Are you having a hard time hiring? Here is what you can do!

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Firstly, we all know turnover is expensive.

Secondly, most of what we see with independent operators (non-large chains) is that the orientation, training and follow up are “not as diligent as each one of these items ought to be.”

Why, you ask?

  1. Because you are desperate for new people-You don’t have enough staff in the first place.
  2. Because you are not prepared for bringing on the new people-Training programs are not laid out in a succinct manner.
  3. Because you may have not “trained the trainers” adequately/thoroughly.
  4. Because you are not following up with the trained new employee as well as you could.
  5. Because you initiate training at an inappropriate time of the week or day.
  6. Because you did not do a thorough orientation.

And these are why many restaurants lose lots of newly hired employees during their first several weeks of employment. This can be avoided.

Since turnover is expensive, it can be disruptive to operations and make the job of managing a restaurant even more of a challenge than it already is.

Take Better Care of Team Members

Here are five proven ways to take better care of your new team members so less of them leave during those critical first two weeks:

  1. For clarity’s sake, each new employee should have a job description and a training manual. Good people want to work for good companies that have their act together and are serious about what they do. Make a good impression with these people showing them you are well organized and professional. Have well-crafted, professional forms, training manuals and handbooks.
  2. Every employee should have a thorough orientation and should be walked through the employee manual and training guide carefully and slowly.
  3. Have a written outline of the training plan for each new hire. This shows you are thorough and you actually do have a plan for getting them familiar with your operation and how they will be trained. This will show the new hire and the trainer that you truly care about their success and that you anticipate them becoming a contributor to the team.
  4. Don’t start a new employee on a busy day. They will be overwhelmed, the training will be sub-standard and it will feel unorganized and chaotic. Many new employees after going through this just won’t return the next day.
  5. Also, don’t start them at the beginning of a shift. Too much going on at this time. Start them at a slower part of the day where you can give them the appropriate attention required.

You want to make a great first impression with your new hire(s). Having a well thought out system that is thorough and complete will make the person feel excited and good about their selection to work for you. They will be happier, more productive and a contributor to the team.

Contact Us

For more information about creating “better” training programs, please contact Arnold Shain at arnoldshain@restaurantgroup or by phone at 206.679.1037.

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QQ Taiwanese Bites – Seattle

QQ Taiwanese Bites
(sister restaurant of Facing East)
Denny Triangle
Seattle, WA

Inspired by the success of Facing East in Bellevue ownership desired to do a quick serve, grab ‘n go version of Facing East where most-all of the items are prepared in the commissary kitchen.

We assisted in the design & construction, hiring & training, set up the bookkeeping systems and followed up on the day to day operations.

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Building your Brand

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Build Brand Identity and Build Sales

Over the last several years restaurants have called upon me to (1) Build Brand Identity and (2) Build Sales. I’d like to cite several examples below that discuss (a) what I did, (b) how I did it and (c) the results:

1. Happy Hour

Here is a sample of a unique happy hour: We developed a Happy Hour with over 40 food items with a full range of items from the dinner menu. We also have specialty drinks. The hours to serve the happy hour menu is selected carefully. Believe it or not, Happy Hour sales are in excess of 50% of the total sales in a restaurant doing significant sales.

So the ingredients in this program are (1) price, (2) selection, (3) quality, and (4) promotion. For promotional efforts we put a “bug” on the home page of the website that goes right to the menu, we distribute neighborhood flyers monthly, post interior signage and work the social media.

Call me to create your own significant Happy Hour with these ideas.

2. Dinner

The theme of your restaurant exists-let’s just leave it. So, what we did was to create a “theme within a theme.” To promote we use social media, the website and the biggest boon to increasing the sales has been the service staff. They are fully engaged for the obvious reason of enhanced guest check average.

As a result, what we have seen happen is that the level of service has been improving because of giving the staff the vehicle to have more engagement with the guest to discuss higher end products. Notable their dinner sales have increased double digits since inception.

Call me to create your own significant dinner menu with the idea of having a “restaurant within a restaurant.”

3. Brunch

Brunch is already popular. So how do you get separated from other restaurant brunch offerings? Create a situation that is putting you as an expert in a particular category. Here is what happened: What is the most popular brunch item? Eggs Benedict. So let us keep your existing menu but create a section featuring a vast selection of Eggs Benedict (7).

They make a big deal of it by stating how they make their own hollandaise sauce and have country potatoes and have cage free eggs and specialty English muffins. The section of the menu is highlighted right in the middle of the menu. I suggest you highlight this area in a different color so it stands out from everything else.

Once again, the Benedicts are going to (1) enhance sales via raising the guest check average which (2) causes service staff to be more engaged which causes a better/best guest experience. You become known as the “expert in Eggs Benedict” vs just another brunch place. Incidentally, they probably have one of the largest brunches in the city.

Call me to create your own significant brunch menu with the idea of having this being a more memorable section on your menu.

I am advising clients to become more and more specific and unique in their approach to building their business. “Simple” adjustments like previously mentioned can bring you both brand building and financial rewards. It is a competitive market out there and there is no slowdown of new restaurants so one needs to be more engaged in brand building in order to maintain their position in the marketplace.

Call Arnold for us to work with you to enhance your brand at 206-679-1037.

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Revolve Food & Wine – Bothell

Revolve Food & Wine
Bothell, WA

Inspired by exceptional food, great wine and wellness in an upscale environment with a menu that is grain-free using organic and local items.

As an owner who has another business interest we developed & implemented the menu, worked on the design & construction, hired & trained the staff, developed & implemented the marketing, set up the bookkeeping systems and followed up on the day to day operations.

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More Sales, More Profits – Not so Fast

new-perspectives

Each and every day I hear “if I only had more sales I’d have more profits…”
While not in disagreement with this notion it is not necessarily the pathway to enhanced profits.

Our company assists many clients with marketing, media strategy, and new and better promotions. This is all great but there is other ways to “get more profits”.

Utilizing Current Expense Categories

I’ve suggested to our client base to take a harder look at their expense categories utilizing “new and different perspectives”. My motivation for delivering this message is after watching several clients increase their bottom line significantly (up to 25%) without sales not going up.

So how did they do it?

I’ve watched and assisted several companies enhance their bottom line.

The following is a list of what they have done: Continue reading