Now That's Service That Sells!: The Art of Managing the Sizzle

Now That’s Service That Sells! The Art of Managing the Sizzle begins where the best-selling Service That Sells!® book ended. A joint effort between Pencom International and T.J. Schier, author of Send Flowers to the Living, this book is targeted to operators competing in today's challenging economic times.



Created as a second “chapter” to Service That Sells!®, the new book addresses marketplace challenges that have occurred in the industry over the last decade. As guests become more savvy — and competition more fierce — Now That’s Service That Sells! leads restaurant managers of all types of operations (fine and casual dining as well as quick service) to action-oriented concepts of better ways of “serve-us” (instead of just delivering traditional, generic service).



“Guests today care about one thing: their experience,” says author T.J. Schier. “They want it their way, on their terms and they’re not afraid to tell everyone if it’s not right. As guests and competitors raise the bar, it has become necessary to evolve with the times or fade away.”



When restaurants evolve to a higher level of “serve-us,” loyalty is earned…and sales rise. The key to that “serve us” is customization... giving individual guests specialized service by being flexible, creative and intuitive.



With solid steps to impact service at every turn — which dramatically

increases sales — this book shows you how to ....



• Personalize the guest experience and eliminate cookie-cutter service.

• Nail “sizzle points” and wow every guest.

• Embrace the steps you can follow to make the magic come alive.

• Dramatically increase check averages, sales and profitability.



... and truly set your operation apart!



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