I have been in the restaurant industry for thirty-four years. Over forty different restaurants from fast-food and national chains, to private and family-owned and operated. Formally educated in organizational and industrial psychology. I have created a paradigm for restaurant operations. Taking the most successful practices of the businesses I have been a part of to complete "The Guest first Perspective."
Truth be told, guest satisfaction really does not rank high on most restaurants priority list and that is a shame. The industry depends on the guest and over-looking details that match expectations should never be dismissed.
I have laid out the fundamentals of the paradigm in this book. I have included methods of employee retention and recruitment that are unique. Appropriate reservation systems that do not cost thousands. How to stop kitchens from crashing. What table service should look like, server development. Shift building, selling specials and more.
