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NCB Author

Bob Brown

Bob Brown

Bob Brown, president of Bob Brown Service Solutions, is a leading keynote speaker, author, seminar leader and management consultant to the hospitality industry worldwide. More than 15 years ago in 1987, Brown was the top sales performer in a sales force of more than 80,000 servers, selling over $300,000 worth of food and beverage in a single year, making over $60,000 in tips. Since 1992, Brown has worked with more than 250 Marriotts developing both front office and food and beverage programs. In 1995, Brown pioneered Marriott’s Service Excellence program used throughout Marriott hotels worldwide. In 1996 and 1997, Brown worked with all 47 full-service restaurants in Disney World, training more than 4,000 cast members and managers. The result was a dramatic sales increase. Today, Brown works with such prestigious clients as Disney, Nordstrom, Marriott, Ritz Carlton, Hilton, Morton’s of Chicago, Olive Garden, Red Lobster, Longhorn Steakhouse, Coors Brewing and hundreds of other restaurants, clubs and casinos. He is a regular columnist for Hotel Food and Beverage Executive magazine and writes for numerous other publications. Brown also has appeared on the Food Network and Hospitality Television and recently was quoted in the Wall Street Journal. He is the author of "The Little Brown Book of Restaurant Success" as well as the newly released "The Big Brown Book of Manager’s Success" and is featured in the video “The Seven Ways Successful Servers Sell.”

Coaching restaurant employees Article
Coaching Super Stars to Boost Sales   February 3, 2015
By: Bob Brown

The greatest influencer of performance is coaching. Yet, it’s the most underdeveloped practice in restaurants, nightclubs and bars.

Bobo Brown Article
The Seven Keys of Beverage Sales Success   January 22, 2013
By: Bob Brown

Beverages are the elixir of sharing, celebration, and romance. We commiserate over our favorite libation. We toast the closing of a deal, a reunion, or an anniversary. Yet, this liquid gold is left unnamed, unnoticed and poorly offered.

A Complaint Is an Opportunity to Build a Customer for Life   February 2, 2012
By: Bob Brown

When a guest at your bar, nightclub or restaurant has a complaint, be sure to follow these tips to mitigate the damage:

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