Oh Sweet Hospitality

In this episode of The OH Sweet Hospitality Podcast, we dive into the recent news of Red Lobster closing dozens of locations across the U.S. and what it means for small, privately-owned restaurants. We discuss the challenges of pricing, the double standards faced by local businesses, and why small business owners should not be ashamed of adjusting their prices. Tune in for a quick, insightful take on staying competitive in a tough market.

In this episode, I share insights from a bike ride that sparked a critical question: How do busy restaurateurs manage online communications during peak hours? Discover why it’s crucial not to miss messages from potential guests and how implementing the right technology can ensure every customer feels valued and heard. Tune in to learn how smart systems can help your restaurant respond quickly and efficiently, turning potential missed opportunities into lasting connections.

Welcome back to The OH Sweet Hospitality Podcast with your host, Mike Sweetman. In this episode, we look at a topic that’s often overlooked but speaks volumes about your commitment to customer service: parking etiquette. Discover why where you park sends a powerful message to both your customers and your staff. Learn how small actions, like parking in the back, can demonstrate your dedication to great service and set a positive example for your team. Tune in for practical tips on putting your customers first, one parking spot at a time.

In this episode of OH Sweet Hospitality, we tackle the crucial topic of gratuity etiquette in the service industry. Mike shares a couple of real-life golf course encounters to highlight why it’s essential for servers, bartenders, and anyone in the service field to always give customers their full change back and let them decide the tip. Tune in to learn why this simple act of respect can significantly improve customer satisfaction and, ultimately, your tips.

Hello, hello, podcast pals! Welcome back to The Mendoza Line, where I'm your host, the Panino Mike!

Today, I've got a story that'll make you think twice about customer service. Picture this: a few years back, I stroll into a local optician's office for an eye check. Yep, I'm getting older, and my eyes are letting me know! Anyway, I go with a charming local spot for my exam.

So, they tell me I need glasses, and I'm like, 'Okay, let's do this.' I pick out some snazzy frames, give them all my insurance details, and head off. Two weeks later, I've got my glasses in hand, paid in full upfront, you know the drill.

Now, fast forward three months, and guess what hits my mailbox? A bill for 50 bucks! Apparently, there was an 'insurance processing glitch.' I call them up, reminding them that I settled my tab when I grabbed my glasses. But no, they insist I owe them.

Now, get this: they lose a customer over 50 bucks. Seriously? They could've kept me for a lifetime of eyewear expenses. But nope, I'm out. My point? In my world, I'd never let that fly. I'd swallow that 50 bucks, keep the customer happy, and keep 'em coming back.

In the restaurant biz, it's all about repeat business. Customer acquisition costs? They can range from 20 to 200 bucks! Letting go of a minor blip to score a loyal diner's worth it, every time.

Now, let's be clear, there are lines to draw. If it's our fault, I'd swallow it. And honestly, I wouldn't even mention it to the guest. It's just 50 bucks! That's hospitality. But remember, not every customer's right. You'll meet scammers and freeloaders, but trust me, you'll learn to handle 'em like a pro.

There's no one-size-fits-all solution, but one thing's sure: better answers lie in building relationships, one guest at a time. So, remember, folks, it's not just about dollars; it's about sense. Catch you next time on The Mendoza Line! 👓👋 #CustomerServiceStories #HospitalityWisdom #BusinessLessons #TheMendozaLine #PaninoMikePodcast"

Are you cutting corners in your restaurant? That’s a recipe for failure!

In this episode we will talk about a couple of examples to show where cutting corners proves to be for losers. And one example showing what integrity looks like.

Stop cutting corners and start setting yourself up for success.

If you want to learn more or join the discussion reach out to me on Instagram or TikTok @paninomike or email [email protected]

What’s up Panino People?!? Welcome to The Mendoza Line with Panino Mike! I'm Mike, and I'm thrilled to have you here. In these bite-sized 200-second episodes, I'll be your guide, sharing valuable restaurant tips, tricks, solutions, and intriguing stories straight from the perspective of an average restaurateur.

Connect with me on Instagram & TikTok @paninomike or email me [email protected] for any questions or topics you may want to hear about on the show.

This show is brought to you by Extra Innings Paninos & Pizza. Check out our new Spice line at www.extrainningspaninos.com/store

Thank you SO much for tuning in!