Synergy Suite

DECEMBER 22, 2022

While it may seem like something that gets put on the back burner, training your staff should be at the forefront of your mind if you own or manage a restaurant. While at first restaurant training may not seem to directly correlate with increasing sales and revenue, keep in mind that the staff and servers are the first customer touchpoint. .

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NCC USA

MARCH 20, 2023

But as Mother’s Day gets closer, you know you need to get your employees trained on your POS system. Being fluent in how to use your POS system empowers your servers to give excellent customer service, allowing you to seat customers quickly and operate your restaurant at peak efficiency.

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Modern Restaurant Management

MARCH 27, 2024

Make sure customers are met with a clean environment, consistent recipes, appealing presentation, and excellent customer service every time they visit a restaurant. Servers can learn to anticipate the customer’s needs based on their body language and facial expressions.

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Synergy Suite

JANUARY 21, 2023

In this article, we’ll discuss all the major questions surrounding food safety training for restaurant employees, so you can have a proper and complete food safety training program in your food business. What is Food Safety Training? Why is Food Safety Training Important?

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Service that Sells

JULY 31, 2023

First, teach servers to pay attention to themselves by turning on their personal radar. Your restaurant has spent a considerable amount of time, energy and money to present the best possible image to your customers. That can all go to waste if servers are not clean and presentable. Click here to learn more.

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Modern Restaurant Management

APRIL 29, 2024

Instead, the manager should discreetly ask the individual to step aside or find a quieter area to discuss the situation (always ensuring there’s another staff member present for safety). The manager should keep a close eye on the situation to decide the appropriate next steps. For example, say, “It’s time to call it a night.

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Synergy Suite

JANUARY 12, 2023

Understanding how to best train new employees (and provide ongoing training to those with longer tenure) can feel like an endless buffet. But the good news about restaurant training is that just like building your menu, you can make your own training mix for best impact. Methods for Training Employees in Restaurants.

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Modern Restaurant Management

JULY 20, 2021

As soon as they sit down, guests can pull up the menu on their phone and review it at their leisure—they can even place an order without flagging down their server. With these technologies, customers can dictate when they leave after a meal, instead of waiting for the server. It’s dining, on demand.

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Modern Restaurant Management

APRIL 15, 2024

Train Staff to Encourage Participation The wait staff of your restaurant are representatives of your brand and are those who have direct contact with your customers. For instance, servers asking about the bill can mention this survey or hosts thanking customers for visiting them may bring it up.

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Modern Restaurant Management

FEBRUARY 7, 2023

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design. Let your compassion and preparedness shine.

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The Restaurant Times

NOVEMBER 17, 2020

The luxury of choosing among so many great places to eat has left the customers of the present era spoilt for choice. Anyone who’s worked in the restaurant business understands that training staff takes a lot of time and resources. The zeal to train your new staff eventually dies when they are not loyal to your brand.

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Modern Restaurant Management

MARCH 22, 2021

It’s easier for the front-of-the-house to present. You can keep your servers and provide traditional table service. However, if you previously assigned servers five-to-six table sections, I recommend assigning them smaller, three-table sections upon reopening. It improves service levels. COVID-19 has made us nimbler.

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Service that Sells

SEPTEMBER 5, 2022

Happy Hour Training. Improving the profitability of your happy hour starts with restaurant sales and service training. during happy hour: Product knowledge training: Test the knowledge of your staff members on your bar offerings and food pairings. Online Restaurant Training Series. Online Restaurant Training Series.

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EATER

OCTOBER 11, 2023

Lille Allen/Eater A former fine dining server dishes on how the flambé, a dying convention of French haute cuisine, became the ultimate tableside flex I can feel sweat soaking through the armpits of my $5,000 Tom Ford suit and a nagging itch along the starched collar of my custom-fitted tuxedo shirt. Flambés can actually be very dangerous.

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Service that Sells

SEPTEMBER 19, 2022

If your restaurant serves alcohol, you and your servers have a responsibility to prevent underage alcohol sales on your premises. If you fail to train your employees properly and one of them makes an illegal sale, the consequences are severe. What Your Alcohol Servers Need to Know. It must belong to the guest who presents it.

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Modern Restaurant Management

JUNE 2, 2021

Consumers are less forgiving than in the past when a server is not around to call for another round of drinks or to ask for the check. … its purpose is to augment restaurant flows, preserve meaningful guest/server interactions, improve efficiencies, and speed up the customer touchpoints like ordering and paying, when needed. .

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7 Shifts

JULY 29, 2020

It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely? Want to know how to interview a restaurant manager, server, or cook remotely? What PPE will you provide?

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Modern Restaurant Management

APRIL 26, 2024

This level of detail and flexibility requires a sophisticated approach to managing and presenting data. Kitchens can focus on cooking great food, and servers can concentrate on service rather than on taking detailed orders. The last but crucial step is to train your staff to excel in serving customers with dietary restrictions.

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7 Shifts

APRIL 21, 2023

These courses were bite-sized presentations that Bhushan developed from his own experience. Restaurant Career Path: Line Cook → Server → Founder 5 words of advice: Lose your ego. Kelly McCutcheon, Group Director of Training & Development at Whataburger It's hard to say where Kelly McCutcheon's love for training started.

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Modern Restaurant Management

FEBRUARY 2, 2024

With their ability to connect various facets of restaurant operations and provide real-time data and insights, networking solutions present a powerful tool for overcoming these challenges and setting a new standard for efficiency and customer service in the industry.

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Modern Restaurant Management

JANUARY 7, 2020

Proper training is a necessary expense and it's important to remember that training is a never-ending cycle. Staff needs to be continually reminded of all essential training to set a clear expectation for all employees. In order to make training valuable, the information needs to be continually reiterated.

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Synergy Suite

MARCH 20, 2024

Some common FOH positions include host/hostess, server, bartender, and food runner. Server A server is a vital team member in the hospitality industry, responsible for providing excellent customer service and delivering food and drinks to customers in a timely and efficient manner.

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7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. These increasingly popular restaurant employee classes and programs supplement traditional training and equip employees with extensive taste profiling for different types of food and cuisine in addition to beer, wine, and spirit tasting. Cross-contamination. Undercooking.

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7 Shifts

JANUARY 31, 2024

A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. General maintenance Restaurant management requires being ever-present and extremely attentive.

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Les Roches

DECEMBER 28, 2023

Server Servers have direct communication with customers. On-the-job learning is usually key and formal education is less essential Server/Bartender : Previous experience is usually sought after. It provides an array of opportunities but also presents unique challenges.

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Front of House Server Back of House Training 52

7 Shifts

DECEMBER 27, 2019

When you hire someone who doesn’t share your team’s values , no amount of training or tips will make them engaged in their work. Orientation and training ($820.96): Onboarding are training are costly and time consuming. When there’s a shortage of servers at a restaurant, service suffers.

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Restaurant Engine

APRIL 10, 2024

In addition, your well-trained servers are better able to upsell items like appetizers, desserts, and alcoholic drinks when customers eat at your restaurant in person. Don’t forget that employee training is key to the overall guest experience.

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Modern Restaurant Management

MAY 19, 2020

Include any specific information in your online reservation confirmations – if guests may have to wait outside before being seated, let them know; and train staff how to respond to advance phone calls, questions or complaints. Train your staff to communicate effectively and to smile with their eyes. (It’s

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Synergy Suite

NOVEMBER 16, 2023

Customer Feedback provides a nuanced understanding of how well a menu item resonates with patrons, offering insights into flavor profiles, presentation, and overall dining experience. Train staff to upsell items that are lower in sales but have a higher profit margin.

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EATER

JULY 18, 2023

Restaurant menus can present an awkward challenge for blind people. Servers frequently speak to blind people in a loud voice, on the inexplicable but commonplace assumption that somehow a lack of vision also implies a hearing difficulty. With impressive patience, Wedler explained to the server that the cane is better off on the ground.

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The Restaurant Times

NOVEMBER 25, 2021

When taking a customer’s order, servers can recommend items with the largest profit margins over items with lower profit margins. For example, if a customer is considering which wine to buy, the server can recommend the wine with the highest profit margin and give a brief explanation as to why it is a good wine to buy.

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Server Training Pricing Blog 52

The Restaurant Times

MARCH 10, 2023

Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image. They supervise other servers while also serving their tables. Bartender: The bartender is responsible for fulfilling all beverages ordered from the servers or guests.

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7 Shifts

JANUARY 23, 2020

Plan out your labor costs (costs associated with staffing) by researching average wages in your area, suggested training costs, and any benefits you’ll provide. Training before opening. Start with a small, focused menu featuring quality ingredients and hiring kind, skillful servers. Create an experience. Rachel, The Bison.

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Lithos POS

JUNE 28, 2022

simply this allows access to all information from a remote server instead of being stored and accessed locally. you must be physically present at the store location. because everything is stored on local servers. Also, the business data kept on servers is highly encrypted. Importance and benefits of a cloud-based POS.

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Synergy Suite

NOVEMBER 9, 2023

That means 72% – 65% of the money spent by a customer on a menu item could go toward things like paying cooks, paying servers, paying rent, and taking care of any other costs needed to keep your restaurant thriving. Workers should be trained to prepare food properly in order to maximize yield and avoid mistakes.

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7 Shifts

MARCH 16, 2022

Take note of employees who demonstrate initiative, integrity, or management potential and present them with special projects, training responsibilities, and other developmental opportunities. Their health, interests, and familial responsibilities are just as much a part of who they are as cook, host, or server.

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MBB Hospitality

FEBRUARY 13, 2024

Make staff management more efficient As a restaurant owner, you will have a staff that consists of servers, bussers, and your kitchen staff among others. To begin, you can implement consistent training programs – especially when there are certain things you want to try out to improve overall restaurant operations.

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