Post by account_disabled on Feb 22, 2024 4:39:14 GMT -4
Forming a highly engaged and productive team of employees is one of the most difficult tasks for companies. In a restaurant, people management is even more challenging, as the margin for error is minimal — after all, most employees deal directly and indirectly with the public, whether in service, preparing dishes or even in marketing. These relationships must always border on perfection. Due to the fierce competition in the sector, there can be no room for unpleasant flavors, cold food or inattentive service. And the pressure doesn't just come from consumer demands. Internally, restaurant employees still have to deal with the rush of the kitchen, the lack of defined schedules and possible disagreements with other employees. With so many challenges, it is even difficult to hire the right staff for your restaurant. In fact, maintaining it is even more complicated, given that turnover is a notable characteristic of the segment. Therefore, we prepared this e-book to show you how to select, evaluate and retain the best staff for your establishment. That's why we've prepared an exclusive ebook with tips on profiles, metrics and retention strategies to help you build a dedicated team focused on the excellence of your restaurant.And more than that: empathy. Being empathetic goes far beyond saying a good day, wishing you a good appetite, saying come back often, being polite and charismatic. You need to have empathy for everyone in the work environment and, of course, especially for the customer.
Waiters need to know how to deal with when a customer complains or things go wrong. What to focus on : during meetings and training with the wait staff, provide guidance on what will make the service excellent. If possible, cite examples to help make it more tangible (teaching materials also help a lot). Talk about everything from the expected posture to how to deal with problems. 3 – Be available (demonstration of goodwill) There is nothing more uncomfortable Belarus Mobile Number List than being served with bad will, especially in an establishment like a restaurant where, generally, people get together to relax. It is not uncommon for the waiter to be busy, with several orders pending, people arriving and, occasionally, with personal problems occupying him. None of this should be apparent to the customer. More than having good will, the waiter needs to demonstrate that he is available when customers need him. To answer questions, place or re-order, organize the service. What to focus on : in this sense, it is very good that you think about the number of employees needed depending on the number of tables or capacity. Another basic recommendation is to train waiters on healthy distance (so that they are not on top of customers at all times) and also on perception.
These professionals must be able to read the environment or customer needs, in order to anticipate them. 4 – Knowledge of the menu and operation Have you ever heard that the menu is your showcase inside the restaurant? Well... there's no point in having a beautiful, colorful menu or investing in technology if the first people who should know your products have little knowledge about them. Remember that a seller can only offer what they know. Therefore, it is essential that waiters know the composition of the dishes, the ingredients used, the preparation method and time. This same information may even appear on the menu, but customers often want more direct answers. All of this will help with communication and sales, which nowadays are increasingly oriented towards generating value for customers. Don't think that anyone who goes to a restaurant is only paying for the dish. At the end of the day, what makes the difference is experience. What to focus on : when launching something new, do a tasting of the dishes for your team or new employees.
Waiters need to know how to deal with when a customer complains or things go wrong. What to focus on : during meetings and training with the wait staff, provide guidance on what will make the service excellent. If possible, cite examples to help make it more tangible (teaching materials also help a lot). Talk about everything from the expected posture to how to deal with problems. 3 – Be available (demonstration of goodwill) There is nothing more uncomfortable Belarus Mobile Number List than being served with bad will, especially in an establishment like a restaurant where, generally, people get together to relax. It is not uncommon for the waiter to be busy, with several orders pending, people arriving and, occasionally, with personal problems occupying him. None of this should be apparent to the customer. More than having good will, the waiter needs to demonstrate that he is available when customers need him. To answer questions, place or re-order, organize the service. What to focus on : in this sense, it is very good that you think about the number of employees needed depending on the number of tables or capacity. Another basic recommendation is to train waiters on healthy distance (so that they are not on top of customers at all times) and also on perception.
These professionals must be able to read the environment or customer needs, in order to anticipate them. 4 – Knowledge of the menu and operation Have you ever heard that the menu is your showcase inside the restaurant? Well... there's no point in having a beautiful, colorful menu or investing in technology if the first people who should know your products have little knowledge about them. Remember that a seller can only offer what they know. Therefore, it is essential that waiters know the composition of the dishes, the ingredients used, the preparation method and time. This same information may even appear on the menu, but customers often want more direct answers. All of this will help with communication and sales, which nowadays are increasingly oriented towards generating value for customers. Don't think that anyone who goes to a restaurant is only paying for the dish. At the end of the day, what makes the difference is experience. What to focus on : when launching something new, do a tasting of the dishes for your team or new employees.