Restaurant Staff Training Session: $100 + 20 Minutes

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restaurant staff training session

After 20 years of running successful restaurants, I know that the absolute cornerstone of my guest experience was training… daily training. I’m talking about the importance of pre-shifts and the training that should happen in every restaurant, every day before the doors open for business.

Most restaurants train their staff only on the basics of each job.  A host greets & seats the customers, bussers clear tables and waitstaff take orders. It’s been done like this for 100 years, but I’ve always wondered why. To me, this approach delivers average service and average dining experiences. No excitement there. Why would anyone go back to a restaurant like that?

Here’s a paradigm shift— why not do a training session for the entire front of house team to not just do their job, but to deliver great dining experiences? Get your team to serve and sell, because it’s everyone’s job to “WOW” each and every guest and exceed expectations. Treat them like they’re the most important customer, even when all your other seats are full. Delivering amazing service consistently across all staff is perhaps your restaurant’s most powerful competitive advantage and this idea is lost on so many other restaurants – hopefully your competitors.

I’m talking about first training on communication and teamwork which leads to efficiency and extraordinary dining experiences.  When the staff know each other’s jobs and can back each other up in a pinch, the show goes on without a hitch even when the unexpected happens. 

Next, train everyone how to SELL. Selling in restaurants is easy because you have a captive audience that wants to know what’s great, what they’ll enjoy.  It all begins with product knowledge.  Make sure that your entire front of house team knows the menu inside and out and has favorites in each category that they can recommend.  It’s rare in restaurants that the bussers and hosts actually make suggestions that lead to sales and just as rare that they enter the order into the P.O.S., but why not?  This is teamwork and superior service.

So how do you pull all this together in your restaurant? 

First, I strongly recommend having a pre-shift meeting and exercise every single day that focuses on both service and suggestive selling. Once your team is comfortable and confident suggesting every table, every time and this becomes conditioned behavior, create some fun contests and incentives to move the merchandise.  A healthy competitive environment is good for sales and service.

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Finally to reinforce these best practices, once a month hold a more formal interactive session with your service staff. Make it fun and worth their while. Start by placing $100 in cash (1-$20, 2 – $10’s, 8 – $5’s and 10 – $1’s) randomly shuffled on the table.  Next, gather a bottle of wine, a dessert, a table tent, retail merchandise (if your restaurant sells it) and any other sales tools that help the staff bring your products to life for the customer. 

Take turns calling on team members asking them service and sales questions.  Practice role playing and have your staff suggest menu items to each other and how they will “bring it to life” for the guest.  Everytime a team member answers correctly or demonstrates solid suggestive selling and service techniques, allow them to take a bill off the stack.  A Great performances earn cold hard cash, but more important, develops a culture of hospitality and professionalism in your restaurant .

Roger Beaudoin
Roger Beaudoin, Restaurant Rockstars

It may have cost your restaurant $100 at this training session, but I guarantee you’ll be surprised how this incentive impacts your sales that night and in the days ahead, far in excess of this investment until your next training session.

Go out there and Rock Your Restaurant!

Roger Beaudoin is the founder of the Sales Stars Server Training System, Author of Rock Your Restaurant, a game-changing guide to Restaurant Finances and Creator of The Restaurant Rockstars Academy. He is a successful restaurant entrepreneur who has founded and operated 4 restaurants/hospitality companies over the past 22 years. He recently sold the Matterhorn SKI BAR in Maine, a seasonal restaurant and bar that generated over $1 MILLION dollars sales in just 4 months, with double the Net Profit of the average full-serve restaurant. While running The Matterhorn it was named “BEST SKI BAR USA” by Skiing Magazine and “Classic SKI BAR” by SKI Magazine, as well as receiving restaurant accolades from the New York Times, Boston Globe, Framers Travel Guides, Powder Magazine, Yankee Magazine and other publications over the years. Roger is a Speaker at industry events, Host of the Restaurant Rockstars Podcast and is frequently interviewed as a Guest Expert on other industry podcasts as well.In addition to providing turn-key restaurant Staff Training and Financial systems, Roger Coaches and Consults to restaurants of all types. As more than 50% of restaurants fail, he has a deep passion for helping new restaurant owners not only survive but knock it out of the park! (There is no reason for them to make the same mistakes he made 20 years ago when he started his first restaurant). With over 20+ years in the business, he is a genius with restaurant analytics, branding, training, systems and efficiencies and uses that expertise to help restaurateurs create not just restaurants, but BUSINESSES that ROCKS PROFITS!