MISEbox October Update

Today we released an update that significantly improves Content Tags and Allergens, improves the way we handles errors, and allows our clients to manage their restaurant and billing settings right from the platform.

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MiseboxBraden Williams
MISEbox August Update

Today we released our most requested feature, Touchpoints & Evaluations!

What does that even mean...?
Quizzing! ... but we don't use that word. We have always avoided using the academic model of learning in MISEbox. Restaurants aren't schools, managers aren't teachers, and employees are not students.

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MiseboxBraden Williams
MISEbox May Update

Today we’re rolling out a major update that we’ve been working on for the fast few months. What can you expect in this update? A faster and more responsive experience with more intuitive ways for you to create, organize and manage all of your training content.

A few key additions include:

  • Content Tagging

  • Improved Embedded Video

  • Re-built Item Creation and Editing

  • Centralized Module Management

  • Role & Position specific content sharing

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Training Restaurant Staff Doesn't Have To Be Hard, Anymore

Imagine running a 200 cover night with handwritten paper checks... you can't, because it makes your brain melt a little, the stuff of nightmares. POS makes it possible to service more guests more effectively than ever before. And think about reservations: OpenTable made it possible to manage a book with greater efficiency and accuracy, enhancing the quality of relationships we have to our guests and with more of them. You could run a restaurant without a reservation system, but why would you (with the exception of smaller establishments)?

All employees in a restaurant need training, and with a 73% rate of turnover as the standard in our business, we need a system that can help us manage this better.

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TrainingDana Koteen
Stop Wine-ing or: How to Sell More Wine

When guests come into your restaurant, oftentimes the server or bartender is the only person they really speak to, except for a brief moment with the host team, if you have one. This is why it is crucial that your service staff, the ambassadors of your brand, know at least a base-line about the wine list. There is so much information out there and we only have so much time because our primary job is to get through a smooth service. The question is, especially with wine, where do you even start?

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Training, OperationsDana Koteen
Ordered Chaos: A Manager's Mantra

I fueled my mornings with iced triple espressos, and I put myself to bed with two to three cocktails nightly. There were days when it took everything in me not to turn the car around when I saw my exit. I could write a book on the highs and the lows, the joys and the frustrations that made up my years with that company; that's not what this blog post is about. This post is about one simple quote my boss passed on to me that has informed just about everything I do in the restaurant business. 

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OperationsDana Koteen
Digital Natives: Understanding the iGeneration Employee

The iGeneration grew up with technology strapped to their sides, and as a result, they've become accustomed to a constant stream of stimuli from cell phones and tablets, TV, and even animated video signage. We’ve highlighted three common traits that characterize this unique population, explained how they express themselves in restaurant staff, and we offer ways to tap into them to produce positive results on the floor.

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TrainingDana Koteen
Ordered Chaos: Steps of Service

Think of your restaurant’s fan base as your springboard to success, your greatest marketing tool, and your number one solution to many day-to-day challenges. How to build a strong following of regulars, however, is not as simple as training a staff that’s proficient in order taking and menu preparation. They need to be exceptional at selling your experience—your brand—to every guest that walks through your doors. 

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Convert First-Time Diners into Regulars: "First Impression Advantage"

Understanding this idea helps us better manage the guest experience, particularly regarding first-time diners. In retail they talk a lot about "conversion," a word we don't use in our restaurant vocabulary. What they mean is to convert a person walking who has come to browse into a paying customer. Well, we need conversion, too! We need to turn first-time diners into regulars. 

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Cutting Expenses: The Battle Against Turnover, Part I

The cost of turnover for one new employee is said to be between $4000 and $14,000...

The fact is, when you own or manage a restaurant or restaurant group, you have to wage war against turnover. In addition to what can be quantified, are non-quantifiable costs to be considered as well, such as changes in staff morale, relationships with regulars, and the trust you build in your employees. People come and go all the time; it’s part of the narrative, but there are things that we can do to reduce these costs and build a better team. 

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Training, OperationsDana Koteen
Don't Survive, Thrive: Overcome Challenges of Training in Your Restaurant

What we do in the restaurant business isn’t a science. Sure, there are techniques and systems that we’ve implemented over the years, but no shift is ever the same. The day-to-day of a working in a restaurant presents a kaleidoscope of challenges that we carefully negotiate around: something is 86'd but no one told you, you have campers and are running late on reservations, no one brought silverware out to the floor and you have to mark your table, a guest complained that the plate their salad is served on is too cold… But, we’ve got this. We’ve done it before; it’s just another service and we love it.

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TrainingDana Koteen