Service 101

Here you will find a collection of essays I’ve written that explore what it takes to run a successful food business, issues of service, and the challenges of living a life of hospitality.

Service 101  is where I dig deep, ask hard questions of myself and others, and write about what I think it takes to make the world a better place–one service experience at a time.

Battle Axes and Bitches

Foodwoolf Returns

Defining a Reason for Being

Service 101: Selling Happy

The Problem with Folklore – The need for training in restaurants

10 Things Restaurant Owners Can Do to Improve Service

Being the Unseen – Humble Service

How Do I Become a Restaurant Consultant

The Rise of the Service Jedi

The Art of Service: Brooke Burton on Restaurant Unstoppable Podcast

Shame and Self-Loathing in the Restaurant Industry

How to Get a Restaurant Job on Craigslist

The Language of Service: How to Talk to Customers

How I Became a Restaurant Consultant

Beyond Profit: How to Open a Juice Bar

Why Good Customer Service is Hard to Find or Why You Should Invest in Customer Service

Building a Restaurant Consultant Business That’s Built on Faith

Business Archetypes: The Friendly Incompetent

Valentine’s Days Tips for Eating Out

Home Health Inspection

How to Give Good Service

The Importance of Bussing 

My Neighborhood Could Use a New Restaurant or I’ve Got A Great Idea For a Restaurant!

Why I Love Working In Restaurants

 

5 Replies to “Service 101”

  1. Nice series. I found myself here by accident, then got engrossed. I have a background in food service, having worked in the kitchen, and out front. Of course that was decades ago, and I’ve moved on to other things that interest me. It would be great if this series of articles were made mandatory reading in schools. Or, something similar, anyway.

    Oh – how did I get here? Uber is in the news, for formalizing a tipping system for it’s drivers. Tipping. One of America’s greater sins, IMHO. All of those people who are exempted from minimum wage laws represent sin on the part of legislators around the nation. Wait staff should be payed a lving salary, and that cost should be reflected in the prices on the menu.

    I hate tipping. Sometimes, I’m unsure what is reasonable. There have been times that I simply didn’t have a “reasonable” tip in my pocket. And, the wait staff may have entirely different ideas about what is “reasonable”.

    It’s time the labor boards put an end to tipping, and require that employers pay employees what they are worth.

  2. I am looking to hire a restaurant consultant to assist with training, service protocols, improving the service culture, and organizational structure at The Bicycle Hotel & Casino “Bike Brewery” . We are looking to get starting with a program as soon as possible.

    Please contact me at your earliest convenience.

    Thank you!

    Kind Regards,
    Julianna

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