Restaurant Revenue & Ten Steps of Service

Video Transcript

"I'm going to talk to you today about the ten steps of service that we use at Rib City. I'm not going to give you all my secrets, but I'm going to tell you the main points that we use here for success. The first thing is like any other restaurant. You want to acknowledge the guest. I see the biggest problem with this at most restaurants. You need to make sure that the guest knows that you are acknowledging them. I see a lot of servers wait, there's no sense of urgency for them to get up to the table. What I try to tell our servers is if you just make eye contact with somebody at the table, and let them know that you'll be right back if you're busy, then they're okay with that. Or if you put your band on the table and say I'll be right with you, then the customer knows you're coming back. The second one is bring beverages out. You need to do that within two minutes. What I like to do is treat your station as one. So if you do get double and triple sat, as we say in the restaurant business, you can go and take everybody's order, get their drinks, and come back. The third step is deliver the appetizer, and we'll get into that a little more because that's what we're talking about today. The fourth is check back, and we're going to talk about this also. The fifth is deliver entrees, six is check back again. Seven, when guests are finished we need to pre-bus. And we are going to go over every one of these steps. Deliver dessert, pre-bus, and deliver the check, and then complete the guest service."