"You see James," Bill said with a nervous energy in his voice, "we have so many big projects going on right now, and Spring Break is just around the corner. I've got new people coming in the door, it's going into our busy season, and we're developing a new menu. It's been downright crazy, and well, we…
Traditionally for restaurants, training videos have been hit or miss— but mostly miss. For quite some time, the video resources available to restaurant operators were pretty limited. You could purchase some stock video off the shelf on “Knife Handling”, “Bussing”, “Taking Orders”, etc., and hope the content somewhat resembled the way want things done in your restaurant. Your other option was to pour a bunch of money into professional video production. Thanks to…
One of the most important concepts for improving restaurant dining service is for the staff to lose their egos before they begin their work shift. This way of thinking and acting must be taught in every waiter training program.
When people go out to eat in a restaurant, they are paying hard earned money to get something "extra." People dine out because they want something that they ordinarily would not get at home. Of course, it is the food, but also…
Formula For Success The more I study the concept of employee engagement in the restaurant industry I see the need for innovation. One of the biggest challenges is how to get hourly employees to really engage with the company’s mission. The formula I’m seeing emerge in other markets could change foodservice engagement if readily embraced.
Goals + Gamification = Engagement
We all know that annual reviews in foodservice are impractical. With high…
There is a recently completed study on the work habits of Millennials that might surprise employers. The study was done by MTV, and before you shrug it off, think — who better to get honest feedback from a younger generation?
Let’s examine the results as they apply to foodservice and the upcoming restaurant workforce.
I recently visited a restaurant and observed an elderly couple struggling to view a menu. A few minutes into their struggle, their server graciously presented them with an iPad version of the menu and showed them within a few seconds how to zoom in to read the menu better. The couple had a wonderful time…
If your hostess and server team is spiraling out of control, or you're interested in honing their skills to generate better guest service and hopefully improve sales, consider state grant programs. These programs can be made available to independent, small chain, and corporate restaurants.
Understanding Grant Opportunities
Many states make grant funds available to employers in good tax standing to…
There’s a mobile epidemic occurring everywhere you turn - locally, nationally and globally. According to the Center for Disease Control (CDC), 27 percent of US households used cell phones exclusively in the first half of 2010. Additionally, a Nielsen survey reported smartphone usage nearly tripled in the last year, especially among 18-29 year-olds where 62 percent use smartphones.
How does this connect to the foodservice industry? It means your workforce demographic is moving…
Truly excellent service has a je ne sais quoi about it— that seemingly unknowable quality that sets it apart— it's hard to pin down but you know it when you see it. Great service flows with grace that appears…
Use these tips to teach your Sous become better at running that line. These tips are also great for your new Exec Chef, or even managers.
When the chef is out, you are it. You are the main guy that everyone, cooks, dishwashers, bartenders, and servers look to for all the answers. The minute you panic, they all panic. Keep a cool head and split your problems up. Delegate: Delegate with authority and confidence. Never place blame: On equipment or persons. If you are the IT guy, you…
What is the profit per dollar in a restaurant? Most owners and managers can't even answer this question right. And they wonder why staff isn't more careful with the business. If everyone understands this in your restaurant you will have a much different operation.
Everyone who has sat through a training video, raise your mouse.
Until just a few years ago, a restaurant's options for utilizing a training video were very limited. The options were to purchase an off-the-shelf solution or invest heavily in a production company to produce something custom at hundreds of dollars per finished minute. Regardless of cost or format, delivering restaurant training through video was difficult.
I recently had lunch with Tim Kirkland, the best-selling author of The Renegade Server (2009, Indian Creek Press, $19.95). If you haven’t read the book—a 21st Century treatise on how to motivate, inspire and direct iPod Generation waitstaff to better serve and sell—I highly recommend it.
Our conversation centered not on servers, but on the current state of—and frustrating lack of progress in—foodservice training. We…
“You can't teach a kid to ride a bicycle with a computer.” This is a twist on a classic quote that resonates with me because it very simply describes the value of hands-on training. Yes, this kid could watch a YouTube video, strap on the necessary safety gear and point the front tire down the hill on their own and hope for the best— but I've always found running alongside the kid while coaching to be the very best way to get them pedaling in the… Continue
Added by Waitrainer on July 14, 2011 at 3:00pm —
I’ve been in the restaurant business my entire career. I have enjoyed the challenges and successes and I’ve learned a great deal from the failures. I have a real passion for the people who work in the business, especially those who work in the restaurants.
It is essential to post proper floor diagrams with position points in strategic areas of a restaurant in order to provide excellent dining room service. You cannot rely on the fact that the floor diagrams are in the computer system either.
Case in point #1: What happens when a new waiter, carrying 3 hot pasta plates, walks from the kitchen into a busy dining room alone and cannot distinguish which is the correct table where the food must…
I, like many other Americans, tuned in to watch the final episode of Smallville this last Friday night. For those not familiar, it is the story of Clark Kent growing up in Smallville, Kansas and his life lessons and upbringing that lead him to become the Man of Steel.
As owner/operator of a restaurant, if you asked one of your waiters: "what is the difference between broiled chicken and roasted chicken?' or "what is a ragout sauce?' Would you be provided with the correct answer? If not, then I highly suggest that you start teaching basic food knowledge and food preparation methods in your waiter training programs. Otherwise, precious revenue and service reputation is being lost unnecessarily everyday in your restaurant's dining room.
The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.
The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.