Restaurant Industry Training Trends (2005)

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technological savvy teenagers today through DVDs and CDs and throw away the VCR and discharge guides is a recipe for success among franchisees, owners and managers.

In the high-tech modern society, young American studying in a drastically different way than Baby Boomers and Generation Xers even.

They send text messages on their BlackBerry, download ringtones for their phone, skills, browsing the Internet and expert play advanced video games for PlayStation. They seek their information from Google rather than an encyclopedia, and they watch their movies on the DVD player, not a VCR.

Since adolescents compose the majority of workers including fast food and fast casual restaurants, it is important for franchisees, owners and managers to implement training methods to talk and actually affect these technically savvy young people.

Restaurateurs should take a DVD-minded. Today’s generation likes to be in control of the learning experience and not on the pages of boring text. The technology is evolving rapidly, so it is important to different terms of delivery methods, especially for Today’s generation of employees

Training development for the restaurant industry in 2005 reflect the importance of changing communication technology from the old educational resources -. Such as Video and discharge guides – to 21st century methods – such as DVD and audio CDs. Schier, who is the author of many books of restaurant customer service and training, offers the following suggestions to increase technology training in 2005:

* Replace text-heavy pages of manuals with digital photos and bullet-points. Better yet, have a computer savvy employee develop PowerPoint or flash animation to create interactive learning.

* Negotiate flash cards for servers or cooks, index cards specials and / or content descriptions for machines, cashiers and carry out team members or Rolodex of drink and food recipes. Ensure employees know where to get information when they need it. The guest will appreciate it

* DVD / Video -. Convert videos into DVD format. This offer brief chunks of material. Employees have grown up flipping channels and see hundreds of messages per minute. Fifteen minutes of video footage will lull them to sleep

* Navigation through Audio CDs -. Most have been on a self-guided audio tour of the museum. Create audio guides for things like how to properly answer the phone, great guest, suggestive selling, or even a full guided kitchen. For $ 100, you can buy a digital voice recorder and record the instructions for various skills and burn them to CD or MP3 player. All they do is pull on the headphones and start

* E-Learning / Computer-Based Training (CBT) -. Off-the-shelf software such as Camtasia or Trainer Soft can have you in e-learning mode for a modest investment, or you can look at programs such as leadership development modules offered by the National Restaurant Association (in collaboration with Harvard Business School) or teach Spanish workers who speak your Enska with ‘Sed de Saber’ based on the Leapfrog “Leap Pad” technology.

* Avoid having employees memorize information and pass the test. It is education. Onsite training will focus on skills. Follow the written test (knowledge) with skill ratification (behavior). At the end of each training, develop a short checklist to verify the skills they need to learn in addition to knowledge.

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SMS Printer Technology to take the restaurant industry by storm

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Tech Gastronomic, great restaurants industry consultant, says that in 2007, sales of the leading 100 chain restaurants in the UK rose £ 10.4 billion, and amounted to 35 percent of all catering sales.

What do these hospitality industry giants have in common? Tech. From the point-of-sale (POS) and table-management software for wireless headsets and SMS-enabled tracking system, technology has become the key to success in the industry. No matter their size – whether small, family owned independent or large Dine in a chain -. Each restaurant will take advantage of enabling technologies to remain competitive in a growing restaurant British market

Benefits restaurant Technology Clear

Leading chain restaurants have been taking the lead as early adopters of technology solutions to traditional industry-related challenges, such as improving productivity, reduce labor costs and maximize sales. In particular, the quick-service chains focused on meeting the ever-growing consumer demand for convenience and value of using technology to deliver better value and passing the savings to customers. Fifty percent of quick-service plan to make greater investments in technology in the coming period.

Most recently, technology programs are used to help restaurateurs streamline ordering, reducing target times, shore up inventories and perfect kitchen layout, while improving accuracy at all levels-to-table process.

enter your Target Market

In this regard, many owners of takeaway restaurants are turning to the power of the Internet. For example, Domino’s Pizza has realized 42 percent increase in online ranking over the past 12 months. The trend toward Web-enabled online ordering system promises to help many restaurants rapidly expand their customer bases, while realizing significant savings in marketing costs. Approximately 30 million people, or about 57 percent of UK households have access to the Internet.

Other innovative restaurateurs are taking a system that allows customers to place a pick-up and delivery orders through text messages. On the surface these systems are integrated solutions that combine the power of wireless services to track orders from receipt, through all the preparation and delivery process to the front door of the customer.

Why Restaurant business needs POS System and SMS Printer

The SMS printer is unique in that unlike computers for online ordering or fax machines, may set it right kitchen. All units need electricity, as it operates on the network. Staff does not have to run to check online or faxed orders every 5 minutes – they are printed instead of cooking line

POS technology is also having a major impact on all sectors of the hospitality industry .. Some early adopters have reported a pick-up in service speed of 20 to 30 percent. Moreover, these systems orders easier to read and send through the kitchen and preparation, while leaving critical wait staff on the floor

This system also eliminates mistakes and miscommunications, which also contributes to the speed and service. – Perhaps the two most important products in the industry. Using POS and SMS printer together, all establishments can organize and streamline the building, takeaway and delivery processing cheaply and effortlessly.

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5 Reasons to be in the restaurant business

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Restaurants can be found almost everywhere you can go and this is proof that this kind of business is very good. Every once in a while, someone makes the decision to open a restaurant for whatever reasons he / she has. There are obviously many reasons why people choose to open such a business and you do not have the same reasons. You just have to evaluate what you want and help you out, here are 5 reasons why you should be in the restaurant business.

The fact that all have to eat is one of the main reasons why you should be in the restaurant business. People can actually cook food on their own at home, but sometimes there are people who prefer to dine in the restaurant, busy people especially. Because they do not have enough time to cook at home, they prefer to go out and eat. In addition, on special occasions or events, there are people who prefer to celebrate in a place other than their home and they want to taste different kinds of food.

Considering the fact that people need to eat, somehow you can be sure that the chances of your company to be a failure is reduced and this is another reason why you should be in the restaurant business. As long as you know what people want and what they are looking for, you’re going to be just fine. You just have to be creative and imaginative when it comes to the food you are going to prepare. If you want lots of people to come to you, then you need to come up with something new, unique and delicious. With this you can surely keep people coming to you.

If you love to cook a variety of foods, the restaurant business is going to be great for you. While starting this type of business does not really need to be someone who loves to cook, it is certainly better if you do. When you’re doing something you really love, then the results / outcome would be better than doing something that you do not have much interest in.

a place where a lot of people pass by every single day is another sign that you should start a restaurant company with a passion for cooking. If you have a very good place accessible, many people would immediately know that your business is and that means you do not have to spend too much money for advertising.

And of course, money is the last reason why you need to be in the restaurant business. Along with all the above reasons, if you have enough money to open a restaurant, you should go ahead to start up their own.

However, if you feel that you are not really interested in this type of business, it is the time when you can look into other options available.

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Restaurant Management Training, Discover a career in the restaurant industry

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There is something truly rewarding to work in a profession that seeks to make other people happy. This is what the restaurant industry is all about. For many, the combination of a shrewd business sense and love of food, bring them to the decision to look into restaurant management training. These programs have exploded in their popularity, and can fully prepare students for productive work in restaurants, casinos, resorts and cruise ships.

With so many different options for dining in our country, it is difficult to imagine the restaurant management curriculum that encompass it all. But that’s exactly what this training does. With a variety of culinary skills instruction, as well as specialized training, students must just about every scenario they could encounter in the field. Hands on teaching the patient, experienced chefs will guide these students through the many nuances of the culinary arts. Most restaurant management schools achieve learning wine, as well as food and beverage management and courses in all the behind the scenes work that is important for normal successful restaurant.

To be successful in the management of a restaurant, you need to be a successful businessperson. Even a small, stand alone dining facilities working with very large budgets and staff many employees. Most reputable restaurant management training realize that this work is about more than just food. To do a great job in the culinary world, you need to be skilled in dealing with budgets, paperwork, and people.

courses will teach you about food and drink ordering and inventory, to provide you with everything you need to develop and implement interesting and varied menu choice. Another chief consideration will be in training, scheduling, and evaluate many your employees from dishwashers, cooks, servers.

And finally, a restaurant management degree curriculum will address methods of effective marketing, advertising and sales, because, although you strive to make your restaurant the best it can be, this is a very competitive industry. If this sounds like the career for you, it’s time to look into one of these many, comprehensive restaurant management training.

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The Restaurant Sector 2010, and the reality of inflation

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When we read the Wall Street Journal, New York Times, The Economist, Bloomberg Business News, Business Week, Forbes, investor Business Daily, Financial Times, and even Beige Report from the Fed tells us with graphs, charts and photos to it deflation in the United States, not inflation. However, if you factor in certain sectors of our economy, you can see that there is quite a bit of inflation in many places -. Eg food at the grocery

Even though Wal-Mart sales prices on certain items like catsup for dollars, a 2-liter bottle of soda for $ 0.88, or cereal for $ 0.25 per cob, it does not mean we do not have inflation in the food sector of our economy. We really do, and we may witness higher price of wheat worldwide is used for many products, and the price of feed increases, prices for meat. And speaking of meat, this is where the “rubber meets the road” for the restaurant industry.

As the economy decides whether it is going to slip back into a double dip recession or not, many companies are not rehiring, but they are getting ready just in case. That is to say that they are reducing their labor force and lower prices as a hedging strategy against future economic function. The low-cost high-volume strategy is common during recessions, and that would include the restaurant industry. So on the one hand the restaurant sector in 2010 will give Offers bring in visitors to their eateries, yet on the other hand the cost of food will increase, due to inflation.

This is the Catch-22 and it does not bode well for those who are unemployed who may work in the restaurant sector or for equity and quarterly profits of the largest restaurant chain. And even mom and pops restaurants, this great family-owned restaurants with great food in the local neighborhood and the community will also suffer. Their costs rise even more than large, which can take advantage of the purchasing power.

So while, we are told, almost every day on CNBC, MSNBC, Fox Business News, and the cable network business news channels that we are experiencing deflation, which does not mean that we can achieve automatically any and all industries. And, as we watch the oil prices come back up, it very much increases the price of food, the whole food requires fuel for tractors, for navigation on the market, and to deliver it in restaurants. The restaurant industry is not out of the woods yet, even though many of the larger chains are reporting higher profits now, and I hope you will please consider all this.

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New sides of the restaurant industry!

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task can be done in a roaring success, if you have done an in-depth analysis and research to understand the nuances of the industry. Before plunging into the market it is better to have data ready with you. How did you run a business is not how well prepared you are to deal with obstacles and challenges that come your way is what matters question ,. Only if you can withstand rough weather, you can continue to grow and then expand.

Restaurant industry is one such area where many people try to set foot Daydreaming their immediate success. Unfortunately, the situation does not guarantee instant success. Any company that has a slow and steady growth makes it to the top. Have you ever thought about the resources needed to run the show! The industry looks very attractive and promising outside the reality issues. The main focus of the industry’s supply chain management, where the main and ultimate focus revolves round customers, a business begins and ends with the customer as the focal point of her.

Customer satisfaction should be the vision, mission, and goals. Of course you want to make. For what else in the world you have entered this business. But think about it, if you are not able to attract a crowd, an attempt to waste.

  • The quality
  • diversity
  • The appeal
  • presentation
  • treatment
  • atmosphere
  • The refreshment

is available to customers should make them feel special and worth the value of money they are shelling out to have a night out with family and friends. Rising costs make people think twice before they decide on the choice of restaurant. Make sure the type of people you want to meet the needs. Go to plan accordingly and restaurant design.

The design includes a sober atmosphere where guests can relax, mild lighting that is soothing to the eyes, mellifluous music that creates a stunning effect and the choice of utensils and furnishings that add elegance. The core concept of the food industry is “customer satisfaction”. The greatest strength of business is the quality of professional management. You have to manage human resources staff, wait macarons, waitresses, chefs, managers, billing clerks in a way that one and only motive is to provide fast service and a great service for the first time and every time.

Managing your finances is an absolute necessity. The initial investment has to be taken care of because you do not know the time it takes to get you in the industry. How big chain restaurants are operated successfully all over the world? The first four or five years are particularly important to prove your credibility both yourself and others. They make a perfect market where the customer preferences are note jotted down and taken into account. High Performing and high potential managers are put in place to run the show without a hitch. Well-trained waiters are a big plus. Large business diversification to invest their profits in an increasingly prosperous areas like the food industry, where people are constantly looking for change and “brand image” that large companies do not fit with the small players time. Great service is the key that makes this a big time player unique.

localization signal possible is the most important criterion for the restaurant industry. Enough space will be parking and access to the location of an enjoyable experience. Do not go up guidance from local competitors or friends, they will have no inclination to help you or the knowledge or experience.

business portfolio is to be designed by none other than you which contains detailed and clear plan for the next five years, financial backup, highly qualified and skilled staff, a favorable location, good publicity gimmick to lure customers, super great food and great service that helps to keep loyal customers.

go into something that you can do it with passion, go for something that has room for the future, to something that makes you interact with people, go for something that makes you happy and satisfied, the restaurant industry has all factors that can make a great business if you have the confidence to face the challenges ahead. You need to rearrange your plans from time to time to keep yourself in check.

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How is the restaurant fairing in Today’s Economy?

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Despite the economy, the restaurant seems to be fairing well, thank you very much. That is if you have a fast food restaurant. Sales of the larger, fast food restaurant chains up to about 8% larger restaurants are down the same amount. It is an independent restaurants that seem to be suffering the most, according to Nations Restaurant News.

They report that approximately 5204 independent restaurants closed in 2009. With that in mind, the 5.204 independent restaurant closings not unusual every year.

restaurant is unlike any other company on earth. A large number of people, but to have the restaurant is the way to go. The truth is own restaurant may be one of the most difficult ways to go.

If open restaurant business has crossed your mind, raise your hand. Ah, I see a lot of hands going up out there. It seems simple; you rent a house, buy furniture, buy food, hire a few employees and you’re in business.

All that is true, but the restaurant business is a little more complicated than that.

Consider the following:

The restaurant, rent should not exceed 5% of monthly sales. Without restaurant experience, you can only guess and hope. It may very well be one reason why 5.204 independent company restaurant closed last year. When you buy equipment you will be city requirements that you must meet in order to even get open. For example, you will pass a fire inspection, health, city codes, state codes, which include the number of seats and parking allowed. The list goes on and on.

When you buy food order, you may have to pay the money and then you can order too much or too little, because you have no experience to draw from.

When you hire a crew it is important for you to understand how to train, treat and encourage them. The restaurant employees are an important part of finding success

This is the best way for me to explain the perfect employee to you :.

A great restaurant worker is someone you know well. Anyone can sell food, but it’s hard to find someone who loves to sell food. You know, I mean, they have asked you before. Do you remember how you felt like they were on you and do you remember how you felt the next time you went to the same restaurant and they were not there?

Keep in mind, anyone hired, trained and motivated this perfect employee. This type of employee does not just fall off the truck, as you know. They are hard to find, but if your restaurant does not have a few of them, you may be in deep trouble.

My friends, the restaurant is just that it is a business. To find real success in this, you will have the experience. Treat restaurant with respect, get proper training and then you will have a fighting chance.

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Customer Service in the food and restaurant industry

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Customer service goes a long way

In a tough economy, people think twice about whether eating out or cooking at home. Do not let bad customer service to be the reason that they decide on the latter. Customer service provides a quick and lasting impact on your business, and in a competitive industry like food and restaurant business, first impressions can be everything. Give your customers a reason to be loyal to your business by providing excellent customer service as well as excellent cuisine.

Why is good customer service so important

customer retention? is one of the biggest goals of each company, and the quality of customer service is an easy and effective way to achieve this goal. According to the Institute of Food technicians, a nonprofit scientific society whose members working in food science and technology, customer will tell five to seven other people when they experience an unpleasant incident. Poor customer service can lead not only to lose customers who experienced it forever, but it can also deter potential customers from considering your restaurant the next time they are craving a double cheeseburger.

Tips to create a positive customer experience

Customers know that their business is critical to your success, and they also know that they have the power to take it elsewhere if they do not get the service they deserve. Fortunately, it’s the little things that make customers feel their visit was worth it. A genuine greeting and smile when they walk in is a good start. Look both trade and workers should be neat and clean. For regular customers, trying to remember their names and orders if they get always the same. You can even use customer service as a way to increase your profits. Politely offer sales meals or offer a suggestion that the addition to the entrée, such as a bottle of wine.

What if the damage has already been done?

If you are a customer is unsatisfied, do not get frustrated. Exercise patience, listen to their problems, and I apologize for mistakes on your part. If it was a relatively small mistake, offer a discount off their meal. For larger mistakes, consider giving them a meal free of charge. In addition, a good way to convince customers to come back after a bad experience is to offer free or discounted meal the next visit.

encourage employees to go

because your employees have the most interaction with the client, it is important to have a clear set of expectations for customer satisfaction, and make sure every employee is aware of it. A rewards program or bonus program can help to increase employee interest. Consider throwing staff parties if a month goes without customer complaints. Likewise, if a customer compliment one of your employees to provide excellent experience, see that they get some sort of bonus or recognition.

Service route to success

provide excellent customer service has always been an important factor for success, especially in the food and restaurant. Eating out has become more of an unnecessary luxury, but it was considered even a few years ago, so it is more important than ever to let your customers know that you appreciate their business. Providing customers with exemplary customer service to keep them coming back for seconds.

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Write a Awesome Restaurant Continue

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As a restaurant management recruiter I am constantly bombarded with back all day, every day, on weekends and holidays. It’s amazing how many great managers out there can run a profitable restaurant operation inside and out, but they have no idea what to write when it comes time to shop for their next opportunity.

In the restaurant industry isn ‘t about where you went to school, what degree you have or what you want to do on your days off. Plain and simple is the best way to get an interview on the field. You need to understand that hiring managers who review new see more resumes than I every day. We are talking about the mid hundreds depending on how they have their needs and job hiring goals presented to the public. Many times a resume is passed over because it is not user friendly or it is out of order chronologically. The worst thing I ever saw was a resume that stopped 2 years with no explanation. Go ahead and file that one in the round outbox on the floor.

Before we begin let me tell you if you are not using Microsoft Word you will probably never get another job. Compatibility is the key here and whether you like it or not Word is the king of word processing. Please do not try to reinvent the wheel with Word Perfect or something else obscure in the marketplace. When someone gets a file can not be opened with their existing software they take the path of least resistance and delete it. They will not and will contact you by email and you just lost a potential career opportunity. So step one is always use Word or you will regret it later.

The first thing a resume should have your name is in the middle of 14-point bold Arial font. Arial is easy on the eyes and it does not distort like some other fonts. Under that you want to address, and phone numbers of at least 10-point Arial. You do not have to address it and remember just because you have a cute or clever email address that your friends think is cool does not mean someone else will. And because of you, change the message on your phones to something clear and precise and welcome in the job arena. This is not the time to express yourself!

The second thing you need is an objective statement, which looks good in 12-point Arial. I would suggest keeping the text font the same for the rest of the new. This objective description should be clear and driven. Do not ramble not Triple sentences and think anyone will care, because they will not. For example, a nice statement about how you want to contribute to the bottom line profitability of a team with previous experience often works well. Throw in some upward growth potential and you are on the right track.

Next is an important part of it is experience. Starting from existing and return is the only way to go. All you need here is the company’s name, title and dates (from past when to present when). Do not worry about exact dates, but not months and years, obviously.

After that you need to briefly bullet statements regarding actions while in that position. This should be one-sentence statements that are clear to the reader. Do not tell them that you are a great manager because that is vague. Instead of telling me why I should hire you. For example, did you increase sales of two-year period or did you increase sales by 12% over a two year period using local store marketing and targeting repeat guest counts? Do you see the difference? One statement keeps you reading and one is cloudy vagueness. Take this and run with it on all other information, such as labor, food and controllable costs. All training and development of team members is also a very good example that you’re part of a team and you care about their success. Because of this you will also be good and it will help you to include my work in the main parties hourly team.

If you follow these guidelines you will probably need about 6 to 8 Bullet statements that should get you noticed. Repeat these steps for all previous positions as well until you have described the last 5-8 Years time frame for your career. No one cares about what you did 15 years ago in this area. They want to see the latest performance and some career.

As far as references goes I would consider them a waste of space. No one is going to ever list a reference from a bad experience and hiring managers know this. If you have a great looking new flows and is widely acceptable you will be getting a lot more calls from interested parties than those others who invest their time upfront.

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Time Management in the restaurant industry

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When I was originally planning to become a restaurant owner / operators 1. my restaurant, I was told that I could expect to work 70 hours a week. At the time I was working as a GM for the restaurant and on average 55 to 60 hours a week. To be young and single, I took these hours as part of the package. Shortly after I opened the restaurant, I was married and significant changes in life style would be. I needed them to consider the fact that if I wanted to raise a family, my time was now divided.

As is often the case, when we do something a priority, we can usually make it happen. I knew only one way to win in running a restaurant and was taking me a long time. That’s why I hired Time Management consultant who was working with Hewlett Packard middle and upper managers.

Below are some tips practices and he taught me not only involve having the quality of my time to raise a family but made me a more effective manager of the restaurant my :.

1) Most importantly, I learned to run restaurant operations system. Systems designed for consistent and repetitious performance of procedures work. Instead of having to personally direct all aspects of the business, I now had a system that ran the restaurant. I ran systems and rushed staff. Clear and proven operating systems are the key ingredient to successful franchises restaurant. Start up restaurants without franchise type system will pre-determine the 70 hour week for GM or owner operator.

2). Is it important or just pressing? How often today is GM pause to answer a call that could easily be returned at the designated time set by GM? How often is the salesman drop by to introduce themselves and their product, when they could easily be said to please call for an interview? What may be important to someone does not necessarily make it important. It may also be important but not urgent, and can be treated later on GM time moderation. Therefore, the choice of time the GM should be based on the determination that it is both urgent and important.

3). Prioritizing time “to do list” is useful as long as the priorities for its activities are flexible. No matter how well the restaurant manager is organized, there will always be times when his or her immediate attention will be needed.

. 4) To see activities the next day and try to plan for them can save a lot of wasted time. For example, it might be a good idea to plan activities for the paper work on the slowest day of the week rather than a busy weekend day.

5) A good way to organize yourself to be more productive with your time in a week to monitor the activities of your time spent on them and take a “waste of time”.

Time management in the first time independent restaurant start up is usually more trouble than it is for a restaurant chain with a proven franchise style operating system. Time management is more by proven franchise style operating system described in proven restaurant concept operations manuals.

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