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Don’t Worry, Be Happy: Keys to a Profitable Happy Hour
Bar patrons everywhere look forward to sipping a cold one in a lively atmosphere as a wrap-up to their hectic work day. Everyone loves a good happy hour — except, usually, the bar or restaurant operator. Competition has gotten fierce in the industry as operators have...
Don’t Worry, Be Happy: Keys to a Profitable Happy Hour
Bar patrons everywhere look forward to sipping a cold one in a lively atmosphere as a wrap-up to their hectic work day. Everyone loves a good happy hour — except, usually, the bar or restaurant operator. Competition has gotten fierce in the industry as operators have...
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...
Recent Posts:
Recent Articles
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...
eLearning: A Standard, Not a Trend
When does a trend become a standard? In the training industry, it happens when a majority of companies accept a methodology as the foundation of their overall learning strategy. Such is the case with eLearning, or online training. Experts predict that over 77 percent...
Obstacles for Restaurant Managers
Even the most effective restaurant managers encounter stubborn personnel obstacles—ones that won't go away, but continue to block the flow of business and give rise to staff-training issues. Many leave you wondering how something so simple can cause so much confusion....
