Welcome to all our new subscribers. Thanks for joining us in our restaurant and foodservice adventure. Also----thanks for using our "Send This Newsletter to a Friend" feature. We really  appreciate it when you pass along our news and information to your team members and associates.  

Call for "Real Life" Mentors-As part of our Leadership Cares/Mentor Cares initiatives we are working in partnership with the Boys and Girls Clubs of America and the Prince Georges County Maryland Career Academies in creating a Leadership Camp Program for High School students. The camp will be held on August 22nd and 23rd, 2003 at Camp Brown in Charles County Maryland. The adults that participate as coaches and mentors will receive training that will help them become more effective managers and leaders in their workplace. Interesting equation-the adult wins-the high school student wins and your company wins. Sounds like a workforce development solution to me.  We are seeking enthusiastic managers and leaders that want to make a difference in the life of a young person. We guarantee it will be one of the most worthwhile things you will ever do. Drop us an email at ron@leadershipcares.org and let us know if can join us.

We Have Several Team and Sponsorship Slots Open! The Leadership Cares Golf Classic is scheduled to be held on August 4th, 2003 at Bretton Woods Country Club in Germantown MD. Visit our site at http://www.leadershipcares.org/ for details and sign up instructions. This is the main fundraiser for our three outreach programs in mentoring, literacy training and hunger relief so we hope you can join us. Hello--food industry friends--this is great exposure for your business! 

On the Front Lines of Service

This month's tip on service is about the importance of the first encounter our guests have when they visit our operations. By first encounter we mean the first person they meet. This could be the host/hostess, the person behind the counter, the manager checking the lobby or even the cocktail server in the lounge. These associates and others like them hold the key to happy guests and repeat business. It is critical that the right things be done from the beginning to ensure that the rest of the meal experience will be positive and memorable. Three things to ensure success from the very beginning: 

• Genuine Greeting + Eye Contact-A personable "hello" coupled w/sustained eye contact
• Genuine Focus + Presence-Be available until they are comfortable-Tableside or Counter  
• Genuine Comfort + Consumer Check-Check little things-remind them of the best deals 

Training Tip # One: Define what the three items above should "look" like in your operation and then work with your service staff to create and develop several Quickie Role Plays (five minute max).

Training Take Home: Staff Creation + Staff Participation = Staff Application and Retention.       

A special thank you to those that attended our seminar on "Real Life Mentoring" at the NRA Show. It is always an honor to present in that forum and we appreciate everyone's feedback. At their essence mentors are leaders that freely share their experience with others. To celebrate this concept we offer a quick list of the 3 P's of Mentoring. Effective and caring mentors show others the 3 P's:

Pictures-They create specific and detailed mental pictures of what success looks like.    Paths-They help their mentee draw a roadmap to follow in order to attain that success.   Possibilities-They create opportunities and adventures for their mentee to consider and explore.

If you would like to get a copy of the Power Point Slide Show for the entire "Real Life Mentoring" seminar please drop us an email at: mentoring@pointsofprofit.com 

This month's Point of Profit is about the importance of proper receiving. One of the most vulnerable points in profit is right at the back door of our operations. Although most of the steps seem to be based in common sense when we are rushed we often miss the little things that can make the difference between profit and loss. Here's a quick list of things to check on in your operation just to make sure that all the proper receiving bases are being covered:

Information-Put quality, quantity and price info on all products in the hands of the receiver.

Tools-all the tools for proper receiving in good working order and available. This includes scales, thermometers, calculators, towels, hand trucks and proper space.                             

Procedures-a step by step process in place that is clear and understood by all. Each time a delivery comes in it is subjected to the same procedure. For example: Inspection-food safety check, quality check, quantity check, price check, invoice check, signature and then off to immediate storage or issue into production. 

This month spend some time watching items arrive at the back door. Check on the basics listed above and see where you may need to improve. Remember-profit or loss often starts at the back door.             

Leadership Cares Golf Classic

Great Golf-Great Food-Great Networking-Great Cause

http://www.ronyudd.com/golf/classic.htm

This item appeared in last month's issue and we are sharing it again because of your feedback.

Several months ago we talked about people in our business that still made stocks from scratch and their passion for real flavors and the fun they have talking with others that share their passion. This month's thought is not about making stock it's about taking stock. Taking stock of our industry. We have this extraordinary opportunity to take our industry to the next level. Foodtv.com, celebrity chefs and the explosion in the number of culinary schools has attracted many of the best and brightest to our industry. Now it's our turn--those in operations--- to make sure we work hard at keeping these young people and develop them into people that can channel their passion into a rewarding and lasting career. Creating a real path for growth, nurturing them as they learn and creating an environment in which that want to stay should be our most important mission. This month reflect on what you are doing in the corporate office and at the unit level to help retain this next generation of restaurant and hospitality professionals.