I recently worked with a client who wanted to increase business on the nights when he already had all the business he could handle.

My suggestion was two-fold. First, offer free champagne to guests who have to wait. In my experience, they might have one glass and then go back to their regular beverage, but it is a nice surprise that takes the edge off the wait.

Local liquor laws will determine what you can do or how you have to do it, but I suggest this is a policy that you do not advertise -- let your guests pass the word for you. The offer will at least move them into the lounge.

The second piece has to do with logistics. When people are on wait, he will basically start the dinner service in the bar. Waiting patrons can have a drink and order appetizers. While they are waiting, a staff member will distribute the dinner menus and actually take their entree orders.

The guests will be informed that when the dining table is just about to clear, their orders will be placed in the kitchen. When the guests get to their table, the salads will already be down and the entrees will follow quickly.

It seems like better timing for all concerned as the guests, who have already been waiting for awhile, do not have to start the meal service from the very beginning. We estimate that this will cut their time on the table by 20-30 minutes ... and enable the restaurant to get another turn out on their peak nights ... without the guests feeling rushed.

 

The material that Joel and I developed for the Minneapolis seminar was so powerful -- and so well-received -- that we are trying to figure out how to make it available to the operators who were not able to join us in the Great Frozen North

One possiblility is a series of "road show" live seminars in various regions around the country. We are also looking at what it would take to develop a series of modules we could offer as online webinars. Stay tuned for an update.

One thing for sure -- doing more of what you are already doing will only get you LESS of what you already have.

Many of you are familiar with my little book for servers called 50 Tips to Improve Your Tips. I have sold over 20,000 copies of this little gem at $5.95 a copy but once again I am down to my last box and it is time to reprint.

The only difficulty with being in this situation is one of cash flow. The print run will cost something north of $3500 and I would prefer not to have to advance that much money until I finish paying for my last trip!

So I am making a limited time offer: you can purchase advance copies of the new print run at the special pre-publication price of $59 for 20 copies. That is just $2.95 a copy. Normally to get that price you would have to buy a full box (180 copies) ... and that is at the old price.

Because this offer is strictly a creative financing ploy, it was limited to only 60 orders ... and there are only ten left!

I should also warn you that, like everything else, printing prices have gone up. I haven't raised the price of this book in ten years but this time I won't have a choice. Look for the single copy price to increase to $6.95. Quantity prices will be less than that, but still proportionally higher than they are presently.

PS #1: If your servers aren't worth a $2.95 investment, fire them! If they ARE good and you aren't willing to invest $2.95 in them, they should quit!

PS #2: If you snooze, you'll lose! This is likely to be the last week I can offer this deal so act now ... or go into the competitive battle with a less effective staff.

Click here to learn more about the book and take me up on the deal while you can still get it.

 

• The Power of Storytelling - a simple process that can help you win over guests like never before.
• No Risk, No Reward - exploring the difference between restaurant operators and restaurateurs. Which are you?
  
• What Did You Learn From Your Staff Today? - an insight into how the most important lessons you learn from your staff ... are about yourself!
  
• Special Offers on management resources and services.
  

Solve the problem of what to talk about in your next staff meeting. Upgrade to the EHC Special Edition and get it all!