Restaurant Customer Service Effective Techniques

Restaurant Customer Service Effective Techniques

Train employees on customer door greeting

We all at one point or another walked into a restaurant with no one there to greet you. 5 minutes later we saw several employees walk right past us with no acknowledgment. Finally, we were greeted by a server. She sat us in a section that had several unbussed tables. Fortunately, the rest of the visit went okay.

Kitchen staff training

New hires include experienced or inexperienced should go through intense training on basic kitchen training, including, recipes, the timing of foods, presentation of food, food safety, the flow of food and time and temperature. There are many more positions and responsibilities that all kitchen employees need to know in order to create an awesome kitchen experience.

Visit Workplace Wizards for your restaurant forms, checklist, spreadsheets and training manuals at affordable prices.

Visit us for all your restaurant needs, Free initial restaurant consulting, restaurant manager and staff training, restaurant forms, checklist, spreadsheets and training manuals.

My Break into the Restaurant Business

My Break into the Restaurant Business

True story, I actually worked for a restaurant chain called the Italian Oven Restaurant in Chestnut Hill Pennsylvania in 1996. The night before my big break, I was attending a restaurant meeting. It was common knowledge that the day and night managers would leave the safe on day lock. I was in the manager’s office and noticed the safe was slightly ajar. I mentioned it to the night manager and she said: “ don’t worry about it the safe is always open”.

What is day lock?

Opposite of a locked safe.  Crazy right, there are managers who are lazy as hell in thinking it’s easier to leave the safe unlocked rather than securing it safely by locking the safe to prevent theft.

The day of the theft

I was awakened to the sound of a ring, ring. My phone was ringing, so I answered it. It was the am manager, she said the police was at the restaurant due to a robbery. I came into the restaurant as fast as I could. Apparently, the safe was robbed of its contents sometime between the previous nights close up into the discovery of the theft by the daytime manager.

I told the manager the money is still in the building or outside the building. So I decided to search the property for the missing deposit. I found the missing deposit in a stairwell located by the back door.

I saved the day by turning the money into the director of operations Monty. Because of my tracking skills and honesty, I was promoted to kitchen manager. That’s how I got my first break into management. 23 years later and I am a proud owner of Workplace Wizards Restaurant Consulting.

Restaurant Resources

Restaurant Resources

Restaurant Resources – My name is Jeffrey and my company name is Workplace Wizards Restaurant Consulting and More. We are located in Southeastern Pennsylvania. We serve worldwide.

Our Services are:

  1. Free Restaurant Consulting
  2. Restaurant Training for restaurant managers and staff members
  3. Valuable Restaurant Forms, Checklist, Spreadsheets and Training Manuals at discounted prices
  4. Restaurant Traditional Assessments/Undercover Assessments
  5. Restaurant Startup
  6. Food & Alcohol Certification Courses for restaurant managers and staff members

Is your restaurant experiencing declining sales, inconsistent training or guest complaints? If you answered yes to one of those questions, then it’s time to seek help from the experts.

Contact us at: 1 (800) 753-0657


Restaurant Bottom Line

The Restaurant Bottom Line

restaurant bottom lineWhat is a healthy restaurant bottom line? It’s a dollar figure that represents money in your bank.   It’s minus your bills, loans and any other expenses that your business accrues.

A large number of restaurants and bars close their doors within the first three years. Unfortunately, the majority of failing restaurants and bars are not tracking their bottom line. You know it can be tough to run a successful restaurant and bar.

Maintaining Balance in Restaurants

Owners and managers juggle food costs, food quality, customer service, equipment, building maintenance, cleaning, payroll, employee concerns, as well as all the things happening in their personal lives. Most people want to reach a balance on all those things, but you know it is not easy.

Restaurant Management

In addition, management is held at a higher standard than employees. For restaurants and bars, managers should be trained to run every position within the restaurant. They need to know everything to do like the back of their hand. In fact, ideally, they master all positions.  Managers need to know how to cook your menu inside and out. They fill in the gaps in-case there is a callout and/or if the restaurant is busier than normal.

Restaurant Training

Another necessity that often falls through the cracks is training. It is critical that your restaurant maintains a good restaurant training program. Every staff person must be trained in their position – from the Dishwashing Person to the General Manager. You may think that isn’t necessary to train on jobs like a Dishwasher, but you know there are many more standards that must be maintained for a restaurant dishwashing person. It is a lot different than what is done in your family kitchen. Every role is vital and deserves proper training.

Healthy Restaurant Systems

On another note, once you train your employees, then develop systems to help you monitor day-to-day operations. Take every step to keep your restaurant consistent and successful. Set up checklists and monitoring systems. Keep your paperwork and payroll on track. Maintain active and happy employees.

The key to your restaurant’s success is to have well-trained managers and staff and well-executed plans. In addition, try to do as much as possible to keep everything in line by making sure your systems are followed consistently. That’s a major impact to the bottom line.

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