Efficient operations are the lifeblood of any successful restaurant, as they lay the foundation for seamless service, cost control, and, ultimately, customer satisfaction. Optimizing restaurant operations becomes paramount in the bustling world of dining, where every second counts. An unofficial survey from Nation’s Restaurant News found that “efficiency” was referenced around 25% more during the last round of earnings calls versus the same period in 2019 by public restaurant companies within that timeframe.

From streamlining kitchen processes to implementing smart inventory management systems, an efficient restaurant can enhance productivity, reduce waste, and boost profitability. Furthermore, smooth operations lead to shorter waiting times, higher table turnover, and a more enjoyable dining experience, fostering a loyal customer base that keeps returning for exceptional service and delicious food.

While restaurant owners often focus on customer service and menu development, several areas where they can improve operational efficiencies are often overlooked.

Top Areas Restaurant Owners Overlook Efficiency

 

Inventory Management: Implementing an effective inventory management system can help reduce waste, control costs, and ensure that ingredients are always available. Utilize technology to track inventory levels, set up automatic reorder points, and analyze usage patterns to optimize stock levels.

 

Streamlining Processes: Review all operational processes, from food preparation to table turnover, and identify areas that can be streamlined. Look for bottlenecks, eliminate unnecessary steps, and improve communication between staff members to increase overall efficiency.

 

Energy Efficiency: Did you know that restaurants use around five to seven times more energy per square foot than other commercial buildings? Optimize energy consumption by investing in energy-efficient equipment, installing LED lighting, and implementing smart controls for heating, ventilation, and air conditioning systems. Conduct regular maintenance checks to ensure equipment is running efficiently.

 

 

Staff Training and Communication: Well-trained staff members who understand their roles and responsibilities can significantly enhance operational efficiency. Invest in regular training sessions to improve skills, promote teamwork, and ensure effective communication between front-of-house and back-of-house teams.

 

Menu Engineering: Analyze the profitability and popularity of menu items to make informed decisions about pricing, portion sizes, and ingredients. Focus on high-margin items and eliminate underperforming dishes to maximize revenue and reduce food waste.

 

Technology Integration: Embrace technology solutions like restaurant management software, point-of-sale (POS) systems, and mobile ordering platforms. These tools can automate various tasks, streamline operations, enhance communication, and provide valuable data for decision-making. Check out our Ultimate POS Restaurant Guide.

 

Vendor Relationships: Develop strong relationships with suppliers and negotiate favorable terms. Consolidate orders to benefit from bulk pricing and streamline deliveries to minimize disruptions and reduce costs.

 

Data Analysis: Utilize data analytics to gain insights into customer preferences, peak times, and sales patterns. This information can help make data-driven decisions, optimize staff scheduling, and improve overall operational efficiency.

 

Standard Operating Procedures (SOPs): Document and implement clear SOPs for all restaurant operations, including opening and closing procedures, food preparation, customer service, and cleaning protocols. SOPs promote consistency, reduce errors, and facilitate training.

By focusing on these often overlooked areas, restaurant owners can improve operational efficiencies, reduce costs, and provide a better overall experience for both staff and customers.

 

Restaurant Operations Assessment from Synergy

 

While the path to success as a restaurant owner may have challenges, you don’t have to navigate it alone. The Synergy team is adept at identifying the issues holding you back and preventing profitability, then defining strategies and implementing proven solutions to reduce food, beverage, labor, and operating costs while maximizing productivity and guest satisfaction. Call us to learn about our Restaurant Operation Assessment packages designed with a variety of budgets in mind: 1-888-861-9212.

 

Sources:

Nrn.com

Energystar.com

Openai.com

 

Maybe it was always the case, but the pandemic has highlighted the importance of finding, hiring and keeping good workers: whatever the cost.

We have seen new changes impact the restaurant industry. In the early days of the pandemic, many restaurants were forced to close while others had to reduce their work staff. In fact, the service industry was down 5.9 million jobs, during that time, with many more restaurants scheduled to close their doors. Now as restaurants have reopened to full capacity and new ones are starting up, it’s time again to fill those lost jobs. Meanwhile, achieving full employment for restaurant’s open positions has become a splitting headache for every restaurant manager.

While restaurants currently may face new challenges, there are some tips to keep in mind when hiring:

1. Figure Out What You Need
2. Write a Good Job Description
3. What Benefits Make You Stand Apart?
4. Consider Your Website
5. Opportunities to Advance and Referral Programs
6. Treat Your Staff Like Family

The pandemic made many jobs within restaurants bleed together. Front of the house workers found themselves delivering packages or chefs had their hands full helping take orders while manning the grill. The division between Front of the House and Back of the House jobs has blurred, so it’s good to have a clear vision of what you expect from those roles.

Your entire team should have a solid understanding of their position and your expectations of them! It’s unfair to assume they will know they need to be in charge of To-Go orders, for example, unless you let them know.

We’ve all seen the growth of “Help Wanted” signs in restaurant windows over the years, but these days, workers may need” a little more” to encourage them to apply to restaurant jobs.

While the food itself matters, it’s how everyone gets along that will keep your restaurant or cafe running smoothly. Keep in mind that almost every restaurant is hiring right now, so what makes yours stand apart?

• Competitive wages
• Health insurance
• Retirement plans
• Pet insurance
• Other benefits
• Paid vacation/Paid time off
• Sick days
• Entertainment perks (concerts, travel, etc.)
• Opportunities to learn and advance careers

Once you’ve written a detailed job description, including wages and benefits details, the next step is to post it online – this allows as many people as possible to view the job posting and have a full roster of job candidates.

These days, your online presence can yield you hundreds of applications for each of your open jobs, especially if you post them on traditional job boards.

However, you maintain the best odds by keeping your website and menu up to date on your webpage. By visiting your website, prospective applicants can also get a good feel for your work culture, team spirit, menu, wages, and more and it allows you to attract the perfect team member! According to CareerPlug, companies with job pages have the highest ROI (return on investment) within the restaurant industry, resulting in 43% more hires overall.

On top of a well-maintained website and career board, you can also connect with job seekers through the following job boards:

• HigherMe
• Poached
• GoodFoodJobs
• Culinary Agents

As with many service industries, hiring friends of friends is one of the best ways to build up your restaurant team for 2022. Ask your existing staff if they have any friends within the industry looking for a great gig.

Restaurants that set up a referral program for their existing employees allow industry friends and family to fill needed roles and possibly receive a gift card, cash bonus, or other incentives for referring a great connection.

Once prospective applicants understand what sets you apart, your wage and benefits package, and the job expectations, you can start attracting the perfect people for your restaurant..

Considering that the estimated turnover cost averages around $5,864 for a typical front-line employee, you don’t want to keep repeating this cycle every 90 days. It’s essential to find someone that blends seamlessly with your existing team, job role needs, skills, and more.

One of the best hiring tips for 2022 is to hire with long-term needs in mind. Save money on training, resources, time, and more by being more deliberate about who you choose to hire. It’s not just about filling a need but it’s also about finding genuinely kind, thoughtful, curious, hard-working, and self-aware people full of integrity. These factors can prove more important than the level of skill a person brings to the table.

In the end, just make sure you hire someone you’d like to work with.

On-the-job Training

Once you have a team ready, ensure they are on the right track so they’ll choose to STAY. Make sure your restaurant team training is on-par, on-time, effective and efficient. Synergy has combined its decades of restaurant operations expertise in one easy-to-use application for your restaurant employees. Over our time in business, we have helped countless owners and managers sustain full employment and make their job training the best it could be. To learn more about training and operations tools, click here or contact us at 1-888-861-9212 today.

Thanks to inflation and high gas prices, the nation’s economic recovery from the COVID-19 pandemic has hit a snag in recent months. Research shows that approximately 68% of small and medium-sized businesses have struggled to bounce back due to current gas prices — including many restaurants across the country.

To What do we Credit the Surging Price of Oil and Gas?

First, the good news: American gas price averages have fallen from their highest of $5 a gallon to $4.16 – according to the AAA gas prices report. Although the state gas price of California and Hawaii remains well north of $5 a gallon. While the dip in US national gasoline prices is welcome, the current price of gas is still very high relative to the price two years ago. So, to what or whom can we credit this high price of gas?

While some simply blame President Biden for the state of the economy (along with too high gas prices), a more nuanced and even view is demanded upon further analysis. The price of gasoline is a good indicator of the health of the crude oil and petroleum economy. One reason gas prices are so high is rising crude oil prices. The price of crude oil has been increasing since October 2021, up roughly $50 a barrel from one year ago. This has been exasperated by Russia’s war in Ukraine, which led to US and European sanctions. Part of these encompassed Russia’s crude oil, which comprised percent of the global oil market. At the same time, demand for oil has outpaced the production of oil as we have emerged from the pandemic. A major component of this is the growing costs of refining oil. The number of oil refineries that have closed down in the past few years has outpaced the construction of new oil refineries. Thus the two primary drivers of elevated prices of gasoline are the higher costs of oil and the refining of that oil.

How does what we pay at the pump for gasoline affect your restaurant’s bottom line? Let’s look at the link between gas prices and restaurants and what you can do to protect your business.

Higher Gas Prices = Fewer Diners

When gas prices go up, many households have less discretionary income. A study from AAA reports that rising gas prices force most Americans to change their driving habits — namely, that they limit the amount of unnecessary driving they do in order to limit gas consumption.

While driving to work, the grocery store, or visiting family and friends are usually considered essential, nights out at their favorite restaurants are not. This results in fewer patrons in your dining room and tighter margins each month.

Of course, it is important to note that the type of restaurant you operate will affect how hard hit you are by higher gas prices. Quick-service and fast-casual dining will likely see the most significant decrease in patronage due to increased gas prices, while fine dining restaurants are expected to be largely unaffected by gas prices.

Higher Price of Gas = Higher Cost of Business

As gas prices rise and the number of diners at your restaurant shrinks, you may face another challenge: higher food and delivery costs. Higher gas prices can result in higher wholesale costs for your ingredients due to the high prices of delivering them to your kitchen.

 

Similarly, restaurants that offer delivery service may have to reimburse their drivers more due to the higher cost of fuel incurred. We already see this happening at delivery companies like Uber Eats and DoorDash, who are offering drivers up to 10% cash back on gas.

What You Can Do in Response to Rising Gas Prices

It can be challenging to offset the effects of rising gas prices on your restaurant. Gasoline and oil power the majority of our economy. You have a few options to offset the cost: you can raise menu prices, reduce portion sizes, or even reduce delivery costs by switching to local suppliers. You can even incorporate alternative fuel and energy sources into your restaurant: solar panels, ethanol fuel, or electric vehicles. Decreasing your demand for gas, oil, and petroleum and embracing alternative energy and fuel sources can set your restaurant up for future resilience and success.

However, the best way to prevent the price of gas and oil from affecting your restaurant is to invest in the customer experience. Well-trained staff and a positive dining experience will help you keep patrons visiting your business regularly – regardless of gas prices.

Synergy Restaurant Consultants has created an innovative restaurant training app that works seamlessly across multiple locations. Synergy U is an intuitive training application. It’s a powerful, flexible, and affordable digital training and operations platform for restaurants looking to upgrade performance. Reach out to us to learn more. Follow us on social media for the latest restaurant tips!

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.

 

Going out to eat can be a unique form of entertainment in and of itself. The sights, smells, and sounds create a personal experience we have come to depend on for leisure activity. At least we did until March of 2020.

Restaurants reinvented themselves when the COVID-19 pandemic hit. The brick-and-mortar eating out experience became compromised while drive-thru, delivery service, and online ordering became the new boom. Business didn’t stop. It just changed, and restaurants had to quickly implement the needed technology to keep up.

 

 

Omnichannel Marketing for Restaurants

Before the pandemic, restaurant loyalty programs were typically card-based and coupon-focused. These programs were single channeled and acted more like fun games than serious business features. When the pandemic hit, touchpoints to achieve customer satisfaction changed to assure restaurant loyalty in an uncertain landscape. One approach that restaurant owners implemented was called multichannel marketing. This system soon evolved into Omnichannel marketing, an automated marketing strategy that creates a brand’s presence across multiple online and offline channels. Using a website, mobile app, social media, email, SMS call center and store-level events, Omnichannel has seen a 250% increase in customer engagement and a 90% customer retention rate. Most important is Omnichannel’s positive and seamless customer experience, which keeps them returning.

 

Purchasing Behaviors

Investing in the importance of being at the top of customers’ minds became paramount to restaurant owners seeking loyal customers in the last two years. Owners had to be fluid in their approach to remain competitive. One way to achieve this was by mapping customers’ purchasing behaviors to create a purchasing journey. Offering rewards that matter to customers, such as secret menu items and exclusive dining options, proved to be one way to provide personalized experiences for specific customer profiles which, ironically, does not cost anything beyond the data mining. The future of loyalty programs exists in this space. It is unique, engaging, and customer-focused.

 

Venues

While data shows that 68% of consumers are more likely to purchase takeout from a restaurant now than before the pandemic, every restaurant is different. What assures loyalty to one may be different for the next. Aside from formal, digitally based loyalty programs, restaurant-goers have come to love outdoor venues. Greenhouse, garden areas, or other unique open-air settings are a sure draw for customer return. In addition, pure foods such as vegan choices and plant-based items keep customers coming back.

Although chain restaurants often have formal rewards programs, consumers can be influenced to choose one restaurant over another if it offers a pleasing and safe venue, comfort foods, or health-conscious dishes.

 

A Well-Trained Staff

All of these strategies won’t work unless you have a well-trained staff—one who will keep up with checklists, processes, and can maneuver when things get a bit hectic. That’s what Synergy Sync aims to do—helping easily train staff (even at multi-location restaurants) so they feel confident and can take ownership in their roles. A knowledgeable staff creates happy guests! Happy customers creates loyalty!

 

Much has changed as we wrap up our second year of the pandemic. Vaccines are readily available, and things started to feel that they were back on track. However, new variants are causing the restaurant industry to continue to feel the impact through supply chain issues, staffing shortages, and reinstituted mask mandates in many areas. Whether running a fast-casual or full-service restaurant, the industry has had to innovate and adapt to survive. In conjunction with Wakefield Research, Square shared its data and strategies to shape the industry in 2022 in its Future of Restaurants report.

Contactless Ordering & Delivery is Here to Stay

As operators look for ways to improve the customer experience while meeting changing expectations, contactless ordering and payment options like digital QR-code menus and touchless payments will become mainstream in 2022. When thinking ahead, online ordering, delivery, and curbside pickup must be factored into all parts of the restaurant business.

 

Smart Restaurant Technology to Help Fill the Gaps

Restaurant operators are exploring technology that can help staff be more efficient. These solutions can help fill the gaps when they are short-staffed by automating customer payments and customer communications. Additionally, guests have started to embrace tech as a tool to enhance a more seamless experience. Digital options are now part of today’s restaurants and must be considered in current and future decisions.

Diversified Revenue Streams

Over 50% of restaurant owners added new products or services due to the pandemic, and we expect to continue into 2022. Offering subscriptions, grocery, merchandise, and meal and cocktail kits. David Rusenko, Head of eCommerce at Square, shares, “A restaurant-bar-store, might be a place that sells mixology classes, retail gear, and tastings in addition to serving patrons food and drinks.” We expect that using ghost kitchens with menus designed for off-premise customers will continue to be a growing segment.

Kitchen Automation & Shifting Restaurant Footprints

Streamlining kitchen operations can help deliver a consistent and quality guest experience, so operators should invest in digital technology to improve back-of-house systems and processes. According to Forbes magazine, “as off-premise dining remains popular, operators must rethink how the layout of their restaurant will work best for their business, staff, and customers. We will likely see more drive-thru setups, and virtually all brick-and-mortar restaurants will define specially designated areas for delivery drivers and consumers picking up their takeout orders.”

 

Direct Online Ordering

Many operators want to take charge of their online ordering and delivery, and we expect this will continue into 2022, with less reliance on third parties. This allows restaurants to control the entire guest experience from beginning to end. Consumers also want to skip the middle person and support the restaurant directly, rather than a third-party app. Direct ordering allows operators to maintain their customer’s data, which can help develop and deliver better marketing and loyalty programs. According to BentoBox, restaurants saved $38.5 million by switching to direct online ordering last year.

Rethinking Customer Engagement

Restaurant operators are developing creative ways to boost customer engagement and loyalty. Nearly 90% of operators plan to implement customer engagement initiatives focused on rewarding customer loyalty into 2022.

Importance of Community

Restaurants play a unique role in communities. Strong community ties translate to stronger connections with patrons, so we expect to see more investment in community service initiatives in 2022. This can include cooking for community service providers, donating food or money to community organizations, or offering support to local minority-owned businesses.

More Variety to Meet Consumers Evolving Appetites

Restaurant guests have been seeking a variety and new types of food choices, globally-inspired, healthy meals, and unique ingredients. Thanks to social media, specifically TikTok, which exposes people to new food ideas and spreads greater diversity, this trend will likely continue into 2022.

The new year allows restaurants to take what they’ve learned from 2021 and use it to drive their business forward into 2022. Have you adopted new technology, transformed your restaurant space, or responded to guests’ behavior changes? Need help preparing for the new era of dining? Synergy can help!

Well, another year has come and gone. Like the one before it, this past year has been marked by an unending series of challenges for the restaurant industry: capacity limits due to COVID, a shortage of workers, the rising popularity of take-out and delivery, the list goes on and on.

But as the saying goes, “Necessity is the mother of invention.” The challenges of 2020 and 2021 have led to massive developments and improvements in restaurant technology. This new tech is set to change the way our customers dine — and here are just a few of our favorites.

Vending Variety

For decades, vending machines have been the home for… well, junk food. Those massive machines housed chips, candies, soda, and other snacks with a cheap cost and a long shelf-life. But these days, vending machine tech has evolved in a healthier direction. In fact, some vending machines can offer packaged fresh food and even hot meals!

The fresh food vending revolution can mean big things for folks in the restaurant industry. Now, restaurants can expand their market to college campuses, corporate buildings, and even travel hubs. The new tech can keep your food fresh and maintain quality while still reaching that important on-the-go market.

 

Contactless Options

Contactless payments through QR codes and mobile apps have been a staple in countries like China for years, and some restaurants in the U.S. have adopted this tech in recent years. But now (thanks to a particular health crisis that made sanitation a top priority), contactless technology is expanding far beyond digital payment options.

Restaurants can use QR codes to direct diners to digital menus, limiting germs between parties. Additionally, companies like Coca-Cola are investing in touchless beverage machines, preventing exposure even among employees. As contactless tech becomes more popular, your staff and your customers can expect a safer dining experience.

Delivery Drones

When the COVID-19 pandemic forced diners to stay home, third-party delivery services saw a massive increase in demand. And while companies like UberEats and DoorDash did rise to the challenge, the door is open wide for restaurants to make delivery even better.

How can we do it? With delivery robots! Forbes reports drones and other delivery machines will be in use in dozens of U.S. cities by 2022, making delivery faster, easier, and more cost-efficient.

 

 

Of course, hospitality and service will always be at the heart of the restaurant industry. Even as the dining experience becomes increasingly digital and automated, it’s essential to have a friendly and capable staff trained to do their jobs well.

By Gregg Luther – Business Development Consultant

The driving force behind everything we do is to help you and your team understand your business, your position, how to teach, empower, follow up, exceed expectations, and why you need to engage in the things we teach.

Our mission is to help independent restaurant owners and their businesses reach their full potential.

How do we live our mission? We provide a catalog of services, based on decades of experience, both online and in-person, designed to let you choose the level of service and support you need to achieve your goals and work on your business instead of in it.

Restaurant Online Training and Operating Systems

Our online training programs provide digital video training and skills assessments and can be purchased separately or as a complete package and work across any smartphone, PC, or tablet. Available in English and Spanish.

Synergy SYNC: A comprehensive online training for all hourly positions, systems, procedures, and best practices. SYNC is more than a loaded training platform; it’s a complete restaurant management system.

• Improve communication with your team – You’ll have the power to send instant notifications to individuals, groups, locations, and regions.
• Deliver comprehensive team training – Quickly deliver training courses, videos, and announcements to your team. Then, track your staff’s progress, measure their success, and help them improve.
• Add your own training modules – Make it your own or edit the existing materials. Select a template, add an image, and upload supporting documents and videos.
• Transparency tools – No more grading skills assessments; you’ll always be up to date on everyone’s progress, knowing who’s doing what and how well they’re doing it.
• Digital checklists – Customizable checklists for managers and hourly positions, line checks, HACCP temperature control, audits, anything you keep on a clipboard can now be stored digitally and quickly accessed.
• Resource library – SYNC is packed with job descriptions, hiring guides, and standard operating procedures.
• HR toolbox – Professional classes on sexual harassment, workplace bullying, and Food Safety certifications and documentation.

 

 

 

Synergy University Restaurant Manager Certification:  The individual SynergyU certification is a masterclass certification created by subject-matter experts in restaurant management principles that leverages 33+ years of best practices via online, video-based training and skills assessments.

From understanding your P&L, designing a profitable menu to resolving guest issues, and crafting great interviews, it would take you years of working with multiple managers with differing skill sets to learn and understand these universal best practices and industry insights.

Hands-on Implementation and Executive Coaching

SYNC Live: An objective concept assessment can discover potential efficiencies, cost savings, and operations and procedures improvements. We send in our training experts to develop and implement the turnaround plan with your team and teach you how to execute best practices. We’ll provide all the tools and systems needed to be successful and give strategies to organize better and simplify your business, reduce turnover, improve customer service, drive sales and profitability.

The on-site evaluation of all aspects of your business; operating systems, training, review of menu offerings, and food and beverage delivers detailed recommendations for improvement with a short-and long-term action plan to achieve results.

We develop the turnaround plan with your team and teach your team how to execute best practices. We’ll provide all the tools and systems needed to be successful and give strategies to organize better and simplify your business, reduce turnover, improve customer service, drive sales and profitability.

Executive Coaching: Synergy’s highly specialized restaurant professionals have proven track records, with each one of our extraordinary team boasting decades of experience in their field. Synergy has experts in every corner of the restaurant industry. Whatever the cause, Synergy has your executive coach.

Our Purpose

Synergy Restaurant Consultants can help you systematize, standardize, and optimize your business. Sync programs deliver the right level of support for your business needs and the proper steps for every function and every position in your restaurant.

All this for one purpose: to create great work and life experiences for our clients and their teams to create great experiences for their guests. Comprehensive and quality training is the key to addressing your staffing issues.

Reach out to Synergy today for a demo or to learn more!

 

by Rita Imerson – Operations & Training Consultant

When rolling out new menu items it is critical that your service, takeout, host and entire FOH team know how to best suggestively sell the featured menu additions.

 

 

If possible, slowly introduce menu items by running each item individually as a special during the weeks leading up to the full rollout. This not only gives the culinary team an opportunity to practice preparing the items, it allows the service team to taste and see the items before they are added to the menu. Other tips to help FOH staff become comfortable with new items:

• Make all menu items and have a full food and/or beverage tasting to allow the staff to try the items. This tasting helps them better describe the items and contributes to excitement about the fresh new options. As a team-building opportunity, have BOH or the culinary team each describe and take ownership of one menu item.
• Post menu items with photos and descriptions in high-traffic employee areas. Also, use online information distribution platforms to share items each day with pictures and descriptions.
• Incorporate an upsell contest and offer a prize on a daily or weekly basis that rewards the service team that sells the most new items.
• Develop tests to assure team members are learning new ingredients and descriptions.
• Coach suggestive selling techniques and discuss and role-play how to upsell during pre-shift meetings every day.
• Always validate and praise team members that do a great job with salesmanship!

 

Remember, the key to successful salesmanship is to teach your team that suggesting menu items is how we assure a great guest experience. We don’t want to push extra items unnecessarily; we want to craft a wonderful dining experience by offering items that will elevate the experience for our guests!

Many qualities shape an outstanding restaurant manager, from a passion for what they do, patience, a positive attitude, teamwork, delegating and leading by example, and excellent communication skills. The best restaurant managers always have a great attitude, especially under pressure.

Anyone can learn the technical skills and knowledge necessary to run a restaurant if they have the right positive attitude, including serving, being proactive, and constantly improving themselves.

Restaurant managers regularly perform high-pressured, highly detailed tasks, but they incorporate a few additional values to make them excel.

 

Respect for Your Staff

Probably the best sure-fire way to get your staff to perform is to show them that you respect and value them.

Respecting your team is one of the most important traits a restaurant manager can show. They listen to their staff’s ideas and concerns, get to know them personally, and treat them like individuals.

When the staff feels heard and understood by their manager, they are more likely to show up consistently and perform their best. For example, when a worker shows up late or makes a mistake, a good manager would take them aside and try to figure out a way to help them be better—instead of publicly belittling or humiliating them.

Additionally, it never serves a manager to play favorites. Everyone on the team should have equal respect and opportunity.

 

Good Communication Skills

Outstanding restaurant managers know how to effectively communicate with their team, including providing constructive criticism to help their staff grow stronger.

Effective communication is a critical skill. Without it, your team may have a hard time feeling understood and connected. Morale can quickly plummet if no one is sure about policies, procedures, or even their performance.

Great communicators know how to resolve conflict, solve problems, be transparent, and praise and empower their team. An example would be daily meetings with the team to go over goals, daily specials, and invite anyone to take the floor.

 

Invest in Your Managers and Restaurant Staff

Every restaurant is unique, and a dedicated restaurant manager should have a solid understanding of the entire operation of your restaurant.

It’s always a good idea to give your managers access to consistent, ongoing training and certifications to enhance their skills and be more effective, especially since the food industry is constantly evolving and growing.

The most successful restaurants emphasize training their restaurant staff and managers, which leads to a more reliable, improved experience for your guests. Your restaurant manager is the most impactful person in your restaurant’s staff, operations, and guest experience. Investing in your manager is a dependable way to guarantee your restaurant’s success.

 

 

The restaurant industry is constantly adapting and changing, so your restaurant managers and staff should, too. Leadership and management training courses are a great start to helping your restaurant manager be the best.

One of the top reasons people quit their jobs is their boss. Understanding this and hiring a compassionate, patient, and competent manager is the best way to set the right culture for your restaurant. When you find the perfect manager, it’s always good to invest in them with thorough training so you can keep them happy for many years.