The cost of dining is not what people worry about so much. Everyone really loves to dine and try different cuisines. They do it of course, when they are not tight on budget. Although you would prefer the pleasure of homemade goodness most of the time, there is just something about eating in a restaurant that makes it different.
You have to rely on the backbone of the business which is most of the time, your staff. Their food service training is vital to the performance they will soon be expected to deliver. Your customers will not expect anything less than good service. If they end up being disappointed, then you will be at the end of the line.
Profit is dependent on the people coming in to dine and putting their money on the food. But no matter how delicious the food is, if the service is bad, they are likely to remember their experience with your staff more than what they have eaten. This is where you need to be careful. Otherwise, you will be surprised how much you can lose with a team that has no clue.
Their satisfaction is basically what makes you stay on top, or at least, as competent as the rest. Winning them over takes more than experience. You have to bank on the skills, drive, motivation and capability of your employees too. Winners are not born, they are made. That may sound cliche, but nevertheless still true.
You would want those who are dedicated and serious. The ones who will prove to be the strength of the restaurant. You see, you can have the best meals in town, but if the one who serve it, does not exactly give you a good experience, then it would not make much difference.
Before that, make sure you also know what you want them to familiarize first, among other things. Make sure to include the most vital things like schedules, rules and regulations, and of course, what you sell. Anyone who cannot tell one menu from the next will be a disgrace to the business.
You may have been in the business for so many years that everything about it seems second nature already. Most of the time, that is what happens to restaurant owners. Especially the ones in small towns. Most likely, you have inherited it and trying to maintain it. Then again you still need to have a strict policy for training.
Remember that every great team still starts off with whatever raw talent they have. Be mindful of those you hire. Make sure they are good enough to be developed. After that, you need to consider the structure of the program. It needs to be aligned with what your business stands for.
Check if it is standardized because you cannot just let a group of individuals educate your people and give them a session without knowing what the objectives are. Try understanding it and ask the experts if they are really a perfect for the kind of employees that you have. From there, work it out with them, and make the most out of it.
You have to rely on the backbone of the business which is most of the time, your staff. Their food service training is vital to the performance they will soon be expected to deliver. Your customers will not expect anything less than good service. If they end up being disappointed, then you will be at the end of the line.
Profit is dependent on the people coming in to dine and putting their money on the food. But no matter how delicious the food is, if the service is bad, they are likely to remember their experience with your staff more than what they have eaten. This is where you need to be careful. Otherwise, you will be surprised how much you can lose with a team that has no clue.
Their satisfaction is basically what makes you stay on top, or at least, as competent as the rest. Winning them over takes more than experience. You have to bank on the skills, drive, motivation and capability of your employees too. Winners are not born, they are made. That may sound cliche, but nevertheless still true.
You would want those who are dedicated and serious. The ones who will prove to be the strength of the restaurant. You see, you can have the best meals in town, but if the one who serve it, does not exactly give you a good experience, then it would not make much difference.
Before that, make sure you also know what you want them to familiarize first, among other things. Make sure to include the most vital things like schedules, rules and regulations, and of course, what you sell. Anyone who cannot tell one menu from the next will be a disgrace to the business.
You may have been in the business for so many years that everything about it seems second nature already. Most of the time, that is what happens to restaurant owners. Especially the ones in small towns. Most likely, you have inherited it and trying to maintain it. Then again you still need to have a strict policy for training.
Remember that every great team still starts off with whatever raw talent they have. Be mindful of those you hire. Make sure they are good enough to be developed. After that, you need to consider the structure of the program. It needs to be aligned with what your business stands for.
Check if it is standardized because you cannot just let a group of individuals educate your people and give them a session without knowing what the objectives are. Try understanding it and ask the experts if they are really a perfect for the kind of employees that you have. From there, work it out with them, and make the most out of it.
About the Author:
Our food service training is developed for anyone who is interested in working in the catering industry. To know more about our programs, visit this site at http://www.authorizedfoodsafetytraining.com.
