Post by account_disabled on Feb 22, 2024 6:36:48 GMT -2
Little is said about the salon operation in books and even in gastronomy colleges. Service work involves constant learning in the day-to-day operation of each restaurant, but it is very important to create training routines in your restaurant. We know that each establishment has very personal work characteristics, whether due to its menu, available physical space and even its target audience. But there are premises and precautions that must be explored in detail. What will you read in this article? Quick trainings Menu training Hospitality training Quick trainings When a customer sits at a table in your restaurant, he already has these relationships in his subconscious and, from the moment the restaurant is presented to him by his waiter bringing the menu, a whole relationship of expectation is created. That said, it is vital that you understand the recurring need for training your waiters. These professionals must deeply understand not only the preparation of these dishes, but also the concepts that led them to be part of that menu. From setting up the table to the way the customer is approached, your team needs to be trained and understand the correct process for approaching the customer.
This differentiates the work of a waiter and that of an establishment. A good daily meeting before the operation, or even a weekly conversation with your team, will keep the concepts created by the kitchen and the level of experience you want to create clear. Menu training Another very special care is with menu training. There needs to be a story to be told, a theme with a plot that is representative. The recipes, together, create the idea of a place and a Belarus Mobile Number List moment in history. Understand the pairing of ingredients, choices of cooking methods and even the way it was plated. To reach such a level of excellence, there are not many secrets other than holding meetings with your teams. A thorough explanation of the menu followed by tastings is the first step in this process. This moment is often confused with a situation of festivity and waste, but this should not be the tone. Tasting the menu, starting with the explanation of the ingredients, the cooking method and the arrangement of the elements, is an extremely serious moment for the training process.
It is the simplest way to ensure that the dish is sold accurately during the operation. Managers need to understand that their dining room team is their restaurant's calling card. And that the employees in this sector are your salespeople, not mere order takers. Hospitality training Everyone likes to be welcomed and welcomed. Hospitality is an art that works on the delicacy of serving well. We need to be careful with exaggerations, as the important thing here is to make the consumer comfortable. You can be sure that a large part of the customer loyalty process is due to the service difference. If a person leaves their home, they are not just concerned about eating well. Serving quality food is an obligation for restaurants. There is no difference in that. The first concern is the receptivity and professionalism of its employees. Anyone who works in the salon needs to enjoy serving people. Courtesy, respect for the consumer, who is a guest in our restaurant, sets the tone for the experience. You can use long-time professionals for more structured training, or even hire a specialized consultancy. There are houses concerned with the experience that have already hired the services of Portuguese and theater teachers.
This differentiates the work of a waiter and that of an establishment. A good daily meeting before the operation, or even a weekly conversation with your team, will keep the concepts created by the kitchen and the level of experience you want to create clear. Menu training Another very special care is with menu training. There needs to be a story to be told, a theme with a plot that is representative. The recipes, together, create the idea of a place and a Belarus Mobile Number List moment in history. Understand the pairing of ingredients, choices of cooking methods and even the way it was plated. To reach such a level of excellence, there are not many secrets other than holding meetings with your teams. A thorough explanation of the menu followed by tastings is the first step in this process. This moment is often confused with a situation of festivity and waste, but this should not be the tone. Tasting the menu, starting with the explanation of the ingredients, the cooking method and the arrangement of the elements, is an extremely serious moment for the training process.
It is the simplest way to ensure that the dish is sold accurately during the operation. Managers need to understand that their dining room team is their restaurant's calling card. And that the employees in this sector are your salespeople, not mere order takers. Hospitality training Everyone likes to be welcomed and welcomed. Hospitality is an art that works on the delicacy of serving well. We need to be careful with exaggerations, as the important thing here is to make the consumer comfortable. You can be sure that a large part of the customer loyalty process is due to the service difference. If a person leaves their home, they are not just concerned about eating well. Serving quality food is an obligation for restaurants. There is no difference in that. The first concern is the receptivity and professionalism of its employees. Anyone who works in the salon needs to enjoy serving people. Courtesy, respect for the consumer, who is a guest in our restaurant, sets the tone for the experience. You can use long-time professionals for more structured training, or even hire a specialized consultancy. There are houses concerned with the experience that have already hired the services of Portuguese and theater teachers.