By Natasha Reta – Culinary Consultant

It’s not just about opening or closing; it’s maintaining operational excellence in your business throughout the day, but how do you do that? By implementing standard operating procedures (SOPs).  All SOPs should be organized per station and monitored by management. It should also be verified and checked periodically throughout the day to ensure that all items are completed as expected. This process must also include SOPs for recipe following. Closing and day-to-day service will require continuous review and discipline by management to incorporate and ensure best practices. The following are suggestions for added improvement of SOPs in your restaurant business.

 

• Go digital. Limit paper waste and keep staff accountable with online checklists and monitoring that is efficiently and quickly completed on a phone or tablet and alerts management of its completion.
• Clearly defined expectations. Expectations cannot be met without detailed guidelines shared with staff. Be sure your expectations as a business are clearly communicated to achieve a complete and thorough understanding with all team members.
• Close to Open for success. Digital checklists will keep staff aligned with essential tasks throughout the day. Be sure that closing and opening procedures are outlined step by step in a detailed timeline checklist to avoid confusion and any unforeseen safety issues. Some great examples of items to incorporate on these checklists:
  • Changing out insert pans and changing squeeze bottles, following FIFO standards and date labeling.
  • Verify equipment temperature and function with an Infrared Thermo Temp gun.
  • A line check form should be utilized to ensure all products are organized where they belong, taste, and look as they should, and each station is set up for success with the correct tools and items needed.
• Lastly, gentle, constant pressure and follow up to ensure staff follows the guidelines and expectations.

 

 

 

Without discipline, daily routine, and detailed organization, the business will constantly struggle to work at its peak performance levels. Need help developing or implementing SOPs to ensure operational excellence?  Reach out to Synergy today!

by Natasha Reta – Culinary Consultant

Many optimists forecast that robotics such as the fry-cook robot “Flippy” will run our kitchens in the near future. While this would provide significant assistance to the many restaurant operators troubled with a lack of available employees, its advancements will need adequate testing and training that several operators cannot financially map in their current struggle to stay afloat.

The restaurant labor shortage is the number one challenge facing operators right now. The strain on labor trickles downstream and affects all back of house and front of house operations making the customer experience less than ideal. The pandemic pushed front-of-house service efficiency to the forefront of our processes, leaving the back-of-house struggling to maintain. Fortunately, there have been automated advances and equipment innovations that are allowing operators the opportunity to streamline.

Notable automation and innovations for restaurant owners to consider

These are a few of the notable automation and innovations restaurant operators can review to enhance their current operations without investing in the untested workings of robotics in their place of business.

KDS – If you don’t know, well, you should. KDS is a kitchen display system that helps BOH employees operate more efficiently and keeps them organized in preparing orders.  Orders coming in through a POS system, online, or kiosk are populated on the KDS and color-coded for time awareness. Cooking directions and pictures can also be incorporated to assist even the most unseasoned cook.

 

Kiosk Ordering– Front-of-house self-service kiosks are helping offset the need for multiple order takers. This has been a great asset to fast-casual operations when volume levels extend beyond what a physical cashier can maintain. Allowing guests to view the menu, make modifications, order, and pay all at once.

Tableside payment processing– While this is not the newest advancement, it significantly expedites the payment process for the guest, allowing them to pay and depart as soon as requested. Often, service staff is tied down at the POS, struggling to get orders in, entering modifications, and processing payments.  This option takes the struggle off service staff and makes the close-out process simple for the guest.

Enhancing Restaurant Guest Experience

We have noticed now more than ever that the customer experience can make or break your business.  Many guests do not want to dine out without confirming reviews first, so the slightest negative review can steer guests away. Testing automation in your operation will significantly enhance the experience and ensure positive reviews for future guests.

Those in the foodservice industry know it’s no picnic at times. The grueling hours, the unpredictable pay, the rude customers—these things can sometimes add up and cause restaurant workers to rethink their career paths. However, at its best, a restaurant job is exciting, fast-paced, and social. A restaurant team can feel as warm and supportive as family. Those with a passion for food would have difficulty finding a career as rewarding as creating the perfect dining experience again and again.

 

The shutdown and reopening of the world since the beginning of the COVID-19 pandemic have caused restaurant workers to resign at record rates.

 

A survey conducted by UC Berkeley found that the top driving factors that could prevent these folks from leaving the industry included better pay, paid sick leave/health insurance, a better work environment, and safer COVID practices. Here’s a closer look at each reason, along with some practical tips to keep restaurant workers on board in even the most challenging situations.

 

A Livable Wage

The most commonly cited reason for leaving restaurant work was low pay. Restaurant workers often make a base rate below minimum wage (often $2.13 an hour) and then work for tips, which can vary greatly depending on the shift. Implementing fair practices and procedures surrounding access to the most lucrative shifts can go a long way in helping restaurant workers feel they are getting a fair deal. Beyond that, some restaurants are trying out a radical new concept called a Fair Wage Fee, which eliminates or reduces the power of tipping and charges a set fee to ensure workers make a livable wage.

 

 

Restaurant Sick Leave and Health Insurance

A report conducted by ToastTab found that 31 percent of restaurants surveyed offered health insurance. A mere 12 percent offered parental leave. Leading the way in the industry is Sweetgreen, a salad chain now offering 5 months parental leave to new mothers, fathers, and adoptive parents. This may seem radical in an industry with high turnover; however, restaurants like Sweetgreen might be putting these policies in place to prevent turnover and create a more cohesive company culture.

 

It may not be possible to grant these expensive benefits, especially when a new restaurant is just getting its footing. But other benefits like sick leave or a flexible schedule can attract new workers who are choosing which restaurant to work for. Insurance and parental leave packages can be long-term growth goals for newer establishments.

 

Leaving Hostility Off the Table

Many leave the restaurant industry due to a hostile work environment. Reports show that sexual harassment can be pervasive in the industry. Implementing a formal sexual harassment training program can help prevent situations before they start. Beyond harassment, some first-person accounts show a culture where staying silent about toxic coworkers can become the norm. Consider creating a formal process to file and address complaints. While this may seem like you are asking for trouble, you are more likely making your workers feel empowered, which can be rare in the restaurant industry. This support—feeling like an employer has their back—can help retain your employees for a more extended period.

Safety During a Pandemic

The COVID-19 pandemic created an unprecedented concern for safety in the restaurant industry that was difficult to ignore. Many employees felt powerless when their restaurants’ mask-wearing, cleaning, or social distancing protocols did not align with CDC guidelines. Keeping up to date with the current guidelines is imperative to creating a safe space for employees. Continued training surrounding the evolving safety procedures can help remind restaurant workers that their safety is valued.

 

For all of these reasons and more, it’s crucial to have access to a restaurant training program. Programs like these help create a solid foundation to ensure restaurant workers feel valued even through the most challenging times. Adequate training (should this link to the new website instead of the regular Synergy one?) can help secure the future of the entire industry.

 

The hospitality industry is currently facing a strange and unprecedented crisis. The COVID-19 pandemic was particularly hard on America’s restaurants; over 110,000 businesses closed during the past year (many of them permanently), and nearly 2.5 million restaurant employees found themselves out of work.

After over a year without steady income, today’s restaurant workers should be champing at the bit to get back to their jobs. But as lockdowns and social distancing mandates end, restaurant owners are struggling to rebuild their workforce. Their reasons are vast – safety concerns, lack of childcare, desire for higher wages, or guaranteed sick pay – but the result is a massive labor shortage across America’s restaurants.

This shortage is incredibly frustrating for restaurant owners. After much hard work to build your business – and keep it afloat throughout the pandemic, why should you suffer now due to a lack of workers?

Some restaurant owners are flirting with automation to solve this labor shortage – but is this idea worth the investment? Here’s what you need to know.

Is Restaurant Automation Worth It?

In many ways, automation seems tailor-made for the restaurant industry. Automated ordering guarantees better accuracy. Robot cooks ensure consistency and speed. And a mechanical workforce means fewer employees to pay, decreasing your overhead!

However, we would be remiss in not pointing out the significant drawbacks that an automated restaurant could hold. Robotic cooks and ordering kiosks are expensive to buy and install, and they require technical maintenance to run at peak efficiency. Instead of paying a workforce of servers and cooks, you could end up with a new team of IT professionals on your payroll.

Additionally, the public still isn’t quite ready for a fully robotic restaurant. A 2020 study from Ball State University and the University of Nevada Las Vegas found that survey respondents had mixed feelings about automation in restaurants, citing a desire for the “human touch” throughout the dining experience. This is particularly notable in the aftermath of COVID-19, with so many people eager to regain the social interactions they lost during 2020.

 

What You Should Do

Automation, despite its definite potential, cannot become the driving force behind restaurants today. So, how can you combat the restaurant labor shortage and keep your restaurant fully staffed?

INVEST IN YOUR TEAM.

Proper training and support are the keys to building a competent workforce – and when you show you care and invest in your team, your staff is more likely to return and then stick around. Learn more about SynergySync today to check out our intuitive and affordable training system so you can build the restaurant team of your dreams.

There are 15.1 million restaurant workers in the United States — about 10% of the U.S. workforce. These individuals are hard working, dedicated people who do their best for their customers and their employers everyday… but are they getting the best in return?

 

Restaurant owners could boost employee morale, see greater productivity, and reduce turnover if they take the time to find out what employees need for success during their shifts. What do restaurant employees want? Let’s start with these top four.

Flexible Schedules

According to a survey of over 1,600 American restaurant workers, about 64% of employees cite “flexible schedules” as a benefit of the job. Restaurant workers like the freedom their jobs provide for them to pursue higher education, take care of their families, or even take up a hobby or side hustle. If you work with your employees to provide them the schedules they need, they’ll be more likely to give you 100% once they’re clocked in!

 

 

Fair Wages

Many people still think of restaurant workers as teenagers looking to earn some pocket money. However, that simply isn’t the case; the average American restaurant server is 29 years old, and the average line cook working today is over 40. These workers need wages that can support themselves and their families — not pocket money for a weekend at the movies. Giving your employees fair wages will help inspire better service and employee loyalty.

A Supportive Staff

Employees across every industry want to have a boss that supports them, but this is especially important in the world of food service. Irate customers, lunchtime rushes, and countless other stressors can make restaurant work incredibly draining. If workers know they can turn to their managers for support and compassion (particularly if they are dealing with an illness, family emergency, or mental health crisis), they will be more likely to feel satisfied in their work.

Proper Restaurant Training

Finally, restaurant employees want to have the tools they need to succeed. The food service industry has lots of rules and regulations — and employees need to know what they’re doing if you expect them to do it well. The best thing any restaurant owner can do for his or her employees is invest in their training, because this will guarantee a competent and confident staff.

 

And now, training your employees is easier than ever! With our Synergy Sync training app, your staff can undergo training on important procedures, company policies, and much more — anytime and anywhere. Contact our team today to learn how we can help your team and your business.

By: Rita Imerson – Operations & Training Consultant

 

We hear it time and time again…how do you retain the best employees with the industry being so competitive, compensation constantly increasing, and when the current workforce places a lower value on loyalty and job longevity?

 

The answer is complex, and there is no simple solution. Good hiring practices that truly target the Gen Z workforce, strong onboarding and training with clear expectations and management engagement, fair practices, and a positive work culture all help create an environment in which team members feel valued and enjoy working.

 

 

We all know scheduling and communication apps and checklist technology improve and simplify the workplace for team members, but now technology is stepping into employee perks.

 

With Onaroll, your team members are rewarded with points for the performance goals you set. Goals can include the speed of service, upsells, and on-time arrival. Additionally, you can reward tenure and keep your team invested in staying put working for you long term. Each week team members are given tickets with BIG winning opportunities…the longer they stay in the job, the more chances they have to win.

 

This technology integrates with your POS to award points automatically without any work for you or your management team. It is SMS-based, so there is no app or downloads, or enrollment.

 

If your leaders are looking for a simple way to improve productivity and boost morale, this may be just the answer. It’s an easy to implement option that offers a fun way for your team members to feel rewarded and valued.

The National Restaurant Association released a bleak report last week confirming what many in the industry already knew: 2020 was the most challenging year restaurants have ever experienced thus far.

More than 110,000 businesses closed (at least temporarily), and 2.5 million restaurant jobs were lost since the start of the pandemic.

With these staggering facts in mind, it may be hard for some restaurant owners, managers, and employees to remain optimistic. That said, it has also been a time of incredible resilience, where restaurants found ways to pivot their business models in revolutionary ways. Some incredible innovations have become popular during the pandemic: everything from dining in heated igloos to food delivery robots.

As the COVID-19 situation is evolving, businesses have had to adapt to a moving target. That’s why now more than ever, restaurant training is essential for employees to stay in the game.

 

Taking Part in the Takeout Revolution

The COVID-19 pandemic has more than doubled business for mobile delivery apps, including GrubHub, UberEats, and DoorDash. Experts speculate that people are more willing to pay a delivery fee when they perceive their safety is at stake. That said, mobile apps take a large cut of the sale—anywhere from 15 to 30 percent on average. As a result, some restaurants are beginning to offer their own delivery apart from preexisting apps. A restaurant training program can help train delivery staff for their expanded duties, ensuring better results and happier customers.

 

Staying Sharp with Technology

With surging demand for contactless ordering, restaurants have had to integrate technology into their business models, whether that was part of their original concept or not. Many restaurants have installed self-serve kiosks or apps for patrons to order food. Beyond that, some restaurants are rolling out robotic sanitizing devices or even self-dispensing salad bar robots. Restaurant training programs can help keep staff knowledgeable about the ins and outs of changing technology. Continuing education and training can help staff learn how to troubleshoot common issues with these tech items.

 

Keeping Up with ABC Laws

Early in the pandemic, states had to make emergency adaptions to their ABC laws to keep alcohol-serving businesses operational. This included some states beginning to allow takeout and delivery of alcohol, among other changes. Now that more places are open for on-site or outdoor dining, additional changes have occurred. Some restaurants that previously only had indoor dining had to create outdoor spaces for food and alcohol consumption. With a training program, employees can stay up-to-date on the latest ABC laws and avoid fines or other issues that come with violations.

 

A Safe Return to Restaurants for Hungry Guests

Consumers are looking forward to getting back to restaurants when things return to normal. In an end of year survey conducted by IFIC, 27 percent of respondents said the one thing they most looked forward to was worrying less when dining out, and 23 percent shared they are excited to visit restaurants more often.

 

That said, most of the public isn’t ready to go “back to normal” yet. In Axios-Ipsos, around 62% of Americans ranked dining inside a restaurant as a moderate to high risk to their health. That number remained relatively steady from September to October, after being slightly higher in the pandemic’s earlier months. Only 9 percent of Americans ranked it “no risk at all.”

Nevertheless, some may consider inside dining much less risky once they have been vaccinated. This means that an activity that once produced anxiety to the majority of the population will be able to bring comfort and joy once again, and it may be safe to conclude that Americans will be eating out more than ever, making up for lost time.

When customers feel ready to return to restaurants, they will likely do so in droves. As empty tables become filled again, a subscription-based restaurant training program like Synergy Sync can help get your staff ready to maintain safety and professionalism as the number of restaurant patrons grows exponentially.

Restaurant life is busy. Restaurant owners and managers will tell you “busy” is quite the understatement! According to the U.S. Bureau of Labor Statistics, “managers at fine-dining and fast-food restaurants often work long shifts, and some work more than 40 hours per week.” It should be no surprise that a restaurant manager’s duties cover many areas. They are responsible for daily planning, back-and-front-of-house operations, supply chain oversight, budgeting, customer service, and setting sales targets, problem-solving, health and safety compliance, marketing, hiring, and training staff. That’s quite a laundry list!

 

With the hospitality industry turnover rate of 75% in 2019, it’s crucial to get a grip on your employees’ state. Are they leaving due to a lack of leadership? Do they feel under-compensated? Is there adequate training to help them feel confident and effective in their roles? Is there a disconnect between your company’s goals and what’s being delivered on a day-to-day basis? We understand that managing your restaurant is a large feat (especially with multiple locations). There isn’t enough time in the day to implement a better restaurant management system that could help you with the critical aspect of staff training.

 

Synergy Restaurant Consultants has combined their 30 plus years of foodservice operations experience and is now offering a remote, online Operations Management Training System called Synergy Sync. Communicate, manage, and train your team efficiently with our on-demand eLearning training platform. Your team can access the training online at their own pace, wherever they want.

 

This training operations platform includes education, training, and tools, including:

• Standardized procedures, forms, and checklists
• Quizzes
• Easily managed results
• Process management: FOH, BOH, recipes, costing, pre-shift, line checks, production, storage, vendor purchasing, hiring
• Compliance Monitoring
• Synergy Sync Manager Certification

 

Our integrated training and operations management platform is a low-cost subscription with a per location monthly fee. This format ensures you can train any new staff or refresh staff training at any time and create consistent operational systems across all sites. With two levels of engagement, we are confident you will see a significant ROI in short order! Get your team in sync today with Synergy Sync!

 

Dental, medical, paid time off, 401K…these are the usual benefits you might see listed on a job ad. However, as more and more companies compete for top talent, extra incentives are increasing. Many employers are now offering their staff additional perks such as tuition reimbursement, flexible work schedules, on-site gyms, and free meals, to name a few.

Corporate perks are not only a way to attract good candidates, but it can define your company culture—its values and what it stands for. Many companies want to create a nurturing work environment that balances work and life while promoting positivity and productivity. One specific element that employers like to incorporate into their company culture is health and wellness.

Don’t just take our word for it—studies have shown a correlation between employee wellness and productivity. Research suggests that employers save on average $3.48 in reduced health care costs and $5.82 in lower absenteeism costs for every dollar spent on employee wellness. A study of nearly 20,000 surveyed participants revealed that “…employees who rarely eat fruits, vegetables and other low-fat foods at work were 93 percent more likely to have a higher loss in productivity. Additionally, those who did not believe their workplace environment would support them in becoming physically and emotionally healthier were more likely to have a drop in productivity levels.”

There are various ways in which companies incorporate healthy eating at their offices. Some employers may simply stock the office kitchen with healthier food options like fruits and vegetables. Others may go as far as implementing a full-fledged cafeteria with chef-manned stations serving an array of healthy dining options. Some new trends we’ve seen include automated specialty food kiosks like Leanbox and Smartbox that offer fresh meals, fruit, and water on-demand. Let’s say your company doesn’t have the space for a kitchen or even a vending machine. “Virtual cafeterias” are another benefit you can offer workers. EAT Club is a service that allows employees to choose their favorite lunch from a curated menu developed by award-winning chefs. After choosing, the meals are delivered to the office all at once.

Whichever route you choose for meal perks, it’s important to remember to include a variety of healthy choices, options for those with allergies and dietary restrictions (I.e., gluten-free and non-dairy), as well as vegan and vegetarian choices. If you’re unsure where to begin, please contact Synergy so we can assess the best and most efficient option for your organization.

 

Labor is an expensive aspect of running a restaurant and restaurant staff scheduling has an immense impact on whether or not your operation runs efficiently. How much time are you spending on scheduling? How do you intelligently streamline scheduling and employee communication? How do you manage last-minute phone calls and shift swaps?

Let’s start with technology. Sure, pen and paper works, but why not embrace new tools that are specifically made for restaurant scheduling? There are many scheduling apps on the market that allow you to easily drag-and-drop shifts onto your calendar (and make changes) and share with employees. Some even have additional features like tracking labor hours and dollars, forecasting sales, time clock, POS integrations and more. We are a fan of Hot Schedules, a tool to help manage all aspects of restaurant scheduling needs. It integrates with nearly all POS systems and is very user-friendly, simplifying the many challenges managers face while scheduling staff.

But scheduling smart doesn’t merely mean the random filling in of time slots on a calendar and calling it a day. You need to assess your staff – your best or senior workers will shine during busy times. At the same time, you still want to allow newer employees to have their share of the peak times as well. Make sure to rotate appropriately.

Always make sure there are open lines of communication. Ensure there are simple ways employees can voice their requests and that they have up-to-date information readily available to them as well. Keeping your staff in the loop will help avoid confusion, conflict and promote smoother operations.

Further, effective labors scheduling needs to be done in conjunction with labor budgets and guidelines. If the goal is to run labor at 20% of forecasted sales, then that tells you how much you have to spend on total labor. There is a broad range of ways to forecast sales — we like looking back at the previous five consecutive weeks,  averaging them together to get to average weekly sales. There is a good chance the projected, forecasted sales will be within 3-5% of the average assuming there are no major holidays, sporting events or unpleasant weather expected.

Finally, if you are trying to micromanage labor and scheduling, refer to the five-week previous history and look at sales by the hour. You can use this as a good guideline to understand the sales volume throughout the day. This information may allow you to better schedule servers and perhaps stagger the incoming staff, as needed.

If you need more help with managing scheduling and labor, please contact Synergy.