A Brief Bio

Geoff is a highly trained manager, with a successful track record of developing people to achieve things they thought they weren't capable of. Training and coaching are some of his best qualities and stem from his love of seeing others succeed. Personal growth and development are the foundation to operational success.

Having worked with successful, high-volume restaurants he has a sharp sense for on-the-fly decision making and problem solving. Fast paced, high pressure environments are not the place to second-guess one's self, and Geoff's confidence with thinking on his feet has been fine-tuned through these experiences.

Great customer service comes naturally to Geoff, and he stands by his motto of "do the right thing, no matter what". This isn't always the easiest or shortest path to take, but it does produce long lasting, outstanding results. Customer relationships aren't built overnight, but grow through trust and consistently great service.

Geoff is also a nerd at heart. He uses technology to build business for a new generation. Having set up and maintained corporate Twitter and Facebook accounts to give up to the second updates and increase brand awareness in the Social Media realm.

His love for the environment and outdoors has been a lifelong passion. From hiking, to spending time in his garden with his dogs, to working on how to minimize waste with creative building projects, his free time is spent working to make our planet a little better to live on.

How To Train Your Staff - my eHow article

How to Train Your Staff
By theempire, eHow Member

Rate: Five Stars (2 Ratings)

Teach an employee how to do just about anything! From operating a cash register to selling a car. Follow the "tell, show, do, review, do again/follow-up" method. There are many different learning styles that people have, and this method encompasses them all.

Difficulty: Moderately Easy

Things You’ll Need:
A trainee.
Training materials (if available).
Devoted time.
Your own experience.

Step 1

Tell. Explain to your employee what it is the he/she needs to do. This is your time to clearly state the expectation for future behavior. Speak slowly and clearly. Repeat the essential points that need to be understood and why they are important. An important note though, keep yourself from talking down to the employee and allow open dialogue. Teach from your own experience and if you have background info or a story to tell about what you're teaching now is the time. People remember stories better than bullet points.

Step 2

Show. Demonstrate to the employee EXACTLY how you want the job to be done and go into details about why you want it done that way. If you are cutting a tomato, demonstrate how to cut it to the exact size you want it to be, and explain why it needs to be that size (taste, appearance, etc.).

Step 3

Do. Allow the employee to do the task on their own, but guide them through the process. If you see them struggling with a certain technique or mechanic of the process use these training steps to hone that technique.

Step 4

Review. Go over with them everything that they have learned. If they are still clueless go back to step two (and review your own teaching technique!). Ask them questions to ensure retention and answer any questions they may have. Have the trainee "teach" the task to you to check for complete understanding.

Step 5

Do again/Follow-up. This is the ongoing training that continues until they have mastered the task. Be constructive and use your own knowledge/experience when offering feedback. Most importantly, keep your cool if the trainee doesn't pick up on the task as fast as you would have liked.


Tips & Warnings
Be patient.
Be present (devote the time to the trainee).
Be clear (explain EXACTLY what you want so there isn't confusion later on).
Again, be patient, not everyone learns at the same pace. It is very easy to scare away your next great employee if you cannot find the time to do this right. First impressions last a lifetime and this is your time to mold your staff into everything you want them to be!

Comments
maryellen1001 said on 2/27/2009-

Great article with the perfect steps for teaching someone something new!

waiting4rain said on 2/25/2009-

 Fantastic information and well written. Thanks for this article. I'm going to apply it to life! RRCR 5*

How To Train Your Staff - full article

How To Market Your Restuarant - my eHow article

How to Market Your Restaurant
By theempire, eHow Member
Rate: Five Stars (1 Ratings)

It might seem like a complex art to get potential customers to eat at your restaurant instead of the other guys, right? It doesn't have to be. It is as easy as giving people a reason to come in and letting your great food and customer service take care of the rest. Here we will outline some basic actions to take that have worked for me and many other successful restaurants in the world.

Difficulty: Moderate

Step 1

Plan. Before you go head-on into your new marketing campaign make sure that your restaurant is performing at the best level it can. If you are inviting new customers into your restaurant and they have a bad experience they will never come back. Game over.

Take a look at your staff - Do they have the knowledge and skills to handle an influx of new guests? Is the expectation set for delivering customer service? If not, it's time to be a teacher before marketing guru.

Take a look at your facility - Is it clean? What are the bathrooms like? What does your kitchen equipment look like? If these aren't up to par, it's time to be a janitor before marketing guru.

Take a look at your menu - Do people have a genuine reason to eat there? Is there something that sets it apart from the other restaurants in your area? Is the food being prepared as efficiently as it can be? If not, it's time to be chef before marketing guru.

I think you get the picture. Build the foundation before the house.

Step 2

Hit the streets. If you are fortunate enough to be located in an urban area where you can reach a lot people with a short car ride or walk, get out and be one with the people! Find something on your menu that is small, travels well, and doesn't cost much. Take that menu item, menus, and business cards and get out and introduce yourself (and your restaurant) to the people. Talk about your restaurant and what it has to offer, and most importantly have fun with people and make it memorable! People like to be able to put a face to the place, and will enjoy seeing you in your restaurant. If you are a lunch based restaurant get out mid-morning, and if you are a dinner place head out before people get off of work. Target office buildings where there is a large density of people at any given time. Free food will usually trump a "no soliciting" sign. On your way out grab a business card so you can track where you have been.

Step 3

Donate. Set up fundraiser nights with local schools and organizations. They will usually do all the leg-work for you and will draw in local people who have never been into your restaurant before. These donations are usually from 10-20% of sales for a set amount of time, or on transactions where they bring the school/organizations flyer in. Be equal-opportunity when in comes to schools and avoid charities and organizations that may drive away another part of your customer base. This is also a great opportunity improve your image in the community.

Step 4

Always Work. When you are the owner/manager of a restaurant, you are never totally off of the clock. Waiting in line a the grocery store/bank/tire shop is a great place to drum up new customers. Don't be pushy and let the conversation gravitate towards your line of work. Invite people you meet in for a free meal. That is something they will always remember (and tell other people about).

Comments 

eletendre said on 3/1/2009-

Great article for any business owner. Step touches on an extremely important point: "Make it memorable!" To compete in today's world the business owner has to make it an experience for the customer. 5 Stars.

waiting4rain said on 2/25/2009-

Gosh, you had me getting a little nostalgic for my restaurant until you got to "When you are the owner/manager of a restaurant, you are never totally off of the clock." That is so true and that's why I am so glad I no longer own a restaurant. 5*

How to market your restaurant - full article.