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Why Staff Training Is Indispensable For Your Restaurant

September 20, 2020

Head of Hospitality

Head of Hospitality

Article Overview

10min read

When it comes to running a successful restaurant, few things are more crucial than well-trained employees. Competent employees are the backbone of a successful restaurant. Also, they are only as good as the training they receive. 

For most restaurant owners, staff training equates to learning on the job, but it must go beyond that in reality. 

A lot beyond that.

Every employee must understand what you expect of them, what the job description for their role is, an overview of the restaurant, and the performance criteria that they will be judged against. 

If you do not invest the time to train your employees correctly, you cannot expect them to meet your expectations and perform to the required levels.

Here are a few ways that restaurant training can assist in running a successful restaurant.

Helps you upsell

Well-trained employees understand the art of selling and upselling effectively. To execute this strategy successfully, servers must know the menu inside-out and the ingredients used to make the dishes. With this knowledge, they can explain or suggest a dish that may be better suited to the customer’s preference.

Increases employee retention

Taking the time out of your schedule to educate and train your employees shows respect. This will be reciprocated by employees who feel valued by the company. Don’t forget that employees like to stay in a place that respects them and allows them to regularly learn something new. 

In short, a well-trained employee is more loyal. An entire workforce trained in the same way will reduce the turnover rate and increase overall profit. Hospitality consultants can come in to help the present team to improve their skills and impart new industry knowledge to all the staff.

Builds a reliable team 

Going off the last point, a well-trained staff force creates a sense of responsibility, ownership, and accountability. This reduces any imbalance in work among employees, which is known to create friction. This is less likely to happen with employees who understand their responsibilities and execute them, leading to better relations and tremendous respect between peers. If you also include cross-training, you end up with a loyal team that can perform in multiple roles – very helpful in emergencies.

Helps stick to Health and Safety Regulations

It is essential to stick to the health and safety guidelines issued in your state. Failure could result in hefty fines or closure. This aspect can also make or break your experience with the customer. If they see the poor quality and lack of health and safety standards, you can be sure they wouldn’t be walking back another time. With educated employees who are knowledgeable in handling and storing food, you go a long way in creating a safe and healthy kitchen and prep area. This way, you will be prepared any time you have a surprise inspection.

An enhanced customer service 

Properly trained staff can deliver consistent and pleasing customer service, which plays a significant role in convincing a customer to return to the restaurant. Your team must know how to address patrons, welcome them, suggest them the right dish, and ensure they have a great experience. Again, learning the menu and how to pitch dishes is essential.

Ensures smooth operations

When you have a complete team that is well-versed in their tasks and how to go about them, your operations automatically become one smooth, streamlined process. By making sure that everyone is on the same page, you remove any confusion that could arise and minimize error margins. 

A typical restaurant features an extremely diverse workforce that includes positions that may not necessarily include prior hospitality training. Yet, this workforce is a direct reflection of the restaurant’s ethics and culture, which is why everyone, from the top to the bottom, must be trained on the essential standards and values. Several restaurant businesses rely on restaurant consultants to help them in this aspect. This will help you run a successful restaurant where everyone is on the same wavelength, thus reducing disruptions and errors.

Head of Hospitality

Angela Soudi is a visionary writer with 20+ years of experience in Sales and Marketing across Europe, Canada, and the Middle East. She is highly invested in actively contributing articles to pioneering hospitality platforms and websites.

Head of Hospitality
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