This Book Might Make You Think Twice as a Foodie

 

Adam Evans gives a different perspective on dealing with bad customers from his experience

Published by Marcus Hart

On the Transform U Live Show, Marcus Hart had the privilege to interview Adam Evans, now entrepreneur and author, born and raised in Fort Myers, Florida. He attended the University of Alabama before returning to Florida and attending Weber University. His early entrepreneurial spirit allowed him to create a music magazine from scratch and a breakfast café before finishing college. 

Adam has owned bars in Ybor City or been employed in the hospitality industry as an experienced general manager for 20 years. He has a history of unique staff training techniques to replicate when in sales formulas for all staff members. Adam owns the Bar Almighty LLC, a bar restaurant and nightclub staffing training and consulting agency. He uses unparalleled access to over 25,000 quality hospitality employees across Florida to provide staff for events.

Adam started a writing career with his first book, "Why the Customer is Not Always Right." This book takes a different perspective on dealing with customers from the experience of more than 20 years in the hospitality industry. What's more intriguing is that immediately in this interview, he goes off to explore some of the crucial parts of the book summarizing that it is dead wrong for any manager, restaurant, or bar owner-operator to subject their staff to any customer that is rude, obnoxious or blatantly not going to be the type of customer that's going to tip anyways.

Book by Adam Evans

Ironically, the saying we hear the most is that "the customer is always right." The corporate heads expect their operators to follow this method of serving customers. Adam has made it his mission to help owners and managers get back to focusing on the operational side of business versus pleasing customers. Likewise, this can help increase revenue and profits. If we recall, we have witnessed many restaurants and bars forced to brainstorm innovative ways of staying afloat during the pandemic. 

Many restaurants and bars rely heavily on innovative alternatives for their customers through full-service driving-delivery apps like Doordash, Uber, EatStreet, and many others. "Most people don't understand the expenses of operating a restaurant," explains Adam Evans. "Most people don't understand that a rent payment for one location can be over $10,000 a month or that the light bill alone can be anywhere between 2500 to $4,000 a month, and let's not mention that the payroll gets up in the amounts of $45,000 per month and that's just one location. That's a lot of drinks you got to sell and a lot of burgers to make that money back long before you make a profit." Evans further explains. 

If you have customers that are complaining about food over and over and over again, you're screwed. Many owners work harder to even get to that break-even mark. Small restaurants are fighting tooth and nail every month to survive. General managers operating for large corporations face pressure to hit monthly quotas. Just imagine so many of these different restaurants facing similar issues but still operating on outdated methods to deal with customers even though the customers themselves have changed over the years decades.

To hear the full interview, check it out on YouTube or any podcast app. You can learn more about Adam Evans, his company, and his book by visiting https://www.linkedin.com/in/adampevans/.