Training your employees properly plays an important part in the success of your restaurant because food service is the kind of a business in which you have to directly communicate with your customers,so your staff must be attentive to customers demands.Not only this,but training is needed in all the functioning areas of the restaurant from the quality of foods to the speed of service.Here is the list to help you out.
When you are going to hire employees to work for you, the first thing you need is to analyze and make a list about how many departments will be in your restaurant and in each department how many employees are needed for the job. Yeah that is right that skills can be taught and experience can be developed but the main thing you need is the raw talent because this is the one thing which is difficult to come by so start hiring the right people for the right jobs. Make sure the people you are hiring will be aligned with the goals and culture of your business, Observe them well for this reason by observing their anger, attitude and behavior past experience and the potential new candidates because it will ultimately reduce your turnover cost. It is said that
"thoughtfully choosing the individuals you hire will help reduce the dreaded 'T' word, turnover"
Now you have hired the right people for the job .Make the orientation program as the first step towards the training program. Introduce your new staff about your restaurant and make them familiar about your restaurant's environment, mission, culture ,structure, general rules and regulations and expectations of the company so that they can visualize themselves as the part of the company. It is a great time to start because whatever you present to themselves at that time, they will picture that on their mind. Start this process by explaining them about the general duties and responsibilities of the position, functioning of the different departments and cover the important questions and answers about their role so that they have an idea about what they will do.Training must be conducted of the employess & the trainer must have a training manual as well and the trainer should also be trained so that he is clear that how to teach and to whom to teach.
Now going from general to more specific would be to explain individuals about their job duties depending on their job description and this can be done by many ways like demonstrating them through training videos in which they have to learn about the new recipes, and they have to write and learn the recipe as well.This visual technique helps a lot for the trainees and you can make sure if they had learned or not by taking quizzes and tests. You can also provide audio training as well because they are prevalent part of your formal presentation.
Shadowing is also an interpersonal form of demonstration, this method involves trainees following around a mentor while the mentor performs his regular job duties. The trainer can also instruct his employees in which no demonstration is given to the employees and verbal or written directions are provided to the trainees as to how to accomplish a task.
Supervised performance is also helpful in which the trainees receive hand-on experience by being actively supervised by the trainer ,this method is good as the trainer receives the direction and tips for what to do and how to do and the steps that are challenging are guided by the trainer.Active participation is needed on the part of both the trainer and the trainee which increase information retention.
The trainee must get different types of trainings like menu training in which the staff gets the first look and taste of the products and see them how each menu is garnished and presented.In the service-practice shifts ,the trainee does the tableside ,food service in the assistant of the trainer.A written test over general orientation material and the service-related issues is common at the completion of this step.
The one thing you should do is to train employees in the group.It would be beneficial in many ways instead of training one by one or individually..It will also help in reducing the cost of hiring the third party if you hire a third party consulting firm to conduct your training session ,it will most likely charge per hour or per day for the time the trainers spend at your office .so if the training session is conducted in the group you can reduce the consulting cost. Moreover if you train them in group employees can learn more by hearing the questions asked by co-worker than would training on their own.You must train your employees well to reduce any mishap.
The main activity of any organization is to improve its financial graphs. A restaurant is easy to open but the main task is to make it profitable. A restaurant business is highly risky and difficult to manage. The competition is very high in hospitality industry and it is very crucial for restaurant to dominate in the industry. The new trends and techniques are introduced and the hospitality industry is moving towards highly modern and creative business.
The economic performance of a restaurant has also a very significant impact on its brand name. If a restaurant has higher profit and income, it will flourish and grow easily and can compete in this race. The more the return and income,more will be the opportunities to make advancements in the hotel.
A famous business quote:
“If you can't measure it, you can't manage it!
It is very important for a restaurant to increase profit as the competition is highly intense. There are different tips and techniques to improve the financial performance of your restaurant. With the help of different strategies, the economies of scales can be achieved. Moreover, the revenue can be maximized through increased sales and by providing up to the mark services. Many times the restaurant owners exert too much force to improve business performance but they can’t do so. The reason is that the strategies are not implemented correctly or there may be lack of planning.
The financial performance is the root of any restaurant. All the activities done in a restaurant are ultimately influencing its profit. The profit generation is the milestone of the business. The financial outcomes can be improved through better financial, business management and marketing strategies.
Sometimes it happens that a restaurant had lot of income but when they have to invest it, there comes mismanagement. So the resources should be managed and utilized wisely. The expenses should be monitored. The top priority of a restaurant owner is to maximize income and minimize expenses. The cost reduction is very important perspective of a business. The cost cutting techniques might be used to reduce the expenses.
Warren Buffett Said:
“Rule No. 1: Never lose money. Rule No. 2: Never forget Rule No. 1.”
The cost can be controlled by:
Managing low inventory cost
Proper labour management
Reducing operating expenses
Increasing orders and bookings through website
Managing Food Cost etc
The financial operation is the core activity of a restaurant because the financial performance of past and present is the indicator of future. The sales are forecasted on the basis of historical financial data. If all the financial operations are managed and controlled properly, it will help tomorrow. All the data should be recorded properly and will help to predict the business in future. If it is better than your competitors, it will help you in making your own distinction and raise your success graph. It is the most concerning issue of hospitality industry. RALPH MARSTON SAID:
" Don’t lower your expectation to meet your performance
Raise your level of performance to meet your expectation
Expect the best and then do what is necessary to make it a reality."
Have you ever wondered why some restaurant foods are so different and tasty from home food that people prefer to eat from restaurant rather than house? Why your home rice taste so change from the restaurant's ? Well there is a reason behind it and that reason is the one which makes your restaurant's food taste so good. Restaurant’s chef plays an important part in making your restaurant to become successful because chefs have the power to play with food as they have many resources, time to experiment on food so they can do magical things with food and make them taste so good with their incredible recipes that you will crave for them. But what make the restaurant food so tasty depends on many things lets for say the quality ingredients in food of restaurant have a major impact as these ingredients are based on their freshness and their nature and without the use of best and quality ingredients the chef's creation will be of not that much worth which it should be, not only this you can get competitive edge over adding quality to your food.
When you are deciding about the food menu in your restaurant don't hire too many cooks in your restaurants because different cooks have different ideas and they will have conflicting interests.There must be an agreement between all the cooks about their recipe and ingredients so the right people should be selected as a chef."Quality is price". so you should never compromise on quality because quality is everything
Use fresh ingredients
If customers are paying you, it is your duty not to let them down and do not make them regret. You should provide them fresh ingredient because fresh ingredient plays an important part in the taste of food. If a chef is cooking old or frozen chicken or fish, those protein are going to lose out on their flavor.Vegetables and fruits should be used within a short period of time when bought.
In restaurants, you have to purchase a lot of food supplies everyday so chefs store food to use it when needed which is very unhealthy because food can be enhanced in many ways which are not necessarily healthy. A chef may try to hide this thing by adding a lot of spices, salt and pepper limiting the chef's ability to naturally made tasty meal.
Not only this you should use fresh herbs and spices because they are going to add a lot of taste in your food and there is a lot difference between fresh and dried herbs.
Health is another important factor that plays an important part for making or breaking the image of your restaurant. When you are using old, frozen, poor or cheaper ingredients it will contain additive in them which is not good to consume which will spoil your restaurant's image and the restaurant will lose its image to compete in the market. So it is better to use quality ingredients which makes dish healthier overall.
Changing your menu two to three times in a month would be challenging but it will add more quality to a food because nowadays people want innovation.Changing your food recipe from time to time would not only make a good impression on customers, but also add competitive edge over other customers. You may feel it is costly and a real challenge but its long term benefits are more.
High heat or temperature
One thing which is mostly underestimated in our home meal is the hot stove and equipment. People are uncomfortable cooking at high temperatures It is generally said that hotter equipment spoil the food which is not considered true in the restaurants.
The great chef has said that "the honest truth(to why restaurants food often tastes better)is passion and love-plus, hotter equipment doesn't hurt. The hotter the equipment, the better, and it is the key to cooking and getting things done fast, like a quick sear or a fast sauté to lock in the flavors"
Because a steak won't steer on medium heat and vegetable will turn to mush if you don't cook them fast enough.It is not good for every dish but high heat cooks things faster and develops a nice crust and deep browning and puts the finishing touch on dishes prepared on the cooktop.
Measure ingredients properly
Do you often forgot to add the chili or garlic to add in the dish. Oh well that's unprofessional and it is the main thing which is taught to the professional chefs to prepare everything in advance to reduce the moment of panic from your head.It is one of the main thing which shouldn't be forgot for following the recipe by measuring and chopping before cooking so that all the necessary ingredients are present and you don't have to waste your time.
Salt, shallots and butter
Salt alone can change the taste of your food by making it spicy and adding its own flavor in food. It is said that "salt makes food taste more like itself". In the restaurant, the chef's should not be afraid of adding the salt but in a balanced way. Because most of the time customers also start to complain about heavy salt but you should maintain balance over salt and health safety.
Shallots which should be put in almost every dish because what they do is almost a wonder in every dish, dice them up and add them early in the cooking process, they will add a great depth of flavor.
Butter has a lot of flavor in itself than olive oil, as they say; "fat is flavor" and in the restaurant,the easiest way to add flavor is by adding butter as butter adds silky, creamy texture to sauces and makes everything richer.
Whether it is a class presentation or a food presentation, it is important that everything should be done perfectly and in a structured form.In restaurant, it is important for a chef to present the food in a good manner because the way your food looks, is the first factor in making you want to eat it. Because we eat with our eyes before our mouths and a good restaurant should spend a whole lot time figuring out how a finished dish should look like.
Employee motivation in any business is necessary for employee retention and to reduce the turnover rates but in the hospitality industry like restaurants, the turnover rates are extremely high because the people who mostly work in the fast -food restaurants, often choose this employment as short-term employment while they pursue education or other employment.The managers and owners in this industry choose different motivation factors to reduce the turnover rates and to produce the higher quality and more productive work results. Motivating your employees is not easy , but is extremely important .No single method work for every employee because every employee is different
It is said that "To win the marketplace you must first win in the workplace"
Salary and wages
To retain your good employees in the industry. the first thing you should do is to observe your employees to learn about what thing motivates them.Well the most obvious reason that any front line employee would leave the restaurant will be the wage as restaurant front line employees mostly get low wages.
Deliver regular performance review of all the employees. Provide constructive feedback and encourage employees to continue to work with passion and tell them that if they continue to work with enthusiasm, then after six to seven month they can expect that their salary will increase.
Career advancement or growth
The second reason which can lead to motivate the employees could be promotion and growth in the organization and in the restaurant you can do it by observing the skills of the employees and by assigning them extra task and keep motivating them.As employees complete extra tasks and you may find that worker as a beneficial for the restaurant, you can recognize this extra task and can promote him.
Hierarchy in any organization is necessary because that shows that your company is structured.Titles help employees feel successful as they advance up the ladder of hierarchy in the restaurants. Observe your employees carefully that which employee has potential, skills and enterprising attitudes and if you find that right person, promote them into management position.
Good working condition and hours
Good working condition and working hours also plays an important role in motivating employees as you see the employees which you hire in your restaurant can be of different age. Some may be full time students and part time hospitality workers and their focus would be school, not organization.In other words the employees in the restaurant are diverse in nature ,household wives are also included in this ,so your job is to observe who is good when he performs the job in part time or full time.You can provide good working condition by proving flexible hours so that the employees can stay longer .
You can motivate your employees by developing an open dialogue policy between employees and management. Encourage employees to share their ideas as to how to improve services ,their goals, and both negative and positive feedback of your restaurant and how to improve them.When you listen to your employees ideas and give importance to their feedback, employees will feel valued that their ideas are encouraged and this will create as a sense of belongingness in them as a result, they will be motivated and will perform high quality work.
"when people are financially invested, they want a return. When people are emotionally invested, they want to contribute"
One more method can be when employees face any problem or issue during work that they think can't be solved by them and ask you to help them.You should respond to their problems and issues.Empathetic environment in any organization is necessary and a key to success,they are more likely to trust the management and will feel like a valued part of the company.
Recognition also plays an important part in the motivation factor, if any employee has earned you more customers than the other with his good servic,e you can institute an incentive such as naming an employee of the month. Each month the management should select an employee who shows exceptional work or energetic work habits. Hang the photograph of the employee in the prominent position or provide him a paid day of and use different kinds of recognition methods.
Interesting work also plays an important part in motivating employees, when you are hiring someone for the job, ask him about his interest that what kind of work he would like to do the most.When your employee is performing his work, observe him by giving him different kinds of work and if he do one work better than the other, then give them his favorite duty.
Job security also plays an important part of motivation because a if person feels secure in his work, he will be more likely to do and trust his management .If your employee wants leave for 2 days, then you should provide him leave or help him in his difficult situation.Sympatric help with personal problems will also help him in keeping motivation.
Intrinsic or extrinsic reward also plays an important part in keeping your employees motivated .Extrinsic rewards are usually tangible given by managers to his workers such as raises,bonuses,benefits etc.Intrinsic rewards are internal rewards like recognition of work, appreciation.It is up to you to decide which reward would motivate different employees.