Common hospitality business practice is that the guest is always right. Seems like we're drilled us in from a very early stage in our training. And then we always hear about chefs that kick people out of their restaurants. In the back of the mind we kind of admire them. But what if you are one of them. Is it right, is it wrong? Is the guest always right?
Most of us restaurant owners deal with lots of different types of sales people in many different industries from Food to liquor to electric. But have we ever stopped and really analyzed the successful versus the unsuccessful sales people that we deal with? And the most important question is what is the take away. Can we actually learn and model from the best sales people that we deal with. And how can we adapt that to the way we market and sell to our guests?
After a year-long unintentional break from recording this podcast, I'm back. I'm going to talk about the pitfalls of inconsistency. Yes, the same inconsistency that I was the last year on recording this podcast and sharing valuable information. I'll also be talking about my new book of the lessons that I've learned during Covid in the restaurant world. I'm super excited to be back.
Law School to Restaurant Owner
In The Weeds with Josh Sapienza. Josh managed all types of restaurants for 20 plus years. Now he helps them become profitable with his consulting business. But what's really exciting is his new food app. It profiles your personal flavors in food and makes smart recommendations for patrons. You must listen to find out more...