Staff Training

Your hosts, servers, bartenders, cooks and bussers are the backbone of your operation. But if your team isn’t delivering a 10 guest experience, then you are missing out on revenue. A survey conducted by The Fifteen Group found that only restaurants providing a 9 or 10 guest experience are ensured repeat guest traffic and word-of-mouth promotion.

Our team are experts at helping you elevate your staff service culture, including front-of-house responsibilities, kitchen and bar operations and effective management.

 Exceptional staff training will touch all aspects of your operation. Here are just some of the benefits:

Guest Experience

From greeting guests at the door, answering questions about the menu, delivering dishes in a timely manner, and ensuring restaurant cleanliness, instilling a high level of guest service in your team will set your operation up for success and deliver that 10 guest experience. 

Streamlined Operation

With back-of-house staff adhering to menu guidelines, streamlining tasks and delivering high-quality dishes, front-of-house staff effectively managing requests and providing excellent customer service and managers overseeing it all, you’ll run a more streamlined and profitable operation.

Staff Retention

Creating transparency around staff expectations and guidelines, with ongoing training sessions, will create a more positive and respectful environment, conducive to staff retention. 

Positive Promotion

Investing in training your people will reward your business in the form of positive testimonials and word-of-mouth promotion. Once your restaurant is operating at a 10 out of 10 level, your guests will be the best advertisement for your success.

Interested in learning more about how Staff Training can benefit your operation? Submit this form to speak with one of our experts about how we help.

 If you are opening a new restaurant, check out our Opening Handholding Package. Our multifaceted team can assist with every aspect of your launch, including:

• Kitchen Design and Equipment Selection
• Staff Training 
• Business Plan Development
• Profit Modelling/Menu Engineering
• Concept Development
• Brand Development
• Menu Development
• Operational Systems and Procedures