🍸 TRL Weekly: The "Hi" Method

What’s up, future front of house millionaire?

This is our first week of The Restaurant Launch Newsletter, which is pretty flippin’ exciting considering Brandon has been building this thing for nearly a year and a half now.

The structure you see below will be the structure of all future newsletters, BUT, we are open to any and all feedback, so please do not hesitate to respond to ANY newsletter.

Reply to this email (or take the poll at the bottom):

What is the number one thing you are looking to gain by reading this newsletter?

🍸 Brandon’s Weekly Lesson:
The “Hi” Method”

Most servers feel they HAVE to say their opening line to every single table.

I am here to change that.

Your next table, I want you to just say “Hi!” with enthusiasm.

I guarantee that they will say “Hi, how are you?” or just start ordering and asking for things that they want.

If they say nothing, then you ask them “May I offer you a beverage?”.

You have to have a big smile and enthusiasm in order to pull this off, but I have faith in you all.

The reason I teach a lot of servers this “Hi!” method is because it forces the server to be unique and authentic to every single table.

Here are some options that I commonly use to make my “script” become an “authentic dialog” with these guests:

Option 1 - “Hi! I’m Brandon. Oh wow I love that shirt!” 

• I only compliment if I mean it and be careful not to come off as flirting.

Option 2 - “Hi everyone!” and then operate on the fly.

• If they order something, take their order.

• If they say nothing and let you talk, tell them your name and offer to start them off with a beverage.

  • “Hi everyone… I am Brandon, may I start you all off with a beverage?”

  • If they are not ready with a beverage order, then list some options for them

    • “Mocktails, cocktails, beer, wine, soda?”

  • If they are not ready with a beverage order you can also ask a question.

    • “What do you usually go for?”

Option 3 - “Hi! Welcome!  What are we thinking…?”

👩‍🍳 Server Story: Jo-Anne

This week we met Jo-Anne at Boma Flavors of Africa at Disney’s Animal Kingdom Lodge.

Boma is buffet style and was incredible, but what’s more incredible is how much Jo-Anne is making, and how much she loves her job.

Jo-Anne told us she’s working 5 days a week and bringing in over $300,000 a year with great benefits.

Dream job, anyone?

These are the kinds of careers available to servers and bartenders that you should be looking to work your way towards.

🚀 Tactical Reminders:

1. No more scripts. Try just saying “hi”.

   Video: Click here.

2. Sell more drinks. Offer second drinks by saying “Same thing or something different?” instead of “Did you want another drink?”

   Video Lesson: Click here.

3. Assumed Close Upsell - Guest orders a vodka soda - you say “Vodka soda, Grey Goose, Titos or Kettle One?”

   Video Lesson: Click here.

That’s all for this week!

If you have a second please take the poll below to let us know what the number one thing you’re looking to gain from this newsletter is.

See you next week,

The Restaurant Launch Team