Replace old, tired phrases with these and watch as guests frequent your restaurant:

FIZZLE

• ‘Any questions?'
• ‘Have you decided yet?'
• ‘Ready to order?'
• ‘For here or to-go?'
• ‘No probl
  Does Anybody Really Know What Time It Is? Using A Little Math To Make Your Presentations Sizzle!
  The agenda states an end time of 2:00 pm, and yet it is 2:10 and the guy is still droning on with only 52 more slides to go in his presentation!You are told that you will have 30 minutes to present and now you show up and find out your time has been cut to 20 minutes because the person before you went over time.As the band, Chicago sings, “Does anybody really know what time it is? Does anybody really care about time?” Start your next meeting with this song and then share this mathematical formula
  Think many of our jobs can't be replaced by technology? Think again. Automated payment systems, drive-thru menuboard enhancements, and POS systems with the ability to customize and up-sell have already replaced (and in most cases enhanced) some cashier functions and provide a better guest experience. If your cashiers and drive-thru personnel simply go through a series of steps to take orders, they soon might be obsolete.

  However, if you are training (and the employees are delivering) ‘hospitality,' guests won't allow those functions to go away. Guests today are demanding and like to be in control. If your cashiers or drive-thru attendants are simply spouting robotic, scripted phrases and pushing buttons on a register, many guests would simply prefer to do those functions themselves. Think it's crazy?

  Walk into most grocery stores today, and certainly nearly all gas stations, and you can scan your own groceries and pay for them without ever having to interact with a cashier. People don't want to wait in line—they like control of their time. Self-service gas pumps and checkout lines allow that to happen, and the stores to save money.

  It would take a short while for guests to become comfortable with ringing up their own transactions at a drive-thru or kiosk, but once they learn, watch out! No longer are cashiers needed. Think it's crazy? A short 6-8 years ago, hardly anyone purchased airline tickets online and now travel agents have nearly been replaced by technology.

  Technology has replaced many of the mundane tasks that took us away the guests—inventory, ordering, tracking and so on. What are you doing with that extra time? If you don't want your cashiers and drive-thru attendants replaced by technology, ensure they are adding to the experience of the guest.

  Hospitality is the emotional side of the service transaction. It's rare today. Make it a competitive advantage of yours. People pay for value. They want to be pampered and treated fantastic, even if it's a short 30-second transaction at the counter or in the drive-thru lane.

  Where do guests still demand human interaction? SERVICE! Many people hate the phone systems where you can never talk to a real person or sending an email to ‘customer service' in hopes of getting a response. Customers still like to talk and interact with real people, whether face-to-face or through a speaker box as long as the person is adding value to the transaction.

  Technology is a great thing if it's embraced and properly used. POS and menuboard enhancements allow us to serve more guests than ever. Keeping the human touch is even more important now; it's dwindling both in and out of our industry. Using technology wisely allows us to focus human interaction to key parts of the guest experience. Embrace technology and allow it to make your job simpler. Doing so ensures you can spend more time on the parts of your business that matter most—the employees and guests. Leverage technology so you can be out with your guests more frequently, as well as spend more time training employees on the critical sizzle points of the guests' experiences. Why would they go anywhere else?

  Replace old, tired phrases with these and watch as guests frequent your restaurant:

  FIZZLE

  • ‘Any questions?'
  • ‘Have you decided yet?'
  • ‘Ready to order?'
  • ‘For here or to-go?'
  • ‘No proble
    Getting a Federal EIN for Your Start-Up Business - One Little Form - So Many Questions
    One of the first questions start up businesses have is…"How do I get an EIN?"Before we look at the how to get this magic number, you need to make sure you really need one.If you have a sole proprietorship, with no employees, you do not need an EIN. The Federal Employer Identification Number, or EIN, is an IRS reference number for your business. As a sole proprietorship, your Social Security Number is the only number you need. You do not need an EIN until you hire your first employee.
    ses and pushing buttons on a register, many guests would simply prefer to do those functions themselves. Think it's crazy?

    Walk into most grocery stores today, and certainly nearly all gas stations, and you can scan your own groceries and pay for them without ever having to interact with a cashier. People don't want to wait in line—they like control of their time. Self-service gas pumps and checkout lines allow that to happen, and the stores to save money.

    It would take a short while for guests to become comfortable with ringing up their own transactions at a drive-thru or kiosk, but once they learn, watch out! No longer are cashiers needed. Think it's crazy? A short 6-8 years ago, hardly anyone purchased airline tickets online and now travel agents have nearly been replaced by technology.

    Technology has replaced many of the mundane tasks that took us away the guests—inventory, ordering, tracking and so on. What are you doing with that extra time? If you don't want your cashiers and drive-thru attendants replaced by technology, ensure they are adding to the experience of the guest.

    Hospitality is the emotional side of the service transaction. It's rare today. Make it a competitive advantage of yours. People pay for value. They want to be pampered and treated fantastic, even if it's a short 30-second transaction at the counter or in the drive-thru lane.

    Where do guests still demand human interaction? SERVICE! Many people hate the phone systems where you can never talk to a real person or sending an email to ‘customer service' in hopes of getting a response. Customers still like to talk and interact with real people, whether face-to-face or through a speaker box as long as the person is adding value to the transaction.

    Technology is a great thing if it's embraced and properly used. POS and menuboard enhancements allow us to serve more guests than ever. Keeping the human touch is even more important now; it's dwindling both in and out of our industry. Using technology wisely allows us to focus human interaction to key parts of the guest experience. Embrace technology and allow it to make your job simpler. Doing so ensures you can spend more time on the parts of your business that matter most—the employees and guests. Leverage technology so you can be out with your guests more frequently, as well as spend more time training employees on the critical sizzle points of the guests' experiences. Why would they go anywhere else?

    Replace old, tired phrases with these and watch as guests frequent your restaurant:

    FIZZLE

    • ‘Any questions?'
    • ‘Have you decided yet?'
    • ‘Ready to order?'
    • ‘For here or to-go?'
    • ‘No probl
      Clothing, Sourcing and Buyers
      Look before you leap. Common idiom, but very well said. It relates to every thing we do. Not just buying and selling but in ever walk of our lives. All trade and business activities place a word of caution to buyers, sellers, importers, exporters, wholesalers, retailer and to all those who are networked by business and trading activities.Buying and selling clothing, readymade garments, fabric, home textiles is complex, especially when you buy or import from outside sources.One has to be careful whil
      rs ago, hardly anyone purchased airline tickets online and now travel agents have nearly been replaced by technology.

      Technology has replaced many of the mundane tasks that took us away the guests—inventory, ordering, tracking and so on. What are you doing with that extra time? If you don't want your cashiers and drive-thru attendants replaced by technology, ensure they are adding to the experience of the guest.

      Hospitality is the emotional side of the service transaction. It's rare today. Make it a competitive advantage of yours. People pay for value. They want to be pampered and treated fantastic, even if it's a short 30-second transaction at the counter or in the drive-thru lane.

      Where do guests still demand human interaction? SERVICE! Many people hate the phone systems where you can never talk to a real person or sending an email to ‘customer service' in hopes of getting a response. Customers still like to talk and interact with real people, whether face-to-face or through a speaker box as long as the person is adding value to the transaction.

      Technology is a great thing if it's embraced and properly used. POS and menuboard enhancements allow us to serve more guests than ever. Keeping the human touch is even more important now; it's dwindling both in and out of our industry. Using technology wisely allows us to focus human interaction to key parts of the guest experience. Embrace technology and allow it to make your job simpler. Doing so ensures you can spend more time on the parts of your business that matter most—the employees and guests. Leverage technology so you can be out with your guests more frequently, as well as spend more time training employees on the critical sizzle points of the guests' experiences. Why would they go anywhere else?

      Replace old, tired phrases with these and watch as guests frequent your restaurant:

      FIZZLE

      • ‘Any questions?'
      • ‘Have you decided yet?'
      • ‘Ready to order?'
      • ‘For here or to-go?'
      • ‘No probl
        Accomplish 20 Times as Much with the Same Time and Effort
        Change is the law of life.― John F. KennedyAn emergency room (ER) nurse kept hearing complaints from patients who had been waiting for hours to see a doctor. After reading The 2,000 Percent Solution, she began to keep track of how long it took various kinds of patients to get the attention they needed. She was shocked to find that those who were too sick or injured to explain their problems but who appeared to be okay sometimes waited for more than 10 hours ― even if they needed immediat
        thru lane.

        Where do guests still demand human interaction? SERVICE! Many people hate the phone systems where you can never talk to a real person or sending an email to ‘customer service' in hopes of getting a response. Customers still like to talk and interact with real people, whether face-to-face or through a speaker box as long as the person is adding value to the transaction.

        Technology is a great thing if it's embraced and properly used. POS and menuboard enhancements allow us to serve more guests than ever. Keeping the human touch is even more important now; it's dwindling both in and out of our industry. Using technology wisely allows us to focus human interaction to key parts of the guest experience. Embrace technology and allow it to make your job simpler. Doing so ensures you can spend more time on the parts of your business that matter most—the employees and guests. Leverage technology so you can be out with your guests more frequently, as well as spend more time training employees on the critical sizzle points of the guests' experiences. Why would they go anywhere else?

        Replace old, tired phrases with these and watch as guests frequent your restaurant:

        FIZZLE

        • ‘Any questions?'
        • ‘Have you decided yet?'
        • ‘Ready to order?'
        • ‘For here or to-go?'
        • ‘No probl
          6 Tips On Choosing A Subprime Lender
          A subprime or hard money lender is an institution or person who lends money to people who normal lenders , banks , and financial institutions will refuse to lend. A subprime lender offers mortgage loans to people with a bad credit history, those who have no down payment, and those who cannot prove their incomes. The loans are high risk and so the lending or interest rates are usually much higher than traditional mortgage rates. In addition a subprime lender will charge higher fees on the loan.A subprime
          key parts of the guest experience. Embrace technology and allow it to make your job simpler. Doing so ensures you can spend more time on the parts of your business that matter most—the employees and guests. Leverage technology so you can be out with your guests more frequently, as well as spend more time training employees on the critical sizzle points of the guests' experiences. Why would they go anywhere else?

          Replace old, tired phrases with these and watch as guests frequent your restaurant:

          FIZZLE

          • ‘Any questions?'
          • ‘Have you decided yet?'
          • ‘Ready to order?'
          • ‘For here or to-go?'
          • ‘No problem' ‘My pleasure.'
          • ‘Anything else?'
          • ‘You don't want to upsize that, do you?'

          SIZZLE

          • ‘May I make a few suggestions?'
          • ‘If you can't decide, I'd recommend the…'
          • ‘Our most popular combo is the…'
          • ‘Welcome back—great to see you again!'
          • ‘We are featuring two great specials…'
          • ‘We have two sizes of value meals, which do you prefer?

          Other Sizzle points':

          • Checking back on the meal
          • Offering drink refills
          • Pre-bus the table (and suggest dessert)