Developing Your Restaurant HR Strategies

Developing Your Restaurant HR Strategies

by | Dec 6, 2016 | Business Toolkit, IndiTips, Management

With the new year just around the corner, it’s time to review the numbers from the last 12 months, identify where to improve and set goals and expectations for 2017. As you look at this past year, metrics relating to human resources, including hiring, scheduling and the like, will most certainly be under the microscope, as they should be. The hospitality industry as a whole suffered from a 72% turnover rate in 2015 and while numbers haven’t been compiled yet for 2016, we anticipate an increase for a sixth year in a row.

With this in mind, your HR strategies moving forward need to be optimized and that’s why we’re laying out a few of the best digital solutions to help you make this next year a great one for business.

Restaurant Accounting Solutions, Inc. (RASI)

RASI’s goal is to free operators from behind-the-scenes activities, such as payroll and inventory, so that they can focus on their guests and employees. RASI has a variety of digital solutions, HR and otherwise, that can help ensure the success and financial wealth of their clients.

Their HR-related software includes payroll and taxes as well as staff performance and knowledge, which ranges from onboarding and training to HR compliance. RASI’s tools can optimize your staff-related programs so that your customers are satisfied and your cash register full! Check out their restaurant solutions here.

ZUUS Dynamic Scheduling

As the name suggests, ZUUS’s software is focused on staff scheduling with the main goal of reducing your customer wait times and driving profit. ZUUS not only provides restaurant and hospitality employers with a staff scheduling tool but does so by incorporating customer and sales demand forecasts for ultimate precision.

ZUUS also includes performance management reporting so you can optimize regardless of business changes. ZUUS can help improve staff morale, reduce staff turnover and maximize revenue. Learn more about their platform here.

HyprLoco

HyprLoco is all about personalizing the customer experience by understanding who is in your store in real-time, then providing staff with intelligence so everyone is treated as a regular, whether it’s their first or hundredth visit. HyprLoco’s software analyzes customer data and integrates with your POS systems, mobile apps and digital menu boards enabling team members to provide personalized service from upsell items to promotions.

This not only delivers an exceptional guest experience but also sets your staff up for success and successful employees are happy employees! Find out how HyprLoco can help your HR strategies here.

Sirvo

While RASI, ZUUS and HyprLoco provide solutions for current employee strategies, Sirvo focuses on securing your future employees. With the goal of increasing employee retention and reducing cost per hire, Sirvo provides hospitality-related businesses with intuitive and robust recruitment services.

On the Sirvo platform, hiring teams can post open positions to their media-rich company pages, which are automatically distributed across Sirvo’s partner networks including Indeed, Glassdoor and Zip Recruiter, ensuring your jobs have high visibility. In addition, employers are able to source potential hires by utilizing the search candidates feature, maintain a streamlined process with the applicant tracking system and speed up candidate communication via the messaging hub.

Beyond the app, Sirvo can also turn your website and Facebook page into recruitment tools with a custom career page and Facebook jobs tab add-on. See what Sirvo’s hiring services can do for your restaurant, retail or hospitality business.

Regardless of your specific HR goals for the year ahead, utilizing these software solutions can help your business achieve its bottom line. From hiring and onboarding to scheduling and performance, there is always room for improvement so why not make this upcoming year one in which you optimize your strategies and grow your company!

Learn how Sirvo can help you!

Cut costs and increase employee retention with Sirvo’s tools and services.
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How Restaurants Can Prevent Employee Burnout and Reduce Turnover

How Restaurants Can Prevent Employee Burnout and Reduce Turnover

by | Dec 2, 2016 | Business Toolkit, Management

Workplace burnout is a serious problem in the hospitality industry, as many restaurants are on a bootstrapping budget. Often, it is the most dedicated and hardest working employees who succumb to burnout, leaving restaurants with difficult-to-fill voids. To better prevent employee burnout, an understanding is needed, backed by a well-thought-out plan of retention.

“Even if companies haven’t literally lost their employees, many have lost them psychologically.” – Jon Gordon

Scope of Workplace Burnout

The findings from a recent study of 3,000 employees in the US and Canada, sponsored by Staples Inc., sheds light on the magnitude of business burnout:

  • 91 percent of employees say they work more than forty hours per week.
  • 65 percent cite feeling pressure at home that is a carryover from their jobs.
  • Working more hours to stay afloat is a pressure that causes many Americans to mentally check out of their work lives.
  • Frustration and cynicism are often the two main hallmarks of occupational burnout.

Perhaps the most interesting fact presented was that 59 percent of workers state that being encouraged to take breaks by supervisors helped to decrease their feelings of burnout, whether they actually took a break or not.

The response to the act of showing concern is an indicator that the Golden Rule, or law of reciprocity, is still the most important guiding principle in life and business. Simply, treat others as we want to be treated.

With this in mind, the Staples study lists the three simple “perks” that employees value above all others as wellness programs, comfortable break-rooms with technology and fresh snacks and beverages.

The Purpose-Driven Workplace

For nearly a decade, studies have consistently indicated that employees want to work for companies with a purpose. Employers that can facilitate this (marginally tangible) request seem to have better retention rates. Differentiating on this point translates favorably in today’s lean business model.

“A lack of purpose goes deeper than simple business burnout.” – Dan Pontefract

Of course “purpose” means different things to different employees but Dan Pontefract, author of The Purpose Effect, provides the following guidelines.

Be appreciative. Restaurants that have successfully implemented programs focused on rewards and recognition of their employees have reported better productivity, stronger engagement, retention, and loyalty. Cracker Barrel, for example, has a strong rewards and recognition program and boasts improved turnover rates.

Be engaging. Sharing organizational goals and plans with every team member, no matter their role, creates a feeling of purpose. In and Out Burger is one chain praised by current and former employees for its positive work environment.

Be ethical. This is key to an organization’s integrity. It says to employees and customers that the company is taking responsibility. This fosters a sense of pride in the company for the employee.

Be fair. When a culture based on fairness permeates the entire organization, the results are improved “people practices” throughout. Make sure that your organization has a level playing field for all employees to succeed and advance. Restaurants like Five-Guys and TGI Fridays consistently top lists of the “best restaurants to work” because they promote heavily from within. These brands also offer benefits that help any employ with the desire, advance to higher levels in the company.

Be inclusive. Identify and recognize all that are affected by your company, including clients, employees, families, community, and beyond. Next, seek ways to serve all these entities as stakeholders and acknowledge each group as an integral part of your success.

Be flexible. When possible allow employees the opportunity to self-schedule. This has been shown to increase employee satisfaction which is the number one driver of productivity.

Employees are the single most valuable asset of your business. Understanding when and how to show that you value your employees is imperative in management and retention. This will reflect outwardly in terms of productivity and workplace satisfaction. In the lean business economy of today, there is no easy solution for employee burnout. With these strategies, however, companies can move toward increasing employee engagement and satisfaction as well as improving retention.

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7 Licenses and Permits Required to Open a New Restaurant

7 Licenses and Permits Required to Open a New Restaurant

by | Nov 28, 2016 | Business Toolkit, Management

Opening a new restaurant is no easy task and the restaurant industry is highly regulated. New eateries face all of the typical new business hurdles, as well as complying with a web of local, state and federal regulations. To ensure that your new restaurant gets off to a good start, find out exactly what licenses and permits it needs to operate.

Business License

The city or state where your new restaurant resides issues you a business license. This license is what gives you the authorization to operate within a particular geographic jurisdiction. Getting a business license usually involves filling out some paperwork (i.e. registering your business name) and paying an application fee.

Employer Identification Number (EIN)

An EIN number is what tells the federal government that you are an employer. It is essentially a tax identification number, and you obtain it by visiting the IRS website, filling out a form and paying a fee. You can also apply by mail or by phone. Your EIN is the number under which you file your business taxes each year.

…the restaurant industry is highly regulated…

Certificate of Occupancy

A new restaurant must have a certificate of occupancy to show that the building it is safe for employees and customers. The town or city that your restaurant resides issues the certificate and usually requires a building inspection by local authorities. Most restaurants must have a certificate of occupancy before opening their doors to the public.

Food Service License

No restaurant can operate without a food service license. This license usually involves and on site visit by city or county health department officials and ensures that your restaurant meets all food preparation, food storage and food safety regulations and laws. In some cases, employees must complete a food safety training program and have a food handler’s permit.

With the right licenses and permits, you will get off to a flying start and a whole new culinary adventure.

Liquor License

If you plan to sell liquor at your restaurant, then you need a liquor license. Liquor laws vary from state to state and sometimes from city to city. Local authorities do not want just anyone selling liquor, so most liquor laws are fairly strict and regulate everything from when and where to serve liquor to how much it costs. Depending on your restaurant’s location, you might need both a beer and wine license and a liquor license.

No matter what type of liquor license you need, apply for it early because it can take up to a year to receive it. Application fees can range from a few hundred dollars to many thousands of dollars, and you must renew the license each year.

Music License

Music in the background of any public eating establishment helps create atmosphere. Copyright law, however, protects music, so if you plan to play it in your restaurant, then make sure you have a music license.

Check out Sirvo’s Business Owner’s Toolkit for more information on operating your own place in the hospitality industry.

Get the license from companies that hold performance rights for copyrighted musical works. Two of the largest such companies are the American Society of Composers, Authors and Publishers (ASCAP) and Broadcast Music Incorporated (BMI). You can face some pretty stiff fines without a music licence.

You can also opt for a restaurant music streaming service that covers all your bases like, Soundtrack Your Brand.

Sign Permit

You need signage to draw attention to your new restaurant. So before you put up that placard, sandwich board or illuminated banner, make sure that you have a sign permit from the city or town where your new restaurant resides. This permit allows you to use signage, but it also regulates the size and location of your signs.

Opening a new restaurant is exciting! With the right licenses and permits, you will get off to a flying start and a whole new culinary adventure. Check out Sirvo’s Business Owner’s Toolkit for more information on operating your own place in the hospitality industry. 

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How to Choose a Memorable Name For Your Restaurant

How to Choose a Memorable Name For Your Restaurant

by | Nov 23, 2016 | Business Toolkit, Management

You’ve readied your space, hired your staff and now the only thing standing between you and opening night is thinking of a great restaurant name. It’s almost like naming your baby… with a few big differences. Name your kid Apple, and you get a few eye-rolls from the adults in the playground. Name your restaurant Rat’s Nest Kitchen, and you just lost whatever money you invested. So how do you go about choosing the right name for your restaurant?

Good characteristics for names

A good name for a business has a couple of traits. Remember that it is all about branding and you want to choose a name that will be easy for your guests to remember. No one wants to be known as “That one place with the sandwiches”. Make it is easy to spell too, so that people can write about you. Keep it simple and choose a name that can possibly be utilized effectively as you potentially grow someday.

The most important part of a good name is that it targets the audience you want to draw. You’ll need to research your potential clientele to find out what will make a good impression on them before thinking up names.

Your restaurant, like your baby, needs a good name.

Location is a great starting place

People who love your town will appreciate a place named after it or some piece of their history. Visitors will like the historic appeal and may even come to conclusions about the historical importance of your establishment, even if there isn’t much past the use of the name. In other words, choose a timeless name.

You can take the location inspiration in many directions. For example, The French Laundry got its name from the French Steam laundry that was housed in the same building in the 19th century. Go ahead and dig deep in local color. It’ll do your name good.

Keep the theme in mind

Have you ever seen a Chinese Restaurant named Joe’s? No, and you won’t because a restaurant serving ethnic food wants potential customers to know what they are in for. Your restaurant’s name should reflect the theme of your business. The name is the first impression people get, and you want it to be accurate.

Keep it simple and choose a name that can possibly be utilized effectively as you potentially grow someday.

… And the cuisine

While naming your pizzeria Pepperoni Pizza With A Soda may be a bit restrictive, calling it Just Pizzas is pretty effective. It may even help in marketing your brand, as it tells the customer exactly what to expect from the menu. A vegetarian will know to avoid something with ‘steakhouse’ in the name, and people in the mood for tacos will gravitate toward a restaurant named ‘taqueria.’

Use personal inspiration

A common naming trope is to use the name of the person who inspired the owner. For instance, Wendy’s was named after the owner’s daughter. Naming your restaurant after a loved one makes for a great advertising hook, and people will eat up the story along with the food.

You can also name it after a time or place that holds personal meaning or your favorite play on words. Everybody loves a joke, and puns work on many levels. It conveys a relaxed attitude, and it puts people In a sunny mood. It also gives you a chance to get creative.

What to avoid

For both legal and branding reasons, you will want to avoid trademarked names. You’ll confuse customers and get yourself sued.

As a general rule, run potential names past other people and look to their reactions.

As a general rule, you should run potential names past other people and see their reactions. They will think of associations that you might have missed. Plenty of people have come up with what they thought were lovely names, only to have everybody assume they were insulting someone or referencing something off-color. Getting input from peers or local industry leaders keeps you from getting embarrassed later.

Your restaurant, like your baby, needs a good name. Your restaurant needs a name it can stick with for life. Take the time to research the market, brainstorm ideas, and test it on people. Getting the right name will be worth every minute. 

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5 Tips for Taking Your Restaurant Website From Good to Great

5 Tips for Taking Your Restaurant Website From Good to Great

by | Nov 16, 2016 | Business Toolkit, Management

A good website is no longer enough to compete in the crowded restaurant environment. To stand out to potential patrons in the age of internet ubiquity, you need a digital presence that sets your business apart from its competition. To help accomplish that goal, here are 5 steps you can take to take your restaurant website from good to great.

1. Make it Responsive

To say that we live in a world of smartphones and tablets is no longer an exaggeration. Mobile internet usage surpassed its desktop counterpart for the first time last year, and the gap is only expected to widen in the near future. Increasingly, your patrons are deciding whether to visit your establishment on the go.

For your restaurant, that means a crucial adjustment: make sure your website looks equally well on all devices and screen sizes. The process, called responsive design, allows the layout of each page to adjust dynamically so that even smartphone users can still find the information they need. The result will be better visibility in search engines in addition to improved user experience.

2. Allow for Online Reservations

Nobody likes even the chance of waiting in line. And yet, especially during peak hours, exactly that might happen for many restaurants. So why not set yours apart with an online reservation system?

A number of platforms, such as Tablein and Nextable, have begun to offer services that allow restaurants to integrate online reservations into their websites. The result is a more interactive experience that allows your audience to more easily reserve tables, and you to better plan your busy evenings.

…don’t underestimate the power of personalizing the web experience for your audience.

3. Add Your Own Style

To be successful online, your restaurant website cannot look like its competition. You need to stand out, ideally in a visual style that is congruent with the brand you’re looking to promote. Above all, that means losing the stock photos and using photos of your own locale, staff, and guests instead.

Try to use the website to convey the actual atmosphere and type of food your audience will encounter when they visit. We’re visual learners, so a large percentage of your web visitors will never bother to view your menu or read your writing if you cannot grasp their interest and attention within the first few seconds on your website.

4. Include Social Proof

Nothing is more convincing to potential guests than their peers telling them about the greatness of your food and atmosphere. Social proof in all of its forms is scientifically proven to work, thanks to our subconscious need for social validation.

Customer testimonials on your website are a crucial first step in leveraging the power of the masses. But so are social shares, especially if you decide to feature dynamic content such as blog posts or videos. The more easily your visitors can share the content, the larger of an audience will find out about your restaurant and be prompted to visit your website.

You need to stand out, ideally in a visual style that is congruent with the brand you’re looking to promote.

5. Share Behind-the-Scenes Content

Finally, don’t underestimate the power of personalizing the web experience for your audience. Especially first-time visitors, who can only rely on your website for information about your restaurant, will appreciate learning more that helps them better understand what they’re in for.

For example, you may want to share a profile (or even cooking video) of your cooks to give your audience a better understanding of how their food is made. You can do the same for servers, or even include a timelapse video of a typical night that better conveys how popular your restaurant truly is. The more of a peak behind the curtain you allow your audience to take, the more likely they’ll be to actually visit and check out your restaurant for themselves.

Do you have a good restaurant website? Don’t rest on your laurels – your competitors might as well. Instead, work to make it great, using the above tips. Ultimately, your audience will have to decide whether they want to eat at your establishment or at an alternative down the road. An effective website can make all the difference in helping them make that decision.

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How to Run a Successful Wine Program

How to Run a Successful Wine Program

by | Nov 11, 2016 | Business Toolkit, Management

There’s nothing quite like a glass–or a bottle–of wine with dinner when you’re out to eat. Unfortunately, all too many restaurants are failing to take advantage of this great source of income. You have a wine list, but you’re not using it to its full potential! Below we offer some suggestions on refining your wine program in attempt to offer your guests as dynamic of an experience possible!

Choose Your Wines Carefully

Ideally, you want to have a rotating selection of wines that reflect the trends your customers will enjoy most. Some customers are eager to check out the new wine that you’ve just added to the menu, others have old favorites and won’t often branch out.

Choose your wines with care, being sure to offer them at a variety of price points to attract as many customers as possible. Always keep in mind the cuisine you offer and ensure that your wine selection can be paired with any dish you serve.

The excuse of, “well we just don’t sell that much wine” is essentially inexcusable.

A great resource for information is your liquor sales representative/consultant. Liquor distribution companies train their staff very well and provide them with a multitude of educational sessions throughout the year.

Don’t get us wrong, they are always trying to make the sale and get you to purchase higher priced bottles or ones they can’t seem to unload out of the warehouse. But they are also very, very knowledgeable of their product and can walk you through the selection process.

Watch Your Prices

Base your glass prices on market value/competitive pricing as this will encourage customers to consider your particular wine options. By pricing your glasses of wine reasonably, you encourage more guests to (at the very least) try a glass. A well-chosen glass can easily lead to a bottle, as well as a satisfied guest with the intent to return!

A well-chosen glass can easily lead to a bottle.

As for bottle pricing, an effective strategy is to offer a reasonable price on bottles of your house red or white; select a price point that makes it cheaper than it would be by the glass. Your house wines are great options to include on happy hour menus as well and are an easy choice for many of your guests who are not picky about their wine.

As for the higher end bottles, charge market price because these should not be discounted and won’t ever have to be as long as they are attractive options.

Educate Your Staff

It’s crucial for your waitstaff to be knowledgeable about your wine selection and be able to properly talk about wine with guests. A waiter who is uncomfortable speaking about wine and/or guiding guests through the selections will be a poor salesperson, and that’s not necessarily their fault!

It’s crucial for your waitstaff to be knowledgeable about your wine selection.

Ideally, you want as much of your staff possible to have tried the wines that you’re offering. Not only that, they should have an idea of the characteristics of the wine, what wine pairs well with the signature dishes on your menu, and how to choose a wine that will fit your customer’s preferences.

Discussing the wines you carry during any type of pre-shift meeting is an ideal time to provide information for your staff. Maybe even consider a bi-annual all-staff meeting to go over your entire beverage campaign and include a wine education portion in those meetings.

Improve the Experience

All waitstaff should be presenting and offering wine service in a professional and proper manner. There are traditionalists out there that will refuse a bottle or ask for a replacement if it is not presented properly.

Wine service takes practice and a first timer is always going to be nervous. It’s a pretty simple process, made easier by following these steps:

  • Always carry a wine key and not a cheap one either, they don’t last and often don’t work all that well.
  • Carry the bottle with the label out with the palm of your hand placed on the bottom of the bottle
  • Ensure that all wine glasses are polished and feel free to carry the glasses on a tray or in your other hand
  • Bring a linen folded and draped neatly across your arm to help with small spills
  • Present the bottle to the guest who ordered it prior to uncorking
  • Always be talking to the guest as you are uncorking the bottle (this avoids awkwardness and allows time to talk menu options)
  • Pour a small sample and present to the guest who ordered the bottle
  • Once an approval is given, pour for each guest (ladies first)

Selection, price, variety, pairings, presentation and education are essential to a restaurant’s wine program.

Selection, price, variety, pairings, presentation and education are essential to a restaurant’s wine program. The excuse of, “well we just don’t sell that much wine” is essentially inexcusable. If you do not have an attractive wine presence on your menu or a staff that is uneducated about wine you are letting money walk out the door as a business owner. Make it a priority and be passionate about an age old beverage selection that will not only attract a certain audience but will also make many of your guests feel that they were provided with an experience and sometimes an education. 

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Experience Sirvo for yourself

Sign up now to find hospitality jobs and hire top industry talent.

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