By Dean Small – Founder, Managing Partner

Opening a new restaurant is not as simple as finding a great location and hiring a talented Chef or seasoned General Manager. It requires thoughtful planning, a clear understanding of the market, and your target market’s needs, wants, and expectations. People new to the restaurant business often believe they can do a better job at running a restaurant than others because of their past business skills or passion for food and love for great hospitality and service.

Without a well-thought-out business development strategy and road map for financial success, we find that new restaurateurs often find themselves in a world of financial trouble and upside down. Often, they didn’t define their brand clearly or put a financial model together to determine if this business is sustainable and will deliver the profits they need to cover operating expenses, debt and pay off investors with a reasonable profit at the end of the year. One of the goals of opening a restaurant is to make money- this is not a hobby it’s a demanding job that has risk, exposure, liability and requires a significant financial commitment and long hours. We cannot undervalue the importance of putting a realistic financial model together to determine what is needed for a sustainable business.

 

 

Let’s explore the four biggest mistakes that new restaurant operators make when opening a new restaurant.

1. Failure to thoroughly understand the competitive landscape
2. Failure to define their brand positioning, business development strategy, and company culture – this includes writing a concept brief that articulates the unique attributes of the restaurant, including the menu and service model
3. Not building out a detailed financial model, so they understand what type of investment will be required to make the business successful
4. Hiring inexperienced managers and chefs that do not have the expertise to lead effectively, control costs, and drive sales

 

Mistake # 1

Knowing your direct and indirect competition is paramount to success. It is crucial to thoroughly understand the direct and indirect competition. And if you don’t, you are doing yourself a disservice. If you hope to outmaneuver the competition and take market share, you need to know why customers are going to a competitor’s location. Learn what they do well and figure out ways to do it better.

 

Mistake # 2

A brand is not a logo, graphic, or name! A brand is a promise that you make to your internal customers (your team) and external customers, your paying guests. Your brand is your DNA, and everything you do from creating your name, designing the interior, creating the menu, service style, and hospitality strategy must support your brand positioning. You are like a ship without a rudder when your brand is not clearly defined. It makes it impossible to communicate your message and creates internal confusion because everyone sees things differently and from their perspective.

 

Mistake # 3

Most new restaurateurs look at construction and equipment costs for budgeting purposes; however, they don’t realize that there are numerous additional costs that need to be factored in, such as pre-opening expenses, inventory, freight and installation of equipment, deposits, china/glassware, food inventory, technology and dozens of other line-item costs. When building out a financial model, you do not want to guess and come up short and not have adequate funds to open and operate the restaurant. We have seen many restaurants fail because they get upside down even before opening the restaurant and unexpected debt kills them, and they go out of business.

 

 

Mistake # 4

There is nothing worse than a bad hire! Hiring friends, family members, or people you know who have some experience is a recipe for disaster. Before hiring a Chef or General Manager, you should have clearly defined job descriptions, set expectations, and have them show you their capabilities. Restaurants frequently fail because the General Manager is nothing more than a key holder and does not have the experience running a restaurant, setting budgets, managing operating expenses, setting standards, training the team, and controlling quality. A Chef must possess qualifications beyond cooking to qualify for the position. They need to know menu development, write accurate recipes, food costing, inventory control, labor budgeting, food safety, and kitchen management.

 

Opening a new restaurant can be exciting, personally rewarding, and a profitable experience if you can avoid these four common mistakes.  If you have any questions or need help exploring the feasibility of a new concept please give the Synergy Team a call.

By Shane O’Brien – Culinary Consultant

It is easy for our minds to wander to thoughts of eternity and endlessness when thinking about our vast oceans. The creatures that swim deep within the cerulean abyss can seemingly be unlimited. But this is not the case.

Take, for instance, the delicious Atlantic Bluefin Tuna. This marine prize has commanded upwards of $1.75 million for a single fish.  Clearly, tuna is a highly valuable commercial prospect.

It is a fact that Bluefin populations have declined steadily due to overfishing and illegal fishing. So much so that the Atlantic Bluefin currently has the unfortunate distinction of “endangered.” Meaning at serious risk of becoming extinct in the wild.

Enjoying seafood is not a human phenomenon likely to go away or reduce anytime soon.

Opportunities are forever flowing within the sprawling mystique of our oceans. Shellfish, bivalves, and seaweed are like the mushrooms of the ocean; they don’t require fertilizer, feed, or freshwater. Additionally, seaweed makes its own food through the fascinating process of photosynthesis.

To quote Phil Curver at Eco-Business, “Unlike all other forms of marine aquaculture, commercially grown bivalve shellfish have been identified as the only sustainable form of aquaculture that has no negative impact on the environment.”

 

 

“You are the music while the music lasts.” ― T.S. Eliot

When it comes to thinking about the billions of humans that need to be fed and the continuing threat to the food supply, having a sustainable option for creatively solving the looming conflict over human consumption is not something unremarkable.

Clearly, your restaurant needs to manage its expenses, and selling only oysters and mussels might not be enough. However, perhaps letting your diners know that every oyster they eat is giving life to the invisible hand of sustainability isn’t such a bad idea.

Sustainability is broad in concept, and it can be challenging to manage its nuances regarding your existing offerings. Whether you need support re-thinking your seafood program to find sustainable alternatives or need a tailor-made seafood program, Synergy will dive in and help ensure your values align with your profits.

Last November, a report found that annual inflation of menu prices was higher than ever since 1982. Full-service restaurant prices rose 6 percent, and even limited-service restaurant prices rose a whopping 7.9 percent. This unprecedented case of inflation has been attributed to COVID and subsequent supply chain issues. In 2022, due to Russia’s invasion of Ukraine, oil and food prices are predicted to soar to new heights in the coming months. This is leaving restaurant owners asking: What gives?

The Dilemma

Restaurant owners can feel powerless in the face of inflation. It seems like a lose-lose scenario. Cutting corners or reducing quality is not an option when your restaurant known for providing great food and terrific service. Raising menu prices on customers who are already facing increased costs of gas and many other products seems less than ideal.  And laying off staff–when turnover is already too high–is the last thing a restaurant owner wants to do. Luckily, there are still a few outside-of-the-box solutions.

 

Consider a Rebrand

Customers may be willing to pay more for food that they associate with a positive, healthy way of living. Chipotle made this commitment and rebranded itself as a “lifestyle” brand by touting higher-quality ingredients, encouraging sustainable farming practices, and offering vegan options. Chipotle has raised its prices many times in the past decade, and they openly plan to do it again this year. Since their customer base associates the brand with a lifestyle rather than the product itself, they will likely continue to thrive in the face of inflation.

 

Along with your rebrand, a powerful new logo can help emphasize your pivot. Consider McDonald’s groundbreaking rebrand in 2016. This turned their packaging into an understated advertisement in itself. Doing so, might have convinced customers to take them more seriously than they did when their packaging was bright red with a cheesy yellow “M” on it. Perhaps changes to your logo and menu could change how the community sees your restaurant, therefore changing what they are willing to pay for it.

 

Quality vs. Quantity

Switching to lower-quality products isn’t a great idea. However, studies have shown that lowering quantity (for example, giving five hush puppies instead of six) tends to bother customers less. If you find it necessary to cut corners in some way, this is the way to go, as long as it isn’t too drastic or noticeable.

 

Unlock Customer Loyalty with Monthly or Subscription Pricing

Changing your overall price structure is an excellent way to change a customer’s mindset about spending. If it makes sense for your business, you may want to consider different pricing tiers, as a monthly subscription. For example, Sweetgreen launched their Sweetpass at the top of this year to appeal to resolution-seekers. For $10, customers could get $3 off a salad every day. Is it worth it? That depends on how much a customer would typically go to Sweetgreen. Either way, it has customers seeing themselves as “members” of an exclusive club.

 

Furthermore, Panera’s Unlimited Sip Club has been hailed as “industry-disrupting”–for $8.99 a month, customers can get a free hot coffee, iced coffee, or hot tea everyday. The not-so-subtle result is that loyal Panera customers are now less likely than ever to stop into Starbucks or any other competitor for a full-price coffee. Even Circle K has a similar beverage subscription available for $5.99.

 

Additionally, this can work on a much more local level. Think of a local brewery with a mug club. Customers buy a mug for a high price point (often between 50 and 100 dollars) and then get cheap refills of that mug “for life.” This promotion encourages repeat visits, making customers feel they get a better return on their “investment.” While they’re in your establishment, they will buy food or perhaps even invite friends to join them. Even if you barely make a profit on the beer, you reap the benefits of customer loyalty in so many other ways.

 

Restaurant owners are nothing if not resilient. You have risen to the occasion in so many ways in the past two years. With some creativity, you can find ways to survive the inflation levels we are all facing.

Technology is constantly evolving in the restaurant world. Since the onset of COVID-19, restaurant owners are always looking for ways to make their lives easier and their businesses more efficient. Here are a few items to watch at the cutting edge this year.

 

Hot Fridge – This new hot refrigerator from Evereo is designed to eliminate food waste and allow your team to prepare in advance for even the largest orders. Designed to keep food hot at the temperature you intend to serve it for up to 72 hours. Also touted to save energy and labor costs, this can potentially be an excellent investment for your business.

Thermapen ONE – This new thermometer, crafted by Thermoworks, reads the food temperature in one second. Every second counts in a restaurant where many meat orders are placed, and this gadget can work to keep your customers safe and your process as efficient as possible. Over 6,000 reviews and 4.9 stars don’t lie!

 

Vitamix XL – This new supersized product from Vitamix allows you to blend 24 8-oz servings at once. It’s perfect for a restaurant that sells smoothies or frozen alcoholic beverages. This product is a tremendous time-saver, especially if you run a happy hour or special promotion with one of these items.

 

Alto-Shaam Multi-Cook Ovens –  This oven has up to four different chambers that maintain their temperature, so that chefs can prepare four completely different dishes in the same oven. This equipment is a time and space saver, especially for big catering orders. It has been tested and proven to provide zero flavor transfer, so you could cook your pie and fish in the same oven.

 

Air Purifiers – COVID-19 is continually evolving, and one thing is here to stay: a greater emphasis on public health in restaurants. Installing air purifiers has become a trend, not just to combat COVID and give customers peace of mind, but as a proactive step against other germs as well. Club and speakeasy Forty-Deuce in Columbus, Ohio, publicly put its faith in the AiroDoctor system, explaining that it also uses UVA LED light and titanium dioxide to kill airborne disease particles beyond the typical filtration techniques.

 

Scooter/Robot Delivery – Many businesses had to pivot during the pandemic, bringing food to their communities in new ways. Delivery via motorized scooters has become popular, especially in downtown areas. Phat Scooters Phleet Delivery are electric bikes built with food service in mind, with a back compartment specifically designed for food delivery drivers. Similarly, Starship Robots are self-driving takeout containers that deliver food to small cities and college campuses. Customers use an app to unlock the container, grab their takeout, and send the robot on its way.

 

1. AI-Powered Drive-Thrus – McDonald’s was just one fast food restaurant to adopt an AI-Powered drive-thru, complete with vehicle sensors and an Alexa-like assistant taking orders. Some restaurants in the Pasadena area are trying out PopPay, a service where customers can opt to pay using facial recognition technology. The future is now!

 

Do you have specific questions about how you can lean into cutting-edge technology to optimize your restaurant? Reach out to Synergy Restaurant Consultants to learn about how you can increase operational efficiency.

Restaurant training is a rite of passage most Americans are familiar with: recent data shows that 6 out of 10 adults have worked in a restaurant at some point in their lives. Hiring new workers can cost a lot of time and money, so it’s in every restaurant owner’s best interest to make a positive impression to retain employees. Therefore, it’s imperative that restaurants mindfully welcome and train their staff.

 

Give Informal Bonding Opportunities

Team-building activities and cheesy icebreakers sometimes cause introverted new employees to shudder. However, there are many lower-stakes ways you can encourage new employees to get to know other staff members, thereby improving communication and morale. Consider organizing a group outing or even allowing workers to stay back once a week after hours to enjoy a meal together. Creating personal connections can make employees feel more invested in their work and more likely to stick with your restaurant.

 

Mentoring Programs

Welcoming new staff with a mentoring program can be extremely beneficial for both the mentor and the mentee. Sun Microsystems found that both mentors and mentees were much more likely to receive a raise or a promotion by participating in mentoring. Surprisingly, as of 2019, only 46 percent of restaurants offered a mentor program. While it may seem tedious to organize, a meaningful mentoring program can help create lasting bonds and motivate employees to be the best version of themselves.

 

Give Meaningful Praise

According to Harvard Business Review, it’s important to praise your new employees, but certain types of praise will take you farther than others. Avoid vague statements like, “You’re doing great!” Instead, give precise compliments: “I love the way you handled that interaction with that difficult customer earlier. You have great communication skills!” This specific positive reinforcement can go a long way in helping new employees feel like they are on the right track.

 

Cross-Training Employees

Turnover in the restaurant industry is at an all-time high. As of November 2021, resignation rates in the restaurant industry had jumped from 4.8 to 6.9 percent. Abrupt line-up changes in your restaurant can have enormous trickle-down effects on your service quality. A great way to be proactive about potential turnover is by cross-training employees. This means training new employees for both front-of-house and back-of-house roles. If an unexpected resignation occurs, there will be more people who can fill in temporarily. Beyond that, cross-training improves communication between teams, minimizing misunderstandings and frustrations.

 

Employee Handbooks

An employee-in-training learns new information every day, from menu item descriptions to standard operating procedures. Even the most promising new employee can’t retain every single fact, so having an employee handbook is a great idea. This will also help new employees feel less overwhelmed by having a go-to way of looking things up when in doubt.

 

Consider Supplementing In-Person Training with Online Training

In-person training is essential for restaurant employees to get a lay of the land; however, there are many instances where in-person opportunities are limited. This has been especially true during the COVID pandemic, as some restaurants are still operating with reduced hours. An efficient way to train staff members is to consider shifting some training modules to an online program. This also allows for greater flexibility for your new employees to complete the training, when convenient or during slow periods.

 

 

While statistics about employee turnover may feel daunting, giving thought to how you train and welcome your staff can go a long way in building a long-lasting team for your restaurant.

 

The COVID-19 pandemic has impacted many aspects of the restaurant industry—and continues to do so.

According to the National Restaurant Association’s yearly survey, we expect to see healthier trends and choices in 2022. This survey tests the waters for food and beverage trends by surveying over 650 professional chefs.

The good news is that the growing focus seems to be on better quality ingredients, a smaller carbon footprint, and delicious CBD experiments.

CBD-Infused Food and Drinks

Almost 80 percent of chefs have recognized CBD-infused menu items as part of the demand for healthier food products. Infusing foods and drinks with CBD ingredients opens a new food niche to explore and experiment with.

As restaurant owners around the United States update and expand their menu options, many are interested in the CBD market, which could be worth exploring.

Consider creating delicious cocktails or smoothies with a bit of CBD oil for a novel twist!

 

Plant-Based Food and Proteins

One of the biggest trends we’ve seen due to the pandemic is a focus on healthier food options: especially plant-based sandwiches and menu options. We will be seeing a growing trend as menus grow to accommodate meatless proteins.

For example, McDonald’s released a small trial run, the McDonald’s McPlant burger, which became incredibly popular and continues to grow every day. Participating stores have sold 70 plant burgers every day, far exceeding expectations.

As demand for plant-based food continues to grow rapidly in 2022, we can look forward to innovative and delicious developments, including cheese and fish alternatives. One new and fun alternative is potato milk–a healthy and yummy dairy substitute.

 

Sustainability

As supply chain issues and sustainability concerns become more visible, restaurants should explore ways to make environmental changes. From plastic alternatives to zero-waste options, the theme for 2022 seems to center on thoughtfulness and reuse.

The flexitarian movement—which focuses on plant-based diets for those who haven’t entirely given up on meat but are curious about exploring vegan options—has grown strong since 2020. Restaurant owners are starting to focus on more locally-sourced, high-quality ingredients to reduce their carbon footprint.

We may see menus transform as we focus on healthier and more eco-friendly menu options and sustainability. We can lookout for more streamlined and refined menus that focus on higher-quality ingredients for even simple offerings like French fries or chips.

2022 is shaping up to be an exciting year for restaurants. We will start seeing locally grown fresh produce, housemade syrups and items, and more vegan-centric cuisine.

If you’re looking for a menu refresh, or even a complete overhaul, look to Synergy! With 35 years of service for both independent restaurants and chain foodservice operations, Synergy Restaurant Consultants is here to help your restaurant achieve optimal efficiency in this competitive market.

By Natasha Reta – Culinary Consultant

Price increases at this point should come as no surprise to us. Anyone not living under a rock is fully aware of inflation and the toll on all commodity prices, including fryer oil. As of late January 2022, the cost of soybean oil is about $0.64 per pound, increasing nearly 44% over just the past year. Before 2021 fryer oil sustained itself at around $0.31 per pound. You know it has become alarming when people start stealing used fryer oil. Why is this happening? Beyond all other exporting and importing issues we’ve faced with the pandemic, this seems to be an unintended consequence of federal and state mandates.

 

To combat climate change and wean the country off fossil fuels, the government’s mandate to produce more renewable fuels has been cutting into edible cooking oil supply.   Billions of gallons of soybean oil have been diverted to the biofuel industry. Over last September and October, the United States became a net importer of soybean oil. Climate change is important to combat, but operators also have a business to run.  What can we do as restaurant operators to mitigate this cost?

Preserving and prolonging the life of your oil

Preserve and prolong the life of your oil. This can have a very tangible impact on your profitability. This sounds easier than it is. We all know that old oil will impart a terrible flavor to food. So, what and how do we preserve without serving distasteful food? Here are a few tips from the back of the house to save your front-end costs.

1. Cleanliness– keep your oil clean. Be sure to skim any particles in the oil after use. Filter your oil at least once a day, two times a day if your fryer experiences high volume usage.
2. Avoid Oxidation– reduce air contact, do not let your oil cascade through the air from the fryer to filter. Using the “old-fashioned” filtering of stockpot and filter basket brings pot and filter closer to oil expeller to reduce route of travel that is contacted by air. Cover oil left in fryer reservoirs with a full sheet tray when the fryer is not in use and at the end of the day.
3. Oil Choice- creamy or solid, choose a highly stable frying agent. Liquid oils are the least expensive but also deteriorate fastest. Solid and creamy agents last longer but cost more. Your oil should have a maximum free fatty acid content of 0.05%. The best frying oil provides taste, value, performance, and good stability. Try to find an oil with an Oxidative Stability Index (OSI) of 15 hours or more. The smoke point should be a minimum of 425°F (218°C)
4. Correct Storage- follow your supplier’s recommendations for storing oil. Oil is typically stored in cool temperatures in lightproof containers.
5. Test Cooking Temperatures– fat breaks down quickly at higher temperatures—test frying your items at lower temperatures to reduce the oil breakdown. Test a 345 F fry as your base; increasing the temperature will increase the fat breakdown.
6. Breaded vs. Battered– batter will shed fewer particles in your oil during cooking. Consider testing a battered vs. breaded product.

The USDA’s pricing forecast through August 2022 shows little to zero change in oil prices. Food industry groups are lobbying the EPA to reduce their biofuel quotas in hopes this will ease pressure on prices. Regardless, it appears that the price elevation of oil will be an ongoing battle. It’s time now to review your frying SOPs and perhaps establish some new ones to prolong that hot, costly gold in your fryer.

by Shane O’Brien – Culinary Consultant

 

Have you ever looked at your watch and thought, I wish I had more time? Good, we got your attention. As operators, we often believe that “time” is public enemy number one.

• Not enough hours in the day.
• Not enough labor hours.
• Not enough hours for production.

What would it be like if it was easier?

While “mastering time” is something that most people will spend their life pursuing, there are ways to bend space and time using physical tools in the form of kitchen/restaurant equipment.

Allow us to introduce you to the future.

The Hot-Fridge

Unox, an Italian oven manufacturer, has developed technology that does just that. The Evereo, is a “hot-fridge,” or a hot holding platform. In short, it allows operators to go straight from cooking to holding for a long time. A lot longer than your typical hot holding shelf life.

 

We usually cook something, cool it down, and store it. Only to heat up again to use it. The technology that the Evereo uses allows the operator to cook and hold, thus completely bypassing the cooling step.

Currently, you may have to cook rice every day. Imagine if you only had to cook it twice a week?

This technology has food safety built-in and has the best in the business, ensuring that your product maintains integrity beyond your expectations. This technology is currently being utilized widely in Europe and is beginning to break into the American market.

Next time you look at your watch, ask yourself, What would it be like if it were easier?

Synergy has witnessed the viability of this equipment and would be happy to connect you for a demo.

While the pandemic rapidly changed consumer habits and wreaked havoc on supply chains, some savvy operators are benefitting from another trend accelerated by pandemic conditions. The number of U.S. households with at least one dog (69 million homes) increased to 54% in 2020 from 50% in 2018, and almost 50% of new dog owners said the pandemic influenced their decision. For the first time, pet industry sales exceeded $100 billion, according to the  American Pet Products Association (APPA) 2020 State of the Industry Report. This tidal wave of spending is expected to continue for the near future. Morgan Stanley forecasts that pet industry spending will nearly triple to $275 billion by 2030, and pets outnumber children nationwide in many major cities and apartment buildings.

When we take clients through our concept development process, we identify the target market and define points of difference for the new brand that will appeal to the needs of that market to ultimately create an emotional connection. In the competition for diners, what better way to draw the growing group of dog devotees than to give them a space that celebrates their best friend and its unique needs? The dog-park restaurant model goes a few steps beyond the dog-friendly restaurant. Typically, these restaurants have an enclosed area where dogs can wander off-leash while the dog’s owner can enjoy a drink nearby with friends.

Truly “Pet-Friendly”

Mutts Canine Cantina is a multi-unit hybrid dog park, restaurant, and bar growing rapidly through franchise with plans to be in 40 new markets as a long-term goal. The brand is targeting mixed-use projects and being pitched as a solution for oddly shaped or undevelopable tract land within an existing development as it becomes an attractive amenity for young, social dog lovers. Mutts operates on a membership model, and each unit features a walk-up bar offering craft beer, a full bar offering a broader selection of drink options, high-definition televisions, and Adirondack-style lounge chairs throughout the dog park areas. A separate patio features counter service food options specializing in chicken sandwiches, burgers, milkshakes, and a Doggie Menu for the four-legged patrons. The membership model gives operators access to a direct line of communication with users, which benefits the business (in addition to being a separate revenue stream that most F&B cannot realize), drives visitation frequency, and gives guests a sense of “ownership” of the concept.

 

 

Texas leads the pack in dog bars, but the trend is expanding to other markets with large Millennial populations. With two locations in Maryland, Bark Social offers either a daily dog pass (free entry for those without a dog) that costs $10 weekdays and $15 weekends, a monthly pass that runs $40, or an annual pass that is currently $365. Positioned as a social club for dog lovers, the concept offers locally-sourced craft beer, wine, and coffee and provides a slew of private-labeled treats, dog food, and products, including cupcakes, birthday cakes, and ice cream, “pupsicles,” and other retail items. We often work with clients to raise the average check at their businesses, and we have seen concepts with patios that allow dogs to enjoy a bump after adding “for the dog” items to their menu. Bark Social offers sweet potato chips at $8 and a pup cake for $10 (making them the obvious venue for increasingly popular dog birthday parties!)

With a traditional F&B concept, location can make or break you. These hybrid concepts benefit from lower occupancy cost and abundant parking by utilizing non-traditional locations, often getting incentives to bring business to the area.  Bar K, with two locations in Missouri, takes non-traditional a step further by using repurposed shipping containers in its facility design to add additional bar service to their extensive play yard. The spaces are colorful, and the concept offers straightforward food from an all-day menu and a full calendar of events for people and their dogs, giving their guests reasons to return throughout the month and creating a sense of community.

 

 

 

At the other end of the spectrum, Boozehounds in the Palm Springs area offers elevated design and high-end food in a 7000 sq. ft. venue featuring a dog-friendly open-air atrium along with a cabana bar and patio, truly a restaurant built for dog lovers, not a dog park with food. The menu is Japanese influenced, consisting of locally sourced and seasonal ingredients paired with a large selection of specialized beers, wine, unique craft cocktails, and “bowls” for canine companions. The concept has a set of rules for “pettiquette” and expected behavior for dogs and their adult chaperones which sets a different tone from the dog park experience.

 

Although these concepts are truly targeting a specific segment, most operators will not be able to add a dog park to their facility to draw guests in. There is inspiration to be had from concepts that cater to dog owners. It has been proven that operators with the potential for dog-friendly patio space can capitalize on that opportunity to drive frequency, loyalty, revenue, and more.

The restaurant industry is a thriving enterprise, but it is known for its high turnover rates. The best way to combat such high turnover is through solid restaurant training practices. Not only is training necessary, but it must also be followed up with a commitment to further training.

Training shows a mutual commitment between new hires or existing staff and the restaurant. When managers invest in teaching their team critical skills to excel at their job, workers often feel more compelled to stay.

Some restaurant training best practices to improve your operations include:

Set Clear Expectations Through Orientation

A high turnover rate is considered normal for the foodservice industry, but constantly hiring and training new staff can be time-consuming, costly, and demoralizing to existing staff. One of the most crucial restaurant training practices you can employ is ensuring each new employee is a good fit.

Orientation allows new hires to understand what is expected from the front of the house, back of the house, guests, and more. You can go a long way towards retaining staff by being thorough staff training.

The orientation training process allows managers to set clear expectations for their staff, reducing confusion with new hires and creating a safe environment where workers can excel.

 

Build Strong Relationships Between Staff and Management

One of the best training practices any restaurant can invest in lies in the relations between staff and management. Positive communication and connections often result in higher retention and smoother operations.

Employees are more likely to feel happier and supported in an environment that values and respects them. Treating your staff as valued members of a close-knit team makes you more likely to have fewer turnovers and a strong team.

Implement Ongoing Training

All managers want their staff to be fully equipped to perform their jobs successfully. Often, this means continuing education with ongoing training. Employees who have gained crucial skills feel more confident about their job performance, work better as a team, and are often more loyal to the company.

Training your staff does not end at orientation. Restaurant managers should constantly be observing their staff and operations to see how they can improve efficiency and satisfaction.

 

Train Your Staff on Updated Restaurant Technology

Restaurant technology has advanced dramatically, especially after the COVID-19 pandemic required many restaurants to adapt to shifting regulations. Many restaurants rely on electronic systems for placing orders, making payments, scheduling shifts, and more. However, investing in technology alone won’t ensure success.  It’s equally important that your entire staff is fully trained to handle any request.

The best way to train is through demonstration since manuals can be difficult to navigate. Have your staff train during downtimes by sending and voiding mock orders, filing checks, printing receipts, accepting coupons, etc. Restaurant operations should run smoother than ever once your staff is comfortable with new technology.

If you need help with restaurant training, Synergy Sync is your easy-to-use training solution—streamlined for use across multiple restaurant locations. Reach out to us today for a demo.