Service With HEART
This is what the does the A stand for in HEART
What is Arrive
How long do we have to greet a table
At Texas Roadhouse, we focus on our _________ of ________, and we _________ each one! This is why they are so tender.
What is our Mission Statement?
Legendary Food, Legendary Service
To ensure a clean restaurant Hosts and SAs focus on _______ _______.
What are restroom checks.
These are the 3 buzz words for Respond
What are Kind Courteous and Respectful
How long do we have for apps to get to our guests?
10 minutes
It's important to have _______ mashed potatoes.
What is hot.
This is where Texas Roadhouse was first opened.
What is Clarksville, Indianna?
The three service priorities for hosts at Texas Roadhouse are ___________, ________________, and ___________.
What are smiles, urgency, and guest concerns.
This is how long you have to deliver entrees from the time the guest orders?
What is 12-15 minutes.
What are ways the Host Stand can affect shops?
Big Hellos Big Goodbyes, special requests/accommodations, seating at quoted time
All salads at Texas Roadhouse are __________ and ____________.
What are cold and fresh.
At Texas Roadhouse it is important to feel a sense of _________.
Fun!
These are service priorities for bartenders.
What are speed, awareness, and guests names.
These are the buzz words for T in HEART
What are Genuine, Memorable, and Greatful
What are ways Dish can impact shop scores
Clean plates and silverware readily available
To have legendary margaritas, we need to ensure that they always have the proper ____________ and ___________.
What are consistency and taste?
Servers at Texas Roadhouse need to be _________.
Knowledgable.
The four aspects of ambiance at Texas Roadhouse include ___________, _______________, ___________, and ___________.
What are Lighting, temperature, music level an TVs?
What is 3-5 minutes
What is the most valuable item by points on the shop?
Would you return to this location in the future? (10 points)
These are Kents Top 10 for BOH
What are Cuts of sirloin and jaccard, cuts of ribeye, sear and season, hot fall of the bone ribs, hot mashed potatoes, fresh, hot bread/cold butter, cold, fresh salads, side items hot and fresh, onion consistency, and frozen margarita consistency/taste.
What are our 6 OPS goals?
MIW, LAD, TNT, FTG, Alley Rally, Training
These are Kents Top 10 FOH
What are Knowledgeable servers, Sense of fun (smiles), Urgency on greetings drinks and food, Manager table visits, 3 table sections, Restroom focus, Lighting, temperature, music level and tvs, bartenders - speed, awareness, and learn guests name, hosts - smile, urgency, and guest concern vs. nametaker, Crew involvement.