Training Restaurant Staff Doesn't Have To Be Hard, Anymore
Stop Wine-ing or: How to Sell More Wine
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.
Digital Natives: Understanding the iGeneration Employee
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?
Ordered Chaos: Steps of Service
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.
Cutting Expenses: The Battle Against Turnover, Part II
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.
Cutting Expenses: The Battle Against Turnover, Part I
If for every time you hire a new employee you could save $100 you would, wouldn’t you? How about $200? As I shared in my post last week, the cost of turnover for one new employee is said to be between $4000 and $14,000. It stands to reason that if you would take action to save one or two hundred dollars, then you’d probably take action to save thousands of dollars, right?
Don't Survive, Thrive: Overcome Challenges of Training in Your Restaurant
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.
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.