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Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? There was a time when 70% of F&B employees didn’t receive training for customer service. A well-structured restaurant training program will let you turn this around.
You can have a crowd-pleasing menu, loyal regulars, and a packed dining roomand still watch your margins disappear. Too many restaurant menus are built on intuition and aesthetics, not real numbers. What Is Menu Engineering and Why Should You Care? Because not every dish thats popular is profitable.
In this article, youll discover how training your restaurant staff on new systems doesnt have to be a big ordeal, slowing down service for guests and costing you money. Training your team quickly and effectively without slowing down operations. Training your team quickly and effectively without slowing down operations.
This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.
How to simplify yet optimize your menu. Staffing/Re-training Staff. Join Patrick Cottrell and Joe English from Sculpture Hospitality, and fit your restaurant to thrive in face of pandemic restrictions. In this webinar, you will learn: Planning and preparation. The logistics of to-go/delivery options.
menu, hours, etc.), These agents are naturally sounding conversational assistants made to be intelligent with a restaurant operators’ intended processes, logic, and information – Not to be mistaken with IVR technology when waiting to hear a robotic menu of options represented by pressing a number 1 through 8.
The seasonal surge in foot traffic can drive significant business, but without proper preparation and training, teams can quickly become overwhelmed. Intentional Menu Engineering Tapping into seasonal menus and limited time offers (LTOs) requires thoughtful, intentional planning.
By combining proactive planning, strategic menu adjustments, operational efficiency, and strong vendor relationships, businesses can effectively manage these challenges while prioritizing customer satisfaction and food safety. Menu Engineering Feature Stable Ingredients : Highlight dishes with ingredients less susceptible to price swings.
Train Staff How to Upsell Without Being Pushy Upselling doesnt have to be this awkward thing if you just frame it differently in your mind. Train your staff to see it the same way, and when done right, it feels less like a sales tactic and more like great hospitality. Increase Your Restaurants Average Order Volume (AOV) 1.
For instance, "Discover which menu items are most popular among our target market" is a clear and focused goal. If your market research goal is to introduce a new menu item, you can measure its success by tracking its sales and customer feedback. Instead of having a vague goal like "Improve my business," make your goals more specific.
How each area contributes to the whole is a lesson learned in large properties like hotels, resorts, and clubs. [] MENU DIVERSITY A multi-outlet hotel, as an example, will likely have a breakfast restaurant, a family oriented mid-priced restaurant, and a fine-dining operation.
While pizza remains a category leader in delivery, due to its durability and ease of transport, 2025 will see a greater emphasis on making other menu items travel better, too. Customers appreciate menu consistency, but they’re also looking for value and ways to customize their experience.
Train your staff to ask for reviews in the right way If you’re not actively asking for reviews, you’re missing out. Train and reward your staff to encourage honest reviews after a positive interaction without being pushy and avoiding review gating.
Instead of constantly playing defence with menu updates, imagine a centralized system that allows you to make menu changes instantly across every delivery app and direct ordering platform. What is Menu Management Software? Think of menu management software as the control center for all your restaurants menus.
Regular training and spot-checks also help maintain consistency, leading to better control over pour costs and higher profitability for your bar. Reevaluating the prices of your drinks and knowing the types of drinks you sell can help you earn more for each bottle, as well as implementing portion control and even redesigning your menu.
Even your most reliable menu items can lose their shine over time. All of these things are ok, so long as you’re menu is evolving with the changes. Menus aren’t meant to stay static, and not adjusting to the ebbs and flows of business could be damaging your bottom line, and many times, you might not ever realize it’s happening.
However, productivity is more easily trained than managed. In a survey by Toast , 46% of restaurateurs listed hiring, training, and retaining staff as their biggest challenge. Solution: Training from hands-on management The results and repercussions of a disconnected restaurant staff are glaringly apparent.
Glassware is reusable, offsetting the initial investment especially when combined with high-margin menu items like cocktails, mocktails and other specialty alcoholic drinks. Staff should be trained to avoid breakage during cleaning and serving, and establishments that use bussers versus tray service may opt for more durable glassware.
It’s like training a pilot to fly but not teaching them how to fuel the plane or maintain it. Where to Tap into Hidden Revenue If you want to boost profits, the quickest way isn’t to raise menu prices or cut portions, it’s to go straight to the source of your costs: manufacturers, distributors, and beverage companies.
Approach the sandwich as a professional chef approaches the presentation of a fine dining meal just without the pretention and costly trimmings that fine dining requires. [] PIZZA: Ahhhone of Americas and the worlds top menu items. Make sure everything is made in house just like that fine dining chef would do for a ten- course tasting menu.
We train the staff through a combination of practical and technical training. Unlike omakase, which centers on raw fish, kaiseki is a cooked and composed tasting menu that flows with the rhythm of the seasons. . "Showcasing the WOW factor is key," Lucas Bumba, General Manager of Nisos Prime, explained. "We
Train employees to identify phishing attempts and maintain PCI compliance to safeguard customer data and ensure secure payment processing. Train bartenders to recognize signs of overconsumption and enforce policies for refusing service to intoxicated patrons. Ensure unblocked pathways to exits and comply with fire safety codes.
We remain more committed than ever to supporting these vital businesses—the backbone of local economies and communities—by providing training and resources to build business resilience, as well as championing and spotlighting our industry across all our platforms.”
Restaurants should proactively market high-margin family packs, special menus, and pre-order catering options to capitalize on these peak periods. He adds that data also suggests a strong demand for items like BBQ and burgers during Father's Day, providing valuable insights for menu planning.
For one, restaurants rely heavily on third-party services, from POS terminals to digital menu boards. Mandate on-the-job cybersecurity training : Make sure staff know how to detect suspicious activity—and what to do in the event of a breach. Create detailed incident response plans and require training for all relevant employees.
When it comes to keeping a restaurant kitchen running smoothly, it’s important to have properly trained staff, reliable procedures and effective communication. The Slice on Slicer Care Some restaurants rely on a slicer to slice fresh meats and cheeses for menu items, and staff must take care with these machines for two key reasons.
To really get the most out of your tablets, you need to be strategic about how you choose them, use them, and train your staff. Give your guests a better menu experience Digital menus are easier to update in real-time, so its simple to 86 an item (even in the middle of service) or update your specials for the weekend.
Ballas shares his insights with Modern Restaurant Management (MRM) magazine and discusses issues that must be on the radar for franchises and brands including AI, automation, sustainability, staffing, training, and more. What are some key trends you expect to affect the franchise landscape this year and in years ahead?
Think seasonal menu items, weekend-only bundles, or one-day-only discounts; the urgency motivates guests to take action soon. The best part is these promos don’t require big budgets or deep discounts, but they consistently boost restaurant sales while keeping your menu new and exciting.
Staff training and inconsistent efficiency. Every third-party delivery app has its own interface, and training staff to use each one takes time. Employees need to learn how to accept and confirm orders, update menus, troubleshoot issues, and navigate multiple dashboards. Simplified menu management.
Can you provide an example of how you’ve improved employee performance through training? Can you provide an example of how you’ve improved employee performance through training? A restaurant manager should not only be able to manage day-to-day tasks but also invest in the growth of their team through effective training.
Instead, you’ll see signage about the health benefits of plant-based eating — the “primary drivers of consumer choice are personal benefit,” says Goldman — and the menu board, designed like any one in other fast-food chains. The bottom of the Yang’s Kitchen menu notes to diners, “We are working with Zero Foodprint to restore the planet.”
McDonald’s Quarter Pounders were temporarily removed from the menu across 13 states due to E. Plan and prepare with training partners. coli contamination , likely from onions used on the burgers. This widespread foodborne illness outbreak has killed at least one person and sickened 75 others , with cases expected to rise.
They also bring creative ideas to the table, such as improving the drink menu and coming up with new events and promotions to drive sales. How would you improve or refine our current drink menu? How would you improve or refine our current drink menu? As such, knowledge of the law and how to train staff to comply is crucial.
The rewards themselves are flexible toodiscounts, free menu items, or other perks that align with your restaurants offer. Does every cook prepare each dish exactly the same as the chef trained them to? To ensure guests leave happy, invest in regular staff training and implement quality checks.
Building a Competitive Menu We’ve seen that with chains building out a competitive menu featuring specialty items and showing off their culinary skills to attract customers. This is another area where produce buying groups have experience and will help food service operators navigate.
That required software integration, new workflows, employee training, and buy-in from the frontlines. But what if new menu development was a joint sprint from day one? Their agency helped shape the concept, but it was Domino’s internal teams who figured out how to make it real. The result? Or consider product launches.
Invest in Staff Training The cornerstone of excellent customer service is a well-trained team. It’s easy to fall into the trap of viewing staff training as a tick-box exercise, or something that’s only important to new starters.
I didn’t want this sticker popping up in my emoji menu every time I scrolled through, but no matter what I tried, I couldn’t get rid of it. Invest in hands-on training, mentorship, and growth opportunities because one thing’s clear: Gen Z doesn’t just want a job, they want a path forward. " None taken.
Depending on a guest’s allergies or dietary preferences, AI can suggest personal picks from a restaurant’s menu, for example. AI has the potential to revolutionize hiring processes, employee training, and even workforce scheduling, leading to more efficient operations and improved guest services.
Our small footprint required a menu that balanced ambition with practicality. Training was essential. We cross-trained our team so that those who served coffee and donuts in the morning could confidently present fine wines and multi-course meals by night. What began as a passion project quickly became something much bigger.
The shift to cashless and mobile payments has introduced additional risks: scammers can deploy card skimming malware, create fake QR codes for menu payments, or intercept digital wallet transactions if systems aren't properly secured. Social engineering and phishing remain primary attack vectors in the restaurant industry.
On the flip side, poor operations can lead to inefficiencies that snowballlike staffing issues that slow down service, supply chain mishaps that throw off the menu, or rising costs that eat into profits. Front-of-house teams need clear expectations, strong training, and a service mindset that ensures guests feel valued.
The restaurant needs cohesion, from signage to menu design to uniforms. We created a simple menu focused on a brand experience that merged nostalgia with modern efficiency. For instance, your menu needs to have the same voice as your social media. This is also typically when we decide on the restaurant’s name.
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