Have you ever looked forward to getting to sit in a booth for a meal? When you happily seat yourself, you sink low in the now spring less booth seat. It kind of feels like you’re melting or back in the old high chair.
An Engaging chef that can cook and entertain will increase your effectiveness. More than just hawking your product, the chef can solicit the customer for input, jovially prepare the food and ask for feedback.
When we hear the word “Line”, our first thought is to head for the door. Instead of having customers leave or become agitated, what if you could you make your serving line a conversation piece?
Serve your hot breakfast in the morning and then switch the line up to cold for the sandwich/salad lunch menu. It is prepped to be a drop in that sits level with the counter and is NSF7.