At 12:30 p.m. on July 27, 1991, I went to a well-known Denver-area sports bar. I remember the time and date so exactly because that’s the day a server recommended, and I tried, a “Garbage Burger” for lunch. That experience changed forever the way I would think about the connection between the customer and the customer-facing crew. In fact, it opened my eyes to a completely new way of looking at service and selling in the restaurant business.The night before, I participated in a Denver ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?