Sunday 27 March 2011
Food And Beverage Trends
Food and Beverage Trends
Foodservice operators should be on the lookout for new ideas that help them keep their operations on the cutting edge and looking fresh to the consumer. The question seems simple enough: what coming trends and fads will impact my area, and which of them should I adopt in my operation? But this simple question has a very complex answer. The pace of change is increasing and consumers are increasingly fickle in their likes and dislikes. Investing time, energy, and money in the latest rage may not prove to be economical in the long run if the rage is short-lived. It is essential, therefore, that foodservice managers distinguish between fads and trends
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Wednesday 23 March 2011
Tuesday 22 March 2011
Restaurant Service: Tips For Kids Dining
Speak directly to the child quietly so as not to startle or create fear. Use their names whenever possible. Bend or shift your height to their level for effective eye contact and to pose a less threatening posture. Compliment them for good manners and positive restaurant behavior. Thank them for smiles.
Anticipating needs and reactions is a key factor in providing great service to families. Be prepared to "rush" for parents. Offer to "hold" orders for parents tending to children away form the table. Ask permission of parents to have children's meals started as soon as possible, if a child may order their choice, have drink refills (use a to-go soft cup with a lid to prevent spills), ordering desserts, or removing plates. Inform the parents of condiments on children's orders to avoid dining complications resulting from "icky stuff" on their plate. Be prepared to offer familiar and comfortable children menu selections. Bring bibs or linen napkins moistened with warm water so the kids can be kept clean and tidy. Bring crackers to ward off hunger pangs. Ask parents about immediate needs to alleviate tantrums. If parents are reprimanding their child: stay out of it! All these efforts assist distracted or distressed parents in managing the dining experience for their entire family.
At times waiters need to be prepared for some simple distractions or diversions for pint-size guests. It can be as simple as seating families at table windows so the visual activities inside and out can be a diversion. Crayons with paper kid stickers and puzzles are some common amenities provided. I used a small hand puppet (with a happy expression) to engage restless or screaming little ones.
GUEST
A quick system to ensure your guests have a great experience is based on a popular acronym in this business: GUEST —Greet, Understand, Educate, Satisfy and Thank.
Everyone in your restaurant should be trained (as well as "live and breathe") this fundamental philosophy, from the back of house, to the front of house and management. When a guest walks through your door, graciously greet them. Understand why they're there to meet or exceed their expectations. Educate them on your menu specials. Armed with knowledge of your customer, strive to satisfy their needs.
Last and most importantly, make it a priority to thank them and welcome them back. Be sincere. There's nothing worse than a half-hearted, "Thanks..." as you’re walking out the door.
Treat Employees Like They Are the Customer
"Treat your employees the way you want your customers treated – maybe even better!"
It is my customer service slant to the familiar Golden Rule – “Do unto others as you would do unto yourself.” Telling people how to treat customers is one thing. Showing how you want them treated is completely different – especially if you are modeling the behavior.
I recently read a case study written by Andrew Thomas, a freelance writer from Ohio. He wrote about global leadership and the Ritz-Carlton Hotel chain. There was something in the case study that jumped out at me, and it applies to the concept in the above quotation.
The Ritz-Carlton was hired to manage an existing hotel in Shanghai. They brought in many of their experts and determined that major renovations were needed. Their first phase of the renovation was the Employee Entrance. This may seem strange to most, but is the norm for the Ritz- Carlton. While the renovation was relatively inexpensive, it sent an important message to the employees (who were employed by the previous management company). It demonstrated that a new standard (higher) of quality and service was expected and that the employees were incredibly important to the process.
The Ritz-Carlton is recognized worldwide for being a quality organization. They understand the importance of outstanding customer service. Just as important, if not more so, is that they also understand the value of their employees, the internal customers.
Restaurant Management Tips
9 Business Facts All Staff Should Know
Does your staff know how your restaurant business actually works?
They probably weren't taught this at school or in their last job. Without guidance, they'll make up their own reasons to explain your insistence on efficiency or extra sales effort...and they may not get it right.
Regular briefing on business fundamentals can grow them into real "business partners" - there are huge benefits if you take the time.
Start with these:
Profit = Sales minus Expenses
If expenses are higher than sales, we can only stay open as long as someone finds extra cash to make up the difference. If it runs out, the business will close.
There are 2 types of Expense: Fixed and Variable.
The ingredients for making a pizza or cocktail are variable costs - mostly raw materials and labor. Rent and insurance are examples of fixed costs. The profit made on the pizza or cocktail first have to pay for the Fixed Costs.
Food and Liquor Stock is just like Cash.
Most businesses keep a week's supply of food in stock, and several weeks of liquor. More than this and the boss should be getting worried - it's easy to be overstocked.
Boosting Sales is usually more profitable than Cutting Costs.
But most people find it easier to cut rather than grow, so it needs smart leadership to handle them both. When you find someone who loves to sell, look after them!
There are only 100 cents in a Dollar.
Take 100 coins and ask staff to divide them up for rent, wages and all the other business expenses. What did they get wrong - any surprises?
Staff is usually the biggest expense in hospitality.
That's why the boss watches the roster closely, and why productivity is so important. And why wage rises are a challenge, unless there's a matching rise in productivity.
Extras or 'On-costs' add 30% or more to the total cost of staff. Examples are workers compensation, leave, uniforms, training and staff meals. For every $100 per week you're paid, add at least another $30.
New equipment is paid for by profits.
There's nowhere else to get the money, unless we borrow it (then it has to be repaid). The best equipment has a fast 'return on investment' - it pays for itself quickly by saving labor and ingredients, or creating more sales.
The cost of small items can be surprisingly high. Work out the exact cost of a strawberry, an olive, a scroop of ground coffee, a teaspoon or a napkin. How many are lost or wasted each week?
Does your staff know how your restaurant business actually works?
They probably weren't taught this at school or in their last job. Without guidance, they'll make up their own reasons to explain your insistence on efficiency or extra sales effort...and they may not get it right.
Regular briefing on business fundamentals can grow them into real "business partners" - there are huge benefits if you take the time.
Start with these:
Profit = Sales minus Expenses
If expenses are higher than sales, we can only stay open as long as someone finds extra cash to make up the difference. If it runs out, the business will close.
There are 2 types of Expense: Fixed and Variable.
The ingredients for making a pizza or cocktail are variable costs - mostly raw materials and labor. Rent and insurance are examples of fixed costs. The profit made on the pizza or cocktail first have to pay for the Fixed Costs.
Food and Liquor Stock is just like Cash.
Most businesses keep a week's supply of food in stock, and several weeks of liquor. More than this and the boss should be getting worried - it's easy to be overstocked.
Boosting Sales is usually more profitable than Cutting Costs.
But most people find it easier to cut rather than grow, so it needs smart leadership to handle them both. When you find someone who loves to sell, look after them!
There are only 100 cents in a Dollar.
Take 100 coins and ask staff to divide them up for rent, wages and all the other business expenses. What did they get wrong - any surprises?
Staff is usually the biggest expense in hospitality.
That's why the boss watches the roster closely, and why productivity is so important. And why wage rises are a challenge, unless there's a matching rise in productivity.
Extras or 'On-costs' add 30% or more to the total cost of staff. Examples are workers compensation, leave, uniforms, training and staff meals. For every $100 per week you're paid, add at least another $30.
New equipment is paid for by profits.
There's nowhere else to get the money, unless we borrow it (then it has to be repaid). The best equipment has a fast 'return on investment' - it pays for itself quickly by saving labor and ingredients, or creating more sales.
The cost of small items can be surprisingly high. Work out the exact cost of a strawberry, an olive, a scroop of ground coffee, a teaspoon or a napkin. How many are lost or wasted each week?
Top 3 Written Communication Tips
People ask me all the time, "What are the best written communication tips for a professional?". Depending on your particular line of work, I can suggest various tips to help you be more professional at work. However, in this post, I've included the top 3 written communication tips which can bolster your professional image at your workplace. By using these tips, you'll achieve a more professional image, plus also communicate effectively at work.
So here are the top 3 written communication tips for you to use at work:
1. Communicate As Per Hierarchy.
Communication with your boss should include words of modesty and request, while written communication with your subordinates must reflect your authority and command. And finally when you're communicating with your peers, avoid being demanding, or submissive - keep it casual.
In case you're communicating about business with someone outside your workplace, like a prospective client, current customer, etc. use the same courteous communication technique you use with your seniors at work. Just keep in mind not be sound submissive, just polite.
2. KISS - Keep It Short and Simple.
Your written communication should be concise and precise. That is, say what you have to say without beating around the bush in a short simple manner. Unless you're sending evaluation, or reports, limit your communication to 1 page, or a maximum of 2 pages. This way you represent your respect for the other person's time, as well as your own.
In case you're sending lengthy written communication like evaluations, reports, etc. try to summarize the subject of your correspondence in a couple of sentences on the cover page. This way, other persons can quickly scan the main points and understand the purpose of your written communication. Plus, by doing this, you are allowing the other persons to go through the correspondence at their own pace, which means they can give their full attention on your piece of work.
3. Don't Get Emotional.
Avoid typing any business letter, or email, when you're in a bad mood - angry, sad, or even sleepy. When your mind is elsewhere, you won't be able to concentrate on what you're writing. And this means you might stray away from the main purpose of your communication, and end up confusing the other person(s).
Give your 100% concentration on what you're typing, because you might not be physically present to explain your communication when the other person reads it.
So here are the top 3 written communication tips for you to use at work:
1. Communicate As Per Hierarchy.
Communication with your boss should include words of modesty and request, while written communication with your subordinates must reflect your authority and command. And finally when you're communicating with your peers, avoid being demanding, or submissive - keep it casual.
In case you're communicating about business with someone outside your workplace, like a prospective client, current customer, etc. use the same courteous communication technique you use with your seniors at work. Just keep in mind not be sound submissive, just polite.
2. KISS - Keep It Short and Simple.
Your written communication should be concise and precise. That is, say what you have to say without beating around the bush in a short simple manner. Unless you're sending evaluation, or reports, limit your communication to 1 page, or a maximum of 2 pages. This way you represent your respect for the other person's time, as well as your own.
In case you're sending lengthy written communication like evaluations, reports, etc. try to summarize the subject of your correspondence in a couple of sentences on the cover page. This way, other persons can quickly scan the main points and understand the purpose of your written communication. Plus, by doing this, you are allowing the other persons to go through the correspondence at their own pace, which means they can give their full attention on your piece of work.
3. Don't Get Emotional.
Avoid typing any business letter, or email, when you're in a bad mood - angry, sad, or even sleepy. When your mind is elsewhere, you won't be able to concentrate on what you're writing. And this means you might stray away from the main purpose of your communication, and end up confusing the other person(s).
Give your 100% concentration on what you're typing, because you might not be physically present to explain your communication when the other person reads it.
Restaurant Service
Running a pre-shift meeting is like flossing your teeth.
Everyone knows you need to floss at least once a day but for whatever reason some people just don't do it. And just as there are consequences for not flossing, skipping pre-shifts can impact your bottom line.If you are not interested in building service consistencies, or teamwork, or even educated and motivated team members then maybe pre-shifts aren't for you. But for the rest of you they should be an integral part of your daily operations and part of your communication strategy.
Communication is very important to any business and pre-shifts are a great communication tool. A tool that creates a structure to assure the whole team is aware of what is going on in the business, market and community.
Here are some guidelines for running a successful Pre-Shift. By Following these simple Do's and Don'ts you will achieve success in this important training function.
Do Plan
I'm sure you have heard the saying "managers don't plan to fail, they just fail to plan". Our clients utilize a pre-shift template that helps them plan the meetings. Having a template tends to help ensure a very smooth & consistent running pre-shift.
Specific things to talk about include the daily specials, soups of the day and any 86x items. Talk about restaurant goals, team goals and any goals or objectives you have for different areas of your team, like Servers, Cooks, Bussers, Hosts and such.
Do KISS
Not figuratively of course because kissing all of your team members could lead to some legal issues. KISS stands for Keep it Short and Sweet. And by short I mean really short. Two minutes, three tops. These meetings should be quick hits that inform, instruct and motivate right before the revenue period starts.
When your staff hits the floor you want lots of positive energy so keep the meeting sweet & positive. No sour grapes during these gatherings. There is a time and place for reprimand and negative issues and this isn't it.
Do Focus
Focus on one primary area to talk about. Whether it's maximizing sales, providing remarkable service or menu knowledge, pick one topic and focus on that area during your meeting.
Don't do all the Talking
You want to keep your teams attention so make the meetings interactive. For example when you mention the daily specials have someone give a sales presentation around one of those specials or ask servers what their check average goal for the day is. Try and come up with questions you can bounce off your team where they have to respond.
Don't Forget to Recognize Team Members
Everyone likes to be hear that they are doing a great job. When that recognition is done in front of their peers that makes it even better. Look not only for individuals to recognize but teams as well.
There, no more excuses about not knowing how to run or what to talk about during a pre-shift. Follow these guidelines and you will soon be reaping the benefits of a well coached wait staff team. And don't forget to floss!
Everyone knows you need to floss at least once a day but for whatever reason some people just don't do it. And just as there are consequences for not flossing, skipping pre-shifts can impact your bottom line.If you are not interested in building service consistencies, or teamwork, or even educated and motivated team members then maybe pre-shifts aren't for you. But for the rest of you they should be an integral part of your daily operations and part of your communication strategy.
Communication is very important to any business and pre-shifts are a great communication tool. A tool that creates a structure to assure the whole team is aware of what is going on in the business, market and community.
Here are some guidelines for running a successful Pre-Shift. By Following these simple Do's and Don'ts you will achieve success in this important training function.
Do Plan
I'm sure you have heard the saying "managers don't plan to fail, they just fail to plan". Our clients utilize a pre-shift template that helps them plan the meetings. Having a template tends to help ensure a very smooth & consistent running pre-shift.
Specific things to talk about include the daily specials, soups of the day and any 86x items. Talk about restaurant goals, team goals and any goals or objectives you have for different areas of your team, like Servers, Cooks, Bussers, Hosts and such.
Do KISS
Not figuratively of course because kissing all of your team members could lead to some legal issues. KISS stands for Keep it Short and Sweet. And by short I mean really short. Two minutes, three tops. These meetings should be quick hits that inform, instruct and motivate right before the revenue period starts.
When your staff hits the floor you want lots of positive energy so keep the meeting sweet & positive. No sour grapes during these gatherings. There is a time and place for reprimand and negative issues and this isn't it.
Do Focus
Focus on one primary area to talk about. Whether it's maximizing sales, providing remarkable service or menu knowledge, pick one topic and focus on that area during your meeting.
Don't do all the Talking
You want to keep your teams attention so make the meetings interactive. For example when you mention the daily specials have someone give a sales presentation around one of those specials or ask servers what their check average goal for the day is. Try and come up with questions you can bounce off your team where they have to respond.
Don't Forget to Recognize Team Members
Everyone likes to be hear that they are doing a great job. When that recognition is done in front of their peers that makes it even better. Look not only for individuals to recognize but teams as well.
There, no more excuses about not knowing how to run or what to talk about during a pre-shift. Follow these guidelines and you will soon be reaping the benefits of a well coached wait staff team. And don't forget to floss!
Restaurant Etiquette
Because of our busy lives, it is not always easy to take the time to make dinner at home. For this reason, dining at a restaurant has become as common as going to the movies. It is fun to have our meals served to us with no clean up afterwards. However, there are certain etiquette protocols that one should follow when dining at a restaurant.
The following are a number of etiquette Do's and Don'ts when dining at a restaurant:
1. Seating: Choose a comfortable table location. Nice locations include next to a window or near an attractive view such as a lovely wall picture. Make sure you are not seated in a high traffic area as this will be a constant distraction
2. Don't treat the wait staff poorly. They are there to fulfill all of your dining needs. As well, this is how they are earning an income so being rude or obnoxious makes their job unpleasant and stressful. If your server makes a mistake with your order, or your food is not cooked properly, don't yell at the server. Be courteous and kind when sending food back.
3. Use good manners when you are eating. For instance, chew with your mouth closed and don't put too much food in your mouth. Don't use bread for dipping in soups or soaking up sauces. Don't make loud noises when eating. Don't talk with a full mouth. Don't put your elbows on the table. Use utensils when eating. Eat at the same speed as your guests. Don't pick your teeth or lick your fingers at the table. Don't cut your food in pieces that are too big. You don't want to sit there chewing on a big chunk of meat, especially if you are on a date.
4. Keep your cell phone turned off. Talking on a cell phone is rude to your guests as well as the rest of the people dining.
5. Don't move your plate away when have finished your meal. Wait until the server returns to take it away. Your guests do not want to look at uneaten food.
6. Leave a tip of 15% of the total cost of the meal. Waiters and waitresses acquire most of their earnings from tips as there wages are not that high. They also often have to share tips with other staff such as bus staff.
7. When you are ready to pay, let the server know. They don't always know when diners are ready to pay. If you are on a budget, make sure you order food that you can afford. Remember taxes, tips, and beverages will all be included in the price. If you are the one paying for the meals, don't announce the cost to your guests.
8. Don't sit around for hours drinking coffee. This will make it one less table unavailable for other diners. The restaurant will end up losing money.
Dining in a restaurant is much different than dining at home. The way in which we conduct ourselves in a restaurant affects our experience. To make the public dining experience pleasant, it is important for all of us to carry out proper etiquette practices.
Article Source: http://EzineArticles.com/2831097
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