Team Up! And Don't forget the soup!
It's easy, just Team Up!
Your employees ARE relevant! Servers speak to trends not because of what you are telling them but, what and how they go about their life goals and personal business. Fact, in the hospitality business, when restaurants train their staffs on social media platforms and how to integrate the experience into the consumers experience, satisfaction surveys are 300% more likely favorable and a "repeat" diner experience is created.
The goal of every business is to maintain a level of relevancy. To keep in front of the curve and not get caught up into the "restaurant lull". I have been in front of the curve AND reached a level of inconsistent relevancy... This business is a struggle and it's easy to not see the forest for the tree.
Attached are some simple things that restaurants can do to 1. Be Relevant and 2. Maintain through the lulls:
1. Train your staff in ways that speak to them - e-learning, social interaction & connectivity with each other builds stronger efficiencies and overall work based relationships. Camaraderie is good, fueling positive working environments and sense of having each others' back. Social is a good follow through that servers, managers and all employees can push down to consumers. At the time to present the bill, a simple conversation telling a customer to write a quick Facebook review or # on twitter can drive behaviors to drive more business.
E-learning is the toughest of these because it requires some work up front. However, it pays off simply by osmosis. Employees gain knowledge in an informal setting where the process of setting up specialized learning pays for itself in larger check averages, a more knowledgeable staff and higher customer satisfaction overall. A great place to get the top notch in restaurant electronic training is my friends @ www.expandshare.com
Retaining great employees is key to restaurant success! Invest into your employees, be relevant and this certainly will maintain you through the lulls of this crazy business!!!
Until next time, here's a simple recipe that is simple, yet amazing!
Cheers,
Quinney
Rotisserie chicken, potato & noodle zuppa
2 T. salted butter
1 small onion - diced fine
1 carrot - diced fine
2 individual celery stalk - diced fine
1/2 red, orange & yellow pepper - diced fine
2 T. flour
1 T. Cajun seasoning
1 t. Italian seasoning
1 t. basil
Kosher salt & cracked black pepper, to taste
3 quart chicken stock, hot
2 potatoes, cooked, peeled and diced
1 rotisserie chicken, boned and diced
1 c. heavy cream
2 c. shredded cheddar cheese
3 c. dry egg noodles
Method:
1.In large stock pot, heat butter with carrots, celery, onions and peppers and cook on medium heat until onions are translucent.
2.Add flour, stir, coating vegetables.
3.Add seasonings, salt, pepper and stock. Heat to slow boil 15-20 minutes.
4.Add chicken, potatoes, cream and cheddar cheese & continue to cook on slow boil over medium low heat 10 minutes.
5.Add egg noodles and Enjoy when egg noodles are just al dente.
Your employees ARE relevant! Servers speak to trends not because of what you are telling them but, what and how they go about their life goals and personal business. Fact, in the hospitality business, when restaurants train their staffs on social media platforms and how to integrate the experience into the consumers experience, satisfaction surveys are 300% more likely favorable and a "repeat" diner experience is created.
The goal of every business is to maintain a level of relevancy. To keep in front of the curve and not get caught up into the "restaurant lull". I have been in front of the curve AND reached a level of inconsistent relevancy... This business is a struggle and it's easy to not see the forest for the tree.
Attached are some simple things that restaurants can do to 1. Be Relevant and 2. Maintain through the lulls:
1. Train your staff in ways that speak to them - e-learning, social interaction & connectivity with each other builds stronger efficiencies and overall work based relationships. Camaraderie is good, fueling positive working environments and sense of having each others' back. Social is a good follow through that servers, managers and all employees can push down to consumers. At the time to present the bill, a simple conversation telling a customer to write a quick Facebook review or # on twitter can drive behaviors to drive more business.
E-learning is the toughest of these because it requires some work up front. However, it pays off simply by osmosis. Employees gain knowledge in an informal setting where the process of setting up specialized learning pays for itself in larger check averages, a more knowledgeable staff and higher customer satisfaction overall. A great place to get the top notch in restaurant electronic training is my friends @ www.expandshare.com
Retaining great employees is key to restaurant success! Invest into your employees, be relevant and this certainly will maintain you through the lulls of this crazy business!!!
Until next time, here's a simple recipe that is simple, yet amazing!
Cheers,
Quinney
Rotisserie chicken, potato & noodle zuppa
2 T. salted butter
1 small onion - diced fine
1 carrot - diced fine
2 individual celery stalk - diced fine
1/2 red, orange & yellow pepper - diced fine
2 T. flour
1 T. Cajun seasoning
1 t. Italian seasoning
1 t. basil
Kosher salt & cracked black pepper, to taste
3 quart chicken stock, hot
2 potatoes, cooked, peeled and diced
1 rotisserie chicken, boned and diced
1 c. heavy cream
2 c. shredded cheddar cheese
3 c. dry egg noodles
Method:
1.In large stock pot, heat butter with carrots, celery, onions and peppers and cook on medium heat until onions are translucent.
2.Add flour, stir, coating vegetables.
3.Add seasonings, salt, pepper and stock. Heat to slow boil 15-20 minutes.
4.Add chicken, potatoes, cream and cheddar cheese & continue to cook on slow boil over medium low heat 10 minutes.
5.Add egg noodles and Enjoy when egg noodles are just al dente.
