Staff performance

Employees can make or break a restaurant. If staff feel part of the business they are more likely to perform better and go the extra mile. Making sure that staff understand and appreciate every role is vital to the success of any operation.

Kitchen Staff

A balanced mix of experience is important within a team for development and training. Manage workloads and allow staff to take ownership of their station. A clear vision of what work needs to be done and by when will reap rewards.

Front of House Staff

Many waiting staff are young and may be working part-time. It is not realistic to expect them to know exactly what and how they need to sell the menu.

Active selling requires product knowledge, social skills and courage. Help staff to develop these characteristics with a training session on the menu. Let them taste the dishes and understand preparation.

Recommendations are an important part of the sell, so train staff on food pairings and matching side orders.