The Spike Pub & Liquor Store - ABLE BC

your operation and the community, and teaching
your servers to individually connect with each
guest, is the key to building both short-term and
long-term relationships. Service is our invisible
product.
Staff appropriately for volume. Proper staffing of
your customer-facing crew is critical to generate
more revenue. If you try to save labour dollars
by under-staffing, your servers will be running
around trying to stay ahead of the pace instead
of having time to connect with customers and
merchandise the menu.
Focus on the right outcome. The ultimate goal
for profitable operators is to get customers to
come back more often, not to get them to spend
as much as possible during the visit. Having a
group come back twice a month versus once a
month doubles your sales too, doesn't it Sell,
don't oversell. If you only had one hen, would it
be smarter to get an egg a day, every day, or have
one hearty meal of omelettes
Reduce employee turnover. Employee retention
(of the right employees) is often overlooked as a
key factor in profitably-run foodservice operations.
Retaining great team members benefits you
three ways: 1) a seasoned, well-trained service
staff usually creates a more consistent positive
experience for your customers, which makes
them want to return, 2) customers like to see the
same faces in your operations, and 3) same store
sales rise because well-trained tenured servers
reflexively know how to suggestively sell. When
good servers leave you, you suffer the loss of not
only a high-performer, but of time and resource
allocation as well. When a good server leaves all
of your training goes with them.
Remember to charge for everything you sell.
You can't take it to the bank if it's not first in the
till. Don't let "busy-ness" affect your business if
forgetful (or dishonest) crews overlook ringing up
transactions. Trust your servers and cashiers, but
occasionally audit their transactions and banks to
discourage improper behaviour.
You sell more in a clean pub. Keep the tabletops
bussed throughout a guest's dining experience.
Research shows that you can sell more to a
clean table.
Don't get me wrong, I still think that training
servers and cashiers to suggest their best is a
smart strategy for building sales, but your first
objective is to make certain you're executing
these steps too. By doing so you'll create an
environment where your entire team can better
serve and better sell.
Copyright 2010 Sullivision.com
Jim Sullivan is a popular speaker at foodservice and retail industry
conferences worldwide. Sullivision.com creates service, sales, training,
marketing, leadership and e-learning resources for the foodservice and
retail industries worldwide. See the free podcasts, articles, templates
and product catalog at www.sullivision.com.
BC's New Impaired Driving Legislation
by Steve Martin
Liquor licensees and their staff help ensure road safety - whether they’re serving
patrons responsibly or simply offering to call a cab when they ask for the bill.
This fall, drivers will have more reasons to plan a safe ride home: Canada’s most
immediate, severe penalties will come into effect. The penalties will apply to
all alcohol-impaired drivers – not just those with blood-alcohol content (BAC)
above 0.08%. In fact, a driver with a BAC between 0.05 and 0.08% is seven times
more likely to be in a fatal crash than one who’s completely sober.
Drivers who blow between 0.05 and 0.08% once in a five-year period will face an
immediate, three-day driving ban and a $200 fine; a second time, a seven-day
ban and a $300 fine; and a third, a 30-day ban and a $400 fine.
Drivers who blow above 0.08% BAC or refuse to provide a breath sample at the
roadside will face an immediate 90-day driving ban, a $500 fine, and vehicle
impoundment for 30 days. They may also face criminal charges.
In addition, drivers who blow once above 0.08% or three times within five years
between 0.05 and 0.08%, will be required to participate in the rehabilitative
Responsible Driver Program. They must also use an ignition interlock device,
which tests a driver’s breath for alcohol every time they operate their vehicle,
for one year.
These tough measures will help keep your patrons - and everyone else - safe
on BC’s roads.
Steve Martin is BC Superintendent of Motor Vehicles.
The Publican
27