How restaurants can consistently improve service, sales

This video post is part of Sullivision on NRN.com, a resource center for restaurants looking for service, leadership and sales-building techniques from industry expert and NRN columnist Jim Sullivan.

Getting better at service and consistently improving sales is a constant challenge for foodservice operators. Once you develop your team on the basics of hospitality and menu merchandising, it becomes frustrating when they know what to do but fail to consistently apply what they know.

This video, "The Duck & the Grapes," tells a short but colorful tale with a powerful moral: Persistence is the key to execution and results.

But what’s sales-building got to do with ducks and grapes? Watch the video, excerpted from the 90-minute-long DVD "60 Second Lessons in Leadership," and find out how those two things relate to building both check averages and repeat business.

Jim Sullivan is chief executive and founder of Sullivision.com, which designs leadership, service and sales-building products, programs and services for the Top 200 restaurant and retail brands worldwide. Clients include McDonald’s, American Express and Walt Disney Company. Sullivan is also a popular keynote speaker at leadership conferences worldwide. More information on Sullivision and its products and services can be found at Sullivision.com.

Follow Jim Sullivan on Twitter, Pinterest and LinkedIn: @Sullivision