When we opened and closed our first backyard restaurant in 2012, we had no idea it would become an annual event. It was just my family of five
entertaining and acting on our then 7-year-old’s desire to skip over the summer lemonade stand and do a full-fledged restaurant instead. He drew the logo, made the menu, and set the prices (the place was a steal.) We agreed all the proceeds from the restaurant would be dedicated to a Columbus charity of the kids’ choosing.
We just wrapped up our third year, having grown from 40 guests to 150 guests this August for our one-night-only event. The neighborhood kids, along with our own, prepare food, work the kitchen, wait and bus the tables, and earn tips. Reflecting on this annual event, three customer service lessons really stand out.
Display Genuine Enthusiasm
The day of our first backyard restaurant was mass chaos; we had never done anything like this before. But once the customers started to arrive, the energy in the place took over. Read More