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Serving Plates

Serving: Common Wrong-Ways of Doing Common Things

By on October 1, 2012 in Food Service, Server Tips

Tweet Sometimes in life, the experience we gain, the repetitions we perform, can create a false feeling of perfection. The more times we perform a task without complication, the more we tend to believe that we are performing it perfectly.  This isn’t always the case. A false feeling of perfection is something I have witnessed [...]

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Woman holding a hired sign

E.M.P.L.O.Y.E.E.: How to Spell Hired in the Restaurant Industry

By on August 16, 2012 in Food Service, Restaurant Management and Operations

Tweet Any restaurateur knows that hiring the wrong employee can be very costly for business. Not only will a bad employee cost you literally, by spending the money to hire and train them and the employee that eventually replaces them, but the level of work they bring to the table in your restaurant can also [...]

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4 Ways to Improve Restaurant Training

By on August 2, 2012 in Restaurant Management and Operations

Tweet There are some fantastic training programs and trainers working in the industry. At most restaurants though, training is squeezed in with other daily activities because of the urgent demands of operating a restaurant.  This is the nature of the industry.  Because of this, there is room to improve restaurant training. Well into my tenure [...]

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Restaurant Management Tips: How To Deal With Employee Theft

By on May 11, 2012 in Restaurant Management and Operations

Tweet As anyone in the food service industry knows, staff turnover is a constant problem.  Hiring and training employees is important but often tedious work, and keeping your team motivated and happy can also be a challenge.  Yet these “human resources” tasks are not nearly as tough to deal with as employee theft.  An employee [...]

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The 4 R’s of Driving Server Sales

By on February 20, 2012 in Restaurant Management and Operations

Tweet The tired old maxim “your servers are your salespeople” is as true today as it ever was, but just because it’s obvious doesn’t mean you have armed the front of your house with every weapon they need to drive your restaurant’s profits. Really, there’s no understandable reason why servers shouldn’t be some of the [...]

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Restaurant Management Tips: Hiring and Training Employees

By on December 25, 2011 in Food Service, Restaurant Management and Operations, Technology and Marketing

Tweet Restaurants and commercial kitchens have always been relatively high turnover work environments, making new employee recruiting and training a constant chore for management. A few basic procedures can help you maximize employee retention and reduce turnover, which in turn reduces costs and increases efficiency. Cast a wide net. When you have a job opening, get [...]

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Restaurant Management Tips: Cross-Training

By on June 1, 2011 in Restaurant Management and Operations

Tweet The food service industry can be a brutal business, and sometimes the differences between making it and breaking are very, very thin.  As the manager, you have a lot on your plate – from training and supervising employees to running budgets and purchasing new equipment and supplies. This series is intended to help you [...]

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Restaurant Food Safety Tips: Be Your Own Health Inspector

By on April 24, 2011 in Food Safety

Tweet Health inspections are a regular part of life in any food service business, but too often it’s easy for a restaurant or commercial kitchen to fall into the trap of just passing the inspection rather than regularly practicing good food safety procedures. This series is intended to help your business improve food safety practices, [...]

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Should You Allow After-Shift Drinks in Your Restaurant?

By on April 8, 2011 in Restaurant Management and Operations

Tweet Some restaurants allow an after-shift drink, after which the staff is allowed to hang around and become regular paying customers.  The issue has come up in my trainings and I have a definite opinion on it.  I prefer that employees do not sit at the bar and drink after their shift – at all.  [...]

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Restaurant Management Tips: Recognize The Kids

By on December 21, 2010 in Restaurant Management and Operations

Tweet I know this was the case when I was a server, and maybe a lot of you out there are a little more accommodating than I was when a family was seated in your section, but for me, kids were a disappointment. Kids don’t order $8 martinis, and usually neither do parents when they’re [...]

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