Train your staff for success with 20 minutes and $100
I ran restaurants successfully for 20 years, and the absolute cornerstone of my guest experience was training — daily training.
I’m talking about the importance of pre-shifts and the training that should happen in every restaurant, every day before the doors open for business.
Most restaurants train their staff only on the basics of each job. A host greets and seats customers, bussers clear tables, and waiters and waitresses take orders.
It’s been done like this for 100 years, but I’ve always wondered why. To me, this approach delivers average service and average dining experiences — no excitement there. Why