet retail, is well
qualified to customize a service model that suits your concept.
Tipshare Setup
Your restaurant can likely maximize its efficiencly simply by
restructuring its incentive and tipshare system. We customize
tipshare systems to maximize productivity and minimize your
payroll.
Gentility and Grace
Through our culture and brand
identity development process, we can deliver the Guest
Experience. We understand that the way you talk to your
dishwasher translates to the way your servers talk to your
guests. We drive great service through driving internal and
external guest service best practices. Whether you serve dim
sum or braised osso bucco, we begin with universal basics like eye
contact, facial expressions, body language, and grooming. We
believe "The Servant is the Master"...and we can teach your staff
and management team to have a "Servant's Heart".
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