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Train to Retain
Restaurant training is multi-faceted. It’s not a single event, it’s an ongoing process. It’s not one thing you do on one day, it’s many things you do every day. It solves immediate needs, such as teaching servers product knowledge on the day’s specials, and it also...
Featured Article
Train to Retain
Restaurant training is multi-faceted. It’s not a single event, it’s an ongoing process. It’s not one thing you do on one day, it’s many things you do every day. It solves immediate needs, such as teaching servers product knowledge on the day’s specials, and it also...
Recent Articles
How to Integrate New Employees into Your Restaurant Team
Your new server seems bright enough, and they have more experience than most of the people on your team, so why not fly through training and get them out on the floor? Well, maybe because they’ll walk out the door if you do. Why? Because the more employees know, the...
How to Grow Your Team in Today’s Job Market
The job market may be tough right now, but there are still candidates out there who will serve you and your guests well, both in the kitchen and in the front of the house. An excellent restaurant staff recruiting plan is the key to good hiring. After all, if you can’t...
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...
Help Wanted: Hire Better Restaurant Employees
More and more, the signs are out there. Literally -- "Help Wanted," "Now Hiring," "Inquire Within." Yet, turnover in the hospitality industry seems to always be an issue, forcing many operations into a perpetual state of advertising. Some restaurant managers sit back...
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,...
Change Is Good for Restaurant Teams
In a restaurant environment -- and most any work environment -- work roles will change when teams begin to form. As the restaurant manager, it's your job to begin preparing for the inevitable resistance. It will start with the familiar complaint: “That’s not my job,”...
Be the Restaurant Employer of Choice
As the restaurant employment outlook changes, effective restaurant managers are once again looking at tapping into a non-traditional labor pool in order to staff their restaurants. So where will you turn and what kind of employee will you turn to? First, take a look...
Behavioral Interviewing
Behaviors are formed over time through repetition. If an individual has done something in the past, they’re more likely to repeat it in the future. So when you're looking at a potential employee, their history can give you a good idea of what their future with the...
How to Solve Your Restaurant Staffing Challenges
Whoever said “winning isn’t everything” never ran a restaurant. A drive down any street in America shows just how fierce the competition is in this industry. These days, it’s not just customers you’re competing for. You’re competing for quality employees, too....
The Key to Interviewing Success
Every applicant who sits across from you in an interview has potential. If you didn’t think that was true, you wouldn’t have invited them in to talk, right? Think of interviewing as opening gifts. Some may be impressively wrapped, but without much inside. Others might...
Orientation Sets the Stage for Success
The way you treat your employees determines how they’ll treat your guests. This starts during your orientation program. New employees are typically the most attentive and open to new ideas during their first few weeks on the job, so make sure you make the most of that...
Understaffed? How to Keep Guests Happy
It’s Saturday night and the place is hopping. The only people who aren't moving are two servers who never showed up. Dishes are piling up, and guests are looking around hoping to be noticed by someone. What can you do to keep guests happy when your restaurant is...
