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.
A night out with friends on a Saturday, enjoying food and drinks at your favorite dining place is always a good way to treat yourself. But the one thing that perhaps keeps you coming back will be the way the staff gives good service. This is why food service training is vital for any restaurant that wants to survive competition.
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.
There are a lot of stuff that needs to be taught, and some owners follows a strict training policy. Every company needs a standard so that the people who will be with them earn their place. You cannot just send anyone out on the floor without them having a clue on what to do or even what to tell the folks when they ask the usual questions.
To consider yourself a winner, take note that one of the most important factors of managing a restaurant is making sure your front liners are trained well. It is safe to say that they make quite the primary factor of having regular customers. A good experience paired with the food that people love to eat will guarantee customers coming back for more.
If you do not really know how to train someone, then leave it to the professionals. There are third party companies in charge of a program that helps you get your waiters and waitresses ready before they face the folks. Certification at the end of it will prove they are fit to fill the staff and can be considered part of your team already.
Speaking of schedules, you also have to set ones that would make sense and not conflicting for the sessions. You do not want them going out to serve without knowing what the specialty of the house is. Wherever they are also stationed, they need to be in the right place, be it the counter, the kitchen or the front lines.
Standards should always be set, to make sure that only those who are qualified will stay with you. Not that you cannot use all the hands that you need on deck. It is just that outstanding performance depends so much on the staff, that you cannot always gamble.
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.
A night out with friends on a Saturday, enjoying food and drinks at your favorite dining place is always a good way to treat yourself. But the one thing that perhaps keeps you coming back will be the way the staff gives good service. This is why food service training is vital for any restaurant that wants to survive competition.
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.
There are a lot of stuff that needs to be taught, and some owners follows a strict training policy. Every company needs a standard so that the people who will be with them earn their place. You cannot just send anyone out on the floor without them having a clue on what to do or even what to tell the folks when they ask the usual questions.
To consider yourself a winner, take note that one of the most important factors of managing a restaurant is making sure your front liners are trained well. It is safe to say that they make quite the primary factor of having regular customers. A good experience paired with the food that people love to eat will guarantee customers coming back for more.
If you do not really know how to train someone, then leave it to the professionals. There are third party companies in charge of a program that helps you get your waiters and waitresses ready before they face the folks. Certification at the end of it will prove they are fit to fill the staff and can be considered part of your team already.
Speaking of schedules, you also have to set ones that would make sense and not conflicting for the sessions. You do not want them going out to serve without knowing what the specialty of the house is. Wherever they are also stationed, they need to be in the right place, be it the counter, the kitchen or the front lines.
Standards should always be set, to make sure that only those who are qualified will stay with you. Not that you cannot use all the hands that you need on deck. It is just that outstanding performance depends so much on the staff, that you cannot always gamble.
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.
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