Post by account_disabled on Feb 22, 2024 18:37:04 GMT 10
Even the most experienced and qualified professionals need in-depth knowledge of the place where they work and periodic training, which allows them to achieve speed and practicality to increase their productivity, without changing the quality of their service. As changes are frequent, it is necessary to find a way to combine quality, practicality and profit. Periodic meetings are recommended to establish sales strategies thinking about how to control the length of stay of customers, to improve sales among countless possibilities within this universe. Highly capable professionals are able to decongest the kitchen team in a simple way, when they know some techniques. Let's imagine that on a Saturday, in the early evening, due to the end of a theater session, a significant number of customers sit in your restaurant at the same time. This is an alarming situation for the kitchen staff if the waiters and waitresses in the house are not well trained.
Since, if there are no varied ordering suggestions on their part (such as appetizers for some, salads for others, the drink menu being brought beforehand), all orders will be directed to just one area of the kitchen, and this will result in a cyclical movement that can last an entire night to be undone, considering that the Belarus Mobile Number List length of stay in the house is very similar between clients. This coordination of orders and the simple anticipation of a problem (which could turn a working day into a nightmare) are only possible if there is an intense and permanent concern on the part of managers in careful hiring and constant recycling in terms of training. We know how complex waiter training is these days. In many cases, despite all the knowledge already obtained, many professionals arrive at the team with previous work habits, which makes it difficult for them to adapt to the new menu. With the erroneous perception that anyone is capable of carrying a plate, some businesspeople continue to bet on professionals with little or no professional skills who, in the short term, may represent a lower cost in wages, but in the medium and long term, the loss can be very large.
Managers forget that these professionals are the calling card of their business, neglecting perhaps one of the most significant parts of the restaurant business: the experience. In these cases, we must never forget the famous maxim from the business world: “a satisfied customer recommends your company to three other people, but an unsatisfied customer can complain to at least 15 people.” With the advent of social media, these numbers have increased to unimaginable amounts. This is essential both for customers and for internal communication with other peers, with the kitchen. Pay attention when listening and taking orders, paying close attention to changes to the dish and orders that deviate from the rules. Be transparent regarding order delays, errors or lack of products. Here, the way you speak can change everything! Having knowledge of other languages can be an advantage as it is increasingly common to serve tourists and one of the highlights of trips is precisely the gastronomic itineraries. What to focus on : during training, reinforce with your team the importance of avoiding using slang or speaking too loudly. Ask everyone to speak slowly and without interruptions. Communicating and making yourself understood is a challenge, but it can be overcome with training and in practical, everyday situations. 2 – Have sympathy and empathy Another desirable characteristic when talking about transforming a waiter into a salesperson is friendliness.
Since, if there are no varied ordering suggestions on their part (such as appetizers for some, salads for others, the drink menu being brought beforehand), all orders will be directed to just one area of the kitchen, and this will result in a cyclical movement that can last an entire night to be undone, considering that the Belarus Mobile Number List length of stay in the house is very similar between clients. This coordination of orders and the simple anticipation of a problem (which could turn a working day into a nightmare) are only possible if there is an intense and permanent concern on the part of managers in careful hiring and constant recycling in terms of training. We know how complex waiter training is these days. In many cases, despite all the knowledge already obtained, many professionals arrive at the team with previous work habits, which makes it difficult for them to adapt to the new menu. With the erroneous perception that anyone is capable of carrying a plate, some businesspeople continue to bet on professionals with little or no professional skills who, in the short term, may represent a lower cost in wages, but in the medium and long term, the loss can be very large.
Managers forget that these professionals are the calling card of their business, neglecting perhaps one of the most significant parts of the restaurant business: the experience. In these cases, we must never forget the famous maxim from the business world: “a satisfied customer recommends your company to three other people, but an unsatisfied customer can complain to at least 15 people.” With the advent of social media, these numbers have increased to unimaginable amounts. This is essential both for customers and for internal communication with other peers, with the kitchen. Pay attention when listening and taking orders, paying close attention to changes to the dish and orders that deviate from the rules. Be transparent regarding order delays, errors or lack of products. Here, the way you speak can change everything! Having knowledge of other languages can be an advantage as it is increasingly common to serve tourists and one of the highlights of trips is precisely the gastronomic itineraries. What to focus on : during training, reinforce with your team the importance of avoiding using slang or speaking too loudly. Ask everyone to speak slowly and without interruptions. Communicating and making yourself understood is a challenge, but it can be overcome with training and in practical, everyday situations. 2 – Have sympathy and empathy Another desirable characteristic when talking about transforming a waiter into a salesperson is friendliness.