Ryan Egozzi Interview
Ryan Egozzi Interview
1. Tell us briefly about your experience managing restaurants
My experience managing restaurants has been volatile. It has taught me a lot about myself and more
importantly it has taught me how to deal with people, both guests and team members alike. Managing
restaurants has given me the ability to learn
how to manage my time and how to teach others how to
manage their time; it has shown me patience, shown me urgency and most importantly humbled me.
2. In those establishments, how did front of the house collaborate with calculating inventory
Inventory calculation is a constant battle. Uphill for
the most part, constantly checking actual versus
theoretical usage, comparing computerized calculations with what is actually on the shelf.
3. How do you motivate your servers to do side work?
I motivate my servers to do their side work by showing the benefits of completing it, and showing how
is essential to the functionality of the restaurant. Sidework serves to ensure that the
restaurant runs smoothly. Point of fact.
4. What challenges did you find when handling wait staff, and how did you address those
Personalities. It’s difficult to manage so many different people, everyone has their own
take on how
things should be done and very few are willing to buy into your system. It’s essential to get this buy in
though, and you address the problems individually, case by case. You cannot address them all together;
you must identify each one and devise a solution for each
5. In the establishments that you worked, how did you train served to insure that they exhibited
the behaviors that the establishments wanted. Examples are: upselling sourcing questions
about menu items, suggestive selling, effective menu communication, etc.
We trained our servers to do these specific things by showing
them the direct relationship between their
tip and their ability to provide each guest with a great experience, it just so happens that the servers’
ability to upsell, suggestive sell etc. will directly impact the guests’ experience.
6. Today's restaurant industry practices one or two types of table service. However textbooks
teach no less than four. What types of services did the establishments that you worked in used,
and what place in today's industry do you think the lesser use types of service occupy?
Honestly, I possess no knowledge on specific service types, I have formulated my own idea of proper
table service, mostly from my experience working in the FOH, I would assume that now a days no formal
service type is practiced (aside from an antiquated "five star" or "five diamond" establishment) most
restaurants, and other service establishments have done the same, putting bits and pieces of what
for them together in order to provide their guests with what they believe is perfect service. 7. What types of behavior can a server employ to better understand the needs and expectations of
AWARENESS. Nothing is more important than a servers’ awareness with his guests and tables.
8. When a table reservation is made, what information do you make your staff obtain?
Guests full name,
party size, any pertinent information about the reservation, i.e. Birthday, anniversary
etc. phone number, seating preference.
9. Did you develop any tricks when you were in the industry that your competitors, or workers
We are constantly striving for perfection, and in that effort we are looking towards our
to see where they lack, in order to allow ourselves the ability to excel, by filling in these gaps. It
became very clear to us that our guests did not feel at home, HOSPITALITY was lacking in 99% of the
establishments that we viewed as competition, and so we implored
our staff to make each and
every guest feel as if they were a guest in our own home, no better way to accommodate.