Operator Toolbox: Service
Operator Tools in the Service Category:
- 21 Customer Service Tips from Industry Publications
- Fair-Share, Steal-Share and the Future of Casual-Themed Restaurants
- 14 Ways to increase drive-thru efficiency and speed
- 31 Descriptive Words That Help Merchandise the Menu
- 7 Quick Ideas to Improve Service, Training and Marketing
- Internal Service: You Are What You Charge For
- Service: Resolving Customer Complaints
- Seven Ways to Be Ready When the Upturn Comes
- Situational Selling is Key to Better Tableside Service
- The 10 Biggest Myths of “Customer Service” (And What to Do About Them)
- The Best Restaurant Operators Provide No Customer Service
- The Top 10 Service Roadblocks (and How to Fix ‘Em)
- Tips for Improving Customer Service 1
- Tips for Improving Customer Service 2
- Tips for Improving Customer Service 3
- Tips for Improving Customer Service 4
31 Descriptive Words That Help Merchandise the Menu
A picture’s surely worth a thousand words. But since servers can’t bring every dish out to show their guests what it looks like, the following descriptive adjectives can help sell more!!!
- Famous
- Signature dish
- Best-selling
- Drenched
- Thick
- Seared
- Icy cold
- Lightly dusted
- Jet fresh (seafood)
- Special
- My customers love it
- Angus steak
- Giant
- Popular
- Drizzled with
- Seasoned
- My favorite
- Sold out
- Crunchy
- Enough for two to share
- Home-made
- Bubbly, melted cheese
- Chunky
- Fresh-ground
- Ginormous
- Great deal
- Great value
- Made fresh daily
- So fresh it slept in the ocean last night
- Spicy-no hot
- Brand new
Ask your team to keep adding to the list with their own descriptive phrases to help merchandise the menu that work well for them.
