Many qualities shape an outstanding restaurant manager, from a passion for what they do, patience, a positive attitude, teamwork, delegating and leading by example, and excellent communication skills. The best restaurant managers always have a great attitude, especially under pressure.

Anyone can learn the technical skills and knowledge necessary to run a restaurant if they have the right positive attitude, including serving, being proactive, and constantly improving themselves.

Restaurant managers regularly perform high-pressured, highly detailed tasks, but they incorporate a few additional values to make them excel.

 

Respect for Your Staff

Probably the best sure-fire way to get your staff to perform is to show them that you respect and value them.

Respecting your team is one of the most important traits a restaurant manager can show. They listen to their staff’s ideas and concerns, get to know them personally, and treat them like individuals.

When the staff feels heard and understood by their manager, they are more likely to show up consistently and perform their best. For example, when a worker shows up late or makes a mistake, a good manager would take them aside and try to figure out a way to help them be better—instead of publicly belittling or humiliating them.

Additionally, it never serves a manager to play favorites. Everyone on the team should have equal respect and opportunity.

 

Good Communication Skills

Outstanding restaurant managers know how to effectively communicate with their team, including providing constructive criticism to help their staff grow stronger.

Effective communication is a critical skill. Without it, your team may have a hard time feeling understood and connected. Morale can quickly plummet if no one is sure about policies, procedures, or even their performance.

Great communicators know how to resolve conflict, solve problems, be transparent, and praise and empower their team. An example would be daily meetings with the team to go over goals, daily specials, and invite anyone to take the floor.

 

Invest in Your Managers and Restaurant Staff

Every restaurant is unique, and a dedicated restaurant manager should have a solid understanding of the entire operation of your restaurant.

It’s always a good idea to give your managers access to consistent, ongoing training and certifications to enhance their skills and be more effective, especially since the food industry is constantly evolving and growing.

The most successful restaurants emphasize training their restaurant staff and managers, which leads to a more reliable, improved experience for your guests. Your restaurant manager is the most impactful person in your restaurant’s staff, operations, and guest experience. Investing in your manager is a dependable way to guarantee your restaurant’s success.

 

 

The restaurant industry is constantly adapting and changing, so your restaurant managers and staff should, too. Leadership and management training courses are a great start to helping your restaurant manager be the best.

One of the top reasons people quit their jobs is their boss. Understanding this and hiring a compassionate, patient, and competent manager is the best way to set the right culture for your restaurant. When you find the perfect manager, it’s always good to invest in them with thorough training so you can keep them happy for many years.

The hospitality industry is currently facing a strange and unprecedented crisis. The COVID-19 pandemic was particularly hard on America’s restaurants; over 110,000 businesses closed during the past year (many of them permanently), and nearly 2.5 million restaurant employees found themselves out of work.

After over a year without steady income, today’s restaurant workers should be champing at the bit to get back to their jobs. But as lockdowns and social distancing mandates end, restaurant owners are struggling to rebuild their workforce. Their reasons are vast – safety concerns, lack of childcare, desire for higher wages, or guaranteed sick pay – but the result is a massive labor shortage across America’s restaurants.

This shortage is incredibly frustrating for restaurant owners. After much hard work to build your business – and keep it afloat throughout the pandemic, why should you suffer now due to a lack of workers?

Some restaurant owners are flirting with automation to solve this labor shortage – but is this idea worth the investment? Here’s what you need to know.

Is Restaurant Automation Worth It?

In many ways, automation seems tailor-made for the restaurant industry. Automated ordering guarantees better accuracy. Robot cooks ensure consistency and speed. And a mechanical workforce means fewer employees to pay, decreasing your overhead!

However, we would be remiss in not pointing out the significant drawbacks that an automated restaurant could hold. Robotic cooks and ordering kiosks are expensive to buy and install, and they require technical maintenance to run at peak efficiency. Instead of paying a workforce of servers and cooks, you could end up with a new team of IT professionals on your payroll.

Additionally, the public still isn’t quite ready for a fully robotic restaurant. A 2020 study from Ball State University and the University of Nevada Las Vegas found that survey respondents had mixed feelings about automation in restaurants, citing a desire for the “human touch” throughout the dining experience. This is particularly notable in the aftermath of COVID-19, with so many people eager to regain the social interactions they lost during 2020.

 

What You Should Do

Automation, despite its definite potential, cannot become the driving force behind restaurants today. So, how can you combat the restaurant labor shortage and keep your restaurant fully staffed?

INVEST IN YOUR TEAM.

Proper training and support are the keys to building a competent workforce – and when you show you care and invest in your team, your staff is more likely to return and then stick around. Learn more about SynergySync today to check out our intuitive and affordable training system so you can build the restaurant team of your dreams.

There are 15.1 million restaurant workers in the United States — about 10% of the U.S. workforce. These individuals are hard working, dedicated people who do their best for their customers and their employers everyday… but are they getting the best in return?

 

Restaurant owners could boost employee morale, see greater productivity, and reduce turnover if they take the time to find out what employees need for success during their shifts. What do restaurant employees want? Let’s start with these top four.

Flexible Schedules

According to a survey of over 1,600 American restaurant workers, about 64% of employees cite “flexible schedules” as a benefit of the job. Restaurant workers like the freedom their jobs provide for them to pursue higher education, take care of their families, or even take up a hobby or side hustle. If you work with your employees to provide them the schedules they need, they’ll be more likely to give you 100% once they’re clocked in!

 

 

Fair Wages

Many people still think of restaurant workers as teenagers looking to earn some pocket money. However, that simply isn’t the case; the average American restaurant server is 29 years old, and the average line cook working today is over 40. These workers need wages that can support themselves and their families — not pocket money for a weekend at the movies. Giving your employees fair wages will help inspire better service and employee loyalty.

A Supportive Staff

Employees across every industry want to have a boss that supports them, but this is especially important in the world of food service. Irate customers, lunchtime rushes, and countless other stressors can make restaurant work incredibly draining. If workers know they can turn to their managers for support and compassion (particularly if they are dealing with an illness, family emergency, or mental health crisis), they will be more likely to feel satisfied in their work.

Proper Restaurant Training

Finally, restaurant employees want to have the tools they need to succeed. The food service industry has lots of rules and regulations — and employees need to know what they’re doing if you expect them to do it well. The best thing any restaurant owner can do for his or her employees is invest in their training, because this will guarantee a competent and confident staff.

 

And now, training your employees is easier than ever! With our Synergy Sync training app, your staff can undergo training on important procedures, company policies, and much more — anytime and anywhere. Contact our team today to learn how we can help your team and your business.

By: Shane O’Brien, Culinary Consultant

 

Expanding your customer contact is a tried and tested way of not helping your business but responding to a pre and post-Covid landscape’s growing demand.

How can you be more accessible with changing customer behavior?

Church’s Chicken has developed a method with eye-popping results. 85% of their guests interact with the company using their mobile device, so they poured resources into beefing up their digital storefront.

 

“A new website, channel strategy, and mobile welcomer (location finder) were rolled out to help guests go from first impression to desired action within three clicks.”

Return business is an elusive dynamic with many factors affecting why guests return. But having an appealing, fun, and ultimately easy-to-use digital experience can vastly improve your chances. Dictating the ease of use within digital interactions is highly effective at driving return business.

In addition to their freshly overhauled web experience, Church’s took steps to develop their mobile app and email platform.

Along with a loyalty program upgrade, Church’s “launched a new customer database in order to create more personalized and dynamic communications.”

Important to note that in addition to all of the benefits that Church’s saw with their digital renaissance, “Church’s saw an uptick in adoption among GenZ and Millennial audiences, particularly following the launch of the new Church’s Chicken Sandwich.”

Digital development can help capture existing guest’s appreciation, but a large portion of the market is already fluent in social media and virtual business experiences, so it’s a win-win.

By: Rita Imerson – Operations & Training Consultant

 

We hear it time and time again…how do you retain the best employees with the industry being so competitive, compensation constantly increasing, and when the current workforce places a lower value on loyalty and job longevity?

 

The answer is complex, and there is no simple solution. Good hiring practices that truly target the Gen Z workforce, strong onboarding and training with clear expectations and management engagement, fair practices, and a positive work culture all help create an environment in which team members feel valued and enjoy working.

 

 

We all know scheduling and communication apps and checklist technology improve and simplify the workplace for team members, but now technology is stepping into employee perks.

 

With Onaroll, your team members are rewarded with points for the performance goals you set. Goals can include the speed of service, upsells, and on-time arrival. Additionally, you can reward tenure and keep your team invested in staying put working for you long term. Each week team members are given tickets with BIG winning opportunities…the longer they stay in the job, the more chances they have to win.

 

This technology integrates with your POS to award points automatically without any work for you or your management team. It is SMS-based, so there is no app or downloads, or enrollment.

 

If your leaders are looking for a simple way to improve productivity and boost morale, this may be just the answer. It’s an easy to implement option that offers a fun way for your team members to feel rewarded and valued.

By Mike Walls, Operations Consultant & Beverage Certified Cicerone

In a recent conversation with our friends at RASI, an accounting system, and educational service, we discussed the perils of implementing new technology without firmly establishing the fundamentals in systems, training, and operations to put good data into the system to get the results you need.

Many technology platforms can help to build those standards and best practices, and they’re getting better at it all the time, but there are a few issues that we repeatedly see in the field:

1. Wobble: Wobble occurs during growth periods, periods of high turnover, or in businesses with “telephone training” where information is passed from one person to the next without referencing source material or with no system of skills validation and accountability. Over time, the “why” is forgotten, steps are skipped, and what was once a firmly planted brand or practice begins to wobble from its foundation, which turns into more of a hindrance than a solution.
2. Over-reliance on technology: Sometimes, we rely too heavily on our technology solution or process and not enough on the people executing tasks. People + Process = Success. Both are needed, and one doesn’t work without the other. Try to think of your technology resource as 50% of the solution and your team as the other 50%. Train the team, tell them why, and hold them accountable. Make sure they have the tools to exceed your expectations. Refresh training regularly and make sure that no key players are left behind.

 

 

Many symptoms can be treated by addressing the underlying problem that is a lack of training. This should be the top priority of any growth-oriented company. New technology can help get you where you want to go, but to make the solutions long-term, you need to remember the other half of the equation and continuously work to keep your team empowered.

By: Natasha Reta, Culinary Consultant

 

Squarespace has been steadily rising in popularity by enhancing eCommerce through its user-friendly platform. Last year restaurants eager to improve sales in an otherwise “closed year” increased retail offerings sales, packaged goods, and merchandise.  So it is no shock to hear the news of the $400 million acquisition of Tock, the reservation system founded by the Alinea Group’s Nick Kokonas. Kokanas commented about the merger, “Combining Tock’s unified platform and years of hospitality industry expertise with Squarespace’s reach resources, and design-forward products, in our view, creates an opportunity to deliver a best-in-class solution to millions of entrepreneurs and small businesses around the world.”

Tock, awarded in Most Innovative Companies in 2021, has offered users a platform for reservations, take-out, and delivery. Designed by a professional team of restaurant hospitality enthusiasts, designers, and writers, The Tock platform not only delivers food but also delivers hospitality chosen by you through an easy-to-navigate platform, including experiences of art and culture, wine tastings, and fine dining.  It’s the only unified system with reservations, take-out, delivery, and events all in one.  In March 2020, Tock to Go helped thousands of restaurants and wineries rebuild their operations, lower costs, re-employ staff and eliminate the use of high-priced third-party delivery apps. They even included COVID-friendly floor plan customization and advanced waiting lists. With only a 3% commission of delivery orders and carry out, it was more affordable for restaurants than the 15-30% in fees that other third parties like Grubhub and DoorDash are charging their clients.

 

This new partnership with Squarespace means Tock can expand its premium hospitality service to a local area near you. Nick Kokonas of Alinea Group will remain CEO of the newly acquired reservation platform, saying, “the entire team will join Squarespace to support our clients in digitally connecting with the world- elegantly and with the same spirit of innovation we’ve fervently embraced.”

 

On the app or the web, Tock and Squarespace will be delivering exquisite hospitality through events, packages, dining, and more.  Get ready to enjoy the art and culture in your local community.

On June 15th, California is set to lift COVID-19 restrictions applied to restaurants and businesses, although a mask mandate will still be in place.

In a statement issued by Gov. Gavin Newsom, the belief is that “with more than 20 million vaccines administered across the state, it is time to turn the page on our tier system and begin looking to reopen California’s economy fully. We can now begin planning for our lives post-pandemic.”

 

While California officials may believe that vaccination rates will be high enough to resume significant parts of life by mid-June, what could this mean for your restaurant?

 

California keeps track of COVID through a tracking system that indicates that over 3.5 million cases and 58,000 deaths have been recorded. It also notes that over 20 million vaccinations have been administered, possibly signaling a move towards a less restricted future.

 

California knows about restrictions, maintaining the strictest among the states. Using a color-coded tier system, California was able to limit capacity to many public businesses. Now, many of these businesses are slated to reopen.

 

Is Your Restaurant Prepared?

Starting June 15, restaurants can enjoy the same freedom as pre-pandemic days. However, the mask mandate requires guests and staff to continue wearing masks.

 

 

What this means for your restaurant is no limited service capacity for indoor spaces, shortened hours or cut-offs for bars that don’t have a restaurant, and a move towards a safer, healthier future.

 

This isn’t a signal that all is clear; citizens and businesses alike must continue to keep their guard up for a while longer.

 

Still, this is a clear sign that we are moving closer to pre-pandemic levels of freedom and security. According to Gov. Newsom, we can look forward to more than 30 million newly vaccinated people with at least one dose by the end of the calendar month. “It’s incumbent on all of us not to announce mission accomplished, not to let down our guard,” noted Newsom.

 

Failing to follow some safety guidelines may shut down the reopening.

 

June 15 Marks an Important Milestone

 

While it’s difficult to predict what the future holds, it seems clear that many have great hopes for it. An almost complete reopening of California’s regulations can provide a barometer of how things might go for other states.

 

California’s reopening will comply with OSHA requirements and public health mandates, including masking, testing, and continued vaccinations. Large outdoor events may be allowed to be held with regular testing and vaccination verification.

 

Our Restaurant Training Program Can Help

 

Remaining in compliance with OSHA and public safety regulations is deeply important to the safety and future of your business and clientele.

 

It’s no better time that NOW to incorporate a restaurant training program like Synergy Sync that can help train staff on essential practices to help run your foodservice operation efficiently

It’s no secret that the restaurant industry is facing challenges during the COVID-19 pandemic, from small family businesses to five-star fine dining establishments. Even celebrity chef Gordon Ramsay acknowledged that his restaurant empire is already 60 million Euros behind where they’d be in normal circumstances.

 

In response to COVID-19, most, if not all, people have changed their typical dining rituals. Local 4 Detroit News surveyed its viewers about their dining habits and attitudes before and during the pandemic. The survey found that pre-pandemic, 1,767 viewers ate out 1-3 times a week, and only 29 said they never dined out. During the COVID-19 pandemic, these numbers look quite different: only 583 viewers eat out 1-3 times a week, and 1,201 said they never dine out at all. In fact, 56 percent of viewers said they would not dine out currently.

 

That said, the situation is rapidly evolving, from state safety mandates to the availability of vaccines. These changes have the potential to affect customers’ perceptions of dining out. Here is the current breakdown of what is allowed in each state and some considerations for restaurants to keep in mind.

 

Current Restaurant Regulations, State by State

One useful tool is this frequently updated interactive map provided by the New York Times. The map shows the states where there are mask mandates, curfews, and bans on individual establishments in real-time.

 

Masks

Businesses must uphold mask mandates whenever customers aren’t actively eating or drinking to avoid health code violations. There are currently mask mandates in most Northeastern, Midwestern, West Coast, and Southwestern states.

Curfews

State curfews can affect restaurants’ operating hours. Although it could impact business, restaurants are required to adhere to these curfews. Currently, there are curfews in Virginia and North Carolina.

 

Types of Establishments

Restaurants are allowed to be operational in most states. However, bars cannot be open currently in California, Colorado, Connecticut, Massachusetts, or New Mexico. In Arizona, no bars or nightclubs are allowed to be open. Furthermore, there is currently no indoor dining permitted in Oregon. These regulations change often, and the most up-to-date information can be found here.

 

Social Distancing

CDC regulations dictate that tables should be spaced 6 feet apart to reduce spread from respiratory droplets. Additionally, in any establishment where patrons must wait in line, it would be wise to mark the floor with stickers or other icons to help customers visualize 6-foot spacing.

Future Possibilities for Restaurants

While it is tough to follow the changing rules, there is hope for restaurant owners and operators in the future, including government help, an increasing prevalence of available vaccines, and continued training to keep all staff members aware of updates to safety protocols.

 

Seek Help From the Government

Released in January 2021, Biden’s latest COVID-19 response plan, the White House, outlined a plan to prioritize funds to help small businesses. These funds will go to PPE supplies and construction to adjust their physical spaces to account for social distancing, including adding outdoor seating. The Small Business Administration will also be working with the Department of Labor to disseminate the most up-to-date information on worker safety. Having a training plan in place for employees can help keep staff knowledgeable of the most up-to-date safety practices.

 

Vaccines

As vaccines become more widely available, some patrons who previously felt uncomfortable dining out could shift their attitudes. Another possibility is that restaurants could potentially increase their safety measures and reputation as a safe space by requiring proof of vaccine for entry. In this case, it will be essential to train staff to look at vaccine cards for their validity (similar to training staff to examine IDs for proof of age).

 

Training

As the COVID-19 and state-by-state guidelines are changing daily, restaurants must keep training their staff regularly. Restaurant training is crucial for keeping waitstaff, cooks, and management up to speed while implementing the latest safety measures and recommendations.

 

By Rita Imerson

Over the last year, smart operators have modified their business model to be successful during the pandemic. Whether you operate in an area with many or few restrictions, takeout/order ahead and contactless experiences have likely been more popular than ever.

The challenge with this type of guest experience is the absence of human interaction, making it almost impossible to build guest relationships. Your team may not even interact with your guests at all, or if they do, it’s through a mask, a partition, or a pickup window.

Like many have done this year, we must be creative and think outside the box. It’s more important than ever to create and foster a more personalized experience with off-premise sales within the hospitality industry.

 

Consider introducing the following:

• Include personalized notes in takeout bags. If possible, use a branded notepad and train the takeout team to write a quick note for each order. Something like: “I hope you love the Crispy Brussel Sprouts! They’re my favorite!! Have a great night, Michelle.”
• Add photos of your team members without masks and smiling at the takeout pickup area with short bios.
• Consider management follow up on takeout orders. With most online ordering platforms, you have access to guest contact info. Train managers to take the time to personally reach out to 5-10 guests each day and ask about their takeout experience. A quick text or email:  “Hi, this is Steve, the General Manager of Fireside Grill. Just making sure your takeout order last night was great! Please let me know if you have any feedback. We truly appreciate your support!!”
• Post photos and info (of course, nothing too personal) about your team on your social media channels.
• Consider technology that notifies the guest of which team member is preparing their order (see example below).

Although we are looking ahead and planning for post-Covid operations, it’s clear that off-premise sales will remain a large and essential part of the restaurant industry. Including these types of service steps in your training can improve gratuities, improve online reviews, and impact return visits. Any investment in personalizing this part of your business will surely be valuable long term.

 

Salt and Straw includes personalized, fun messages on their takeout bags.

Philz Coffee app notifies guests of who is preparing their order.