Staff Training and Development

We Are Not Doomed: Lifting Profits Can Actually Be Free

Bill Lecos: Founder, Forklift Restaurant Consulting

Time and time again we hear that our sales are flat or even up, yet our profits are down. We know costs have risen. Do we raise our prices? Do we cut our portions? Where can we cut other costs? These are all valid considerations and merit review, but what impact will they have on our already loyal customers or ability to generate new ones?

At the same time, we also know the labor market is severely strained and more expensive. We see this not only in restaurants, but in most every customer service situation we encounter. Where do we find the help necessary to sustain on our business?

Perhaps we look internally at the team we do have first. Are they a veteran team or relatively new? What has our turnover looked like in the past year? It’s often difficult to tangibly see the correlation between the staff we have and the profits we earn.

Let’s explore some activities that cost nothing, yet will certainly lift your profits:

• Share and continue to share your mission and your passion for this business.

• Clearly set your expectations to every employee.

• Constructively provide timely feedback to your team. Both positive and that which requires improvement. Don’t just wait for an annual performance review.

• Review your training material position by position and test the team’s proficiency.

• Lead by example.

– Look for that piece of paper on the floor and pick it up.

– Be the one to check the restrooms with the designated employee.

– Don’t just send a plate back, show the cook exactly what it should look like.

Be where the action is and engage every guest.

• Personally make every new employee’s first day and week special.

Personally share your vision for the business.

– Introduce them to everyone on the team, and even your regular customers .

– Learn something unique or special about them, and remember it.

• Take the time to communicate with the entire staff regularly.

Pre and post-shift meetings.

– Regularly scheduled all-staff meetings with a plan and agenda.

• Listen to how your team interacts with customers and each other – is this an extension of you?

• Find the teaching moments and look to promote your team from within.

• A genuine “thank you” goes a long way. Make them all feel part of the team.

• A smile goes a long way.

So, when it comes to lifting your profit margins, not only will you retain the staff you worked so hard to find, but your guests will feel this culture and want to come back.

One additional visit and a couple word of mouth referrals by your existing customers is money to your bottom line.

– See the Forklift Restaurant Consulting ad on page 26

Chefs and cooks who are eager to perfect their craft, restaurateurs and restaurant managers, Italian food aficionados who appreciate the traditions of Italian cuisine and want to learn the secrets of the art of pizza-making should consider taking classes at the Istituto di Formazione Professionale Pizza e Passione (Pizza e Passione Institute), with about 100 branches in Italy and internationally.

Monday, June 5 5 to 9 p.m.

Moretti’s Chicago 6727 N. Olmsted, Chicago, IL 60631

DISTRIBUTOR AND MANUFACTURER

Featuring: Barry Sorkin and Dominique Leach

Our next, free Shmoozefest networking mini trade-show event will feature a panel discussion with two BBQ experts, Barry Sorkin, Owner of Smoque BBQ and Smoque Steak and Chef Dominique Leach, owner of Lexington Betty BBQ.

FOR MORE INFORMATION, CALL TODAY:

FOR MORE INFORMATION, CALL TODAY:

773-235-5588

773-235-5588

InstantWhip.com

DISTRIBUTOR AND MANUFACTURER Industries served include: food manufacturing, food service, bakeries

InstantWhip.com

Industries served include: food manufacturing, food service, bakeries and distributors.

Industries served include: food manufacturing, food service, bakeries and distributors.

Private labeling available.

Private labeling available.

By Lauren N. Tuckey, Esq., Tuckey Law, LLC