The Power of the Pre-Shift

The Power of the Pre-Shift

Sometimes called a “line-up” or pre-meal, pre-shift meetings are the most effective way to assess servers for menu competency, remediate insufficiencies, and prepare staff for exceptional service that shift. The concept is simple. Set aside time at the beginning of every shift to meet with and educate your staff. Unlike online testing, pre-shift meetings take far less time to execute with stronger outcomes and immediate feedback.

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Convert First-Time Diners into Regulars: "First Impression Advantage"

Convert First-Time Diners into Regulars: "First Impression Advantage"

Understanding this idea helps us better manage the guest experience, particularly regarding first-time diners. In retail they talk a lot about "conversion," a word we don't use in our restaurant vocabulary. What they mean is to convert a person walking who has come to browse into a paying customer. Well, we need conversion, too! We need to turn first-time diners into regulars. 

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Cutting Expenses: The Battle Against Turnover, Part II

Cutting Expenses: The Battle Against Turnover, Part II

If for every time you hire a new employee you could save $100 you would, wouldn’t you? How about $200? As I shared in my post last week, the cost of turnover for one new employee is said to be between $4000 and $14,000. It stands to reason that if you would take action to save one or two hundred dollars, then you’d probably take action to save thousands of dollars, right?

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Don't Survive, Thrive: Overcome Challenges of Training in Your Restaurant

Don't Survive, Thrive: Overcome Challenges of Training in Your Restaurant

What we do in the restaurant business isn’t a science. Sure, there are techniques and systems that we’ve implemented over the years, but no shift is ever the same. The day-to-day of a working in a restaurant presents a kaleidoscope of challenges that we carefully negotiate around: something is 86'd but no one told you, you have campers and are running late on reservations, no one brought silverware out to the floor and you have to mark your table, a guest complained that the plate their salad is served on is too cold… But, we’ve got this. We’ve done it before; it’s just another service and we love it.

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