People like to eat. That is a fact that cannot be questioned. While the comfort of home and cooking there is unmatched, dining outside where you pay for the food and enjoy sitting with other people around you is also enjoyable. This is why it is not easy to be in the restaurant business.
Customers do not only look for food when they enter a dining place. They look for comfort too and satisfaction too. That is the job that can be made even more possible with food service training. Sure, the menu might be great. Then again, the people who serves it, matters a lot too.
Profit is dependent on the people coming in to dine and putting their money on the food. But no matter how delicious the food is, if the service is bad, they are likely to remember their experience with your staff more than what they have eaten. This is where you need to be careful. Otherwise, you will be surprised how much you can lose with a team that has no clue.
There are a lot of stuff that needs to be taught, and some owners follows a strict training policy. Every company needs a standard so that the people who will be with them earn their place. You cannot just send anyone out on the floor without them having a clue on what to do or even what to tell the folks when they ask the usual questions.
You would want those who are dedicated and serious. The ones who will prove to be the strength of the restaurant. You see, you can have the best meals in town, but if the one who serve it, does not exactly give you a good experience, then it would not make much difference.
The waiters and waitresses are the ones in charge of that. Making a team good enough to serve will make you successful. Your job is to make sure that the ones you employ have had proper and necessary background. It will also help if you keep up with the trends that make a diner a favorite spot for the locals.
You cannot expect to build champions of a team if your folks does not the heart and talent for it. They can be experts, skills can be taught, but attitude is mostly inherent. A bad apple in the group is going to take away all that you have worked for, or at least, most of it.
Standards should always be set, to make sure that only those who are qualified will stay with you. Not that you cannot use all the hands that you need on deck. It is just that outstanding performance depends so much on the staff, that you cannot always gamble.
Check if it is standardized because you cannot just let a group of individuals educate your people and give them a session without knowing what the objectives are. Try understanding it and ask the experts if they are really a perfect for the kind of employees that you have. From there, work it out with them, and make the most out of it.
Customers do not only look for food when they enter a dining place. They look for comfort too and satisfaction too. That is the job that can be made even more possible with food service training. Sure, the menu might be great. Then again, the people who serves it, matters a lot too.
Profit is dependent on the people coming in to dine and putting their money on the food. But no matter how delicious the food is, if the service is bad, they are likely to remember their experience with your staff more than what they have eaten. This is where you need to be careful. Otherwise, you will be surprised how much you can lose with a team that has no clue.
There are a lot of stuff that needs to be taught, and some owners follows a strict training policy. Every company needs a standard so that the people who will be with them earn their place. You cannot just send anyone out on the floor without them having a clue on what to do or even what to tell the folks when they ask the usual questions.
You would want those who are dedicated and serious. The ones who will prove to be the strength of the restaurant. You see, you can have the best meals in town, but if the one who serve it, does not exactly give you a good experience, then it would not make much difference.
The waiters and waitresses are the ones in charge of that. Making a team good enough to serve will make you successful. Your job is to make sure that the ones you employ have had proper and necessary background. It will also help if you keep up with the trends that make a diner a favorite spot for the locals.
You cannot expect to build champions of a team if your folks does not the heart and talent for it. They can be experts, skills can be taught, but attitude is mostly inherent. A bad apple in the group is going to take away all that you have worked for, or at least, most of it.
Standards should always be set, to make sure that only those who are qualified will stay with you. Not that you cannot use all the hands that you need on deck. It is just that outstanding performance depends so much on the staff, that you cannot always gamble.
Check if it is standardized because you cannot just let a group of individuals educate your people and give them a session without knowing what the objectives are. Try understanding it and ask the experts if they are really a perfect for the kind of employees that you have. From there, work it out with them, and make the most out of it.
About the Author:
Our food service training is developed for anyone who is interested in working in the catering industry. To know more about our programs, visit this site at http://www.authorizedfoodsafetytraining.com.
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