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waiters Tagged Articles
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Lesson #4: “Only close attention to the fine details of any operation makes the operation first class.”
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| Marriott was a firm believer in the principle of management by walking around. He was as hands on as he could get, inspecting everything from the number of times a hamburger was flipped, to the haircut of his waiters. Even as the company grew, Marriott maintained his belief that if he was going to run his company, he had to know about what was going on in the restaurants, in the hotels, and on the ground. Marriott knew that the financial books in his office were in fact going to tell him less about his business than the cooks and waiters in his restaurant were, or the guests in his motels. |
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Three Types of People Fail Starting an Online Marketing Business from Home
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| All of the talk is successful entrepreneur stories in the internet marketing articles, but with 9 out of 10 failures, it is time to analyze what people do, that keep them from succeeding. There are three types of people written into this article and I would like to use a mountain climbing analogy, as a tribute to my namesake, Jim Whittaker, who was the first American to reach the 29,028 foot summit of Mount Everest in 1963. |
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"Shift Lag" ... Minimizing The Effect Of Nightshifts
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| Our everyday life that we take for granted is underpinned by the tireless efforts of a whole nocturnal society of workers who work the graveyard or nightshift. Having to spend the majority of your waking life under the cover of darkness not only takes its toll mentally and emotionally but also places a heavy physical toll on your body. here are some steps that you can take to minimize the effect of nightshifts...
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Growing Too Fast: A Cautionary Tale
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| It is not your overhead but what's in your head that counts, especially when you run into a downturn in your business. Your ability and willingness to cut costs can help you stay in business longer to wait out the storm. |
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Message from the Meltdown
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| In the wake of our financial mess, people from Wall Street to Capital Hill to Main Street are asking: What happened? With the help of 60's parody songster Alan Sherman, CBS's 60 Minutes and some self evaluation, I share a different perspective with a lesson you can apply.
What personal development insight can we gain from this mess? |
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How to increase profitability of your restaurant with a Restaurant Management Software
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| Which aspect of your restaurant appeals to a customer most?
I assume you are thinking food quality and service. Read full article to know it's more than what you're thinking.
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Are You Willing To Do Whatever It Takes To Succeed In Business
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| There is a very simple reason some entrepreneurs do amazingly well in business while others do not. It has nothing to do with product or location or backing or education or street smarts or dumb luck. It has more to do with people willing to do whatever it takes for as long as it takes to succeed in business. |
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The Paprika Effect: The Brain-dead Simple Formula to Instant Customer Delight
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| It takes a lot of effort and time to add customer delight to your main product items, which are your main course. When it come to the smaller things, the ‘low-hanging fruit’ as it were, if you tweak the little things first, you will create a domino effect so that by the time you reach the ‘main course’, you already have a line of fanatical customers. Think about the various components of your customer relationship. Think about a small thing that other people ignore that you can make great. What tweaks can you make? When you do those little things, you create something for your customers to form a long queue about. |
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Other waiters Related Articles
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Lesson #4: “Only close attention to the fine details of any operation makes the operation first class.”
| |
| Marriott was a firm believer in the principle of management by walking around. He was as hands on as he could get, inspecting everything from the number of times a hamburger was flipped, to the haircut of his waiters. Even as the company grew, Marriott maintained his belief that if he was going to run his company, he had to know about what was going on in the restaurants, in the hotels, and on the ground. Marriott knew that the financial books in his office were in fact going to tell him less about his business than the cooks and waiters in his restaurant were, or the guests in his motels. |
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