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Put a Cork In It
Wine has surged in popularity lately, and with that renewed interest comes a more watchful eye on wine etiquette. Make sure your servers not only know the steps to properly opening and serving wine, but have plenty of opportunities to practice these skills before...
Put a Cork In It
Wine has surged in popularity lately, and with that renewed interest comes a more watchful eye on wine etiquette. Make sure your servers not only know the steps to properly opening and serving wine, but have plenty of opportunities to practice these skills before...
Turn the Tables on Turnover
Is reducing turnover in your restaurant on your list of New Year’s resolutions this year? You’re not alone. Even if you still have more applicants than ever applying for jobs, turnover is still a problem in restaurants. Having more applicants to choose from makes the...
Turn the Tables on Turnover
Is reducing turnover in your restaurant on your list of New Year’s resolutions this year? You’re not alone. Even if you still have more applicants than ever applying for jobs, turnover is still a problem in restaurants. Having more applicants to choose from makes the...
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Recent Articles
Customer Loyalty by the Numbers
It’s no secret that improving customer loyalty provides a tremendous boost to profitability. But how do you get people who come in once a month to come in twice or three times? External-marketing devices – ads, offers, discounts and the like – get people in the door....
How to Survive the U.S. Labor Shortfall
As an employer in the U.S., you’re facing the most substantial labor shortfall in about 50 years. Almost all industries are feeling the pinch, and for restaurant managers, it’s making an already tough employment market even more challenging. This labor crisis is real,...
Why Cross Training Matters
Nothing brings things into perspective like a walk in someone else’s shoes. Cross-training employees will become one of your strongest team-building techniques because it helps employees see the challenges faced by their peers.If you were a dishwasher and then became...
Separating Training Facts from Training Fiction
If you're not getting the results you want from your training program, it may be because you're operating with some training principles that don't really hold water. Let's look at some important training facts compared to some popular training myths.MYTH: The best way...
The 7 Steps of Serving Your Internal Customers
Following the Service That Sells! 7 Steps of Service Excellence will lead to positive guest experiences and repeat visits. Ensuring your staff implements these steps is only part of the equation for creating a service-centered environment. You must also implement...
How to Improve New Hire Orientation
A lot rides on the effectiveness of your new hire orientation program. For one thing, it sets the tone for new employees' entire experience at your restaurant, contributing in large part to how well they perform and how long they stay. Whether you have a new employee...
How Restaurant Team Training Impacts your Customers
Your goal as a restaurant manager is to create an atmosphere where guests want to come back. You can accomplish this through your restaurant team training program and your everyday interactions with your staff.Ever wonder if your staff’s in-fighting, disorganization,...
Nice to Meet You, You’re Hired
With competition for quality employees as fierce as at is for loyal guests, it may be tempting to hire anyone who fills out an application and actually shows up for an interview. Not so fast! Even if you’re really feeling desperate, filling a position with just anyone...
Setting Sales Objectives through Your Waitstaff Training
Pep talks — “Alright, people, let’s get out there and sell, sell, sell!” — can take you only so far. Waitstaff training gets everyone excited at first, but can fizzle quickly. Even sales contests and incentives, while important, can't be run every minute of every...
Career Progression Restaurant Training
It's getting harder and harder to find effective managers, especially as more jobs open up in other industries. Now more than ever, it’s important to implement a career progression restaurant training model, grooming your lower-level staff for management positions.It...
Today’s Special: Quality Employees
In restaurants across the country these days, it seems like “Help Wanted” signs are just as common as daily specials boards. Unfortunately, though, just putting a sign in the window isn’t enough to attract quality employees. Competent applicants are not going to walk...
Are Your Restaurant Team Goals on Target?
The infamous Homer Simpson once said, "I think Smithers picked me because of my motivational skills. Everyone says they have to work a lot harder when I'm around." The success of your restaurant team is dependent on everyone working not only as hard as they can, but...
