The cost of dining is not what people worry about so much. Everyone really loves to dine and try different cuisines. They do it of course, when they are not tight on budget. Although you would prefer the pleasure of homemade goodness most of the time, there is just something about eating in a restaurant that makes it different.
You have to rely on the backbone of the business which is most of the time, your staff. Their food service training is vital to the performance they will soon be expected to deliver. Your customers will not expect anything less than good service. If they end up being disappointed, then you will be at the end of the line.
When customers enter a dining place, they look for comfort and a nice menu. That is not automatic. And oftentimes they have a sense of entitlement, because they are the on paying. These days, the folks know exactly what they deserve and what the worth of their money is. If they are disappointed and tells you so, you have to take note and not tell them otherwise.
There are a lot of stuff that needs to be taught, and some owners follows a strict training policy. Every company needs a standard so that the people who will be with them earn their place. You cannot just send anyone out on the floor without them having a clue on what to do or even what to tell the folks when they ask the usual questions.
You would want those who are dedicated and serious. The ones who will prove to be the strength of the restaurant. You see, you can have the best meals in town, but if the one who serve it, does not exactly give you a good experience, then it would not make much difference.
The waiters and waitresses are the ones in charge of that. Making a team good enough to serve will make you successful. Your job is to make sure that the ones you employ have had proper and necessary background. It will also help if you keep up with the trends that make a diner a favorite spot for the locals.
You cannot expect to build champions of a team if your folks does not the heart and talent for it. They can be experts, skills can be taught, but attitude is mostly inherent. A bad apple in the group is going to take away all that you have worked for, or at least, most of it.
Standards should always be set, to make sure that only those who are qualified will stay with you. Not that you cannot use all the hands that you need on deck. It is just that outstanding performance depends so much on the staff, that you cannot always gamble.
It is also better if you can motivate them well right from the very beginning. Entertain and answer their questions, no matter how irrelevant they may seem at first. Then again, know when to raise the red flag when the questions seem to always be the same. Nothing can be that bad. Always hope for the best and ask for the best, because your customers will not expect any less.
You have to rely on the backbone of the business which is most of the time, your staff. Their food service training is vital to the performance they will soon be expected to deliver. Your customers will not expect anything less than good service. If they end up being disappointed, then you will be at the end of the line.
When customers enter a dining place, they look for comfort and a nice menu. That is not automatic. And oftentimes they have a sense of entitlement, because they are the on paying. These days, the folks know exactly what they deserve and what the worth of their money is. If they are disappointed and tells you so, you have to take note and not tell them otherwise.
There are a lot of stuff that needs to be taught, and some owners follows a strict training policy. Every company needs a standard so that the people who will be with them earn their place. You cannot just send anyone out on the floor without them having a clue on what to do or even what to tell the folks when they ask the usual questions.
You would want those who are dedicated and serious. The ones who will prove to be the strength of the restaurant. You see, you can have the best meals in town, but if the one who serve it, does not exactly give you a good experience, then it would not make much difference.
The waiters and waitresses are the ones in charge of that. Making a team good enough to serve will make you successful. Your job is to make sure that the ones you employ have had proper and necessary background. It will also help if you keep up with the trends that make a diner a favorite spot for the locals.
You cannot expect to build champions of a team if your folks does not the heart and talent for it. They can be experts, skills can be taught, but attitude is mostly inherent. A bad apple in the group is going to take away all that you have worked for, or at least, most of it.
Standards should always be set, to make sure that only those who are qualified will stay with you. Not that you cannot use all the hands that you need on deck. It is just that outstanding performance depends so much on the staff, that you cannot always gamble.
It is also better if you can motivate them well right from the very beginning. Entertain and answer their questions, no matter how irrelevant they may seem at first. Then again, know when to raise the red flag when the questions seem to always be the same. Nothing can be that bad. Always hope for the best and ask for the best, because your customers will not expect any less.
About the Author:
Our food service training is developed for anyone who is interested in working in the catering industry. To know more about our programs, visit this site at http://www.authorizedfoodsafetytraining.com.
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