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Put a Cork In It
Wine has surged in popularity lately, and with that renewed interest comes a more watchful eye on wine etiquette. Make sure your servers not only know the steps to properly opening and serving wine, but have plenty of opportunities to practice these skills before...
Put a Cork In It
Wine has surged in popularity lately, and with that renewed interest comes a more watchful eye on wine etiquette. Make sure your servers not only know the steps to properly opening and serving wine, but have plenty of opportunities to practice these skills before...
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...
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...
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Recent Articles
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....
Waitstaff Management: Make Your Praise Worthy
We all know we should praise our restaurant employees, but the excuses to skip it are almost as great as those we use to blow off exercise… we’re too busy, we’re too tired and we’re not completely convinced it works. And why should we be? The last time we told Tina...
Improve Communication with Spanish-Speaking Employees
Communication. If you don’t have it, you're jeopardizing the success of your restaurant. Not efficiently "getting your point across" can lead to loss of productivity, safety issues, hygiene concerns, staffing problems and let's not forget poor morale.I've been...
Dream Big (and Make Your Goals Bigger)
It’s been said that the only difference between a dream and goal is a deadline. It’s true – what gets measured, gets done, so setting a timeframe for achieving a goal is a good place to start. When you’re designing restaurant employee training, create SMART goals, or...
What Are Your Restaurant Training Objectives?
There’s an old restaurant saying: "Guests don’t care about what you know — they only care about what you do!" And, really, it's not what you do. It's almost entirely what your employees do. Your restaurant training objectives go a long way in determining the level of...
Effective Restaurant Training Blends Strategies
There’s truth in the Chinese proverb that says, “I hear and I forget, I see and I remember, I do and I understand.” When it comes to effective restaurant training, it’s important to present material so that it can be both understood and implemented. Adult learners...
The Truth About Restaurant Profitability
What business are you in? Sure, you run a restaurant, but in reality, you’re in the retail sales business. You have a product that you want to sell, and you depend on your staff to work together to sell it at the highest profit margin possible. Your smart business...
Increase Restaurant Sales with a Team Approach
Incentives, contests, and rewards are go-to strategies when you want to increase restaurant sales. Many operators tie them to either an overall increase in per-person check averages or an increase in sales of a particular menu item, such as increasing appetizer sales...
Are You a Boss or a Coach?
You may think there isn’t much of a difference between a boss and a coach, but any member of a winning team will tell you it’s the coach that makes the difference. Coaches win games, bosses rarely look up from the playbook. If you spend all your time planning your...
The ROI of Training
The way you see restaurant training probably depends on how effective and cost-effective your experience with it has been. Perspective is everything. Do you look at employee training as a process, or an event? In order to see ROI, your training needs to be directly...
