The Renegade Restaurant Uncommon Strategies for Making More Money in 21st Century Food Service © Renegade Hospitality Group 2010 Over the past several years, the number and variety of restaurants in North America has exploded. As a result, the average guest dines out up to 3 times more often than they did just a few years ago. This huge increase in dining occasions has caused some service to become homogenized. In many cases, the restaurant dining experience has become a routine process. Tim Kirkland's acclaimed book, The Renegade Server helps restaurants and service teams stand out among the growing competition by turning dining back into an experience. Tim uses uncommon insights to identify and debunk outdated ideas regarding tips (no longer stands for "To Insure Prompt Service!") and salesmanship (the up-sell is dead?!) and replaces them with fresh, immediately usable techniques for increasing tips by driving sales, creating devoted regulars, and aligning the interests of the server, the guest, and the restaurant. Target Audience: General Managers, Assistant Managers, Shift Leaders, FOH Front-line Crew, Multi-Unit Managers, Executives, Owners, Franchisees at Casual, Family, or Fine Dining Format: Offered in 1 hour, 90 minute, 2 hour, or Half-Day versions Takeaways: Attendees will leave the session with the following skills and knowledge: • How to Intensify Team Member Engagement and Buy-In: Show your front-line team what’s in it for them by aligning their priorities with those of the Company and the Guest. • How to Increase Sales: Your team will learn to use strategic sales timing and fresh language to dramatically increase check average and incremental sales. • How to Improve Service: Learn the easy, effective, sparkling service techniques that will get your Guests’ attention and differentiate your business. • How to Drive Guest Frequency: Discover the 4 different types of regular customer, why they’re important and how to keep them coming back to your restaurant soon and often! Attendees will learn and be ready to teach their service and sales teams why, in today’s marketplace, TIPS no longer stands for ―To Insure Prompt Service,‖ instead, it means: Treat Me Like a Regular • How to teach your crew to treat their section as their own start-up business and the value of finding and hanging on to their own customers. • The 10 skills every Manager and Front-of-House team need to master in order to develop a fiercely loyal clientele Increase My Check • Find out why many of today’s front-line employees dislike using salesmanship training and how to overcome their resistance • Release your teams from outdated ―pushy‖ sales techniques, and equip them with sales driving tools that work • 7 easy techniques for doubling the number of premium drinks, appetizers, soups, salads and desserts sold in your restaurant • Learn the 10 service phrases being used in your restaurant every day that are killing sales and service Personalize My Service • Find out how connect with your Guests by becoming a restaurant that sells experiences, not just food • Teach your teams the 4 innovative for recognizing and responding to each Guest’s individual and unique expectations Stand Out • Discover 10 scientifically proven ways to make genuine connections with your guests and leave a lasting impression, making people your signature dish!