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What is a Barback?

7 Shifts

Take time to train the barback on the equipment they’ll be using as well, such as the ice machine, glass washer, and point of sale (POS) system if they’ll be helping with order entry. Of course, you should introduce the new barback to the people they’ll be working with, especially the bartenders and servers.

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The Know-How To Upsell New Menu Items

The Restaurant Times

When taking a customer’s order, servers can recommend items with the largest profit margins over items with lower profit margins. For example, if a customer is considering which wine to buy, the server can recommend the wine with the highest profit margin and give a brief explanation as to why it is a good wine to buy.

Server 52
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Making Waves in the Food Industry: How a Soft Opening Can Set Your Restaurant Apart

Synergy Suite

Such a gathering is typically not widely advertised and is instead targeted toward a curated guest list that can provide constructive feedback on everything from menu items to customer service. Train staff: Prepare your staff for the types of situations they might encounter and emphasize the importance of the soft opening as a practice run.

Events 52
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Train to Retain

Service that Sells

Restaurant training is multi-faceted. It solves immediate needs, such as teaching servers product knowledge on the day’s specials, and it also solves long-term needs by boosting morale and reducing turnover. Take a look at these five restaurant training strategies that can improve employee retention.

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The True Cost of Keeping a Restaurant Open During a Pandemic

EATER

I talked about the importance of the experience and some training for your management staff. The same goes with our hourly employees — our servers, line cooks, prep cooks, butchers. It’s all the people that you spend time training and working with so that you can have a functional restaurant with a functional team.

Server 145
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The Keys to Restaurant Longevity with Lula Cafe’s Jason Hammel

7 Shifts

Kendall Cost is a server who's been there over 15 years. But the way that Hammel tackles this is through training and providing opportunities for education. "I I mean, one of the things that I think is lacking in restaurants is leadership training for management. I mean, Natalie Sternberg is our director of hospitality.

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A Year of Dreams Deferred

EATER

La Cocina was able to keep the Municipal Market space and push back construction until it was safe to begin again. If you’re working and you’re a server and you sold a special that’s been eighty-sixed, you have to go with the flow. It literally changed in a week.”. something’s always happening,” says McKenzie. “We