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Elements of Effective Kitchen Employee Training
Minimize waste. Prevent accidents. Control costs. Produce the best quality product. Oh, and make it quick. No wonder the atmosphere in the kitchen feels like the hot seat. But your kitchen employees can take the heat — or can they? Training Your Kitchen Employees...
Elements of Effective Kitchen Employee Training
Minimize waste. Prevent accidents. Control costs. Produce the best quality product. Oh, and make it quick. No wonder the atmosphere in the kitchen feels like the hot seat. But your kitchen employees can take the heat — or can they? Training Your Kitchen Employees...
Use Waitstaff Training to Boost Profits
The person who can have the greatest impact on your productivity is the person who just clocked in at four o’clock. Don’t look at her as the server. Look at her as a salesperson who is either maximizing the leads you’ve generated for her (customers who walk in the...
Use Waitstaff Training to Boost Profits
The person who can have the greatest impact on your productivity is the person who just clocked in at four o’clock. Don’t look at her as the server. Look at her as a salesperson who is either maximizing the leads you’ve generated for her (customers who walk in the...
Recent Posts:
Recent Articles
Are You Sure It’s a Restaurant Training Problem?
“No one’s doing what they’re supposed to! I’ve got too many training problems!”Wait! Are you sure you have too many training problems in your restaurant? Maybe you just don’t have enough restaurant training programs. Or maybe the problems aren’t even connected to...
Upsell Beer with Waitstaff Sales Training
There's nothing like a cold beer to beat the heat of the summer season. In fact, beer is so popular this time of year, it almost sells itself! But despite the easy sale, the beer trade comes with a few costly negatives: kegs take up space, bottles must be stocked, all...
That Dollop Packs a Wallop
We all want to be known for our generous portions at a reasonable price. After all, the American public is value conscious. But unless the extra dollop of sour cream is figured into the retail price of the item, your waitstaff needs to refrain from the urge to pile it...
Restaurant Management: Letting the Well-Liked Go
We don't have to tell you -- restaurant management isn't easy. One of the hardest tasks for restaurant managers is firing employees, especially when they're a well-liked member of your team.Ease the Blow and Move OnEverybody loves Katie, but you had to let her go. And...
None for the Road
It happens more than you think: In the walk-in, behind the bar, in the restroom, in the parking lot, and even in the manager’s office. Unfortunately, nobody sees it, nobody talks about it, and nobody wants to believe it’s happening. A recent study by the National...
Plan Your Work and Work Your Plan
Restaurant management is like show-biz, and the key to a flawless production is in the details. Follow these steps to plan your work and work your plan. Make a Plan Before starting on the day’s work, create an action plan for your restaurant management tasks. Try to...
Why Do Restaurants Fail?
Why do restaurants fail? Despite the popular notion to the contrary, bad food or poor service alone never caused a restaurant to close. The bottom line is that restaurants fail because they couldn’t sell enough product to cover their costs. Your servers are your...
Use Mystery Applicants to Improve Restaurant Hiring
So you think you’ve got this hiring thing down. You’ve joined all the right groups. You’re recruiting in all the right places. You know how to ask the right questions. But still those less-than-suitable employees keep slipping through to muddle up your operation....
What Does Free Water Really Cost?
There’s no such thing as a “free” glass of water. In fact, according to industry reports, the typical glass of regular tap water can cost over a dollar per serving. How? The glass has to be ordered, inventoried, filled and washed for each guest -- up go labor costs....
Close-to-Open Restaurant Management
It's happened to everyone in restaurant management. You arrive 10 minutes early, walk into the restaurant and immediately, without so much as lifting a pencil, find yourself already an hour or two behind because of the lousy close during the previous shift. What’s...
Waitstaff Sales Training – Windows of Opportunity
Knowing when to suggestively sell is just as important as the suggestion itself. Use your waitstaff sales training program to teach your staff about using these windows of opportunity to increase check averages.Greeting and Beverage Window: First and foremost, greet...
Restaurant Training with Teen Employees
The restaurant industry has always attracted teen employees. In fact, about one in three American workers had their first job at a restaurant. And the truth is, we need young workers just as much as they need us. When hiring and training teen workers, you have a few...
