“Training Your Team Makes a Difference”
A well-trained team saves your restaurant time and money. It also increases your profitability. Therefore, as an owner, you must ensure that every member of your team from the wait and kitchen staff to the managers and chefs receives solid and continuous training to remain outstanding in this highly competitive industry. It is also imperative that you work with reputable professionals at GRTC for desirable outcomes.
Your Business Plan and Concept
Restaurants are primarily classified into three primary categories: quick-service, midscale and upscale. GRTC can assist you with choosing your restaurant’s Service Style. In addition to: Carving Out Your Niche, Writing a Business Plan, Choosing a Location, Creating a Menu, Hiring Employees and Marketing and Promotions. Addition areas of GRTC expertise include:
- Business Executive Summary
- Business Opportunity Analysis & Research
- Business Marketing Strategy & Plan
- Business Management & Operations
- Business Financial Analysis & Projections
- Business Funding Request
Serv Safe Food Safety Training & Certification
Restaurant employees must know proper food-handling practices to ensure food safety. A certified food safety manager must be on duty at all times. A well-trained staff would know how to store certain foods at their required temperatures or the need to wash their hands before engaging in the cooking process. Employees who understand food safety practices can avoid cases of food poisoning and prevent food spoilage or waste due to contamination. They also will make sure your restaurant meets all food-safety codes.
Customer Service Training for Servers
Your employees will need to master the art of exemplary service. This will ensure your customers return, as well as recommend you to their friends and families. According to Tourism-Review.com, most customers go to restaurants because they want to enjoy dining in a pleasant atmosphere. Proper customer service, therefore, is a core factor of customer satisfaction. A well-trained waiter, for instance, speaks to customers courteously or goes out of his way to provide them with a special service. Such customers retain fond memories of your establishment and are likely to make repeat visits. The Art of Service.
Catering Operations and Food Production
Well-coordinated operations, from buying food to serving it, are an asset to your restaurant. Training programs provide your workers with accurate specifications of their responsibilities and facilitate a harmonious relationship between employees, which breeds a team spirit. They gel well with each other and fulfill their duties, which often are interrelated. In a smoothly running restaurants, customers receive their food on time, chefs cook food as required and waiters treat customers courteously.
Restaurant Menu Pricing
Menu pricing is the engine behind your company’s success, as sales are your restaurant’s sole source of revenue. Pricing for food directly impacts your ability to fund essential aspects of your business, including equipment, utilities, labor, ingredients, and more. When creating or updating your menu, we can teach tips for effectively pricing your menu for maximal profits.
- Calculating menu prices with food cost percentage
- Calculating menu prices with gross profit margin
- Essential tactics to price your menu
Quality Control Menu Management
A good training program in a restaurant covers quality standards among other aspects of business. Training reminds employees of your restaurants about principles, procedures and policies to ensure that they consistently fulfill their duties in accordance with these standards. For instance, well-trained cooks should always be able to handle food safely and prepare it well whereas waiters will always serve customers courteously on a consistent basis. Customers will return when they see that your restaurant has sustained its quality standards. Contact us today to set up a virtual appointment to discuss you needs.
