What are the post pandemic service expectations in the Club environment? What you can do to mitigate member dissatisfaction with “food quality”
• Prepare menu items to established standards consistently (use menu item cards and con sider using finished product pictures to ensure consistency in presentation). • Focus on consistency in the timely delivery of food to the table. Track ticket times and dedi cate your team to prioritizing getting food to tables in an efficient manner. • Get your top sellers right and you are halfway home! • Training of your staff in steps of service and overseeing effective pre-meal meetings.
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