I am a consultant to restaurants and businesses who want to have a strong service program. I write training manuals, I build operational systems that support strong performance, hire and train great teams, and coach people on how to engage guests (and increase sales).
But most importantly, I’m in the business of teaching people the how and why of selling happy.
Plenty of restaurants have figured out the process of making great tasting cakes, a sandwich, latte, or fried egg. But what many restaurant owners forget to spend time on is how they deliver their products to their guests.
Here’s the thing, businesses that thrive in today’s connection economy need to do more than just deliver high-quality products that people need or want. Successful businesses with a dedicated fan base are ones that go out of their way to delight their customers. Continue reading “Service 101: Selling Happy”