Use the Shift Roster as a quick reference to who is working the current shift, their scheduled start and finish times and a place to log in each employees' actual start and finish times as the shift progresses. The Shift Roster will help managers see who is on the floor at a glance and the status of their hours worked as compared to the schedule.... more >>

Use this chart as a guideline for your managers to use when creating weekly schedules and labor budgets. By scheduling according to forecasted guest counts you are better able to achieve ideal labor cost by eliminating overstaffing while making sure enough staff are schedule to maintain a high level of customer service.... more >>

This schedule can be used for virtually any type of food and beverage establishment, including full service, counter service, fine dining, bars, quick service, and banquet rooms. Managers can easily schedule personnel for one or several departments by simply clicking the easy-to-use drop-down lists for employees and shifts.... more >>

Particularly if you employ students, employee schedules and availability to work change several times during a year. Document their request for a schedule change with the Employee Schedule Change Form.... more >>

As operators compete for labor in a scarce labor market, they will have to boost compensation to fully staff their units. That said, even in this age of continuing automation, you can't run a successful restaurant without reliable hourly employees. Treating staff like a commodity is an invitation to high turnover and poor service.... more >>

Use these forms if you'd like to employ your own shoppers. Prior to the visit be sure to review this form with them and give them a brief overview of what you're trying to accomplish and why their honest feedback is so important.... more >>

You can't see, hear or control everything that goes on inside your restaurant. Secret shoppers – also called mystery shoppers – provide independent and objective data on your independent concept's efficiency and quality.... more >>

Employee cross-training has its benefits, but not every employee is a good candidate for training for a new role.... more >>

These modules correlate to the Restaurant Training Agendas, and provide a method to combine classroom learning with recommended hands-on activities for each day of the training schedule.... more >>

Techniques to create a fun environment in your restaurant with incentive plans that energize the staff, keep them focused, and encourage them to do their best. Here's some ideas to reward high performance, build sales and boost your bottom line.... more >>

These position-specific training programs are designed to provide hands-on activity for the trainee in a practice setting with your assistance until they are comfortable with each of the associated tasks. There are also a final written position test and an on-the-job certification. These tools provide Trainers and Leaders a way to evaluate knowledge and capability before your trainee is ready to be put on the floor as a productive member of your team.... more >>

This certification form will be used to evaluate the training of the Host/Hostess position. The evaluator will observe the employee's performance under regular working conditions.... more >>

Use the Employee Performance Evaluation to give your employees constructive feedback on how they are doing and ways to improve their performance.... more >>

Use this template to define what high performance should look like in your restaurant. First, define the expectation for a specific role or position such as server, line cook, busser, manager, etc. Next, provide examples that describe ways to meet those expectations.... more >>

The best way to avoid guest complaints is to prevent them.... more >>

How sure are you that a first time customer will return to your restaurant again soon? The best operators don't leave that to chance. Offering good food and good service is no guarantee, you need to create a memorable experience by turning up the "wow factor".... more >>

Traditional advertising can be expensive, the results can be hard to track, and it is often ineffective. See how one inventive RestaurantOwner.com member used a virtually no-cost promotion to bring in new customers. In the first week, they were able to bring in 52, first-time guests, many of whom have already turned into loyal, repeat customers.... more >>

Planning and tracking the success or failure of your promotions can help you maximize your marketing dollars and prevent throwing your hard-earned cash down the drain by identifying the rate of return on your marketing investments. This system gives operators a method to plan for upcoming marketing events and promotions while providing the means to track the cost and response rate of individual marketing promotions.... more >>

See how Michael Passalacqua, owner of Angelo's Restaurant in Washington, PA, has used transparency with his employees to create a strong, positive culture.... more >>

In the restaurant industry, effective communication is essential, yet it is often very challenging as well. Recognize that you're working in a fast-paced, high-performance work environment full of diverse team members from a wide assortment of backgrounds. So even in the best of times, it is easy for miscommunications to happen. In this video, you'll learn three simple practices that will help you and your entire team avoid the pitfalls of making assumptions. Start using these tips during your next shift, and not only will you experience fewer miscommunications and awkward moments, but you'll notice fewer stressful situations and more happy, satisfied guests.... more >>