SAMPLE ANSWER: I have an idea of what the day is like for a pharmaceutical representative and I think it parallels some of what my normal day is like. As a representative I would see as many of my assigned physicians as possible and sell them on why they should use my drug over the competition. I know some physicians are difficult to reach, so I would try to catch them early (6-7AM) in the hospital or after hours, like I have to do with some of my customers. Some days I would utilize a lunch to better impact difficult to see physicians. After 5:00 PM I would enter my calls in the computer (or after each call) and pick up e-mails. At night I would look over pre-call planning for my next day. I don't know if you entertain physicians like I do with my customers currently but I would do some entertaining at night (restaurant) or on the weekends, (golf, hunting, fishing)-whatever it takes to beat my numbers.

When you list the serious problems facing the restaurant industry, the subject of smoking is right up there with the big ones. Story from owners who have tried a no smoking policy, only to cave-in after numerous complaints from their "smoking" customers. And in all due respect, smokers can be excellent customers, and some people find it impossible to enjoy a drink without a cigarette in their hand (and unfortunately, there are even some people who can't eat without a cigarette in their hand). And it's certainly not easy to ask a customer paying two or three hundred dollars for dinner to stand outside while enjoying a smoke.

In the meantime, we  problem could work through  with so-called "non-smoking areas" where somehow the smoke magically disappears and remains totally confined to that area. And we only permit smoking in the bar areas, and we prohibit pipes and cigars.

There are two good ways of dealing with the situation

Compromise it and move on. This will invariably happen to everyone in the biz and the proper thing to do is let them have their cake and eat it too, literally!

Don't comp their meal. Instead of comping their meal, give them a gift certificate in the amount of the entree. That way they will have to return and will most likely bring at least one other person with them. Not only have you taken care of the problem, but you are also bringing in potentially new business when they return.

 Things that can be done to smooth the execution of service at the most busiest of times in restaurant are:

1. Prepare as much ahead of time so items can be served quickly.
2. The most experience person in the operation needs to be the coordinator or conductor giving directions ,calling orders, assisting with the delivery of the food from your kitchen to your dinning room
3. never underestimate your people when it comes to finding the best solutions to your problems -- those in the trenches sometimes know better how to fight the war, better than those in the ivory tower who know how to win the war.
4. you can have a gate keeper to allow only in that amount. Some of the best places to eat, maintain a waiting line outside.
5. Instead of waitresses having to waste time setting up tables, clearing off dirty dishes, and restocking the tables condiments, have a bus person to keep all tables looking spiffy, and the waitresses having time to efficiently serve the clients.
6. treasure employees who will stay and treat clients like gold, less turn over makes more money for the business, when you start going on the cheep, you will lose all.

You could state a  restaurant boring if

if you haven't made changes in your menu in the last two years. (Price increases don't count)
if you haven't updated your decor in the last five years
if you do not provide continual education for your more experienced workers
if you are only as good as you need to be to stay competitive
if you wait until someone else has proved an idea will work before trying it
if you have not had some spectacular failures in the last three months
if you are the only one in the operation authorized to make a major decision
if you regularly lose talented staff
if you do not visit restaurants outside your market area and find new ideas to adapt
if you never run special promotions or food festivals to break up the routine
if you (and your staff) do not know the names of your regular guests
if you do not receive requests from guests to have specific staff members serve them
if you are regularly working more than 60 hours a week
if you -- and your staff -- are not having any fun

The advantages of franchising are 

1. If you get the right franchise in the right place, it can be a lucrative opportunity.

2. You don't have to come up with your own brand name and establish yourself from scratch. In most cases, you're relying on the franchise name to have a certain amount of awareness and a quality product that people know and want in your area.

3. There is help and training available to get you up and running. Most franchises will train you to make their product and teach you how to run one of their units.

4. There is marketing  support already in place. You will have to pay for it, but with the big name franchises, there is advertising and promotional support.

A touchpoint is an interaction with a potential customer. It includes literal interactions with customers, such as speaking to them when they make a phone reservation or greeting them when they walk through the restaurant door. Touchpoints also include high tech interactions, such as automated reservation systems and web sites. Public relations and advertising such as print ads, flyers, t-shirts with logos, coupons and billboards are important touchpoints as well. The best restaurant owners will capitalize on Touchpoints like valet parking attendants and bussers. Often ignored Touch points are

1. Customer Interaction with Valet Parking Attendants
2. Customer Interaction with bus boys
3. Reservation
4. Greeting guests
5. Wait staff interaction