Restaurant Management Tips for Successful Restaurant Operations

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Drive Sales Through Service Magic:

Implement sales techniques in your restaurant

Do you think sales happen by magic? In a sense, you’re right in that you create magic through the positive impression your guests have of your restaurant’s food and service.

Management and employees need to drive sales. Your service people are your main salespeople. Kitchen staff should be motivated to serve quality food to your guests. Management needs to get both areas on track and make sure the vibe is a positive experience for every customer. We believe there are two key items to keep employees on track and motivated: “WOW Service Steps” and “Alley Rally Before Shift”.

First, every waiter must realize that they are salespeople who will sell menus to create more tips and happier guests. This means that every server has to know the ins and outs of the menu. This is achieved through proper server training and manager motivation.

How many times have you been to a restaurant where the waiter has absolutely no knowledge of the menu? Will this create the service magic you want? How about a server who quickly answers your questions about the menu? That’s the WOW service magic you have to create in your service worker.

WOW service steps

There are many aspects to training waiters and waitresses. These are basically summarized in an easy-to-remember format for WOW service steps. Does your server know and use the WOW service procedure? If so, you’re ahead. Here is a summary of these common steps:

  1. Greetings – Seats: Make sure every guest is welcomed as soon as they enter the restaurant. You can even add more flair by opening the door and welcoming them as guests. Seat guests as quickly as possible. Customers hate standing at the door when seeing lots of empty tables.
  2. Sales: Present the menu to guests to sell the menu. This is a key factor for all service workers. Servers and waitresses should be notified immediately of any changes to the menu and if there are special promotions. They must fully understand the menu. They should be able to answer any questions guests may have. They should also know what they personally like on the menu and what popular items are on the menu. They should sell menus. Put ideas into the minds of guests by suggesting menu items. If the guest says they don’t like that dish, then they should ask the guest if they like a certain food – spicy or light, fried or grilled, etc. Their questions stimulate the guest’s mind and create a sense that the server genuinely wants to please the guest — which should always be the case, no matter what.
  3. Ring belt: Immediately rang the food. Every waiter should be trained on how to ring the bell or place an order in the kitchen. If you have a point of sale (POS) system, everyone should be trained so they know how to ring the order. If you use paper checks, make sure you’ve developed a system for a smooth flow from the guest to the kitchen, back to the guest, and to the cash register. The clearer the checks and information on the kitchen, the better the kitchen will be able to prepare food the way it is required. Children’s food should be prepared and served first whenever possible. Servers should issue any special instructions to kitchen staff. Then, once the food is ready, it should be served hot and cold. If it sits, the temperature won’t be as high as it should be, which will cause customer complaints. Who wants cold steak? Serve quickly. Teamwork is ideal – everyone should get food to the table. If that server is too busy to deliver quickly, then someone else should deliver and then that server will come back as soon as possible to check to make sure the guest has received everything.
  4. Go back to view – Supplement: After two bites or less, the server should check again to make sure the guest is happy with the food. Even if the guest says it’s okay, the server should read their body language and expressions, and ask questions if they have doubts about the guest’s satisfaction. When the glass is half full, refill the drink. Don’t wait to see an empty glass or a guest asking for a refill. Servers should be proactive and repopulate before being asked. They should also check throughout the meal and remove any empty plates or glasses.
  5. Dessert Specials: Before guests finish their main course, the server should suggest a dessert. Put that thought into your guests’ heads by saying, “Make room for one of our delicious desserts.” Waiters shouldn’t just ask customers if they want dessert. The server should say something like, “We have these delicious moist chocolate cakes baked from a local bakery. This is my favorite dessert. Wouldn’t you like to try it?” They can also ask the guest if they say no Favorite dessert. If guests say they’re too full, servers can suggest a takeaway box for dessert later. If desserts are ordered, they should be served right away. If no dessert was ordered, the waiter should make sure the guest’s check is ready.
  6. Check back – check: Within two bites, or two minutes, the server should check that dessert has already been counted. If the customer is satisfied with the dessert or does not order dessert, then the waiter can settle the bill. If you have server check pads, place them properly. This serves two purposes, it’s easy for the guest to see the check, and it’s easy for the server to know if the guest is ready to pay when the checkbook is no longer upright. Make sure the server has provided a carry box if you want it, or if you have a lot of leftover food, it’s recommended. Servers should immediately take those carry boxes away.
  7. Receive-Reset: The server should return to receive the payment. If it’s a credit card, they should process it immediately and return it to the guest for signature. Servers should also invite guests back to the restaurant and thank them for coming. Then once the guest leaves the table, the waiter is supposed to reset the table within two minutes so the next guest can be seated.

These steps are easy for your employees to learn. Service styles may vary from restaurant to restaurant, but these steps can be applied or applied to any restaurant. Carrying out these steps consistently will leave the right impression on your guests and they will want to come back.

Alley Rally Before Shift

Management is ultimately responsible for driving restaurant sales. They must motivate your employees appropriately and communicate effectively.

15 minutes before any rush hour, managers should hold a rally in the alley to keep employees informed. Always make sure Hutong Gathering is upbeat and positive, as negative reviews will only disappoint the staff and ultimately guest service.

  • Today’s Focus
  • Special or special dish of the day
  • imply the sale of a specific product
  • Recognize any employee who goes beyond the call of duty
  • Unified compliance
  • Server and/or Chef Contest
  • Arrange guest reservations for large groups

Management needs to create a nice and fun atmosphere for the change.

Reward employees:

  • free meal
  • movie ticket
  • lottery
  • gift card

Believe it or not, your guests will be listening and observing management and employees. Good interaction between management and staff will leave a positive impression of your restaurant.

Happy employees love their jobs, genuinely want to come to work, are more professional, and project a positive aura in the eyes of guests. Happy employees leave a positive impression on guests.

No matter what – the guests are always right, even if they are wrong. Make sure every guest is satisfied. Guests will be impressed by your ambience, food served and staff served. Every customer’s positive impression of your restaurant is ultimately the magic that keeps repeat customers driving sales – happy customers lead to higher sales!

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