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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...
Featured Article
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...
Recent Articles
Four-Step Plan to Stay Out of the Weeds
It starts slowly. Unassuming. Quietly. Then, “The Rush” comes. And suddenly, no one is safe. Not your calmest manager or your newest waitress. It slices deep into waitstaff morale and cuts deeper into restaurant profits. It increases blood pressure, tempers, stress,...
Top Traits All Great Salespeople Have (And Where They’re Hiding in Your Operation)
It’s easy to recognize a salesperson, right? It’s that extrovert server who loves sales contests. Or, it’s that steady pro who comes in early to find out how the chef prepares the specials. Or, it might be the host who keeps asking for a chance. They're friendly, but...
Types of Selling for Restaurant Servers
The basis of any restaurant training program aimed at increasing sales must first cover the basic types of selling. Take a look: Upselling is enhancing an item already ordered (such as “up-sizing” a value meal or a draft beer, or adding cheese and guacamole to a...
It’s Time to Manage the Wait
Time is the one thing we all need more of, right? That's true for our guests, too. Make sure your restaurant service training includes teaching your staff to serve guests' time needs. Keeping the meal going at a steady pace is what most guests are looking for, and...
Responsible Beverage Service Training – What Does Your State Require?
On a federal level, laws related to alcohol beverage service are fairly straight forward. The 21st amendment to the constitution repealed prohibition and handed over control of alcohol sales and distribution to the states. The feds took some of that control back with...
Train Your Staff on the Entire Guest Experience
Restaurant service is much more than delivering hot food hot and cold food cold. Service is an invisible product. It's what sets your restaurant apart from the competition and creates repeat business and referrals. Exceptional service takes hard work by everyone on...
How to Sell More Appetizers
Guests love appetizers, and so should you. With restaurant capacity limited in many areas, it's more important than ever to train servers to sell appetizers and other add-on items. There's another benefit, too: unoccupied time passes slower than occupied time....
Motivate Servers to Increase Sales
You can train servers to take orders or you can motivate them to increase sales. When you start coaching salespeople instead of just training servers you’ll find that sales and service will improve. The most important thing to remember is that you can’t be everywhere...
Top 10 Best Practices for Responsible Alcohol Sales
It’s no secret that full-service restaurants rely on alcohol sales to make a profit. Recent changes to state laws have allowed many operations to sell alcohol as part of take-out and delivery orders. No matter how you’re serving alcohol to your guests, follow these 10...
Dealing with Angry Restaurant Customers
Maybe the soup was too hot, maybe the steak was tough, maybe the drink was wrong and the dessert never came. Maybe it was all of the above (eek!). Or, maybe the customer is just being difficult. It happens. Whatever the problem, your customer is unhappy and you have...
10 Wine Marketing Tips for the Holidays
It's no surprise that wine and champagne sales spike during the busy holiday season. As people celebrate the season, wine and champagne almost sell themselves. Almost. Now is a great time to ramp up your wine marketing program to get the most out of your holiday sales...
Is Your Guest Service Proactive or Reactive?
When you have a reactive approach to guest service, you and your staff wait for guests to tell you what they need, and then you take care of it. When you and your staff are stuck in reactive mode, it affects every level of service. The kitchen gets backed up, servers...
