Restaurants Should Always Be Looking For Fresh Faces. Here’s Why:

Restaurants Should Always Be Looking For Fresh Faces. Here’s Why:

by | Feb 27, 2017 | Business Toolkit, Management

Restaurants invest a lot in labor when they hire people. They train, sign employees up for food-safety certifications, and put money towards their health insurance. All this is a lot of work, but it is worth it to keep hiring throughout the year. In fact, you want to always be hiring. Why? Well, consider the following:

1. Fast Turnover

The hospitality industries have a high turn-over rate. Over half of all the people you hire will be gone before the end of their first year. In fact, according to the National Restaurant Association, the turnover rate for restaurant staff tends to be higher than other private-sector industries. This will leave you short-staffed often if you have only just enough to cover all the shifts. This is especially true at the start of the busy season, when you will likely have to scramble to replace people.

2. Capture New Talent

Restaurants are people-oriented. They rely on stellar personalities that can work tables. You want to always be on the look-out for such a person because you never know when that star will be asking you for an interview. That person’s energy and loyalty will brighten everyone’s attitude, bring in more customers, and bring new ideas to your business.

3. Being Prepared For A Change In Business

Your restaurant can be dead one month and super busy the next. It is tempting to let hiring slide in those slow months, but then you find yourself playing catch-up in the busy months. The smart move is to keep hiring throughout the year so that you always are well-staffed. You can always decrease the hours of several staff members during the off-season, and you can start new employees out with only a few hours. You just need backup for when you get an influx of customers.

It is tempting to let hiring slide in those slow months, but then you find yourself playing catch-up in the busy months.

4. Gives You Chance To Drop Sub-par Employees

Some folks just aren’t going to cut it in the fast-paced food business. They have a bad attitude, they are clumsy, or they are slow. They are students who are only doing this job until they finish school or get what they consider their ‘real’ job. Your restaurant deserves to have staff that shines. Having competent and energetic new recruits allows you to lay off under-performing employees, even during the busy season.

5. Lets You Promote Internally Whenever You Need To

Restaurant owners should be able to promote employees that show real promise to management positions. You know that one server that shows real leadership potential? Or the chef who is just itching to take the next step in his or her career? You can garner their loyalty and all the perks of having someone you personally know is qualified by promoting them, but then you wind up short-staffed where it counts. You have to scramble to find the chef or server to take the promotee’s place.

That is, you do unless you have backup servers and sous-chefs already lined up and ready to start work. Then you can promote whenever you feel like it and never miss a beat.

6. Lets You Be Flexible In Your Scheduling

One of the big draws for a restaurant employee is flexible scheduling. It means the world to many servers and chefs to be able to ask for time off or particular hours. Many employees will stay with you for just that reason. If you are always hiring, you can meet your employees scheduling needs without worrying about staffing shortages. You will have a pool of employees to ask to step in whenever someone needs some time off.

If you are always hiring, you can meet your employees scheduling needs without worrying about staffing shortages.

While it is tempting to stop hiring whenever you have enough employees for your current needs, your restaurant really benefits from a continual influx of new faces. From the chance to get a star worker on board, to the flexibility that extra staff provides, always hiring is the very best thing you can do for your restaurant.

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Employee Turnover: Get Ready, It Happens — 5 Ways To Slow It Down

Employee Turnover: Get Ready, It Happens — 5 Ways To Slow It Down

If you own or manage a restaurant, according to the laws of averages, you should expect to replace almost three-quarters of your workers each year! However, you can cushion yourself against losses in productivity and profitability and reduce turnover by developing solutions based on the reasons restaurant turnover occurs.

read more

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The Importance of Teamwork in the Restaurant Industry

The Importance of Teamwork in the Restaurant Industry

by | Feb 22, 2017 | Business Toolkit, Management

From the moment the first restaurant opened, there’s been a divide between the front of the house and back of the house staff. Some restaurant owners choose to ignore the tension, refusing to believe it exists. Some accept it as the way things will always be. The rest strive to end the eternal struggle. For the sake of your restaurant, we hope you’re in the third category!

Why the struggle

Many things can cause a rift between your FOH and BOH staff.

When a customer complains, someone’s to blame and employees begin to point fingers. This is especially the case during your rush when etiquette and/or procedures seem to be thrown out the window. This causes mistakes, service bottlenecks, long ticket times, unsafe conditions, and overall dissent from those trying to do the right thing. No matter what, it’s a breakdown in your restaurant’s teamwork that causes a trickle-down effect: if the customer is unhappy the staff will be, too.

No matter what, it’s a breakdown in your restaurant’s teamwork that causes a trickle-down effect: if the customer is unhappy the staff will be, too.

Sometimes, especially with newer team members, people are simply not aware of the troubles they’re burdening the other departments with. Servers who don’t break down their dishes when delivering to the dish pit cause the Plongeur unwanted (and nasty) extra work. Line cooks, expos, or sous chefs who send out unfinished, unattractive, or wrong plates cause servers an undue earful and embarrassment.

Because of the perceived separation and lack of communication, team members may not even be aware they’re causing a problem until it’s too late.

Why teamwork between departments is important

Two words: Customer Service.

“The main objective for teamwork is for the organization to realize its full potential despite any possible differences individuals might have.” – Hospitality Concepts

In a restaurant, bar or hotel, no matter the concept or price-point, the one thing that sets you apart from the others will be your quality of service. If every cylinder of your business is not firing on point at all times, the guest will notice…and they won’t hesitate to let you (and the world) know.

If your team is humming along like a well-oiled machine, you may not always hear about it, but you’ll certainly notice your growing bank account.

How to promote teamwork between FOH and BOH

First, don’t make a distinction between the two at all. Tear down that figurative (or literal) wall between the kitchen and dining area by educating your staff on the flow of a customer’s order. From the moment a customer sets foot in the establishment every single employee affects that customer’s experience, whether directly or indirectly.

Regarding training, an extremely beneficial tactic is to cross-train your employees in the FOH and BOH. After working a week in the dish pit, servers will never forget to break down their dirty plates again. And kitchen staff will get to see first hand how their efforts in the back are received by guests, whether positively or negatively. No chef likes to face an unhappy guest or hear a bad review of their dish, all while having to keep their composure. One week of that and the kitchen team will empathize with the FOH.

Having a few relaxing moments to get to know each other outside of the working relationship can do wonders for team building.

Pre-shift meetings attended by the full shift’s team always work well. Issues with either side can be addressed, announcements can be made, and anything affecting the upcoming shift can be worked out as a team. Having a few relaxing moments to get to know each other outside of the working relationship can do wonders for team building. Friendships are always made in those calm moments before the storm.

Bear in mind, your staff is like a sports team. Everyone has a position to play but in the end, they’re all striving for the same goal. Teach your team that crossing the barrier between the front of the house and back of the house is beneficial to everyone. Avoid creating a separation and other trouble by fostering a team environment, by treating all staff equally, and by encouraging staff to interact with each other frequently. And, as always, if you’re staffing up, Sirvo is here to help!

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Work Culture: Creating A Place To Love Not Leave

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A great work culture not only makes your business more fun and less stressful for you and your employees, it is critical to your competitive success. Find out why it’s good business to be a happy business in our latest post!

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Avoiding Negative Chef Stereotypes

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There are plenty of stereotypes surrounding the role of the chef–and all too many of them are negative. Learn to create a kitchen that’s fun to work in while still maintaining the expectations of the restaurant’s customers and avoiding these chef stereotypes!

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Should You Work Full-Time or Part-Time in the Hospitality Industry?

Should You Work Full-Time or Part-Time in the Hospitality Industry?

by | Feb 17, 2017 | Career

Gone are the days when the hospitality industry was regarded as a rung in the ladder as you climb to a “real career”. Tending bar or waiting tables is no longer the limbo between jobs that twenty and thirty-somethings are sentenced to just to make ends meet. Kitchens are no longer staffed by ex-cons or high school dropouts. Mom and Dad can’t complain that you need to get a “real job” anymore!

This is due, in part, to the rise of the foodie culture and changing attitudes towards the foodservice industry. Celebrity chefs, celebrity bartenders, and celebrity restaurateurs have also fed the shift. We’ve accepted that making it in the industry somewhat parallels success as an actor or recording artist. However, there’s a greater chance of finding success in hospitality because you’re in full control of the outcome.

It’s not just about learning customer service skills anymore.

In the industry, you’ll learn business theory while gaining sales prowess and leadership skills. Add the “on the job”, practical skills you’ll pick up in the kitchen and behind the bar, then factor in the charisma you’ll develop in the front of the house and you’ve got a pretty solid foundation for a lasting career.

All of these can be developed over time. And none of them have to do with luck or your personal image. You don’t even have to drop a ton of money at some fancy school of business. Take that, Wharton and M.I.T.!

So, should you work full-time or part-time?

The answer is…. always opt for full-time. Here’s why:

1. Benefits

These come in many forms. Restaurateurs know rock star employees put a lot of time and effort into work so they’re willing to offer benefits to those who earn them. Some no longer require you to work the traditional 40 hours to qualify.

There are the other smaller perks, too, such as FREE FOOD (yeah. we thought we’d shout that one out)! And, although not as important as it used to be, you still have the opportunity to take home cash at the end of each shift.

2. On the Job education

You don’t need years of expensive schooling. You can start making money almost immediately and learn the business from the ground up.

Each and every one of the skills we’ve listed above can be learned and perfected while working. In fact, they HAVE to be because whether you’re in the front of the house or the back, your money and your work reputation depends on it.

3. Flexible schedules

There’s real life going on outside of work and the service industry takes that into account. With a flexible schedule, you can still achieve financial goals without feeling bad about taking a week (or weekend) off to live your life.

Also, you won’t find yourself taking work home and you won’t get calls from the boss or clients at all times of the day. Once your shift is over…it’s out of sight, out of mind.

This is a social industry that touches people from all walks of life.

4. Networking opportunities to last a lifetime

This is a social industry that touches everyone from all walks of life. You’ll meet every type; from celebrities to corporate big wigs to up and comers you may take for granted at first.

You never know just how important a connection made at work will turn out to be down the road.

5. Accepting of all points of view

The service industry has always been a haven for those who feel they don’t fit into society’s square pegs. It’s also been a welcoming starting point for immigrants, some of who’ve stayed in the business and found enormous success.

No matter what your lifestyle, beliefs, or circumstances are, the service industry will reward you on equal footing with everyone else as long as you’re willing to work hard.

And things are only getting better.

There have been myths and nightmares of what life in the industry can be like. You’ve heard of the unhealthy lifestyles, the long hours for little pay, and the horror stories of irate customers. But, with the cultural shift towards acceptance of the foodservice industry as a legitimate professional career, business owners and patrons are more educated than in the past, so these myths are disappearing.

All of that signals endless future opportunities for you.

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5 Ways to Help Your Restaurant Survive Past the 5-Year Mark

5 Ways to Help Your Restaurant Survive Past the 5-Year Mark

by | Feb 15, 2017 | Business Toolkit, Management

You have set out on a new venture: owning and running a restaurant. Armed with your great grandma’s secret recipes, you sign the lease for a location in the heart of the action and begin your quest to rule the restaurant world. Most owners start out with lofty goals and a heavy dose of optimism only to realize later on that the restaurant industry is fickle and unapologetic. Recent statistics state that 60% of restaurants fail the first year with a whopping 80% not making it to the fifth year. Here are five tips that can help your restaurant survive and thrive for more than five years.

Location

You have heard it time and time again…location, location, location. You might want to end up in one of the hippest spots out there, but it’s going to cost you a lot of money. Rent is going to take a big chunk out of your profits each month so choose wisely. You also need to consider the surrounding environment, accessibility and visibility, as well as traffic around the area.  Do you want your restaurant to reflect a romantic ambiance and scenic views or emanate hip and trendy vibes?

In the digital age, we rely on the internet more and more to spread the word.

Marketing

Make sure you budget enough money to handle promotions. If you don’t let people know you are there, then they won’t come. Unfortunately, word of mouth isn’t as effective anymore. In the digital age, we rely on the internet more and more to spread the word. That doesn’t mean you can’t do more old-school type approaches.

Get to know the companies that are in business around your restaurant and let them know about you. They can serve as potential income sources for busy, work lunchtimes. Create a user-friendly, and attractive website that showcases your menu. Get involved in social media. Consider creating loyalty programs that keep them coming back.

Serve Quality Food

You may not even know it, but the food you are serving could be sub-par. Great tasting food should be very high up on your priority list. Not sure if your food is meeting expectations? Set up tastings with employees and friends to see what your food might be missing. Get critical feedback so that you can adjust recipes as needed or reevaluate restaurant processes like quality control. Once you have the recipes tweaked to perfection, leave them alone. Customers do not like coming back to restaurants and finding that their favorite dishes have changed.

Hire people with the attitudes that you want to exemplify in your restaurant.

Surround Yourself With a Strong Team

If you are the restaurant owner, consider becoming actively involved in the hiring process. Hire people with the attitudes that you want to exemplify in your restaurant. Do you want go-getters who are outgoing and motivated? Or do you want employees who appear more polished and professional? What is your restaurant trying to convey?

Keep that team strong by showing appreciation for their work and efforts whether it be employee of the month, bonuses, or paid time off. Happy employees will also help spread the word about your wonderful restaurant.

Hire a Good Accountant

Maybe you are really good with people and food, but lack financial skills? Many restaurants go belly up because the owners are not very familiar with managing costs and get in over their heads. Why not hire someone with extensive experience in managing the financial side of a restaurant? This person can help point out any red flags such as wasteful operation costs or unrealistically high rent.

Before you dive into something as risky as owning a restaurant, do your research. Evaluate the competition and study the business models of successful restaurants. Running a restaurant is not for the faint of heart, but if you do your homework and work hard, you just might beat the odds and own a restaurant for years to come.

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Experience Sirvo for yourself

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5 Ways to Help Your Restaurant Survive The First Five Years

5 Ways to Help Your Restaurant Survive The First Five Years

by | Feb 6, 2017 | Business Toolkit, Management

An Ohio State University study found that 60% of restaurants don’t make it a full year in business, and a whopping 80% fail before they reach their fifth birthday. The odds for new restaurants aren’t great. But, the reward for those who are able to dig their heels in and endure, is great. So, what can be done to give your restaurant the best possible chance at success? Below we outline five priorities to keep in mind as you navigate the first five years of business.

1. Be flexible even if it makes you uncomfortable

Most restaurants don’t happen overnight. Instead, they happen after many months and likely many years of dreaming. Those dreams become plans that are specific and personal. But, reality and planning don’t always mesh, and when they don’t flexibility is key.

For instance, a menu item you’ve always done the same way may need to be revamped when a specialty shop featuring a dozen versions opens up down the block. This can be an issue in any aspect of the business… far beyond the menu.

Whatever it may be, one thing is certain: businesses that fail to adjust also fail to survive.

2. Have patience and faith in your staff

It’s a mistake to believe that every employee you hire will have the same vision and skills that you do. Not only has it been proven that having a flexible boss makes for healthier employees, but it also ensures you don’t miss untapped potential.

See your staff as the individuals they are, each with unique viewpoints and talents.

Don’t make the mistake of overlooking employees with a load of potential simply because they learn differently than you teach. Or communicate differently than you do. See your staff as the individuals they are, each with unique viewpoints and talents. They are more likely working with the best of intentions, and if they’re not, it could be because they aren’t sure they’re in an environment where their well-being is at the forefront.

3. You have to be willing to reflect

It can be so very easy to fall into a rhythm that fails to critically analyze every meal service. Especially when things seem to be going well. But, it is crucial that each and every component is assessed with consistency.

In regards to sub-par preparation and execution, celebrity chef Robert Irvine says, “Day-in and day-out food preparation and presentation becomes routine — sometimes almost a factory-like motion — and can lead to steps being skipped and key ingredients missed over a period of time. It’s like de-evolution. Very slowly your most popular dish can start to veer off its intended flavor profile and your cherished execution can stray from what is best for the end product.”

Always re-evaluate, but do so while shouldering the responsibility that your role requires.

4. You have to really care about the customers

While all of us in the service industry have smiled our way through bad days, if you’re going to make it for the long-haul, customer service has to be genuine. Today’s customer can spot a lack of authenticity from a mile away. The surest way to lock-in customer loyalty is to care about their experience and to prove it to them.

“Customer concerns come in infinite varieties, with infinite moods, paces and nuances. So instead of training to a script, the best thing an organization can do is teach its people to deal with situations, both good and difficult. Give them the tools to recognize behaviors and respond appropriately and effectively,” says expert Micah Solomon.

“The public changes its palate and like them, we always have to keep evolving… evolution, always.”

5. Remember, the only direction to travel is forward

This point is the marriage of all the preceding points. Being able to recognize all of the potential avenues for growth in all the areas of your business is what can make or break a fledgling restaurant.

In the words of Michelin-rated chef David LeFevre, “The public changes its palate and like them, we always have to keep evolving… evolution, always.”

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Employee Turnover: Get Ready, It Happens — 5 Ways To Slow It Down

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read more

Experience Sirvo for yourself

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