From Service to Experience

Someone had to hit the brakes on an industry blindly flying forward. The balance between big corporate entities and small businesses both stopped paying attention to the guests. Customer feedback and guest satisfaction ranked low on the list of priorities. The art of bar tending, The art of service, pushed aside. Is the term restaurateur even used anymore?

Restaurants used to be high performance, sleek, polished,, comfortable, vehicles driven by highly skilled and exacting artists. the The skill and art, pushed aside for digital applications turning restaurants into remote control cars. Changing markets and endless data married to surging technology gave warnings. National chains shrinking. Local historic pillars disappearing.

This is the way back, to pick up the forgotten bricks to build on. To retrieve from the past something so valuable to succeeding into the future. This read gives honest solutions that you can use today.