Page 4 - Management Training_8-22-17_PRISMA_Neat
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SAM'S THOUGHTS...


                 “Our daily goal is to make each guest feel they are our number one priority.  We accomplish this by giving the
                 best service possible, knowing our guests by name, knowing their favorite menu items, their favorite table, etc.  We
                 must individualize each experience and build lasting relationships to achieve our goals. We are uncompromising
                 in our dedication to serve fresh, unique, top quality food, and beverage products by knowledgeable employees
                 who are committed to making each experience memorable.”
                 Let’s break this message down to truly understand its meaning.
                 “To make each guest feel they are our number one priority…”
                 Our founder, Sam Fox, has one simple mission for all of us: to make every guest feel a connection…to our food,
                 to their experience, to us, to you.  By creating these “moments” with our guests, we build a sincere, personal
                 connection that form loyal impressions. With all of the dining choices our guests have, we want them to be truly
                 delighted they have chosen us!

                 “We  are uncompromising in our dedication to serve fresh, unique, top quality food, and beverage products…”
                 We have exceptional standards of food and service.  It is up to each of us to deliver exactly what the guests expect
                 each and every time.  If a guest is unsatisfied ~ fix it!  We want them to be “wowed” with every experience.

                 “…by  knowledgeable employees who are committed to making each experience memorable.”
                 We are truly here for our guests.  They make us who we are and dictate how we do business.  We will go above
                 and beyond to ensure that we exceed their expectations and consistently create memorable dining experiences
                 each visit.












































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                                                                2                                      Revised October 2016
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