Elizabeth S.’s Post

One thing is certain, the experience that the new employees are bringing from their previous employer may not quite fit your new hotel or restaurant. You will need to "tailor-train" them to fit your business. What do you think, how long should it take to train a new service staff jn a restaurant?

Controlling costs in a restaurant involves various strategies: 1. Inventory Management: Regularly monitor inventory levels, reduce waste, and optimize ordering to prevent overstocking. 2. Menu Engineering: Analyze which menu items are most profitable and adjust offerings accordingly. Focus on high-margin items. 3. Labour Optimization: Schedule staff efficiently to match demand, cross-train employees for versatility, and minimize overtime. 4. Energy Efficiency:Implement energy-saving measures such as LED lighting, efficient appliances, and thermostat control. 5. Supplier Negotiation: Negotiate with suppliers for better pricing or seek alternative vendors to reduce ingredient costs. 6. Portion Control: Ensure consistent portion sizes to minimize food waste and maximize profits. 7. Technology Utilization: Use POS systems to track sales, analyze trends, and identify areas for improvement. 8. Staff Training: Train employees on cost-saving practices and the importance of minimizing waste. 9. Regular Financial Analysis: Monitor financial performance regularly to identify areas of improvement and make informed decisions.

Discover the #SoftSkills necessary to become a successful restaurant manager and how to acquire them. #RestaurantManagement

How to Succeed in the Restaurant Industry

If you've worked in the restaurant industry, you know what we're talking about... #restaurantresource #vendors #purveyors #chefs #restaurateurs #managers #restauranttools #foodindustry #foodandbeverage #hospitality #restauranttech #restaurants

To create the finest restaurant, prioritize investing in a skilled chef 👨🍳 – all other elements come second. Likewise, for crafting the best product, focus on a proficient product manager 👨💼💼– everything else is secondary. #PrioritizeExcellence #productmanagement

When I was a waiter in Germany, I had to know at least 16 cheeses by taste and knowledge to serve customers properly. Later, as a restaurant manager, I ensured all my waiters could recommend, taste, and describe each of these 16 cheeses, and upsell a liqueur or port to pair with them. Sadly, this level of expertise is rare today. Many waiters don't even know how to cut cheese properly. Let's bring back these essential skills back. I went to a very well-known restaurant in Yorkshire. I won't say the name of the hotel, but when I asked for gorgonzola from the cheese selection, the waiter didn't even know what it was. This was a reputable hotel, which tells me that essential knowledge is not being passed down from restaurant manager to waiter in training. proper training and knowledge sharing in the hospitality is essential. We understand that restaurant management is starting young now, but unless experienced professionals like myself support and train them through short courses, they will lose essential knowledge. Proper training ensures they know how to do things correctly and maintain high standards. The problem we face at the moment is that even F&B managers lack the knowledge to pass down or conduct short training sessions with their teams. We're too quick to promote without ensuring the necessary expertise is in place. While I understand the need to fill positions, promoting too early without proper training does more harm than good. By not passing down these essential skills to the younger generation, we're jeopardizing the future of our industry. Should i keep going with my post that is helping so many young people?