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Check out the latest news, information and articles from TSD Global.
John Billington Speaks at PACE

John Billington Speaks at PACE

on June 14, 2019 8:16 PM
John Billington, TSD Global's CTO, shares valuable strategies and insights for industry leaders at PACE. John is always a step ahead of industry technology and trends to help our clients execute their strategies.
Darren Hardy Speaks about TSD Management

Darren Hardy Speaks about TSD Management

on June 6, 2019 9:34 PM
Peak Performance Mentor, Darren Hardy, Speaks about TSD Management. Darren Hardy is an American author, keynote speaker, advisor, and former publisher of SUCCESS magazine. Hardy is a New York Times best-selling author, who wrote The Entrepreneur Roller Coaster in 2010 (a book about the impact of everyday decisions which includes a guide to achieving goals), Living Your Best Year Ever in 2011 (a journal system to design and achieve goals), and The Compound Effect in 2015 (a book that outlines the challenges of business ownership for entrepreneurs). https://youtu.be/Tr7FHIrP7CQ
Supporting Miami Rescue Mission

Supporting Miami Rescue Mission

on June 6, 2019 9:21 PM
EJT Holdings and TSD Global worked with Miami Rescue Mission (MRM) in Wynwood, and donated hundreds of meals on Good Friday. Miami Rescue Mission transforms the lives of homeless men, women, and children by providing food, shelter, substance abuse treatment, education, job placement, healthcare, housing, and more. MRM has been helping the homeless of South Florida since 1922 and serves “over 1,300 men, women, and children each day.” Click here to learn more about Miami Rescue Mission.
TSD Global Hires Trudy Jones As New VP of Off-Premise & Business Development 

TSD Global Hires Trudy Jones As New VP of Off-Premise & Business Development 

on May 21, 2019 6:08 PM
FOR IMMEDIATE RELEASE 5/21/2019 Restaurant Executive and Operator Joins TSD Global To Grow Restaurant Division. Indianapolis, Indiana– TSD Global, a restaurant call center outsourcing company headquartered in Indianapolis, IN, has hired Trudy Jones as their new Vice President of Off-Premise & Business Development. Trudy has previously worked on the restaurant side leading off-premise sales for companies like Red Robin and Boston Market. “Trudy brings a unique perspective to TSD Global because she's been on the client side of the business and really has specialized knowledge to what the clients want as well as what it takes to drive off-premise sales,” said TSD Global CMO Nick Tubis. “Our restaurant division is growing and now that Trudy has joined our management team, I think it will really just throw fuel on the fire.”  Trudy Jones was previously the Director of Alternate Platforms at Red Robin, where she was in charge of driving off-premise catering and takeout sales. She has worked with developing an off-premise call center to make their off-premise operations as efficient as possible. Prior to her time with Red Robin, Trudy was a driving force in building the off-premise contact center infrastructure for Boston Market.  “I think TSD Global is really onto something with their restaurant call center division and I'm so excited to be apart of the team to help TSD Global become the #1 restaurant call center in the world. I feel like I bring a unique perspective because I've been on the operator side and can really optimize the customer experience so that clients feel like we truly understand them.” About TSD Global TSD Global helps restaurants streamline takeout and catering phone orders. Their clients consist of fast, casual, and quick service chains that have hundreds of thousands of locations worldwide. About Trudy Jones A restaurant executive and leader with over 15-years' of experience in customer service, project management, call center operations, and restaurant off-premise sales & operations. She has led, launched, and managed over 60 strategic projects, delivering products and programs to over 1,000 company locations and 35,000 employees in the US and Canada. Trudy has built, grown, and led teams for customer service and support, B2B sales, and high volume holiday retail programs which have resided in brick and mortar, 100% remote, and a blend.  Media Inquiries: TSD Global, contact Nick Tubis for more information, TSD Global Homepage. ###
How You Can Improve Your Restaurants Guest Experience By Outsourcing Your Non Core Competencies

How You Can Improve Your Restaurants Guest Experience By Outsourcing Your Non Core Competencies

on May 14, 2019 3:46 PM
Restaurant executives are overlooking a simple way to increase their off premise sales while improving their guest experience. Restaurants these days have so much going on that they can die a death of a thousand cuts. One way for restaurants to avoid this is by focusing on their core competencies and outsourcing the things that are not their strength. Restaurants should focus on providing an exceptional customer experience and making amazing food. One function that has been hurting restaurants is phone "to go" orders. What is happening is restaurants try to handle this function internally and they end up loosing a great deal of money in the process. Restaurants experience spikes in call volume during lunch and dinner and in result the phone starts to ring off the hook. Every missed phone order is a missed business opportunity or missed sales. Some restaurants have thousands of missed phone orders per year and have no idea about it. On top of that even if a restaurant answers the phone, often the customer experience is terrible. The in house employee's are multi tasking and can be in a unfriendly mood. Those employees also don't have skin in the game and aren't financially incentivized to up-sell on phone orders. So besides missed phone orders the average takeout order size isn't living up to its full potential. One way restaurant chains are increasing their profits and improving their guest experience is by partnering with a centralized restaurant call center.  The question always remains, how do restaurant executives keep up with the evolving market— off premise and dining-in guest experience?  The answer is easy, TSD Global now offers restaurant executives a way to improve the guest experience while increasing your off premise sales. When guests feel better about their experience at your restaurant, chances are: Restaurant executives will increase their customer retention. The better you make your guests feel, the likelier they will come back to experience high-quality service and food. Word of mouth always gets around town; once people think highly of your restaurant, your volume will increase and so will your profits. By utilizing a restaurant call center, restaurant executives can improve the overall guest experience as each agent is fully focused on handling call-in orders with 100% customer satisfaction and refined up-selling techniques. Restaurant call centers are used to help executives increase their average takeout check by at least 10% When you optimize your operations by partnering with a restaurant call center, along with the technology that encompasses the department help executives capture data, which can later be leveraged to find trends to advance your restaurant business.  At TSD Global, we understand that up-selling and digitization is the perfect plan to rake in even more profits.   2019 Restaurant Executives Face Many Challenges In a Fast & Advancing Market Of course, every restaurant owner knows that labor and food are always an expensive price to pay; with wages constantly increasing for the good of the employee, restaurant executives are often faced with many challenges when it comes to bringing in and fulfilling all profits after every bill has been paid.  Envision this scenario, your hostess is usually stuck seating people, running orders, and everything and anything else inside of your restaurant that needs to get done; the hostess may not answer every single incoming call. When companies miss any call-in order, restaurant owners will lose out on a sale—mission failed. TSD Global restaurant call center agents answer every incoming call; with a zero missed call ratio. As a restaurant executive, not choosing to integrate a restaurant call center into your business model, means that you may create a lose-lose situation for you, your workers and your guests.  Choosing to upgrade your systems could prove to be a win-win solution for each and every one.  Alleviate the stress from your overworked employeesFocus on call-in orders and improve guest experience Create higher profits with up-selling. Sales agents are positioned to up-sell every ticket order by 17%Noise cancellation headsets (every word is heard)Missed calls are non-existent Customer service provided to guests over the phone is exceptional and 100% guaranteed With technology and IOT, the world is advancing, and so is the way we eat out at restaurants. Gone are the days that guests are given sub-par service because restaurant executives didn’t integrate outsourcing a restaurant call center. Technology is creating a better guest restaurant experience for everyone around. Start by paying attention to all of your unique customers with informational data.  Guests should never have to wonder if their favorite take-out restaurant is going to answer their phone call or not.  Digitalization has changed the way we work and how guests experience customer service. By outsourcing a restaurant call center, you are doing yourself a favor as an executive and allowing a new avenue of growth to open. Restaurant owners will pour in with new profits from our restaurant call center agents who up-sell ticket orders. If you are starting to exit your old-fashioned restaurant model and want to upgrade your workflow and guest experience with a restaurant call center, then it is wise that you seek to outsource this department. TSD Global has streamlined a strategy that is helping Fortune 500 companies and their restaurant divisions thrive into the year 2020.
Restaurant Executives are Profiting and Performing Better in 2019 With Efficient Outsourcing

Restaurant Executives are Profiting and Performing Better in 2019 With Efficient Outsourcing

on May 13, 2019 8:21 PM
TSD Global increases restaurant takeout orders by 18%. Owning a restaurant can be a tough business, especially if you are not utilizing modern-day practices that have proven to improve profits and performance. As a restaurant executive, you will need to implement strategies that are not just efficient for you, but effective for your customers.  These days, people are busier than ever and want to call-in to a restaurant to order takeout, but they also want a professional and personalized experience; if this is not given to customers, they will go somewhere else, perhaps to a restaurant that offers the type of service that they yearn for.  Don’t steer your food customers away by allowing your in-store employees to disregard your customers that are calling in. Take better care of the customers who are inside of your store and outside of it.  All of your customers, no matter if they are calling in or dining at your location deserve top-standard and quality care.  Before you begin to implement better techniques, it may be wise to start by reviewing your current practices; step back and really assess what is actually going on in all facets of your business. Ask yourself questions, be inquisitive and take notes. Start to reassess and modify your current plan if you want to improve it.  Adding a new strategy to your business structure will require you to know how much of a budget you have to act on new practices. As a restaurant executive, your best bet will be to invest in a strategy that will bring profit to your restaurant. The next goal is to think—outsourcing.  At TSD Global, we have been able to carve out a restaurant call center niche that rakes in more money for restaurants through up-selling.  First things first, become aware and realize what budget you are willing to spend to obtain a new calling department. When you do the math, the up-selling pays for the outsourcing service plus more; if you’re strategizing right.  If you are wondering, is a restaurant call center right for your business? Then you should probably let the following statements resonate.  Employees inside of your restaurant could be missing your call-in orders, this means wallets are taken elsewhere. Let’s face it, your workers in-store are most likely getting paid minimum wage; or close to it, they have no incentive to up-sell or their hands may be too tied up to answer the ringing phone.  At TSD Global, our main intention is to treat customers with 100% professional satisfaction, to never miss a single call, to always hear with noise-cancellation headphones, and to up-sell food ticket orders.  It is wise to outsource a restaurant call center as calling agent up-selling rates increase the order size of each ticket by 18%; bringing your sales and profits to a higher bracket.  Restaurant call center agents are specifically trained by sales, customer service, and phone professionals with scripts that have proven to work from past success rates. Our customer retention rate is 75%, while we offer 100% satisfaction. Each phone representative uses noise-canceling headphones that help everyone hear on both lines; no interruptions will ever occur, and zero food items will be left unheard, while more savory tastes from your restaurant will be sold. Of course, labor costs a lot these days and will continue to inflate as the years unravel. Restaurant executives need to analyze the current pay model and cut areas that aren’t working. Next, add these funds to a different strategy that brings in more profit; this should be every restaurant executives goal.  When you spend on outsourcing services, you will want to look at every dollar spent as an investment, with an intention to procure more business. You also need to make sure that you properly prioritize each upgrading task needed by the level of importance. Of course, a restaurant call center should be a number one priority, considering profits always follow along.  An article on Upserve mentions that “efficiency translates into staying in power.” If you want to continue to stay on top of your restaurant chain game, then you will need to implement innovative ways to evolve by continuously staying progressive with your entrepreneurship endeavors.  We’ve partnered with Firehouse Subs, TGIF Fridays, Marcos Pizza, Hooters and many more Fortune 500 restaurants.  As a restaurant executive, it is wise that you open your mind to outsourcing a call center to further company ROI. Grow your business and become savvier with new restaurant trends in the year 2019. For more information about TSD Global, click here to learn how we continue to help customers around the globe optimize sales and enhance service and support. 

How Restaurant Executives Can Make Their Company More Efficient In 2019

on April 17, 2019 1:34 AM
A Restaurant Executive benefiting from outsourcing restaurant call center talent. Fast casual, quick service, and full service restaurants are facing challenging times in 2019. Customers have become more demanding than ever before and want restaurants to cater their always changing needs. Restaurants recently have tried adapting to those needs by offering omni-channel customer experience and be able to handle orders via phone, online ordering, and in person. Restaurant executives at larger chains that have scaled to having over 200 restaurants are mainly focused on establishing more efficiencies across their organization. As a restaurant executive in 2019, you must create better strategies from within. When you have an efficiently running restaurant your profitability greatly increases. The motto for fast growing restaurants is work smarter and not harder. Executives now more than ever are focused on their employee experience and are now realizing if they take better care of their employees it will translate into a better guest experience. If your employees at your restaurant feel overwhelmed or overworked this is when your turnover skyrockets. However if you find unique ways to improve their experience, you can save a great deal of money on labor costs and decrease your turnover significantly. When restaurant executives properly organize their restaurant operations; efficiency and profitability will increase quickly. Strategy and organization are key, but keep in mind, the secret ingredient to any technique is knowledge; with this, comes change and upgrades.  Human’s crave a multitude of wants when it comes to restaurants; food, value, comfort and experience is most likely what you are looking for and so is the hungry person next to you.  Restaurant executives need to start focusing on innovating the employee and customer experience by allowing in-store employees to fully focus on dine-in customers while our TSD Global restaurant call center agents handle the phone and will guarantee to never miss one call, while up-selling ticket orders. The company has "increased our clients average order size between 8-18%.” Restaurants will be more efficient if they outsource to orders to a specialized ]restaurant call center. When you add a zero missed call rate, on top of up-selling and cutting edge sales techniques, plus a better take-out experience, you will be expanding your market to a whole new set of demographics that are willing to pay for take-out services. With better service, restaurant executives are bound to pull in regular customers; this new efficiency will optimize annual company ROI.  Streamlining departments to professionals who dedicate themselves to their specialty and to like-minded organizational missions always yield a good outcome. In most cases, the results will be seen in numbers— the amount of guests and larger food ticket orders will prove to be a profitable investment well spent.   Restaurant executives who advance with TSD Global and our new restaurant call center division will witness restaurant operational efficiency.  Often times, in-store employees at large restaurants are not trained for phone sales and customer service support.  At TSD Global, we have made it a point to enliven your customer experience by adding call center agents that up-sell and provide a welcoming and noise-free environment all while people call into your large restaurant.  An article on foodnewsfeed.com posts, “think of every action you undertake as producing data.” Tracking analytic phone data is imperative for company growth. Just think about the efficiency your company will gain once you allow your in-store staff to concentrate on matters that are inside of the store rather than the ringing phone. The Bottom Line is that Restaurant Executives Need to Delegate Job Duties to Experts to Increase Efficiency So, the question remains, why choose a restaurant call center? The answer is easy, when you leave job duties for the experts, ROI is increased. Think of it this way, our TSD Global phone agents are incentivized to up-sell restaurant call-in orders; this strategy is aimed at increasing ticket orders and ensures better customer service. Restaurant executives can expect a higher profit and regular and happy customers. The restaurant call center service practically pays for itself. 6 Top Reasons Restaurant Call Centers Benefit Executives and Customers: Noise-cancelling headphones—you will be able to hear the person on the other end with zero interruptions. No longer have trouble hearing or being heard with loud guests in the background. This means that the customer who is calling in will get full-on attention, which is necessary. Call center agents up-sell ticket orders; increase company profits.Zero calls go missed (Don't miss a single sale).Exceptional customer service and restaurant ordering support.With cutting-edge market research and implementation we are able to provide restaurant executives with an 18% increased order size, 100% satisfaction, 75% customer retention, and we can guarantee that 60% of the up-selling orders are successful.When a customer calls into your establishment, our restaurant call center agents will make it a point to convince your customers they need a dessert item or another savory pick. Give TSD Global a call or learn more about our restaurant division services by clicking here and start to create more efficiency within your company by outsourcing to the experts. 
The Functions Of Restaurant Operations That 100% Should Be Outsourced

The Functions Of Restaurant Operations That 100% Should Be Outsourced

on April 1, 2019 6:51 PM
Restaurant operations being outsourced Have you ever been ‘accidentally’ hung up on when you called into a restaurant to order food to go? When this happens to you, chance are you will order from a different restaurant. As a restaurant executive you need to figure out which processes you can streamline and outsource to increase your revenue and enhance your guest experience. What all restaurant executives need to keep in mind is that certain processes are essential to helping your business grow. Let’s face it, these departments often need to be outsourced to specialists. After all, how would you like to lose out on to go sales just because your in-store employees were to busy serving customers and forgot or ignored answering the phone orders that ring in every second? An article on foodnewsfeed.com points out that, “ fine-dining customers today are hungry for more than just food—they want an experience, and they want it at a good value.” With a restaurant call center, you'll be able to up-sell items which will add substantial profit to your bottom line. On top of that besides having increased profits, you'll also have created a better environment for every single guest and employee you hire. What tends to happen in busy or large restaurants is that employees can frustrated and overwhelmed during peak hours; they may fail to provide their customers with the best customer experience possible. We may as well come to terms with the fact that Amazon has changed the way customers shop-yes, even for food. These days, calling-in your order is that much more convenient; this trend will continue to advance years down the road.  Why should you outsource call-in orders to a restaurant call center? If you're responsible for a restaurants top line, then you don't want to miss one single call otherwise its kind of like burning money. Every time your employee's don't go for the up-sell your missing out on unrealized profits. TSD Global has been able to provide restaurants with call center teams that are effectively trained to persuade guests to order larger food tickets. If you are not partnering with a phone order specialist than you might want to rethink how you approach your off premise ordering. Catering and call-in orders are a huge part of restaurants revenue, and can be the easiest component to improve within a restaurants operations. If restaurant executives continue to neglect essential departments that should be integrated and outsourced then revenue numbers are bound to drop significantly. Keeping financial goals at an upward growth begins with outsourcing essential restaurant operations. Restaurant call center teams will provide the following services: Never miss one single call-in orderNoise-cancellation headphonesUp-selling scripts and techniques that add to the customer order and experienceDedicated supervisors and training sessions for call-in as well as catering ordersSuperior customer service and support  Once you come to a realization that essential operations need to be given their own department; your restaurant company will be able to see ROI growth that will help your organization acquire more profits, allowing you to continue to grow as a company and an individual.  As it is, there are so many tasks when it comes to owning a restaurant; from paying employees, vendors, ordering the right amount of food, to keeping the fine-dining experience exceptional. Outsource essential positions to the professionals.  Restaurant operators, need to be workable and have to realize that they need to comply with what people want. After all, customers are not getting any less hungry, in fact, with busier schedules; people need to eat more. Give your customers a professional and unforgettable experience so they keep craving more and become evangelists for your brand. Both lines of communication always deserve to be heard—the customer and the restaurant call center agent. At TSD Global, our outsourced restaurant call center agents will make sure the two-way street is always open; ensuring zero missed calls.  Our restaurant call center teams are always friendly and excited to be an extension of your brand. An article on Biz Journals reports that restaurant “National sales are expected to hit more than $709.2 billion this year, a 4 percent increase from last year’s total of 683 billion,” published in 2015.  In the year 2019, the population continues to grow, which means hungrier individuals; on top of larger revenues to be made for restaurant owners.  All restaurant owners who need help strategizing essential food operations in-and-out of your store(s), don’t hesitate to give TSD Global a call. We've helped the following chains: Firehouse Subs, Famous Daves, Fridays and many other top restaurants receive increased profits and higher ticket orders. Click here to learn more information about improving your call-in sales with upselling techniques and never miss a call again.  
How Restaurant Executives Can Make Their Restaurant More Efficient

How Restaurant Executives Can Make Their Restaurant More Efficient

on March 18, 2019 9:35 PM
restaurant efficiency, efficient staff If you own a restaurant business these days, there are plenty of reasons to look up the question, ‘how to increase my ROI?' First, let’s start with brainstorming, you may think to yourself, ‘how can I be more efficient?’ ‘How can I make more money?’ These questions are all relevant if you are a restaurant owner, especially if you happen to have chain restaurants. Here’s the number one rule for everyone—people love to be treated as a first priority, especially when they are paying customers. As a restaurant owner, you need to consciously be aware of this fact at all times.   Large restaurant companies such as Hooters, Fridays, Marco’s Pizza, Firehouse Subs, and other top chains have begun to utilize a new approach with TSD Global and have increased efficiency because of this choice. Too often many customers do not get the service they deserve for the mere fact that employees who are managing your in-store restaurant tasks may be overwhelmed with their current projects. When this event happens, your call-in or in-store customers could be ignored, which means money is missed and your customers may not be getting the quality food and service that they deserve. After all, the customer experience is what initially brands your restaurant among the world of masses. Restaurant call centers have proven to be a successful hit and results can be seen within a matter of weeks to months.  Stop Missing Out on Cash! When your in-store employees no longer have to uphold too many tasks all at once, you can train them to concentrate on in-store customer experience and best food quality. Allow your employees to concentrate on what matters inside the restaurant.  If you miss a call, you lose a sale; the logics are that simple. Top communication, upselling, zero missed calls and larger ticket orders is what every restaurant call center agent focuses on. Top 10 Reasons How to Improve Efficiency with Restaurant Call Centers Opt for an alliance—a restaurant call center. Our TSD Global call center agents never miss one single call-in/take-out order. Having to rely on your servers and in-store employees to pick up all of your phone orders has proven to be a disadvantage for many restaurant owners. In-store employees often get wrapped in the midst of the fast-paced industry while restaurant call center agents are specifically trained to concentrate on phone quality, upselling and expanding orders.For large chain stores, a restaurant call center is needed; just think about how many missed calls equals a monetary loss.With noise-canceling headphones, zero interruptions will occur. At times, servers or in-store employees may sometimes forget to provide every food order you placed; this scenario will not happen when you choose a restaurant call center as an alliance. At this point, we can work together to achieve ultimate results; after all, upselling is a major strategy that our call center agents use. Doing so, not only increases the food order size, but it also adds a higher bill to the ticket, which is what every business owner wants. The proof is there—Call centers work better than the old fashioned route of having busy in-store employees try to answer all incoming calls. “We’ve increased our client's average order size between 8-18%.”When we use the word, efficient, this means that you should choose these types of employees; TSD Global call center agents have an incentive to upsell. Of course, zero calls will go missed as our restaurant model is strictly built for best telecommunications and top-quality customer service. With the minimum wage rising all around the nation (the per hour rate will move to as much as $15.00 dollars in the state of New York), owners will soon have to fork up larger checks to all employees; once a week or twice a month. As long as you take a step back and analyze your current restaurant strategies, you should be able to evenly distribute your departments in order to operate more smoothly. A restaurant call center only adds to company ROI, especially with our trained upselling tactics.  Be sure to manage your labor department accordingly. Medium and large commercial restaurants will benefit from integrating a restaurant call center, considering people love food. Companies need to keep in mind that updating their current platform and technology systems is necessary if additional ROI is sought.Keep your restaurant employees, location, and the team completely organized by adding a restaurant call center. At TSD Global, we hold training sessions and use scripted upselling conversations that work. When you constantly train and incentivize employees to increase order sizes, the inefficiency that your company once experienced will be headed to the other side of the spectrum—efficiency. When you utilize a restaurant call center, you will gain an identity that associates your company with reputability and credibility. Customers will notice that you took extra care when it comes to handling customer experience; they will not only be pleased, chances are, they will buy more and may come back forever.  For the best restaurant efficiency tips and reasons to use a restaurant call center in 2019 read more weekly blog insight by clicking here. 
How to Improve Your Restaurants Guest Experience by Not Handling Your Phone Orders

How to Improve Your Restaurants Guest Experience by Not Handling Your Phone Orders

on February 4, 2019 6:01 PM
If you are a business owner and you have guests, which you should, considering you are a thriving and shining restaurant entrepreneur; you need to make sure that your guest experience is number one. Are you looking for secret strategies on how to surpass your restaurant competition? If this is the case, then you may want to look into the most lucrative and advanced method in the industry—a restaurant call center.  TSD Global is a world-leading company which specializes in sales and customer service for over 30-years; the company has recently opened up a restaurant division that caters to phone orders and integrates upselling techniques for all major chain restaurants. Each call center agent caters to Fortune-500 companies that consist of TGI Fridays, Firehouse Subs, Marco’s Pizza, and the list continues to grow.  Not only do restaurant call center agents answer phones to free up in-store employees time to improve the guest experience, but they improve ROI, and have proven to increase order sizes by 18%+ and counting; needless to say, each trained agent has a 60% successful upselling rate.  Over the years, restaurant customer requirements have shifted and guests prefer to: Order ahead of timeCall-in a catering orderGet their food delivered  Restaurant owners need to learn how to adapt to the changing guest requirements as labor and food costs continue to rise. At TSD Global, restaurant call center agents upsell food products and never miss an order or a call; these strategies help mitigate these costs.  Our services are meant to lower cost structure with technology and virtual off-premise order taking agents while catering to call-in orders, which include reservations.  When restaurant owners opt to integrate a restaurant call center, expect business to grow: No hold timesNo voicemails during peak timesOrders are never lost Guests will receive a distraction-free representative Free up labor inside of your restaurantThe average order is increased by using standardized upsell scripts that yield results When your in-store employees have more time to cater to the in-store guests with their full-on attention, they can focus on your main product and goal—the quality of the food.  As a restaurant owner, it is about time that you compartmentalize departments—in-store employees and restaurant call center agents should be trained for different forms of customer service. Not only does this division make restaurant responsibilities more simplified and intentional—it allows expert TSD Global phone agents to tend to guests that call-in; one-by-one. Each representative is equipped with noise-canceling headphones and sales strategies that work.  Put yourself in your customer’s shoes; have you ever been inside a restaurant and the employees weren’t paying attention to your needs? Did the food lack quality simply because the restaurant employee was too busy? Inevitably these scenarios happen without a restaurant call center—at TSD Global, your guest experience will rank higher.  Our main objective is to provide phone order upselling along with improved guest experience and satisfaction by utilizing trained restaurant call center agents who have extensive experience in the restaurant industry. Don’t forget, when restaurant employees can’t catch every single incoming call that rings, this is a lost sale. If you don’t want your guests to think you lack quality customer service when they call-in, then contact TSD Global for all of your restaurant call center needs. Stop handling your phone orders and start to depend on us to help you improve sales, help you keep up with rising labor and food costs, and enhance the guest experience; in turn, this will lead to ultimate company growth.