Customer service most often focuses on your customers – those people who go to your restaurant, order a meal and pay. While this group is very important and should be an area of focus during employee training, that is not the only place where you should focus service. Employees, both those working in the front
Employee uniforms are a standard in the restaurant industry, but how do you decide what uniforms are best for your restaurant? This may seem like an easy choice, but don’t take this decision lightly. There are several factors that you should consider when choosing restaurant uniforms: Safety First As operators, you know that employee uniforms
Who ever thought that opening a restaurant was really about managing people? As restaurant owners we need to learn to manage all type of people: customers, employees, suppliers, corporate partners, equity partners, accountants; the list does go on. So how does managing restaurant employees play into being a good restaurant operator? It starts with leadership.
The groundhog was definitely wrong with his predictions this year, but before you know it, your customers will be ready to dine alfresco; but are you ready? It’s important to plan as if your patio is additional space; it should have its own staff (don’t borrow from the inside, it won’t work), bussing station, condiment
Restaurant owners and managers can probably tell you the story of the first time they interviewed or trained seasonal help. As you can imagine, different rules apply when the employee is on staff temporarily instead of a long-term career. The restaurant industry is used to a higher turnover rate than other service industries, and leaders