Increase sales substantially without breaking the bank—proven, low-cost techniques for successfully marketing your business 
In this groundbreaking guide to restaurant marketing, expert Bill Marvin demonstrates that success doesn't come from beating the competition, it comes from pleasing your guests. He shows you how to work from the inside out—to build on your strengths and to take advantage of intrinsic advantages you didn't even know you had. He also suggests dozens of successful, low-cost techniques for mining the most precious resource at your disposal—your existing customer base. Among other valuable lessons, you'll learn how to: <ul>
<li>Educate your guests about why they come to your restaurant</li> <li>Implement sure-fire incentive and customer-loyalty programs</li> <li>Manage a successful word-of-mouth marketing campaign that gets your customers to do your advertising—for free</li> <li>Get your staff involved in an ongoing commitment to customer satisfaction</li> <li>Enhance the personal connection between your restaurant and your guests</li> </ul>
Perhaps the most important lesson you'll learn in Guest-Based Marketing is, as Bill Marvin puts it: "Monetary success and personal joy will come when your sole concern—your driving passion—is how you can excel."

Guest-Based Marketing: How to Increase Restaurant Sales Without Breaking Your Budget

Business & Money

Marvin, BILL

Industries

wiley

An easy-to-read, comprehensive, commonsense look at restaurant service from the guest's point of view. Helps teach the details of good service, develop meaningful middle management training and establish definitive operating guidelines that enhance service. Explores the particular process by which customers form their opinions of restaurant service. Provides a competitive advantage for restaurant operators.

Restaurant Basics: Why Guests Don't Come Back...and What You Can Do About It

An organized plan for creating a quality foodservice staff based upon the author's vast experience in managing foodservice operations. Guaranteed to draw qualified workers to your door, decrease your turnover, increase your profits and raise the level of guest satisfaction and repeat business. Contains application forms, job descriptions, letters to applicants, tracking sheets, interview guidelines, evaluations and a variety of tests--in both English and Spanish. Summaries of relevant federal laws (and states with exceptions to them) are also included.

The Foolproof Foodservice Selection System: The Complete Manual for Creating a Quality Staff

John Wiley&Sons

Deals with staff turnover, a major cost factor in the hospitality industry. Takes a common-sense approach to why people leave and what can be done about it. Treats such issues as rapport between staff and management, training, salary structure and wages, incentives, performance reviews and disciplinary procedures.

From Turnover to Teamwork: How to Build and Retain a Customer-Oriented Foodservice Staff

50 tips to improve your tips: The service pro's guide to delighting diners

Travel

Food, Lodging & Transportation

Hospitality Masters Press

50 Proven Ways to Build More Profitable Menus: Tested Ideas From the Leading Speakers &amp; Consultants in the Hospitality Industry Edited by William R. Marvin (Hospitality Masters Series)

50 Proven Ways to Build More Profitable Menus

Clarke, Susan

Feltenstein,Tom

Cohen, Barry

Good, Peter

Marshall, Phyllis Ann

Yudd, Ron

Miick, Rudy

Main, Bill

Laube, Jim

Cutson, Howard

Boileau, Gloria

There's GOT to be an easier way to run a business: How to have a successful company -- and a life!

This is the first updated and totally revised edition of the industry classic, Restaurant Basics, the only book on customer service written entirely from the guest's point of view (the only perspective that really counts!) It summarizes over 1000 pet peeves -- little lapses in service that, while minor in themselves, add up to cause your guests to become disenchanted and take their business elsewhere. In today's competitive marketplace, unless you consistently have more business than you can handle, you can't afford to let anyone get away! Details, details, details ... "monumentally magnificent trivialities" as famed hotelier James Nassikas calls them, on which the success of your business hinges. Is there a spot on the table cloth? Is it to dark to read the menu? Is there confusion over which guest ordered which dish? Is the butter so hard it tears the bread? Are hot dishes lukewarm by the time they reach the table? Minor inconveniences such as these can ruin a guest's evening -- and your business. Restaurant Basics Revisited is the ultimate handbook for the restaurateur who believes in attending to the seemingly trivial details that can loom large in the minds of dissatisfied diners. It asks you to take a look at your restaurant from your guest's point of view, from the most obvious outward appearances through every step of the dining experience. And while Bill Marvin writes with a very light and witty touch, he can be at least as picky as your most demanding patron. Unlike picky guests, though, Restaurant Basics Revisited offers common sense solutions that will help you avoid disaster and keep your customers coming back again and again. As the author reminds us, satisfied customers tip better and are friendlier ... and the positive word-of-mouth advertising they provide, free of charge, can help guarantee the success of your business. Restaurant Basics Revisited is important reading for owners, managers, trainers and staff members. The material is sensibly organized so that every member of your team can easily identify which are the items most relevant to what they do.

Restaurant Basics Revisited: Why Guests Don't Come Back ... and What You Can Do About It

Marketing & Sales

There IS An Easier Way!  It seems like businesses are getting harder to run, but the problem isn’t “out there” somewhere.  You’ve likely become adept at running your business the hard way ... but if you don’t know any other way to do it, it just looks hard. International hospitality consultant Bill Marvin shines a light on the unconscious assumptions most managers make – notions that hinder effectiveness, increase stress, and make the game of business less fun to play. This book is full of common sense alternatives proven to help you be more effective with less effort ... and get your life back!  Among other things, this politically-incorrect book will show you:  - How to put in half the hours and accomplish twice as much  - Why you shouldn’t waste any time trying to motivate your staff  - Why the helpful things you do for others may actually be perpetuating problems  - How you create your own stress ... and how to materially reduce it  - How to foster a work environment where exceptional service happens naturally  - Why busily “working your list” may actually move your company backward  - Why the best way to be competitive is not to compete  You owe it to your company – and your family – to read this book!

There's Got to Be an Easier Way to Run a Restaurant: How to Have a Successful Company ... AND A LIFE!

Management & Leadership

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