Stop Giving Poor Service to Restaurant Diners

3 Reasons For Training Your Restaurant Employees.

1. Unprepared employees are unhappy employees, resulting in high turnover.
2. Unskilled or untrained employees will cost you more in productivity, waste, inefficiency and bad service to diners. That is not what people pay for. They want good food and great service who anticipate their needs.
3. Lack of training creates employees with poor attitudes, bad work habits and carelessness for their job, which penalizes restaurant patrons.

Your Employee Package

Paying minimum wage and offering no benefits is a sure way to keep your labor cost low, but rarely you will attract the best in your industry, and you will constantly be dealing with high turnover and employee dissatisfaction. Money may not be the only motivator, but it is certainly an important factor in attracting and retaining skilled employees who can help you build your restaurant business.

It always amazes me to see that restaurateurs refuse to invest in their employees who are their assets. Employees are not accessories. Food is one thing, but food alone will not make people come back to your restaurant.

Andre Plessis
Tel: 310-266-9463
AP Consulting
Achieving Success & Excellence in Hospitality!

Learning & Educating at Your Restaurant

All good companies train constantly. Learning is a never-ending process that enhance employee skills and your service quality. Remember that the better service you provide, the more you can charge and the more you can increase your profits.

Andre Plessis
Tel: 310-266-9463
AP Consultant
Achieving Success & Excellence in Hospitality!

The 3 Dumbest Things Your Waiters Are Saying & Why It's Hurting Your Business

It starts with "Hi, my name is Alex and I'll be your server tonight."
When customer asks, "What's good here?", waiter replies, "Everything."
Then after the food arrives, waiter asks "How's everything?" 

All of above are mindless, boring, predictable clichés that diners hear over and over again at every non professional restaurant. These expressions dramatically reduce the chances that any meaningful, relationship-building conversation will take place between your waiters and the guests. And that's not good for YOUR business. 

When waiters initiate personalized, intelligent conversation many powerful things start to happen. Brains become engaged, meaningful dialog starts to happen, waiters connect with their guests and guests have a much better time, feel appreciated, valued, special and cared for.
And what do guests usually do when they have a great time, feel appreciated, valued and special? They usually tip better AND they're inclined to come back to your restaurant more often.
"Hi, my name is . . ." Truth is most people don't care what the waiters name is. Why not a greeting like "Hi, welcome to …………., I'm glad you decided to join us tonight." This puts the focus where it should be, on the guest rather than on the waiter.
What's good here?  The wait staff should describe and recommend a few popular items on the menu. “Anything but "everything."

How's everything? After the food is served, have your waiters practice coming up with specific, intelligent questions that pertain to what your guests have ordered. "Is your steak cooked the way you like it?", “Is your steak cook to your satisfaction?”, "Does anyone need ketchup?", “Do you enjoy the basil veloute on your salmon?”, "Have you tasted the lobster bisque yet?" Your staff can ask any question, but they should stay away from "How's everything."

When there is meaningful conversation, human connections take place and relationships are made and guests feel valued and appreciated. (And they'll ask the waiter's name so they can ask for them on their next visit.)

Want to gain a competitive advantage? Start by creating the most welcoming, sociable and conversational service staff around.