Training

REASONS WHY YOU NEED TO PROPERLY TRAIN RESTAURANT EMPLOYEES

07 AUGUST 2019

 

While there are many things that keep a restaurant running, one of the most important sources of fuel for the business’s continued success is great employees. The staff is not only the customer’s first impression, but they are responsible for creating the entire dining experience, from seating to serving to dessert and clean-up. If you want to guarantee a great restaurant experience for your customers, it’s of supreme importance to have a competent, well trained, professional staff.

A well-trained staff is the secret to keeping a restaurant running smoothly, and one of the sure-fire ways to guarantee success. A great staff will keep operations in tip-top shape, and can help keep the restaurant functioning efficiently and cost-effectively. Here, we will discuss 10 reasons why taking the time to properly train your employees is one of the best investments you can make in your business.

Reasons Why You Need to Properly Train Employees. These are some of the key reasons why you need to take the time and energy to train your employees, including an explanation of the benefits.

You’re investing in your future staff. It’s important to train all of your employees–even the bus stuff, dishwashers, and hosts. After all, it’s the employees who start out on the “low” rungs who often rise up the ranks. By starting out employees with a solid foundation, you will be investing in the future of your restaurant–you never know when today’s dishwasher will show a culinary talent that can revolutionize your restaurant. You want to nurture that talent and those skills.  

Trained employees are more likely to stay with you. By taking the time to train your new hires, you are showing them that you respect them and their place in your establishment. This has the effect of immediately making employees feel valuable, which makes them more invested in the business. A trained employee is far more likely to be loyal to the restaurant and stay with you through good times and tough times. By having a great core of employees, you’ll have less turnover, and this can actually cut overall restaurant costs

Trained employees will be better able to “sell” to customers. When you train employees, you are not merely teaching them about your restaurant’s technology and rules of conduct. You are also educating them on your restaurant’s mission, cuisine, and history. For servers and bartenders, this is of particular importance. 

When they are well educated on the restaurant’s ingredients, cooking style, concept, and the story behind the chefs and establishment, they can offer a more comprehensive experience for the customer, making them feel as if they are in good, trusted hands. Ultimately, the customer is more willing to go for what the server proposes, and may end up spending more money, thus improving sales.

You’ll pass more health inspections. A training program for employees offers you the opportunity to educate them on the different rules and codes of conduct for handling food in a commercial kitchen. By educating employees on the rules regarding handling food and cleaning up, you are far more likely to adhere to health codes and maintain a sparkling food prep area. This means that the next time you have a surprise inspection, you’re far more likely to pass with flying colors. 

Trained employees provide a better dining experience for your customers. When employees are trained and educated, they feel as if they are part of the team and that they belong; this makes them carry themselves with more confidence while working. If you have employees in clean uniforms, carrying their heads high and handling customer requests with confidence and ease, your restaurant will come off as polished, professional, and a smooth running machine. It makes for a more enjoyable dining experience for diners, who will feel taken care of and pampered as customers.

You’ll increase overall efficiency. By training your employees, you are also teaching them how to operate effectively and efficiently. When each individual employee is working more efficiently and not having to pause to figure things out as they go or slowing down the system, they allow all of the other employees to work efficiently, too. The cumulative effect is that when your employees work more efficiently, from the host to the servers to the line cooks, things get done faster. This means that your tables will turn faster and the restaurant will make more money.

The workplace will be more positive. As previously mentioned, employees are more likely to remain on your staff long-term when you make the time investment to train them. When employees feel valued, they are happier and will do better work and take more pride in what they do. This ultimately creates a positive attitude in the workplace; when employees feel appreciated, they do better work and it creates a better overall environment. This means your employees are far less likely to leave mid-shift, as they might in a less friendly atmosphere.  

Employees will have a better relationship with the management. A proper training program can promote a more healthy relationship between employees and the management . This is particularly true if someone in a management position leads the training. Spending time together creates a better relationship and more relatability, so that even while the manager remains in the position of superiority, a relationship is forged.

Trained employees relate better to one another. When each employee is properly trained, they are better able to satisfy the requirements expected of them. This can reduce an imbalance in work between employees, which can lead to issues between workers. When each employee is adequately trained in his or her responsibilities, they are less likely to rely on others unnecessarily. This can lead to greater respect and peer relations among employees.

You will make more money. When your employees are trained, they will stay with you longer, sell better, provide better service, and work more efficiently. In case you haven’t already figured it out, all of these things add up to more income for you. When the employees are operating in a good groove, the restaurant is more open and ready for success.

Conclusion: By taking the time to properly train your employees, you are investing in the overall health and longevity of your restaurant. It’s worth taking the time to train employees thoroughly, because it is a sure-fire way to guarantee that your establishment is delivering the best dining experience possible for your customers.
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Training

RESTAURANT SERVICE CONSULTING

06 AUGUST 2019

 

By properly coordinating Dining Room Service Systems, Topserve Consulting helps restaurants and hotels to streamline employee performance, enhance customer service reputation and increase profits.

The main goal is to help restaurants achieve a long-term success in a competitive industry known for its high failure rate.

 

1.   Restaurant Performance Evaluation – During a very busy shift, Topserve experts will discreetly have a meal at your restaurant and critically review all significant points relating to the “dining out experience.”

These points include the Restaurant’s Outward Appearance, Front Door and Dining Room Appearance, Menu Analysis, Ambiance, Dining/Wait Staff Steps of Service, Skills and Technique, Food and Beverage Knowledge/Upselling throughout the dining experience, Food Preparation and Quality, Service Ending, Payment Handling, Restrooms, and much more.

The great thing is that Topserve can send out different “professional restaurant people each and every time for a review, so there is always discreetness.

Here is a sample performance review:
https://topserveconsulting.com/restaurant-performance-review-124/

This option is extremely useful for keeping the restaurant service management and staff “on their toes” at all times, since they won’t know when the next performance review is coming.

2.   In-Depth Analysis of Restaurant Service Operations – During the very busy shifts, Topserve experts thoroughly analyze and troubleshoot your current restaurant service systems.

The evaluation includes reviewing the efficiency of how the dining room connects to and functions with other “liaisons of the house” such as the kitchen, bar, point-of-sale, accounting system – and most importantly the customers at the tables.

Through intensive Management/Staff dialogue and meetings, our goal is a major upgrade in restaurant service mechanics, attitude and staff performance which ultimately reduces costly mistakes, increases sales and repeat business heavily.

A detailed report for the restaurant is submitted within three business days of the last on-site consulting visit.

Topserve diligently works “in sync” with the theme, menu and desired service level including your vision of success as a restaurant owner or manager.

3.   Operational Manuals and Forms Implementation: These are sample templates used to set up, organize and “fix” policies and procedures of the dining room service system including all staff positions. They are customized to your day to day operations saving you much needed time, energy and effort.

All manuals and forms include: Basic Employee Operational Manual, Restaurant Performance Evaluation Guide, Floor Management Preparation Sheet, Host/Maître d’ Training Manual Including Guest Reservation Record Sheet, Waiter Training Manual, Basic Bar/Beverage & Wine Knowledge, Wine Opening Basics, Food Preparation Methods & Menu Upselling, Busser and Food Runner Training Manuals, Bar & Beverage Control Evaluation Guide, Sample Scheduling Excel Sheet, Job Application Form, Employee Disciplinary Form, Guest Incident Form.

Please inquire within as all materials can be purchased separately.

4.   Per Diem Fee – This is applicable for a minimal number of hours/days of employment. The fee entitles professional advice from Topserve Consulting on the restaurant service systems including dining room staff training. Monthly Retainer fees also available depending on restaurant consultant availability.

***Richard is also available for speaking engagements that include very informative lectures on how to provide excellent restaurant and hotel customer service in today’s tough economic environment.

Training for restaurant manager

RESTAURANT WAITER TRAINING

06 AUGUST 2019

 

 

Our well developed and streamlined Restaurant Waiter Training and Management Training enhance all types of restaurant and hotel operations every step of the way.

Our extraordinary services and unique concepts are available throughout the New York City area, as well as anywhere within the United States and Internationally.

waiters who have completed their restaurant waiter training

Here are all of our Training Programs in full detail:

1.   Restaurant Service Staff Start-up –

Since the Grand Opening is of the utmost importance, let Topserve help your brand new operation hit the ground running in an excellent fashion.

We assist in all areas of the dining room staff start-up relieving many of the headaches involved in managing personnel, so you can attend to other time consuming areas of opening a restaurant.

Waitstaff, Bussers, Hosts, Food Runners, and Baristas are all integrated into the dining room with organization, balance and a very high level of restaurant service training.

Our start-up service includes an initial monitoring and troubleshooting period to ensure that all dining room staff skills and techniques are polished and shining.

Operational manuals and restaurant service training manuals are customized and provided for each position well before the opening.

These manuals are used as the standard guidelines during the day to day business operations, so that there is never service breakdown of any kind–even when staff turnover occurs.

The main goal here is to upkeep excellent dining room customer service throughout all of the years of a restaurant’s existence.

Topserve’s Restaurant Training Programs will be of tremendous benefit in streamlining operations, so that your restaurant will begin with a solid, organized start and highly profitable future.

2.   Restaurant Floor Management Training –

Learn all of the restaurant floor management basics in this highly acclaimed program. The materials included are a compact service package containing everything needed to set up and run a restaurant dining room impeccably.

And, if this is not in the budget have a peak at my worldwide recognized book: “How to Improve Dining Room Service”

3.   Beginners Waiter Training –

This is an orientation program for potential waiters who are just entering the industry.

We begin with a discussion about the restaurant world’s advantages and expectations.

Then onto the crash course!!

Here is how it works:

The “service cycle” and the steps of table service will be intensely reviewed covering all pertinent areas such as: dining room service preparation, awareness, understanding, communication, proper greeting, food and beverage knowledge/upselling, service and sales technique (including wine and champagne service), tableside style and mannerisms, maintenance throughout the meal, plate/tray handling, check payment handling, computer systems run-through, food service sanitary and safety guidelines.

Restaurant Management Training

RESTAURANT MANAGEMENT TRAINING:WHAT YOU NEED TO KNOW

30 JULY 2019

 

Effectively managing a restaurant is no easy feat. While some people are born leaders, leadership traits are only one asset required to run a restaurant.

The best restaurant managers are also adept at resolving conflict, can perform precise financial and inventory management, and aren’t scared to take on every role in the business. A trained restaurant manager is a jack of all trades and an accountable leader, an asset to any restaurant business owner.

The most successful restaurants seek leaders who have proven restaurant management training. Statistics points out that restaurant managers with experience and formal training or certification tend to land the best opportunities because they are in high demand.

The National Restaurant Association reports that 90% of restaurant managers started at an entry level, which means training and experience molded them into the successful leaders they are today. Learn more about restaurant management training, what it offers, and why it’s essential to your restaurant business.

What Does it Take to Manage a Restaurant?

Nearly anyone can be a restaurant manager in the short-term, but their ability to learn, challenge themselves, and build rapport with staff, vendors, and customers is the real mark of a born leader. Management candidates should be:

While this isn’t an inclusive list, these traitsand others have been identified as the most valuable for current and prospective restaurant managers.

What Does Restaurant Management Training Offer?

Managing a restaurant is difficult. A well-rounded manager must be able to multitask, think quickly, and consistently maintain a calm demeanor despite “putting out fires” or dealing with difficult people. Additionally, restaurant managers need to be fluent in all aspects of restaurant operations, including front and back of house functions. Restaurant management training offers formal instruction and practical exercises designed to enhance a leader’s hard and soft skills.

Types of Restaurant Management Training

Leaders can obtain formal restaurant management training in a classroom setting, through coursework and certifications, or via e-learning curriculums. The type of program you choose will depend on your leadership’s current skill set and your goals for training.

Restaurant Management Certifications & Courses

Restaurant management certifications offer courses designed to teach new and developing management staff about revenue, forecasting, administrative tasks, and leadership skills needed to run a restaurant. Course examples include: