Do You Want To Make More Money!!

Often in the restaurant business we are always looking for the next big thing to increase profits or to wow our guest to come visit our restaurant when the ability making more money is right under our roof, in three words Training Training Training! I cant tell you how many times i have gone into a failing restaurant and gotten them back on track through some good old fashion training. Here are my Top 3 training classes


Service / Check Average
   Re focusing the staff on what great service is, attentive, courteous, anticipating guest needs, accuracy of orders, warm welcomes and fond goodbyes. Doing these simple things for your guest equals repeat customers. The Second piece to training the service staff is driving the check average. Teaching them how to read the guest needs and make sensible suggestions like sharing appetizers or grab a fellow service member walking with food and show it to the table nothing gets guest excited like seeing the food on the plate. Suggest all aspects of your food and beverage to your guest. It is proven that when a server is taught or taste a product before service their sales go up in that category. Want to sell more coffee train, cigars train, dessert train, specials train! Getting the picture.

Vino Vino
Just to show you the power of wine sales continue to read my sales equation. 2 appetizers -$7 + 2 desserts -$7 + 2 cups of coffee -$3 = $34 One bottle of Kendall-Jackson Reserve $38 Now ask yourself what is easier to sell to your guest and what one has a better profit margin. Training can be as simple as having a wine tasting with your menu items, or as in depth as having a outside trainer come in for a two hour class either one is good, but keep this in mind the more educated your staff is the the more wine sales your restaurant will do.

Daily Food Specials
Ok i have my chef hat on for this one as i have witnessed this over my chef career many times i have witnessed servers fumbling at a table with a guest trying to recite the specials for the night. Now let me say this first, it is the chefs job to teach and educate their service staff. The chefs biggest fans should be your staff and if they not, they are not going to sell your specials that you work so hard on which also means they are not going to drive more revenue for the restaurant. Now having said all that the chef must take interest in the education and training of its staff. I personally like to do post service one on one trainings with staff members that struggle throughout the night to help them do a better job of selling. They also seem to respond to the personalized training and usually bounce back the next shift with great sales.

I hope this is helpful and i promise good training will equal more revenue for your restaurant. As always thank you for reading


Rocky