Let’s face it: restaurant staffing is a pain in the butt. How many times in the last year did you put aside business strategizing to instead focus on dealing with trudging through yet another pile of resumes and applications? Wouldn’t it be great if you could just keep the employees you have, improve their knowledge of your cuisine and operations, and inspire them to improve all the time? Today’s post focuses on the top three ways that you can reduce the time you spend on staffing issues—and increase the time you have to grow your restaurant.
Did your restaurant staff have a high turnover rate in 2014? Not only do constantly shifting employees spread your restaurant secrets, the time that you spend advertising, interviewing, and training new servers to replace them is time that you don’t spend growing your restaurant. I’m sure your New Years resolution this year is to improve your restaurant… but how can you do that when you keep having to resolve staff issues? Let 2015 be the year that you stop stressing out about hiring and start building a loyal, dedicated staff that your customers love. Parts 1 and 2 of this article contain the top six tips (in reverse order) that will get you started on the right path for you to retain staff in 2015.
Upselling, cross-selling, and other high-level sales techniques, when balanced on a strong wine knowledge foundation, form the backbone of your restaurant wine sales. This is good news, as it means that the power to increase sales rests only on your willingness to educate your staff. In addition, when you do motivate and educate your wait staff, they are likely to go to great lengths to assure your wine list’s sales success. Uncorkd has published many articles in the past that help you to teach your staff about wine, sake, scotch, beer, absinthe, and other alcohols; today’s post focuses on two strategies—a simple one and a complex one—that you can use to motivate your servers. Read more