There are two reasons for every restaurant server to be well trained in upselling. First, it increases sales on your tickets, which is beneficial for your restaurant’s bottom line overall and good for your server’s tip at the end of service. Second, upselling correctly can actually be a benefit to the customer, offering them a
It can be a manager’s nightmare: conflict between employees growing out of control. It gets even more difficult when you have a dining room full of guests waiting to be served with a smile. How your staff behaves when confrontation arises is only part of the picture, however. Restaurants perform better and — hopefully —
One of the trickier aspects of managing restaurant staff is effectively incentivizing your workforce into bettering their performance. It can be a real struggle for managers in both the front and the back of house. Human nature leans into inertia, so trying to force an employee to change behavior will likely lead to resistance. So
It’s been said many times in the last few years about many industries, but it bears repeating: diversity makes dollars and sense. No longer limited to metropolitan areas, the marketplace for restaurants has become increasingly multicultural, with both employees and customers coming from widely divergent backgrounds. As a result, managing diversity concerns as a restaurant owner
Three of the next four employees you talk to in your restaurant won’t be with you this time next year — that is, if hospitality business statistics bear out for your business. Industry turnover rates are at 73%, and it’s more than just the hassle of rehiring that restaurants have to deal with. Restaurant labor costs
Labor is quickly becoming the number one concern for restaurateurs in 2017, and with good reason. Unemployment is at a historic low. Competition for experienced employees is high, particularly in urban areas. Restaurant hiring, training, and retention have become huge areas of focus for businesses large and small. And successfully managing Millennials is more critical
Everyone needs structure. It’s how we know what to do next, whether what we did was successful, and helps us work better with others. For businesses large and small, the basics of that structure is epitomized in the employee handbook. Building out a restaurant employee handbook can seem daunting at first, but getting down to the why,
There are so many different factors you have to take into consideration when deciding what’s economical for your restaurant. Cost savings and overall expense can be easy to overlook where scheduling comes into play, but how you schedule your staff (your restaurant scheduling process and your choices for each shift) can make a big difference
As the days are getting longer and the weather’s getting warmer, patios are a key way restaurants can attract more customers and ensure they have a great dining experience. Many diners want to have a nice meal out with family or friends, and don’t want to be cooped up inside to eat. When the weather
So much of the focus on women in the restaurant industry these days is on getting through the door and into a job, management position, or ownership stake. That is no doubt a struggle, even today. But the many other challenges women in the restaurant industry continue to face on a daily basis can easily be overlooked. After all,