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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...
Featured Article
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...
Recent Articles
Harassment Reporting Policies Lead to Prevention
Do you know what to do if harassment happens in your restaurant? More importantly, do your employees know what to do? As a baseline for your harassment training, you should know how harassment laws apply to your restaurant, how sexual harassment exists in restaurants,...
What Is Harassment? (And What Isn’t?)
When you hear the word “harassment,” high profile sexual harassment stories are probably the first ones you think of. While these harassment examples tend to get the most attention, they are far from the only types of harassment in the workplace. By law, harassment is...
Don’t Just Train, Manage Learning
Everyone has the capacity to learn new tasks and master new skills. How your staff members move from point A to point B on a the learning scale, though, is not so straightforward. People learn in different ways, and therefore you must train in different ways. Whether...
How to Set Restaurant Training Goals
Think back on your last restaurant training session. Did you just talk about the specials and the broken cooler? Did you mention service or just remind waitstaff to smile? Did you tell team members exactly what you expect from them… and how they can deliver it? Are...
Boost Your Waitstaff Sales Training
Sell more appetizers. Sell more premium drinks. Don’t forget about desserts. Did you charge for that side of sour cream? Waitstaff sales training is more than just selling, it's an overall sales strategy.As restaurant managers, we know how hard it is to make this...
Epic Restaurant Training FAIL
Put Jon through appetizer sales training: Check. Have the new hostess read the orientation manual: Check. Show Sue how to rotate food in the walk-in: Check. If your day feels like a series of never-ending training to-dos, you’re probably doing it wrong. Training...
Setting Your Restaurant Training Stage
The restaurant business is like show business. Your back-of-house staff is your crew, and your front-of-house staff is your cast. Your guests – the most important people in your restaurant – are your audience. And you? You’re everything else – producer, director, and...
Online Training Clicks and Sticks
We live in a world of clicks. Answers to even some of the most complicated questions are just a click or two away, satisfying the increasingly popular need for instant gratification. Many of your employees may not even know how to discover information without clicking...
10 Ways to Sell More Wine
The holidays create excellent opportunities for servers to suggest and sell more wine and champagne. Use your pre-shift team meeting to introduce new ideas to sell more wine and champagne, and do quick role-play exercises to practice the strategies. Below are 10 Ways...
How to Choose the Right Training Partner
When you think about it, restaurant staff training is a long-term investment in your restaurant. Your process of choosing the right training partner should be the same as what you go through when you consider investing in a new piece of kitchen equipment or the latest...
Craft Beer Training for Bars, Restaurants
There's no denying it -- beer makes guests happy! Your selection of beer can both bring in new guests and create guest loyalty. Even if you have a modest craft beer selection, you could be sabotaging yourself if your staff isn't prepared to answer guests' craft beer...
Quick Service Management: Pick Up The Pace
You have three to five minutes to make quick service customers happy, which is longer than the typical prime-time TV commercial and shorter than it would take a customer to defrost a frozen burrito picked up at the grocery store. That’s an awfully thin margin of...
