Making the TotalView Work for You: Breaking Down The Best Practices Audit

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All six episodes are available to Foodable+ members. Membership is an all-in-one package of the game-changing trends, expert analysis, reports and insights driving the industry for the entire year!

On the last episode, we introduced the TotalView Best Practices Audit and why you should use it in your business. But what exactly is this audit? Essentially, the TotalView is a survey used to determine how well your business is running. Separated into seven core competencies, the TotalView touches on every facet of your operation from team members, to design, to management of finances.

Normally conducted by a consultant, the Rockers want to share this auditing process with operators like you to help you get started self-auditing.

When going down the list, you will find questions organized by segments of the business: Leadership and Management, Brand and Marketing, Guest Service, Menu and Culinary, Operations and Training, Human Resources and Internal Communication, and Financial Performance.  

So, what do you get with the TotalView Best Practices Audit? The Rockers set you up for success with a set methodology and objectives, an executive summary, the "Best Practices 7 Core Competency Findings and Recommendations," a SWOT chart, a set of conclusions, recommended next steps, and resources and exhibits to help you along the way.

Bill and Eric remind us that it’s important that you are honest when implementing this process. It only works if you use it the way a third-party auditor would. Once you have your findings, you can implement changes that will start to improve your operation.

"You or this process really becomes the change agent for the organization. If you've got some problems and you start implementing this process, I think you'll find those problems out and be able to change. You're really going to be able to shift where you are and try to make it better," Eric said.

And don’t hesitate to turn to a FCSI Consultant if you want a little help from an expert with fresh eyes! They can help customize your audit to your particular operation.

How the Right Sequence of Service Improves Customer Satisfaction

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Watch this episode and more!

All six episodes are available to Foodable+ members. Membership is an all-in-one package of the game-changing trends, expert analysis, reports and insights driving the industry for the entire year!

This season on "Rock My Restaurant," Foodable Network is bringing you a premium content package of nine in-depth episodes that can be paired with our Rock My Restaurant PRO Workbooks, expert guides, and report, all available for purchase.

Each episode, co-hosted by veteran foodservice industry consultants Bill Bender and Eric Norman, will help take your operation to the top. That's right — you’ll get access to two highly-acclaimed foodservice consultants, all from the viewing pleasure of your own home, office, or classroom.

“Rock My Restaurant” is the show that helps industry professionals build their restaurant from the ground up.

Episode 5: ServPoint Sequence of Service

Is your organization delivering on its promise during all points of guest interaction? This episode will go over a few ServPoint Sequence of Service examples that must be executed properly by your restaurant team to help deliver your brand successfully to each guest.

Here are some points that shape your guest flow and sequence of service:

  • Identify the optimum speed of service and train your team to achieve that.

  • Plan the physical path and space that guests will use to identify and design site lines and focal points of entertainment. “As a designer, I want to take advantage of my design and have the facility work as hard as the owner and the team are working, so it all runs in tandem,” Eric Norman explained.

  • Walk in the guest’s shoes.

  • Multiple POS stations are critical.

To ensure customer satisfaction and to measure if everyone on your team is performing at their highest level, the Rockers recommend utilizing metrics and technology to capture and analyze your restaurant’s service performance data. It’s recommended to share this information with your management, so your team can adjust and improve on weak points of service.

Performance Scope... out of Minneapolis does a fantastic job for clients I’ve worked with,” co-host Bill Bender added.

Want to purchase the Rock My Restaurant PRO Workbooks and follow along with each episode for a richer experience? You'll get the following assets:

  • The Proactive Management Guide

  • Top 8 Digital Musts for Your Restaurant

  • Ergonomic Impacts on Design

  • Millennial Report

  • Operating Systems Audit

  • and more!

The Core of the Brand Pt. 2

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Watch this episode and more!

All six episodes are available to Foodable+ members. Membership is an all-in-one package of the game-changing trends, expert analysis, reports and insights driving the industry for the entire year!

This season on "Rock My Restaurant" Foodable Network is bringing you a premium content package of nine in-depth episodes that can be paired with our Rock My Restaurant PRO Workbooks, expert guides, and reports– all available for purchase.

Each episode, co-hosted by veteran foodservice industry consultants Bill Bender and Eric Norman, will help take your operation to the top. That's right — you’ll get access to two highly-acclaimed foodservice consultants, all from the viewing pleasure of your own home, office, or classroom.

“Rock My Restaurant” is the show that helps industry professionals build their restaurant from the ground up.


Episode 2: The Core of Your Brand Pt. 2

The term “brand” or “branding” is often misconstrued by business owners. Oftentimes, the word is attached to the idea of just a logo, but it’s so much more than that.

Branding should be present in every aspect of a restaurant concept. In this episode of Rock My Restaurant, foodservice industry consultants and Rocker co-hosts Eric Norman and Bill Bender dive deeper into how to brand your restaurant. What sets you apart from your competition?

Guest Loyalty

Bill and Eric discuss 4 Steps for Building Sales: Bringing customers in for trials, improving your tech average, increasing party size, and most importantly establishing guest loyalty. By growing guest loyalty by just 5%, some restaurants can double their bottom line! Simple offerings such as  5% off discounts to returning customers can help build loyalty. You may need to make sacrifices up front, but you will ensure the return of customers throughout the year. 

High 5 Team Priorities

The Rockers also discuss Bill's High 5 Team Priorities. Your team should always be satisfying at least one of these priorities to ensure a quality guest experience.

  • Focus on one guest or party
  • Deliver the complete brand experience
  • Support the other team members
  • Keep your restaurant clean and organized
  • Perform station duties and prepare for new guests

Want to purchase the Rock My Restaurant PRO Workbooks and follow along with each episode for a richer experience? You'll get the following assets:

  • The Proactive Management Guide
  • Top 8 Digital Musts for Your Restaurant
  • Ergonomic Impacts on Design
  • Millennial Report
  • Operating Systems Audit
  • and more!