Training Restaurant Staff Doesn't Have To Be Hard, Anymore

Training Restaurant Staff Doesn't Have To Be Hard, Anymore

Imagine running a 200 cover night with handwritten paper checks... you can't, because it makes your brain melt a little, the stuff of nightmares. POS makes it possible to service more guests more effectively than ever before. And think about reservations: OpenTable made it possible to manage a book with greater efficiency and accuracy, enhancing the quality of relationships we have to our guests and with more of them. You could run a restaurant without a reservation system, but why would you (with the exception of smaller establishments)?

All employees in a restaurant need training, and with a 73% rate of turnover as the standard in our business, we need a system that can help us manage this better.

Read More

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?

Read More

Cutting Expenses: The Battle Against Turnover, Part I

Cutting Expenses: The Battle Against Turnover, Part I

The cost of turnover for one new employee is said to be between $4000 and $14,000...

The fact is, when you own or manage a restaurant or restaurant group, you have to wage war against turnover. In addition to what can be quantified, are non-quantifiable costs to be considered as well, such as changes in staff morale, relationships with regulars, and the trust you build in your employees. People come and go all the time; it’s part of the narrative, but there are things that we can do to reduce these costs and build a better team. 

Read More