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.

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Stop Wine-ing or: How to Sell More Wine

Stop Wine-ing or: How to Sell More Wine

When guests come into your restaurant, oftentimes the server or bartender is the only person they really speak to, except for a brief moment with the host team, if you have one. This is why it is crucial that your service staff, the ambassadors of your brand, know at least a base-line about the wine list. There is so much information out there and we only have so much time because our primary job is to get through a smooth service. The question is, especially with wine, where do you even start?

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