Restaurant Training

restaurant trainingRestaurant training should be treated as an investment and not an expense. Let me explain further, most restaurants put a cap on restaurant training meaning the amount of money they can spend on training.

Restaurant budgeting for training is very important to your bottom line. Make sure when creating your training budget for management and staff members remember the following; set a reasonable budget based on unforeseen reasons such as, employees need further position training or the training is taking longer than anticipated.

A well thought restaurant training program will create superior customer service, repeat business and happy employees.

Invest in a good quality restaurant training program that both your customers and employees will benefit from.

Restaurant Management Training Online/On-site

  • How to be a proficient productive manager
  • How to hire top performers
  • How to create a training program for every position in your restaurant or bar
  • How to incorporate an effective training techniques in your training program
  • Food/labor awareness
  • Food and drink inventory
  • How to pinpoint and correct inventory shrinkage
  • How to reduce or prevent customer complaints
  • How to reduce or prevent employee related issues
  • Communication (employee/customer)
  • Customer service
  • Position training
  • Customer recovery
  • Many more

Restaurant Employee Training Online/On-site

  • Cook Position
  • Prep Position
  • Dishwasher Position
  • Server Position
  • Greeter Position
  • Bartender Position
  • Bar-back Position

Workplace Wizards will travel anywhere in the United States, Canada and various other countries. Our rates are very competitive. Contact us by filling out the contact form, email or by phone.

Return of Investment (ROI)

It is a performance measure, ROI is used to evaluate the efficiency of an investment, in this case its restaurant training.

In so many cases restaurants have a training program, the managers or training personnel don’t follow the training procedures. This way of training usually turns into a catastrophic down slide towards a negative impact. There needs to be accountability when it comes to quality training of your employees.

Who monitors the training personnel during the training process? Who monitors the managers to make sure they are following through on monitoring quality training?  This is the reason why the owners or top management such as, the district manager or general manager needs to create a way of assuring that the training is done correctly and consistently on a regular basis. This can be achieved by using a training checklist monthly or quarterly. Basically, the owner or general manager will periodically review the standards with management and the training personnel to ensure that quality training is not jeopardized.

Workplace Wizards can help train owners, district managers, general managers, management staff and regular staff members. We have years of experience in training restaurant employees through creative training techniques that works.

Shadowing Employees

New hires should shadow the trainer for several hours during the slowest peak times, normally breakfast or lunch. Never train during heavy peak times especially, during the weekends. For, example, the new server should on the first day of training shadow the trainer. The server will see what is expected by shadowing the trainer throughout the shift.
Once the trainer is confident that the new hire understands the process, then the trainer can shadow the new hire correcting them as they go. Never let a new hire wait on a table by themselves during this particular process.

Servers with experience and servers with no experience need to go through the same process. You need to validate that these servers know how to serve the customer per your standards and not theirs. Every restaurant has a base for serving, although each restaurant differs in style, policies and procedures.

You need to make absolutely sure that each server whether they have experience or don’t have experience understand what you expect from them otherwise the consistency will be off and believe me the guest and your bottom line will be affected.

Questions and Answers

During the training process the trainer should be asking plenty of questions to ensure that the new hire has retained the information by memory. If the new hire does not know the answer or hesitates to answer the question correctly, then the trainer should periodically ask that same question until the new hire actually answers the question correctly from memory.  This is a very important step in the training process; never let a server or any employee excel to the next step without mastering the previous step.

Show Do Review

Show the new hire how to correctly perform the task.
Let the new hire Do the task correctly.
Review with the new hire the task to ensure the information was retained by memory.

Role Playing

Choose a time during off peak times to train. This is a group training process. Sit the entire group away from other guest or utilize a training room. Choose several new hires and let them role play as a guest.

The trainers will role play as an actual server serving the training new hires as they role play as a customer. This is an excellent training opportunity for all new hires to actually watch the trainer on how to correctly approach the customer and how to serve the guest throughout the entire process. Each new hire will rotate role playing as the customer and the server until the trainer feels confident in knowing that each new hire understands and demonstrates by memory this process.

We have spent many years in the corporate restaurant field where they have proficient training programs. These programs work only if you have passion and commitment towards the success of your business. These training techniques can be applied to independently owned businesses or existing multi-unit restaurants. Most restaurant failures are directly related to inferior training or no training.

In some cases, employees are hired on the fly because the manager needs to fill in a slot quickly. This is a not an effective way to operate your business. This practice will negatively impact your bottom line.

Workplace Wizards can guide you in setting up a quality training program specifically targeting your restaurant training needs. This investment is defiantly a low cost investment compared to a negative impacted bottom line due to lack of training or nor training.

Don’t wait until it’s too late; contact us today for your free consultation.

Workplace Wizards Restaurant Consulting

Email: [email protected]
Toll Free Phone: (800) 753-0657
Local Phone: (717) 774-3698

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