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On-the-Job Training Done Right
There’s no doubt about it – people learn best by doing. That’s why on-the-job training is such a critical component of your restaurant’s overall learning management strategy. Keep in mind, though, not all training that happens on the job will work. It’s not enough to...
On-the-Job Training Done Right
There’s no doubt about it – people learn best by doing. That’s why on-the-job training is such a critical component of your restaurant’s overall learning management strategy. Keep in mind, though, not all training that happens on the job will work. It’s not enough to...
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 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...
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Recent Articles
How to Win With Restaurant Training
“There are three kinds of people in baseball: people who make it happen, people who watch what happens, and people who wonder what happened.” Tommy Lasorda was talking about baseball when he said that famous quote, but the logic behind it applies to the restaurant...
How You Treat Your Employees Determines How They’ll Treat Your Guests
It’s a crazy Saturday night. We're barking at employees in the kitchen (“Taylor, why is Table 4 still sitting there with menus!?”), but when we slam out the swinging doors, we become a totally different person. We smile, laugh, nod, thank, and show all the customer...
Formula for Takeout and Quick Service Success: SHAQ
If yours is a quick-service or takeout restaurant churning guests through a cookie-cutter experience, you can’t expect to survive, let alone thrive. Forget being 1% better at 100 things — it’s time to step out. Be unique, be great, and be different. How? To out-serve...
Great Restaurant Marketing Expectations
You should avoid promising in your restaurant marketing materials what your operation can't deliver consistently. It's impossible to create guest loyalty if you're in the habit of building up expectations only to pull the rug out from under guests once you get them in...
Host Training: More Than Just Greet and Seat
An effective restaurant training program includes all the cycles of service, from the time a guest pulls into your parking lot to the time they drive away. Good service starts with solid host training. A standard host greeting goes something like this: “Two for...
Watch Your Mouth
Guests form opinions within seconds — seconds waiting to be acknowledged, to be sat, to place a drink order, to get and pay the check. Eye contact and a warm smile go a long way in helping guests form a positive impression. The most lasting impressions, though, will...
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...
Safety Is No Accident: 7 Safety Training Topics for Your Restaurant
Providing a safe working environment is especially important in the restaurant business where accidents of all kinds are just waiting to happen. The well-being of your employees should be your main concern, but the impact of an on-the-job accident goes far beyond the...
What Is Your Invisible Product?
Have you ever stopped to think about what “service” really means? Put simply, restaurant service is the manner in which the guest is treated. It’s a thing more often felt than seen. It’s a bit of a magic act, an illusion, a perceived value that accompanies the...
Improve Restaurant Service to Clock-Watchers
As more people return to working in the office, many full-service restaurants are finally experiencing a lunch rush again. Lunch-hour guests are often watching the clock carefully, and that requires a unique level of service. Are you and your staff prepared to get the...
The Service and Sales Connection in Restaurant Profitability
You are in the business of serving customers, right? Well… sort of. While it’s true that your restaurant can’t be successful without delivering exceptional service, if that service doesn’t also generate sales, you’re not going to last long. If you want to increase...
What’s Your Relationship Status?
Love is in the air this time of year, but is it in your restaurant? It should be, at least when it comes to you and your guests. Guest relationships don’t have to be complicated. Check out these three simple steps you and your staff can take to have successful,...
