Issue #12, 10/10/2012. Marks The Spot

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Rolf Stanley
5 years ago
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1 Marks The Spot! Marks The Spot

RAVING FANS #5 10/6/2012 #1 10/1/2012 Great atmosphere, with staff, menu and bar to match. If you're in the mood for a Houston experience at way better prices...this is your spot!

2 RAVING FANS #5 10/6/2012 #1 10/1/2012 Great atmosphere, with staff, menu and bar to match. If you're in the mood for a Houston experience at way better prices...this is your spot!!! #2 9/19/2012 On a whim, we decided to go out for dinner at 8:30. Our work days were finally over. Went to J Mark s because it was between the two residences and had a great menu variety. Enjoyed the Fort Lauderdale night while eating on the patio although overlooking the mall's parking lot. Waitress was very friendly and service was at a great pace. It was a very enjoyable night. #3 9/17/2012 Very attentive staff, without being overbearing. Waiter helpful and knowledgeable. Good choice of food and well priced. Happy hour well appreciated by one of our group. #4 9/16/2012 Wonderful food...warm atmosphere...fair pricing...their homemade rolls melt in your mouth...literally. Wonderful wait staff goes out of their way to make sure you get everything you need. Today I came into Ft Lauderdale restaurant on US 1 with 3 friends gathering for lunch. Our server Tony was just the greatest. He was professional, patient, attentive to me and my friends. He was flexible and agreeable with the menu for we had certain desires. He worked with us till we all got exactly what we wanted. Our time was pleasant. I would like you to speak with him and make him aware. We told the floor manager also. We were there from 1:30 3:45. We will return and hope Tony is our server again. Your choice of salads are great. Marks The Spot

Trainer s Corner TRAIN TRAIN TRAIN TRAINERS TASK Doreen won the yard stick contest!! Yahoo Doreen Fabian will be gifting you soon with $25 for your purse!

3 Trainer s Corner TRAIN TRAIN TRAIN TRAINERS TASK Doreen won the yard stick contest!! Yahoo Doreen Fabian will be gifting you soon with $25 for your purse! Listen training is KEY considering we have quite a few hires to make before season is upon us in 10 weeks. (YES that s 10 count them 10 weeks). BOB BROWN Attached to this week s newsletter is an article written by Bob Brown. He is a leading keynote speaker, author, seminar leader and management consultant to the hospitality field. He s worked with such prestigious clients as Disney, Nordstrom, Marriott, Ritz Carlton, Hilton and hundreds of other restaurants clubs and casinos. We think you may enjoy the read, and at the very least print off a copy and hand it to the new trainee!! Help them make more money!! Train Train Train will be our mantra as we put people through the rigorous testing they need to be on the floor taking care of our guests. Make sure that you help those who will end up helping you. It s easy to shut your ears when a question is asked, but these new people will LITERALLY help you out so let s get them up to snuff! Marks The Spot

Pre Shift Criticals GUESTS Walk On The Right Your trainer will explain and demonstrate the procedure of granting guest right of way throughout the shift.

Should a guest come within 5 feet of you, you are expected to stay in your place, and grant the guest the right of way to pass by.

4 Pre Shift Criticals GUESTS Walk On The Right Your trainer will explain and demonstrate the procedure of granting guest right of way throughout the shift. When you walk through the restaurant, and in and out of the kitchen, we stay on the right hand side of the road as if you were driving. Should a guest come within 5 feet of you, you are expected to stay in your place, and grant the guest the right of way to pass by. We can have clientele who are elderly and/or handicapped, and you must never act impatient or make them feel rushed or hurried. If, when you grant the guest the right of way, they offer you go ahead you should politely decline the offer by saying, no thank you, you go first. Only if a guest insists that you go first (and they often will if they see you holding heavy plates, carrying drinks etc.) a second time are you allowed to pass through ahead of the guest. 1. Pace 2. Smile 3. Whisper 4. Lingo 5. Talking in the Dining Room 6. Never in groups of more than 2 7. Handing off plates and/or glasses 8. Team Run drinks 9. 3 Foot Rule 10. Walk on the Right 11. Team Greets 12. Repeat & Review 13. Re cooks & Expo Communication/Procedures 14. Full hands in / Full hands out 15. Hobart: Drop and Go 16. Team drinks and bread 17. SWAT with large parties 18. Check Back / Check Down 19. Marking your tables

5 Bob Brown Article #1 Building Word Pictures that Sell with the Hook, Line & Sinker It's a well-known fact that delicious word pictures sell. I ve created a tool that will help you effectively paint word pictures and give the guest inside information at the same time. It s called the Hook, Line & Sinker technique. The Hook: it s a benefit line or attention getter a starter selling line. It s hard enough to get guest s attention for more than a fleeting moment, so start your presentation with a bang that gets them to listen.. A great appetizer to share is our. Soothing or warming, we offer. Refreshing and delicious is our. If you d like to treat yourself, I wouldn t want you to miss. When you use these powerful opening lines, you avoid asking those deadly Yes/No questions: Are you ready to order? Can I interest you in. May I offer you. Did you save room for dessert? The Line: The line is where you actually describe a dish in interesting detail. It contains inside information about the item; how it s cooked, how it s sauced and plated. There are six different parts to the Line: 1. The item The name of the item. The grouper scampi style. 2. Interesting information anyone can read a menu, but you have an edge the inside scoop on the dish. Where the item is from, when and by whom it was first created. For example, Buffalo Wings were invented at the Anchor Inn in Buffalo, NY. Interesting information makes the guest perk up and remember Inman Park Place Ashburn, VA 20147

6 3. How it is prepared for cooking For instance, before many meat or seafood dishes are cooked, they are dusted with fresh herbs or rubbed with olive oil to add flavor and texture. 4. How cooked Is the item grilled, baked, sautéed, poached or seared? Is it cooked with butter or olive oil? Guests like to know this for quality reasons, flavor or health. 5. How sauced For example, It s served with a white wine shallot-butter sauce. 6. The accompaniment What accompanies a dish will often help sell it. Does it come with house-cut sweet potato fries or homemade pallenta or fresh spinach? The Sinker This is the closing line that seals the deal. It s the punch line that makes the guest buy. Sinker lines are: It s fabulous. It s delicious. It s one of the best things in the house. It s my favorite. Great sales people have powerful positive opinions. The sinker is where you express your enthusiasm for the dish. And a sale is a transfer of enthusiasm from you to the mind and heart of your guest. So there you have it a tool used by Blue Chip companies around the world to create product knowledge and a sales tool all in one. Short & Sweet -- You can use what I call the short & sweet or the razzle-dazzle. In the short & sweet you mention the item and how it s cooked and a punch line. For example: If you want to treat yourself, try our grouper scampi-style. It s a fresh fillet of grilled Florida black grouper. It s fabulous! If guests have a short attention span or are in a hurry, this is the perfect way to go. Razzle-Dazzle If you already have good presentation skills, try the Razzle Dazzle. Here you throw in the whole nine yards, using all the Hook, Line & Sinker categories. Here you want to sound sincere, enthusiastic and on the money. Personalize Make your Hook, Line & Sinker sound like it s your own. Use your voice, your body language and your position at the table all to add dramatic effect and make you come off authentic. Practice -- You can practice at home, or you can tape record yourself, but practice is the key. You can't be hesitant and unsure with your delivery. Immediately, any guest would brand you unworthy of rendering a reliable recommendation. Breaking down each dish into the Hook, Line & Sinker categories makes food descriptions easy. Give it a try. You'll start making more money right away Inman Park Place Ashburn, VA 20147

7 Hook, Line & Sinker Creating Word Pictures that Sell Hook 1.Attention getter If you would like to treat yourself, I wouldn t want you to miss our 2. Item Grouper Scampi Style 3. Interesting stories, facts, and info Line It s a fresh filet of Florida Black Grouper there are over a hundred species and Black is the sweetest know to man. 4. Preparation for cooking Chef Adam rubs the filet with olive oil and dusts it with fresh rosemary, sage thyme, and garlic. 5. Cooking method He then grills it on a flat grill and finishes it in the oven so that it s moist. 6. Sauces It s served with a white wine shallot butter sauce. 7. Sides and plating and accompanied by saffron linguini and sautéed spinach. Sinker 8. Why guest should buy It s fabulous Inman Park Place Ashburn, VA 20147

J&D Baits Sioux Lookout Little River Plumbing

J&D Baits Sioux Lookout Little River Plumbing Thank you for taking the time to look over our brochure. We are proud of our resort and service and confident in our ability to satisfy you. Please come and join us for a wonderful time that you ll never