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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...
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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...
Recent Articles
It’s True – The Devil Really Is in the Details
The perfect dining experience isn’t a single success, it’s a culmination of dozens of tiny successes. From the moment your guests arrive to the moment you invite them back for another visit, you and your staff have many opportunities to create both the perfect dining...
Training Servers to Stay Out of the Weeds
The sight is all-too common: A stressed-out server spinning out of control in his or her section. Table No. 1 needs a clean fork. Table No. 2 was just seated and the guests are scanning the restaurant for someone -- anyone -- to wait on them. Table No. 3 asked for...
Waitstaff Training: SERVE-US not SERVICE
How can you motivate – and empower – your servers to make more tips? Transform their style from "service' to "serve-us!" Here’s a quick lesson in providing serve-us to pass along to your servers at your next waitstaff training session. First, find out two things about...
What’s Your Training Plan?
To succeed in the restaurant business, you need to focus on giving your staff the tools they need to be successful. Your restaurant training plans are what will set you apart from other restaurants as you compete for both customers and employees. Check out the...
Pair Wine with Desserts for Increased Sales
Suggestively selling after-dinner drinks is a great way to bump up bar profits, but what about the guest who says, “I don’t do the hard stuff” and turns down the Irish Coffee, White Russian, or Grasshopper? You can still profit from after-dinner drink sales by...
Keep Your Guests Safe This Holiday Season
People drink during the holiday season. They drink because they’re happy, they drink because they’re sad -- with emotions on overdrive during the holidays, one thing’s for sure: many of your guests will be ordering drinks. With profit margins general higher for...
Train Servers to Sell More Appetizers
Server training on successful suggestive selling has to focus on multiple skills. Servers must have thorough product knowledge in order to describe food and beverage in mouthwatering detail. They need to use positive body language to reinforce their menu...
Server Training on Precision Service
Server training on precision service is about executing the basic mechanics of service in a seamless fashion so guests will know just how seriously your staff members take their jobs. When servers implement the strategies of precision service, guests have a better...
What Do Aliens and Restaurant Trainers Have In Common?
When it comes to waitstaff training, your restaurant trainers are even more important than your trainees. So how do you select trainers and get them prepared? If their only frame of reference is how they were trained, they may not be equipped to succeed and the cycle...
Training Restaurant Teams
"If only we could act more like a team." It’s a common mantra of restaurant operators. But saying it and making it happen are on opposite banks of the river. And if your staff still isn’t working together effectively, you have a bit of paddling to do. Training...
Instant Gratification with Training Incentives
As any good coach would tell you, long-term success is always more gratifying than an instant win. The same is true of your restaurant training program. Sadly, though, we’re human and we want the win and we want it now. And in this business where instant gratification...
How to Prevent a Foodborne Illness Outbreak in Your Restaurant
As a restaurant owner or manager, you likely watch the news of foodborne illness outbreaks a little differently than the rest of the public. You’re keenly aware of what an incident would do to your reputation, and you wonder whether your restaurant would be able to...
