TRANSITION TIME

I was a sprinter in school (100, 220 yd and 440 yd relay) yes I know it was back in the stone ages (do they still run in yards?) Well like I said being a former sprinter we know how to press to the finish for victory.

In our Restaurant Service Journey as we press toward the finish of an exciting career, we've received a jolt of energy. I've been given the opportunity to work in the top category of my company. Having worked in this area many years ago I am looking forward to see the changes in technology and service improvements.

In this era of guest preference databases, profiles, rewards programs Hospitality Executives are beginning to understanding the importance of good old fashion "SERVICE" technology is great and necessary but at the end of the day, the service is the main reason a customer or guest will return or go to a competitor. We fully understand great food and ambiance are important also.

I don't believe this exciting new race will be a sprint but more like an invigorating marathon. So come and run with me. It's TRANSITION TIME.