Restaurant management tips in a straight-run restaurant

Leadership Sales through Service Magic:

Implementing Sales Techniques in Your Restaurant

Do you think sales are made by magic? In a sense, you are right because it creates the magic based on the guest's positive impression of the restaurant's food and services.

Management and employees must drive sales. Your service personnel are your primary vendor. Kitchen Employees must be motivated to provide quality meals to their guests. Management needs to monitor both areas and ensure that the atmosphere of each customer is a positive experience. There are two key elements that we consider to be magic, capable of keeping our staff on track and positively motivating: the "WOW Service Steps" and the "Pre-Shift Alley Rally".

First, every server needs to recognize that they are selling people and creating more tips and happier guests by selling the menu. This means that each server needs to know the menu inside and out. This is done with the right server training and motivation from its managers

How many times have you visited a restaurant and the server completely forgot the menu knowledge? Does this create the magic you want in the service? What about the server who quickly responded to the menu issues? This WOW is a magic feature that you have to bring to the server's staff.

WOW Service Steps

There are many ways to train waiters and waiters. These are basically summarized in the easy-to-remember format of WOW service steps. Does the server know and use WOW service steps? If so, you are in front of the game. Below we summarize the commonly used steps:

  1. Welcome to: Seat: Make sure you welcome all guests once they arrive at the restaurant. You can add more moods by opening the door and welcoming them as guests. Sit on the guests as soon as possible. Customers hate at the door when there are many open desks.
  2. Tell- Sell: Tell the guests the menu to sell the menu. This is a key factor for all server personnel. The waiters and waiters are immediately informed of the changes in the menu and in case of special promotions. You need to know the menu completely. They should be able to answer any guest questions. They also need to know what they like in the menu and what the popular item is in the menu. They have to sell the menu. Put the thought into the guest's mind by suggesting a menu item. If the guest says they do not like this item, they will have to ask the guest whether they like a certain type of food – spicy or mild, roast or grilled. Their questions cause thinking in the guest's mind and create the feeling that the server wants to ask the guest sincerely – which is always the case.
  3. Ring-Bring: Every server needs to be trained in how to place orders or place orders in the kitchen. If you have a Point of Sale (POS) system, each one must be trained to know how to ring in the order. If you use paper checks, make sure you have developed a system to stream the guest from the guest to the kitchen, from the guest, and then keep it in the register. The clearer the check and the kitchen information, the better the way the food is prepared in the kitchen. Children's meals must first be prepared and served whenever possible. The waiters and the waitress must give special instructions to the kitchen staff. Then, as soon as the dish is ready, it should be hot for hot, cold food on the table top. If it sits, the temperature will not be as it should, which can cause customer complaints. Who wants a cold steak? Serve fast. Teamwork is ideal – every person needs to deliver to the table. If this server is busy and can not be delivered quickly by someone else, the server will check as soon as possible that the guest has received everything.
  4. Check – Refill: in two-bit or less than two minutes, the server must check to make sure the guest is satisfied with the food. Even if the guest says it's ok, the server must read their body language and phrases and ask questions if they have any doubts about the guest's satisfaction. Fill the drinks if the bottle is half full. Do not wait for the empty glass or the guest to request refilling. The server must be proactive and need to re-download it before asking. It should also be checked during the whole meal and remove the empty plates or glasses.
  5. Tell – Sell Desserts: Before serving guests after the main meal, the server must offer a dessert item. Put the idea into the guest's mind: "Save space for one of our delicious desserts". Servers should not just ask whether guests want desserts. The server has to say something like: "There is such a delicious chocolate cake made from local pastries, this is my favorite dessert, do not you want to try it out?" If the guest does not tell you, ask the guest's favorite dessert. If the guest says it is too full for dessert, the server can propose an executive box to make the dessert later. If desserts are ordered, they must be brought out immediately. If there is no dessert order, the server must make sure the guest check is ready.
  6. Check back – Check: After two tweezers or within two minutes, the server must check the dessert,. If guests are satisfied with dessert or do not order dessert, the server can download the check. If there is a server check pad, place them vertically. This serves two purposes: the guest simply sees the check and is easy for the server to know if the guest is ready to pay if the check pillow is no longer available. Make sure the server shipped boxes if you have asked for or suggesting a lot of food remains. The server must immediately wear the boxes.
  7. Betting – Reset: The server must return to the deposit. If you have a credit card, you must process it immediately and send it back to the guest for signature. The server must invite the guest to return to the restaurant and thank them for their visit. If guests leave the table, the server must reset the table within two minutes to accommodate the following guests.

These steps can be easily learned by staff. Different restaurants may vary in their service style, but these steps can be used or adapted in any restaurant. Constant implementation of these steps will create the right impression for your guests and will return.

Pre-Shift Alley Rally

Management is ultimately responsible for restaurant sales. They have to motivate staff and communicate effectively.

Fifteen minutes before any peak season, you must drive an alley rally to inform staff. Always make sure that the alley rally is positive and positive as the negative comments will only lower the crew and ultimately affect the guest service.

  • The Day of the Sun
  • The Feature or Speciality of the Sun
  • The Radiant Selling of a Item
  • Identify Any Employee Who Exceeded Tasks and beyond
  • Uniformity
  • Server and / or Cook Competition
  • Guest groups booked in large groups

Management needs to provide a huge and entertaining atmosphere for the shift

To reward employees:

  • Free Meals
  • Tickets
  • Lottery Tickets
  • Gift Card

Believe it or not, guests are listening and watching the management and staff. Good interaction between management and staff gives a positive picture of the restaurant.

Happy colleagues who love their job and really want to work and become more trained and will be able to take a positive aura out of the guest's perspective. Happy colleagues make a positive impression on your guest.

No matter – the guests are always right, even if they are wrong. Make sure every guest is satisfied. The ambiance, the range of food and the service staff impress the guests. The positive impression of all customers on your restaurant is ultimately the charm of a repetitive business to boost sales – happy customers result in higher sales

Source by sbobet

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