6 Ideas to Turn Your Restaurant Employees into Rock Stars

 

Every bar or restaurant owner understands how critical their employees’ performance are to their business. Just watch any episode of Restaurant Stakeout on the Food Network, and you’ll see all of the things that can go wrong inside restaurants when trouble employees act inappropriately on the job, such as stealing, drinking, or treating customers poorly when nobody is around to see them in action.

Hopefully, you aren’t among the statistics of bar and restaurant owners which have had to deal with any of these tough scenarios. But even if you have stellar employees, everyone needs some motivation, encouragement and mentorship along the way to help them continually go above and beyond to exceed your and your customers’ expectations. Here are 6 Smart Ideas to help turn your employees into ROCK STARS!

 

1) Get them involved in your business and let them know their opinions and ideas matter:

Employees who care about your restaurant will be only more empowered to excel in their job if given an opportunity to participate in the strategic vision of your bar or restaurant. For instance, create a “Suggestion Box” asking employees to submit their suggestions or new ideas that will foster improvements and positive change for your business. Then show that their voices are being heard by implementing those changes and recognizing the employee who came up with the idea, such as a new promotion or menu item.

2) Reward star employees for a job well done:

If an employee shows exemplary customer service or management skills, for example, reward them with promotions, bonuses or other perks to let them know that their efforts are appreciated. Even a small gesture such as recognizing an employee with a Visa gift card and honor of “Employee of the Month” will go a long way in making that individual feel appreciated for their job well done.

3) Lead by example:

As the owner or manager of your bar or restaurant, it’s your responsibility to lead by example. Conduct your business and employee management matters in the same top-notch way that you would expect your employees to act. That means being present, accountable and accessible to employees with needs, concerns or ideas to share.


4) Be transparent:

Your staff will care more about your business if you give them an inside track into how the business is doing, the good and the bad. Hold regular weekly staff meetings to discuss overall operational or management problems, sales performance, financial outlooks, etc. Get employees involved in the problems and ultimately the solutions.

5) Treat everyone equally and with equal respect:

In a National Restaurant Association article contributed by Career Builder, entitled, Keep Restaurant Employees Motivated, this point was clearly emphasized as a must-have tool for improving restaurant employees’ performance. The article states: inconsistency and favoritism can kill employee morale. Treat workers equally, and do things as promised so they know what’s expected.

6) Have some fun along the way:

Live by the philosophy of “Work Hard, Play Hard.” Your employees work hard and long hours, so it’s important to give them a break some times and an outlet to have fun at work. Consider organizing staff events or outings, “Movie night”, “Baseball night,” etc. Or close out your bar or restaurant once or twice a year for employee and friends-only events and parties.

 

Your employees are the lifeblood of your bar or restaurant. Treat them well and it will surely pay off for your business and your customers!

Article source :– 6 Ideas to Turn Your Restaurant Employees into Rock Stars

 

 

 How to Improve Dining Room Service E- Book
Product How to Improve Dining Room Service E- Book
Website http://www.howtoimprovediningroomservice.com
Cost Only $37
Guarantee: 8 weeks 100% Money Back Guarantee
This book says everything I have always believed. Its not only the Chef that makes a restaurant successful. The wait staff is also important. Most successful restaurants all have one thing in common…
They provide customer service which exceeds their customer’s expectations!

From the statistics below you will see why its so important
Well, consider these statistics from the White House Office of Consumer Affairs in
Washington, DC…
For every complaint you’re aware of, there are 26 additional customers who
have unresolved problems or complaints…

A dissatisfied customer will tell 9 to 15 people about their displeasure and
sometimes they will tell as many as 20.

On the other hand, this same group also found…
Up to 96% of customers would do business with you again if they felt you acted
quickly and to their satisfaction and many said they would refer other people.

On average, happy customers will tell 4-6 people about their positive experience.

The Fact Is…
Businesses that provide extraordinary customer service can improve their
profitability, increase market share and will have customers who are willing to pay
more for their products and services simply because of the extraordinary service
they receive.

 

 

 

 

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15 Strategies to Speed up Food and Beverage Service

by




With the trend towards shorter meetings, event planners all over the world find that it is essential to speed up food and beverage service. While pre-pouring water and pre-setting salad may seem like ideal solutions, food and beverage professionals have concerns about food sitting and being exposed to sneezing and coughing:

All you need is just 1 fly! With pre-poured water goblets, and such, you could have a sustainability issue and the concept that you waste less if you serve only when requested.
Christina Huie Lesyk, Adjunct Instructor, SUNY Canton

Some high end restaurants use carts but other venues and caterers feel that they are unprofessional.

So, I threw out the question to a group of catering and banquet professionals.

What are some other strategies for speeding up food and beverage service?

Julie Teran, Mintahoe Catering & Events, Krystyn Schilling, Banquet Server, Fairmont Hotels & Resorts, Gala Vaught, Director of Sales, Craneway Pavilion, Carrie Contreras, Director of Catering, Angeles National Golf Club, and Lea Cerdido, Founder & VP of Operations, Corevents, Inc. weighed in. Here is what they had to say:

  1. Simplify the menu choices after consulting with the venue to determine what menu items can be served quickly. For example, it will always take guests longer to eat soup than salad.
  2. Double the server to guest ratio.
  3. Pre-set appetizers or salads consisting of hearty, organic greens that won’t wilt no more than 10 minutes before service begins.
  4. Pre-set desserts.
  5. Serve the salad, appetizer and main on one large platter with smaller dishes for the salad and appetizer placed on it. Alternatively, try a bento box or plate with compatments.
  6. Family style service works for some events and it is definitely faster.
  7. Don’t offer a choice of entrées (avoid beef and pork) or opt for a duo.

Read more here 15 Strategies to Speed up Food and Beverage Service

 

 

 How to Improve Dining Room Service E- Book
Product How to Improve Dining Room Service E- Book
Website http://www.howtoimprovediningroomservice.com
Cost Only $37
Guarantee: 8 weeks 100% Money Back Guarantee
This book says everything I have always believed. Its not only the Chef that makes a restaurant successful. The wait staff is also important. Most successful restaurants all have one thing in common…
They provide customer service which exceeds their customer’s expectations!

From the statistics below you will see why its so important
Well, consider these statistics from the White House Office of Consumer Affairs in
Washington, DC…
For every complaint you’re aware of, there are 26 additional customers who
have unresolved problems or complaints…

A dissatisfied customer will tell 9 to 15 people about their displeasure and
sometimes they will tell as many as 20.

On the other hand, this same group also found…
Up to 96% of customers would do business with you again if they felt you acted
quickly and to their satisfaction and many said they would refer other people.

On average, happy customers will tell 4-6 people about their positive experience.

The Fact Is…
Businesses that provide extraordinary customer service can improve their
profitability, increase market share and will have customers who are willing to pay
more for their products and services simply because of the extraordinary service
they receive.

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Restaurant Promotion Idea #17 – Create a Signature Dish

Feature a Dish to Promote Your Restaurant

Duck BreastIn my previous guest post by Amanda Cusack 8 Tips for Successful Restaurant Marketing, one of the things she mentioned was that most successful restaurants have at least one signature dish. Take Madam Kwan’s for instance. When you mention Nasi Bojari, the first thing thats comes to most  people’s mind is Madam Kwan Restaurant. In the 90’s in Singapore when you mention Chicken Rice, most  people will say Chatterz at the Singapore Mandarin Hotel.  Their Chicken Rice was the talk of Singapore at that time, so much so it was a signature dish in every Singapore Mandarin Hotel..

If you don’t have a family recipe handed down from your ancestors,why don’t create a dish that people can associate with your restaurant. You also don’t need a Michelin Chef to create that signature dish, just search recipe books or the net for recipes that will suit your concept. Pass it to your kitchen staff to experiment. I have seen some Commis Cooks creating beautifully eye catching dishes.

A word of advice, take into consideration whether the dish can prepared and served when your restaurant is busy. Its no point highlighting a dish but when the restaurant is full, the food comes out not as what it is supposed to be. Also the food should not inconvience your wait staff when they serve it. One example is when I was working in Thailand, I had a Chef who came out with masterpieces. He created a dessert using pancake and bananas which he put them one on top of each other. There were about 4 layers of banana and pancakes and lastly he topped it with a scoop of ice cream. The wait staff had a hard time serving as the pancakes, bananas and ice cream kept slipping down. Also don’t create dishes that is difficut for the guest to eat. Dishes that is thightly wrapped. After you have chosen the dish that will represent your outlet, you may want to test it out on a few friends. Look for the ones that will tell you the truth even if its bad. Once you have chosen your Signature dish, then you need to plate it in a unique and eye catching presentation. Reason being nowadays people eat with their eyes first before the food enters the mouth. This is the reason you need to constantly keep yourself inform of the market trends and what’s new.



After you have put your signature dish in the menu, you need to watch your guest and talk to them to get feedback. Don’t assume that your food is good, you might need to modify it. At the same hotel in Thailand, we served the Spaghetti Carbonara with lots of cream assuming people will like the traditional way. What we noticed that the food came  back half eaten. When we enquired we found out that  is was too creamyfor their taste. So we added some chicken stock to make it wet and it was a hit.

One of the way I keep my self in the know is by visiting food and beverage related tradeshow. Here there’s always new products showcased and also some food related competition. The recent FHM 2013 in the Kuala Lumpur Convention centre is one such example. There were lots of new and unique ways of plating food. So visit your local trade show to learn more.

the know is by visiting food and beverage related tradeshow. Here there%u2019s always new products showcased and also some food related competition. The recent FHM 2013 in the Kuala Lumpur Convention centre is one such example. There were lots of new and unique ways of plating food. So visit your local trade show to learn more. Below are some pictures from the Tradeshow to give you an ideas of what I mean.

PhotoGrid_1380283036598 PhotoGrid_1380282782778 PhotoGrid_1380282685354 PhotoGrid_1380282645797

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A Simple Approach to Great Customer Service from Pike’s Place Fish Market

Customer Service Lessons from Fish Sellers



I came across this book on display at a group team building activity in my former hotel. This Team Building company brings lots of different corporate groups to our hotel. This particular group was learning about providing Great Customer Service. The book looked like a children story book similar to the cover of “Who Moved my Cheese”. It even had a boring cover with just the word “Fish” and a drawing of a fish on it. So I just passed it by. Yes I am guilty of Judging a Book by its Cover. 
Then lately my present boss, highlighted of about Customer Service and how we can try to make the work more fun even for work that is boring and mundane. He highlighted about the Pike’s Place Fish Market in Seattle, America that is famous. People go there not only to buy fish but also to see the antics of the staff there. He said that there is even a motivational book written about this place. I remembered this book and got it. Like most books in this lens, its a simple to understand and a fun read. The book shares with you how to boost your employee morale and thus increases your revenue.

Seattle- Monday Morning
The story starts with an introduction on how a First Guarantee Financial supervisor named Mary Jane Ramirez life changed after the death of her husband within a year of moving to Seattle. And how she reluctantly accepted a promotion to manager of the dreaded third floor. A department which is the joke of the other departments in the bank. A place that everyone wishes they didn’t need to come in contact with. Some department managers say that the third floor is able to suck the life out of you. Working there she realized why people dreaded coming to third floor. It was due to staff doing everything slowly. She then pondered on how she can bring life to the third floor. She noticed that the job was boring, so she needs to make the job exciting.
One day to avoid hearing negative comments about her new department during lunch breaks. She normally goes for lunch by the waterfront, but today she happens to take a turn towards the market. Here is where she finds the world different from what she knows. She finds the Famous Pike Place Fish Market. She is amazed at the energy of the people selling fish there. They seem to enjoy their work. In between the chaos she happens to chance upon Lonnie, one of the workers there. Lonnie offered to explain how she can use the Fish Market’s strategy in her workplace. The very next day, during her lunch break she rushes to meet up with Lonnie. He explains that all jobs are boring. Then he goes on to say the first strategy that makes the Pike Place different from the other fish markets, the first strategy is as follow. The first strategy is “There is always a choice about the way you do your work even if there in not a choice about the work itself” 

Choose Your Attitude 
Lonnie shares with Mary Jane how he and his friends changed their attitude when they come to work everyday. Everybody thinks working in a dreary,wet and cold fish market can be a difficult job but Lonnie and his friends come to work with the right attitude. With this thought in her mind, Mary Jane went back to work and confronted her boss on what was commented by the big bosses in the meeting. Her boss then gave her a recording of the meeting. Mary Jane started to notice that by changing her attitude, she in turn changed her surroundings. Everything started to fall in place and she plan to bring this same attitude to work on Monday morning. She makes a note that she have to change her attitude first before she can change others. On Monday morning she calls for a meeting with her staff and highlighted the concerns of the VP and how he referred to the third floor as toxic energy dump. After her talk, she found out her staff wanted to change but they needed a push. She saw some improvement in their attitude.

Play 
The second ingredient was what kids do best and we forget to do as we go older which was PLAY . Lonnie teaches that the fish market uses play in their daily work and with that they enjoy their daily job. The benefits of using play in our daily work life is productivity improves, there is a low turn over, teamwork and friendships. This I noticed in my present job, I am so afraid in failing or looking bad to my bosses. I didn’t enjoy myself therefore I felt work was boring. Even in my home life, me and my other half used to be playful but lately we both became serious and had a lot of arguments. So now I changed my attitude and played more at work and at home.

Make Their Day 
The third ingredient to great customer service was to include your customers in your play. This will give a lasting impression to your customer. People will always remember something unique that they have done. Include your customers but don’t go overboard.

Be Present 
The last ingredient is to be present. This is an important ingredient that I am trying to teach my managers. A manager have to be present in the restaurant. He have to be seen talking and showing concern about the food and beverages served. I learnt this technique from a manager in my former place. There we had a very slow kitchen, where food normally comes out after 1 hour. What most people do is to normally hide in the kitchen. So naturally we received a lot of complains. But what one new manager did was to go from table to table talking and assuring the customer the food will be out. He made sure the food came out fast and hot. He keeps telling the staff if the food is served steaming hot, then the customer will know that the kitchen is slow. If its served cold then the customer will think we were slow in pickup

How to Open a Restaurant in 8 weeks in Malaysia

Product How to Open your Restaurant in 8 weeks
Website http://startmyrestaurant.com.my
Cost Only RM89.90 (approx. U$29.00)

Starting a restaurant looks very lucrative simply because people generally love to eat and we eat out lot..!! Asians are some lucky lots who can afford to have breakfast, lunch, tea, dinner and supper without having to know how to cook and without poking huge holes in our wallets. Eating out is part of our culture. We eat out all the time.

This explains the numerous restaurants, cafes, warungs, bistros, or kopitiams in almost every corner of Asian countries. It seems like everyone knows and wants to open a restaurant. You don’t need to be a chef to open a restaurant. In fact, most restaurant owners can’t even cook.! Many are politicians, singers, actors, models, housewives, retirees, businessmen who love food or even foreigners who want to introduce food from their homelands. While anybody can open a restaurant, it takes a trully hardworking, dedicated and discipline entrepreneur to open and operate a successful restaurant.

Here is a detailed step-by-step ebook to guide you in planning your finances, obtaining necessary licenses and opening your first restaurant in Malaysia

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Restaurant Promo Idea #14- Repeat Business with Balloons

Balloon Giveaway To Kids




Recently I joined a family resort as the head of the Food and Beverage Department. As with most businesses, we are always looking for ways to enhance our customers experience thus bringing in repeat business. In my previous post “Restaurant Promo Idea #13-Promote through Kids”, I’ve mentioned that kids choose 50% of restaurant visits and according to a recent study 75% of parents consider their kids preference when choosing a restaurant.
So we added a few things like a corner in the breakfast buffet, food ideal for kids like oatmeal porridge, fish fingers. All kids love balloons, so we have incorporated some balloon giveaways in our restaurant. Below are two ways we used balloons to enhance our customers experience, thus bringing in repeat business.

Give out balloons

Most hotels and resorts in Malaysia include breakfast with their room. Ours is one of them. As most families will come for breakfast especially on weekends and public holidays, we took this opportunity to capture the kids. What we did was to have one staff go around giving out colourful balloons on sticks to the kids. The balloons had our logo on them. Kids was happy (I noticed all kids love balloons, my son included) and the parents was beaming. And balloons don’t cost much. You can also go a step further by putting in lucky draw vouchers in the balloons. The kids can pop the balloon and claim a prize at the cashier. Prizes can be toys or games for the kids. Have some extra empty balloons on standby cause some kids would rather not lose their balloon. You can give them a replacement one after they pop theirs.

Balloon Sculptures

For dinner which was not packaged with the room, we had to use a different approach. We got a Balloon Sculpturing Tutorial CD, practiced and learned balloon sculpturing. We set up a team of staff that knew a few balloon sculptures. So when the dinner crowd started dining, what my staff would do is go around from table to table making swords or balloon animals. The kids was so happy and it was fun for us too. They will surely remember us as a place that gave them balloons during dinner. And when their parents ask where would like to have dinner or stay they will sure to suggest our place cause of the happy memory they had. An easy balloon sculpture to learn and make is sword balloons and its a big hit with everyone, especially the kids.
You can search for balloon sculpturing tutorials on youtube, but if you don’t want the hassle of searching just do like what we did. Purchase a video cd. One such site selling this is www.balloontwistingwithsam.com. If you don’t own a restaurant, you can also learn balloon sculpturing and be the life of any kids party.

 

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