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Train Servers to Prevent Alcohol Sales to Minors
It’s against the law to sell alcohol to minors, but that won’t stop them from trying to purchase it at your restaurant. If they succeed, and your restaurant is caught selling to minors, you and your employees could face fines and potentially a loss of your liquor...
Train Servers to Prevent Alcohol Sales to Minors
It’s against the law to sell alcohol to minors, but that won’t stop them from trying to purchase it at your restaurant. If they succeed, and your restaurant is caught selling to minors, you and your employees could face fines and potentially a loss of your liquor...
Employee-Friendly Policies
Employee policies, whether they are written down in a handbook or implied through workplace culture, make a huge difference in your restaurant’s atmosphere. Your employees make up a huge part of your restaurant’s experience after all, through the service they provide,...
Employee-Friendly Policies
Employee policies, whether they are written down in a handbook or implied through workplace culture, make a huge difference in your restaurant’s atmosphere. Your employees make up a huge part of your restaurant’s experience after all, through the service they provide,...
Recent Posts:
Recent Articles
How Bartenders Make or Break Your Operation
Good bartenders are worth their weight in gold—literally. If drinks are measured accurately, taste “just right” and are served quickly and efficiently, you can count on a brisk business. Too often, though, you’ll find bartenders who are “in business” for themselves,...
10 Ways to Sell More Wine
The holidays create excellent opportunities for servers to suggest and sell more wine and champagne. Use your pre-shift team meeting to introduce new ideas to sell more wine and champagne, and do quick role-play exercises to practice the strategies. Below are 10 Ways...
Restaurant Management Trends for Next Year
Are you ready for 2018? During the restaurant’s busiest season, sometimes it’s all you can do to get through tonight’s dinner rush, let alone look forward to January. Take a look at the restaurant management trends you have to look forward to when things finally slow...
Turn Happy Hour into a Happy Meal
To make the most out socializing deal seekers who come by during happy hour, you need to be sure your servers are increasing food sales at the bar. Bartending training is the key.Hundreds, if not thousands, of dollars can be lost because of poor systems supporting the...
Want Higher Profits? Get Engaged!
You know what you want for your restaurant. You have goals for sales, profitability, staff turnover, and marketing ROI. While all these goals take different strategies to achieve, they all have one thing in common: employee engagement. When your employees are engaged...
How to Choose the Right Training Partner
When you think about it, restaurant staff training is a long-term investment in your restaurant. Your process of choosing the right training partner should be the same as what you go through when you consider investing in a new piece of kitchen equipment or the latest...
Craft Beer Training for Bars, Restaurants
There's no denying it -- beer makes guests happy! Your selection of beer can both bring in new guests and create guest loyalty. Even if you have a modest craft beer selection, you could be sabotaging yourself if your staff isn't prepared to answer guests' craft beer...
Quick Service Management: Pick Up The Pace
You have three to five minutes to make quick service customers happy, which is longer than the typical prime-time TV commercial and shorter than it would take a customer to defrost a frozen burrito picked up at the grocery store. That’s an awfully thin margin of...
Use SHAQ to Improve Quick Service Profits
Put simply, Quick Service That Sells! is delivering hospitality and a customized experience for guests. While they may be on the phone for only two minutes ordering pizza or 90 seconds in the drive thru or 60 seconds with a cashier, the experience needs to be unique....
The Three Rs for Successful Restaurant Managers
If you’re like most restaurant managers, turnover is a major concern in your operation. Here’s something to consider: instead of putting all your energy toward finding and hiring the right employees, focus on keeping the good employees you already have. Start with the...
Is Your Guest Your Top Priority?
Most restaurant managers would say their guests are their top priority. Unfortunately, though, how their restaurant service training programs support this service goal isn't always spot on. There are so many details associated with running a restaurant that it’s easy...
Sell Smarter, Not Harder: Bold Ideas to Boost Productivity
Everyone talks about working smarter, instead of harder, but in the restaurant industry many of those productivity tips fly out the window when you’ve got a 10-top in the back and a line out the front door. What's a manager to do – what's a server to do – except keep...
