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Teaching Servers to Sell
Per person check averages have never mattered more than they do right now. Restaurants have to make the most out of every guest they have. This means providing exceptional service, of course, but it also means enhancing that guest experience with extras, add-ons, and...
Teaching Servers to Sell
Per person check averages have never mattered more than they do right now. Restaurants have to make the most out of every guest they have. This means providing exceptional service, of course, but it also means enhancing that guest experience with extras, add-ons, and...
The Value of Teamwork (And How to Make the Most of It)
Teamwork, simply stated, is less me and more we. Each member has a different role on the team. The strengths – and weaknesses – of each team member are unique, but they are all working toward the same goal. Individual efforts contribute to the team’s success, but the...
The Value of Teamwork (And How to Make the Most of It)
Teamwork, simply stated, is less me and more we. Each member has a different role on the team. The strengths – and weaknesses – of each team member are unique, but they are all working toward the same goal. Individual efforts contribute to the team’s success, but the...
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Recent Articles
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...
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...
Server Training: Are They Working Harder (or Smarter)?
There are a few cold hard truths in the restaurant business. The main one may be that you will work as hard for five bucks as you do for fifty. The man who walks into a restaurant, takes up prime booth space, orders water, a small salad and the cheapest meal will take...
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...
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,...
Waitstaff Training: Set the Standards
We all want to have excellent service in our restaurants, but your standards don’t always align with those of your waitstaff. Be careful and clear when communicating your standards with your staff, as miscommunications can lead to unsatisfactory service and...
Keeping Tabs on Your Laundry Bill
From aprons and towels in the kitchen to tablecloths and napkins in the dining room, linen needs in a restaurant can be a huge expense— especially with the high costs of laundry services. If you have the room for a washer and dryer, consider doing your own laundry....
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,”...
Grime Doesn’t Pay – Keep Your Restaurant Clean
It’s hard to keep things clean if you aren’t aware of them. But paying attention doesn’t have to be a full-time job. The important thing is to know when and where to look for cleanliness problems. Your customers care about at least three things: the appearance of your...
Train Your Servers on The Art of Caring Behavior
Focusing a restaurant training program on the Art of Caring Behavior will lead to improved service and increased guest loyalty. What's Caring Behavior? Many things, really. But all boiled down, it's making guests feel important. Important enough to be: Acknowledged no...
