It is obvious what is in this for the charities -- they will get half of your donation. We believe that you can, in fact, do well by doing good and that ultimately your rewards are in direct proportion to the good you do for others. As for ourselves, we get a few bucks to cover administrative costs but we are looking more to the long term. We think that once you break free of "business as usual" thinking, get out of survival mode, see sales trending upward and start to rediscover the fun in your business, you will get excited about your restaurant again and want to do even more to keep the positive momentum going. We all know that the process of earning and maintaining guest loyalty never ends. For those who really want to gain an unfair advantage over the competition, we have negotiated some special prices on other resources that can help you truly make your guests feel more welcome and well cared-for. We will pass these along from time to time throughout the year. You can take us up on these offers or not, but the deals are yours just for being part of this venture. Would you be interested in attending a Year of the Guest seminar in your part of the country? We schedule them in the spring and fall as a way for those who have started to see some powerful results from applying these principles can join us to share ideas, iron out questions and generally propel their restaurants to entirely new levels of sales and service. Would you like us to develop additional training materials specifically for your service and kitchen staffs? We can do it. It will all depend on what you tell us you want. We figure that we really can't lose. Even if nothing else happens, we will have helped reduce childhood hunger, helped with education in the hospitality industry ... and given something back. That's pretty good in itself. Make no mistake. We believe that in the long run this program will make financial sense for us ... but only because we have offered good advice, brought you great deals, created effective resources and helped you make more money for yourself. So that's the whole story. You understand what we are doing and why ... now the rest is up to you. Just click on one of the links below and let us know how you want to proceed. Whatever your decision, we wish you all the best of luck in the tricky times that lie ahead. Bill Marvin, The Restaurant Doctor Yes, I want to become part of the Official Year of the Guest No thanks. This is not something for me PS #1: No matter when you sign up, you will receive all 50 Sales-Enhancing, Connection-Building, Guest-WOWing tips ... but the sooner you get started, the sooner you will gain an unfair advantage over your more complacent competitors. The Universe rewards action. What better time to start something like this than right now? PS #2: In case you are worried, we will never, ever make the Year of the Guest subscription list available to any third party for any reason. Your privacy is assured. PS #3: You don't have to be BAD to get BETTER! The question is not how good do you HAVE to be, but how good CAN you be? Smart operators are always looking for an edge ... and this deal is pretty cheap seats for 50 great sales-building ideas. This is truly a no-brainer ... so use your brain ... and Subscribe Today! |
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"I recommend The Year of the Guest program for two reasons: First, I have subscribed for a year and find it very interesting and informative. With this weekly program you get a different good idea each week for an entire year. Second, in my case the proceeds benefit the KRA Educational Foundation, a cause that is very important to me and our industry."
-- Mike Kull, Dairy Queen Corporate, Louisville, KY
"My staff looks forward to the YOGA Exercise every week and have implemented several WOW ideas that had an immediate positive impact on our guests. Bill and Joel bring the details home in a way that makes you want to implement every idea they present."
-- Tom Boucher, Cactus Jack's, Bedford, NH
"The Year of the Guest e-mails are concise and right on target. I actually look forward to receiving them and promptly forward the insights along to my fellow managers. They always spark interesting and productive conversations on how we can better serve our guests."
-- Paul Cunningham, Schreiner's Restaurant, Fond du Lac, WI
"The Year of the Guest provides owners, managers and other key staff with a fresh perspective on their daily routine and a re-energized dedication to the art of hospitality. The stories, ideas, and tips help you to sharpen your focus [on] the little things that make up the dining experience."
-- Siobhan Reidy, The Irish Rover, Louisville, KY
"We received some great ideas and motivators for a small cost that helped benefit a good cause at the same time. What more could you ask for?"
-- Charlie Mallar, The 1785 Inn, North Conway, NH
"Year of the Guest is a great deal. Not every idea applies to my business but the number and quality of ideas is spectacular. From simple things that can be implemented immediately to long term projects for the entire staff, just one of the ideas can easily pay for the whole program."
-- David Bookstaff, J.T. Whitney's Pub, Madison, WI
"The Year of the Guest program ... helped us put together pre-shift meetings and discuss topics that really make a difference. You will never have to worry about what you are going to talk about with your staff every week. It is well worth the money."
-- Wasfi Samaan, J.D. Legends, Nicholasville, KY