Reduce Waste. Ghost Kitchens. Easy Ordering. Menu Design. Business Trends. Why US Foods. Recovery Resources for Chefs and Operators. About US Foods. PRODUCT DETAILS To meet ever-changing customer expectations, digital training programs can enable operators to quickly onboard new staff, implement new processes and expand menu offerings, while maintaining a consistent experience across all locations.
From foundation we move to the trunk of the training tree—the information that everyone must know. These items may be about food, computer knowledge, table numbers and location of necessary tools throughout the restaurant. Think of the trunk as the essential knowledge, abilities, and skills that someone has to have in order to work in a restaurant. As any restaurant owner knows, the ability to multi-task is essential. Next we move up to five different training branches.
First, we have the hosts , who must be trained to be well-versed in the restaurant layout, the computer system , and general operations. Server programs make up the second and third branches , and programs for bartenders make up the fourth and fifth branches.
These branches start first with job basics, such as the steps of service servers should follow and how bartenders should count while pouring. The next tier represents programs for individuals who already have the basic knowledge, and who may only need to learn the computer system, menu items, specialty drinks, and the layout of the restaurant. Want more tips creating server success? Many restaurants make the mistake of having only one training program.
Employees who have done the job before can become bored and disengaged and they may not show up for the subsequent classes. The tree itself is representative of the managers , who must bring each part of the team together. Are those skills not just as important? When managers listen to staff, appreciate all that they do, understand their needs, and make sure they work together, they help the restaurant run more smoothly, have fewer problems, and create opportunities for higher profits.
The ultimate task throughout the training process is to make sure that what is taught is actually enforced. Many times, people go through the training process, only to find out that their new skills are not practiced on the floor or upheld in the office. With a focus on increasing sales and improving service, our training prepares your staff for success. Our Teaching Servers to Sell restaurant training course transforms order-takers into salespeople. When servers have the tools they need to suggestively sell, guests have a more enjoyable dining experience, sales improve for the restaurant, and servers make more money.
Everyone wins! Topics in this course include restaurant sales basics as well as advanced strategies to increase check averages. Our Mastering Product Knowledge restaurant training course is focused on increasing sales through excellent product knowledge.
It teaches servers the importance of knowing the details of every item on the menu. Guests will choose to come back to your restaurant instead of going to the competition based on the service they experience. The Service That Wows restaurant training course helps servers and other front-of-house employees understand the importance of providing exceptional service to every guest on every shift.
The most effective way to increase restaurant sales is through suggesting and selling extras such as desserts and appetizers. This restaurant training course covers the Moments of Truth that occur when guests first arrive at your restaurant. As part of the service team, employees need to understand that these first critical interactions set the stage for exceptional service throughout the dining experience.
Next up in the Cycle of Service is Greeting and Seating. Providing exceptional service is the responsibility of every employee at the restaurant, starting with the host or greeter. In this restaurant training course, employees learn how to handle the Moments of Truth related to tasks such as understanding guest expectations, answering guest questions over the phone, managing the wait, and seating guests.
Bussing tables is another important step in the Cycle of Service. Generating sales is the next critical step in the Cycle of Service. Servers are responsible for many Moments of Truth that happen during this portion of the dining experience.
A bad impression at the end of the Cycle of Service can undo all the effort made during the visit to create an exceptional dining experience. In this restaurant training course, employees learn how every member of the team plays an important role in concluding the guest visit in a way that leaves a positive impression and creates guest loyalty.
Teamwork is what keeps the Cycle of Service rolling. Our Succeeding as a Team online restaurant training course shows employees how teamwork ties together all the Moments of Truth that make up a guest visit. Your customers have high expectations for cleanliness in your restaurant, and you must have that same level of expectation from your staff.
Our Interior Facility Care restaurant training course includes topics on cleaning floor mats, restrooms, and coolers, as well as dishwashing and sweeping and mopping floors. Your customers begin forming impressions of your business before they even walk through your doors. The Exterior Facility Care online training course helps employees of all levels understand the importance of exterior care as well as the proper techniques to keep your exterior looking its best.
Proper knife handling is critical to back-of-house operations. Training all kitchen staff on knife safety and knife skills can reduce accidents and improve overall restaurant safety.
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