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Service That Sells! the Art of Profitable Hospitality, by Phil Roberts
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Service That Sells! The Art of Profitable Hospitality
Maximize your service and sales success and change the financial future of your operation with Service That Sells!, the best-selling book in foodservice history. This must-have restaurant management book will show you how to:
1. Build repeat business through increased guest loyalty and positive word-of-mouth advertising.
2. Deliver better service by focusing on the 12 points in the Cycle of Service.
3.Increase check averages and profits by turning order-takers into salespeople.
4. Create successful and profitable marketing programs.
5. Improve staff morale through higher earnings, rewards programs and teamwork incentives
The tips, tricks and techniques in Service That Sells! have maximized the service and sales potential of restaurant operations ranging from quick service to full service, business and industry to family dining for decades.
Even foodservice manufacturers and suppliers have profited from Service That Sells! — either directly or by providing the book to their operator clients to stimulate mutually beneficial sales gains while taking care of No. 1 ... the guest!
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- Sales Rank: #210451 in Books
- Brand: Brand: Pencom
- Published on: 1991-01-01
- Original language: English
- Number of items: 1
- Dimensions: .49" h x 5.39" w x 8.33" l,
- Binding: Paperback
- 173 pages
- Used Book in Good Condition
Most helpful customer reviews
6 of 6 people found the following review helpful.
A MUST FOR ALL RESTAURANT MANAGERS
By George Georghiou
Probably the best book ever written as far as running a restaurant goes. Very easy to read and fun.Worth its weight in gold, this is what companies pay consultants thousands of dollars for. Even after reading it several times, i still pick it up just to remind myself how simple it all is.
5 of 5 people found the following review helpful.
Great for any training program
By A Customer
This book gives many examples how to train your servers to increase your profits by being sales people instead of order takes. The steps Jim Sullivan gives can be applied not only to the Food Service industry but to many other sales and service industries.
0 of 0 people found the following review helpful.
I learned something about how to do a better job in our restaurant in every chapter.
By Michael J. Adams
If you are in the hospitality business this is a must read. The cover and the internal layout are outdated and goofy but the content is fantastic, I left it on the counter at our restaurant and the servers were reading it and gave it a thumbs up. I learned something about how to do a better job in our restaurant in every chapter.
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