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 staple of the superhero mythology is, there’s the superhero and there is the alter ego. Batman in reality is Bruce Wayne, Green Lantern is Hal Jordan, Spider-Man is really Peter Parker. When that character wakes up every morning, he’s Peter Parker. He has to put on a costume to become Spider-Man.
Restaurant Service Consulting, by definition, is a review or evaluation of the restaurant dining room service system. This means, "how the dining room runs" which includes all of the service tools provided (or to be provided) by the management.
These tools include readable floor diagrams, seating coordination, menu descriptions, properly done staff schedules, sidework postings and a whole host of other things.
There are two main aspects to the Restaurant Service Consulting…
Every day, millions of potential customers search for restaurants on hundreds of different online sites. At least one of these sites displays the wrong restaurant name, phone number, or address for 68% of established restaurants.
If your information is incorrect or missing, potential customers will be unable to find your restaurant and will move on to a competitor. And that’s not good for business.
Do you know how your restaurant appears online? Make sure potential customers can find you easily. In less time than it took you to read this, you can discover where you are losing out on customers. Click here now to get a free report detailing where your restaurant’s information is incorrect or missing across the internet.