How To Improve Dining Room Service by Richard Saporito

 
   
 

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Room Service" Affiliate Tools Center.
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rebrandable pdf version of our Dining Service Quiz that you can giveaway.  As each link will be branded
with your affiliate link, you can make commissions again and again.

The other two downloads are valuable ebooks that will help you in your promotion efforts.. Enjoy!

   
   


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This is your affiliate link.  Please replace the xxxxx with your ClickBank nickname.

http://xxxxx.antonias.hop.clickbank.net


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Here Are Three Articles You Can Use On Your Website, Blog Or Newsletter:

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Improve Restaurant Service Through Balance and Consistency

There are 2 words that I constantly repeat while holding waiter training sessions: balance and consistency. Both concepts can easily be applied to restaurants where waiter performance is basically 1/2 physical abilities and 1/2 mental abilities or 1/2 a science form and 1/2 an art form.

The physical aspects of balance is obvious; carrying/serving more than one plate at a time, carrying/serving cocktails on trays, balancing one's feet while in motion etc. For physical consistency, it amounts to not only excellent physical condition, but also the consistency of the waiter service skills and technique, or the "consistency of balancing" - if you will.

Physical consistency is how one carries his or herself in the restaurant dining room, and the physical vibe (body language) that is emanated as well. This affects diners who are trying to enjoy themselves out and away from the stresses of daily life.

There also has to be a mental balance to a waiter's performance as well such as being realistic about the amount of tables that can be handled at one time or asking for help from other waitstaff when overloaded with too many tables on an especially busy night. Basically, it is being able to make the "common sense" restaurant and people decisions needed to provide successful dining room service or functioning on an "even keel" so to speak.

For mental consistency, one hopes to always have a positive and empathetic attitude towards the customer and other staff members, especially in the face of adverse situations. Restaurant service is always problematic, so it is imperative to have a consistent trouble-shooting approach to all situations.

Balance and Consistency can also be applied to food and drink concerning taste, texture, spiciness, color, presentation etc. A mouthful of mixed foods can be crunchy, yet balanced by softness in texture. A sip of wine can have a certain crispness, yet be balanced by delicate fruits. When pairing food and wine, balance is necessary as you certainly don't want one taste to overpower another.

And, of course, consistency is a desirable trait in every aspect of your restaurant's performance. Your customer's long for consistency in the quality of your food, your customer service, the cleanliness of your restaurant (bathrooms especially) and overall ambiance you provide.

Restaurant service is a balance between the physical and the mental, a balance between the mechanics and the attitude, a balance between the service functionality and the "look", a balance between the science and the art form, a balance between the "laws of service" and the "freedom" for the frontline workers to be creative and flexible in their problem solving.

Restaurants that excel in the above areas are the ones that thrive. They're the ones that are happily recommended by others, are talked about by the water cooler and the ones that have waiting lines every weekend night.

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About the author:  Richard Saporito is a NYC Restaurant Insider with more than 30 years experience.  He is currently the President of Topserve Restaurant Consulting, Inc. and the author of "How To Improve Dining Room Service."  Discover how to improve your restaurant's dining room service and dramatically increase your profits here:

http://xxxxx.antonias.hop.clickbank.net
 

Improve Restaurant Dining Room Service With Anticipation and Reaction

Anticipation and Reaction are crucial concepts in delivering and maintaining excellent restaurant dining room service. These two concepts must be included in every waiter training program for success as they are used in all types of business marketing. All waitstaff must read the customers individually--- and the table as a whole ahead of time, anticipating their needs and reacting to please accordingly.

For example, a good waiter can often anticipate when a table will be ordering heavily off the menu. The waiter should react by spending some extra time at this table because, most likely, this table will order even more menu items -- if given that extra time. It makes for a more enjoyable party while boosting up the check total in the process.

Then, there are times when serious business people come in for lunch, order lightly, and pretty much want to be left alone to discuss business. With anticipation of the customer's needs, and reaction, the waiter should know to give efficient, unobtrusive service, yet not ignoring the table.

Then, there is the situation of the crying baby at the table. The smartest thing a waiter can do is to get some food out right away to distract and calm the baby. Often times, an order will be given consisting of appetizers and entrees, along with the baby's one small dinner order. With anticipation and reaction, the waiter should ask "Would you like me to put in the baby's dinner order along with the appetizer order?" The response by the parents, as they understand the purpose of serving the baby immediately, is usually a sigh of relief -- "yes!"

It is also very important for the host to read the customers as soon as they walk through the front door to help provide the best table that fits the party. For example, if a couple walks into the restaurant locked in each other's arms, then a nice quiet table with some privacy would surely be the perfect fit.

Another situation is if a party of ten arrives looking to indulge in many cocktails while making quite a bit of noise in the process. With anticipation and reaction, the host should seat this party as close to the bar as possible. The bar patrons probably won't mind the extra noise, and it will be much easier for the waiter to give better service. Running heavy trays of cocktails back and forth from the bar to ten thirsty patrons will not be as tedious because the large party was sat in close proximity to the bar.

This mindfulness by the host also saves the waiter time and effort which can be afforded to other diners in the restaurant. And, most likely, there will be a higher beverage total generated by this large party because of the reduced travel time from the bar to the table.

Yes, anticipation and reaction by the waitstaff and management will improve restaurant service performance and increase profits!

 

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About the author:  Richard Saporito is a NYC Restaurant Insider with more than 30 years experience.  He is currently the President of Topserve Restaurant Consulting, Inc. and the author of "How To Improve Dining Room Service."  Discover how to improve your restaurant's dining room service and dramatically increase your profits here:

http://xxxxx.antonias.hop.clickbank.net

 

Restaurant Service and Waiter Training Tips

Restaurant Service Consulting, by definition, is a review or evaluation of the restaurant dining room service system. This means, "how the dining room runs" which includes all of the service tools provided (or to be provided) by the management.

These tools include readable floor diagrams, seating coordination, menu descriptions, properly done staff schedules, sidework postings and a whole host of other things.

There are two main aspects to the Restaurant Service Consulting field:

1) On-site Restaurant Dining Service Operations Evaluation and Review
2) Waiter Training

After the dining room service system is organized properly, the waitstaff is now ready to be trained. The big mistake is to train the waitstaff without having understandable and coordinated systems in place.

If there are flaws in the service system, then even the most highly trained and experienced waitstaff will make errors translating into unnecessary headaches and lost revenue. It is plain common sense to train a staff according to that particular restaurant's procedures otherwise the balance and consistency of customer service will be thrown off.

At times, in my restaurant consulting experiences, I find that owners/operators can be very hesitant to let an outsider do the initial restaurant evaluation prior to waiter training for a score of reasons such as fear of embarrassment, dealing with egos being stepped on during the process, not wanting anyone to be very close to operations etc.

In truth, a restaurant and its dining room service cannot progress over time without experienced, objective, constructive criticism -- whether it comes from the outside or within.

Restaurant service system flaws can continue on for years without being corrected
costing time, money, and headaches. And just the same, waiter service technique flaws can go on for years as well.

Sometimes, it's not necessarily deep rooted flaws, but just a better, faster, more organized and streamlined way of going about procedures -- no matter how small the solutions may seem to be. Time is money when it comes to the repetitive nature of dining room service and there are no two ways about it.

To improve restaurant performance, you need to know what areas are in need of improvement. The Restaurant Manager should ask for feedback from experienced staff and repeat customers as well.

Once you know what you are doing right and what needs work, you can develop systems and documentation to improve your establishment.

Many times, it's simply a matter of confusion as the "left hand" doesn't seem to know what the "right hand" is doing (or why). You'll find that clear communication between all staff members and management goes a long way in helping you achieve your restaurant performance goals.

 

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About the author:  Richard Saporito is a NYC Restaurant Insider with more than 30 years experience.  He is currently the President of Topserve Restaurant Consulting, Inc. and the author of "How To Improve Dining Room Service."  Discover how to improve your restaurant's dining room service and dramatically increase your profits here:

http://xxxxx.antonias.hop.clickbank.net
 

Here are two "Promotional" pieces you can send out as emails or
revise just a bit and post to your blog...

Promotional  #1:

(Be sure to change the highlighted sections before mailing out)
 

Hi Firstname,

Did you know, that according to the White House Office of Consumer
Affairs in Washington DC that...

A dissatisfied customer will tell 9 to 15 people about their
displeasure and sometimes they will tell as many as 20?

This is why it is so important that your dining room service
exceeds your customer's expectations! If it does, they'll spread
the word (in a good way) and become your greatest asset in
increasing your business.

Richard Saporito, a NYC Restaurant Insider with more than 30 years
experience, has written an ebook that you can use to dramatically improve your dining room service and increase your overall profitability.

Here's what one of Richard's satisfied customers had to say...

****************************************************************
Richard,

"This book has a lot of great organizational tips helping us to
elevate our dining room customer service!"

Orlando Campos -
General Manager,
Brasilia Grill, Montville, New Jersey
****************************************************************

If you'd like to improve the dining room service in your
restaurant, I recommend giving Richard's material a look.

All of the products (and free bonuses) are available for immediate
download and come with a full 8 week satisfaction guarantee.

You can learn all about it here:
==> http://xxxxx.antonias.hop.clickbank.net


Best regards,
Affiliate

PS - This is a great product and is priced much lower than
competitive products. Check it out at:
==> http://xxxxx.antonias.hop.clickbank.net
 

Promotional  #2:

(Be sure to change the highlighted sections before mailing out)
 

Hi Firstname,

Have you ever thought about why people come to your restaurant or
"eat out" in general?  In my experience, it's because they want to
escape the "realities" of their everyday lives.

You know...

The meal planning, the shopping, the cooking and the inevitable
clean up that follows.

They do it because they want to be pampered a bit and be the one
to be served for a change. It's for this reason that "customer
service" is so important!

If you'd like to learn more about improving your restaurant's
dining room service and increasing your overall profitability, let
me make a recommendation...

It's an ebook entitled "How To Improve Dining Room Service" that
was written by Richard Saporito.

Richard is a NYC Restaurant Consultant with more than 30 years
experience in the restaurant industry. His ebook, and bonus
materials have worked for restaurants all over the world and I'm
confident his system would help to improve your business as well.

Here's just two of the many reviews he's received...

*****************************************************************
"This is a great book for fixing dining room service problems.
Our restaurant runs smoother now and our customers have never
been happier!"

Ted Lo Russo -
Manager, Canyon Road Restaurant,
NYC, New York
*****************************************************************
"This is a great book for improving Dining Room Service as
Richard Saporito has over 30 years of restaurant experience under
his belt.

Every waiter, manager and hostess should have this in their
library. A must read! We give it four stars."

Patti Farnum - Waiter-Success.com
*****************************************************************

If you'd like to improve the dining room service in your
restaurant, I recommend giving Richard's material a look.

All of the products (and free bonuses) are available for immediate
download and come with a full 8 week satisfaction guarantee.

You can learn all about it here:
==> http://xxxxx.antonias.hop.clickbank.net


Best regards,
Affiliate

PS - This is a great product and is priced much lower than
competitive products. Check it out at:
==> http://xxxxx.antonias.hop.clickbank.net

"Signature" Ads...

You can add these "Signatures" to your outgoing emails, or use them in appropriate forums
or blog postings.  Please make sure to check the rules of each forum or blog before using them as
some forums and blogs do not allow this.

Also, for best results, please make sure to add "value" to each "online conversation" as you will gain
a better reputation and make more sales.

Again, make sure to replace the xxxxx with your ClickBank Nickname.

Sig#1

Discover How To Improve Your Restaurant's Dining
Room Service Here...

http://xxxxx.antonias.hop.clickbank.net

Sig#2

Learn The Secrets Of A NYC Restaurant Insider.
Results Guaranteed.

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Sig #3

The Keys To Improving Dining Room Service & Increasing Restaurant Profits Are Revealed Here...

http://xxxxx.antonias.hop.clickbank.net

*Keywords For PPC Advertising or SEO Purposes

(*Please Note: These are merely suggestions.  Some affiliates excel
in PPC Marketing but you should educate yourself before beginning.
Also, please check for correct spelling before running ads)

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Ad Group: Host

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Three Sample PPC Ads You Can Use Or Gain Inspiration From...

You are probably already know the components of an "Adwords"
PPC Ad but if you don't, here's an explanation of the ads, below.

Each Adwords Ad is made up of five "lines" of information...

Line 1 is the "Headline" and is limited to 25 characters

Lines 2-3 are considered the "Description" and are limited
to 35 characters (each line)

Line 4 is called the "Display URL" and is the domain
displayed to the internet searcher

Line 5 is called the "Destination URL" and is not displayed
to the internet searcher.  This is where you will insert your
affiliate link.  Remember to replace the "xxxxx" with your
ClickBank ID.

*You will find a lot more information in the ebook on Adwords
that you will receive after filling in the form at the top of this page.

Ad #1

Improve Dining Service

Restaurant Consultant Reveals The
Keys To Improving Your Restaurant!

HowToImproveDiningRoomService.com

http://xxxxx.antonias.hop.clickbank.net

Ad #2

Own A Restaurant?

Discover How To Improve Dining Room
Service & Increase Your Profits!

HowToImproveDiningRoomService.com

http://xxxxx.antonias.hop.clickbank.net

Ad #3

Restaurant Profits Weak?

NYC Restaurant Insider Reveals The
Keys To Restaurant Success.

HowToImproveDiningRoomService.com

http://xxxxx.antonias.hop.clickbank.net


Good Luck with your promotions,

Richard Saporito

PS - In my opinion, one of the greatest promotional tools is the rebrandable pdf
Dining Service Quiz.  To receive it, simply enter your information in the form
at the top of this page.

PPS - If you have any questions about our program,
please contact me at: info@topserveconsulting.com

   
 

            © Richard Saporito and Topserve Restaurant Consulting, Inc.

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