Waitrainer+ Blog

3 Times to Perform Quality Checks

Posted on August 5, 2020 by Michelle Locke

In your restaurant, a mistake from the kitchen can happen at any time. The back of house staff is incredibly busy and they maybe forget to include an ingredient, forget to remove an ingredient, or do something incorrectly.

The flipside, however, is that there are multiple times for your front of house staff to catch any potential mistakes. This is called quality ...
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The 3 Fundamentals that Everyone Forgets about Upselling

Posted on August 4, 2020 by Michelle Locke

The summer season is one of the best for restaurants: with great weather, vacation time, and more guests wanting a great dining experience, it’s a great opportunity to drive more revenue at your restaurant.

But wait, you say, I don’t know if my servers can handle it…

We know how you feel! The best servers know ...
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menu training

How to Train Employees to Know Menu Pairings

Posted on July 29, 2020 by Michelle Locke

Menu pairings can be daunting for both restaurant managers and employees. It’s daunting to create training that encourages menu pairing (and, by extension, upselling). And for employees, it’s daunting to have so much to remember. But menu pairings don’t have to be a problem for everyone in the restaurant. Here are a few tips for training for menu pairings.
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Why You Need Pre-Shift Meetings

Posted on July 28, 2020 by Waitrainer+

Pre-shift meetings are one of the most valuable tools for restaurant owners, operators, and managers. They give you the opportunity to speak directly to staff, update them on any policies and procedures, new menu items or specials and reinforce training.

We know many restaurant managers feel they don’t have time for pre-shift meetings—when and if they ...
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3 Steps to Better Training

Posted on July 24, 2020 by Michelle Locke

Better training doesn’t have to be a headache. That’s what we believe here at Waitrainer+.

We firmly believe that we can turn around your training with the Waitrainer+ system in just 2 weeks. However, if you just aren’t ready (financially or mentally) to take that leap, we have a few steps you can take without Waitrainer+ to get your training ...
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How to Empower Employees Through Training

Posted on July 24, 2020 by Michelle Locke

Over half of all adults in the United States workforce state that their first job was in the restaurant industry. That’s a significant number of people who start out in the restaurant industry—and ultimately don’t stay.

When it comes to training, it has so many different ways it affects your employees. First and foremost, it ensures that your ...
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3 Important Steps To Address Harassment

Posted on November 15, 2017 by Michelle Locke

Harassment of your employees might be something you don’t want to think about. If a guest gets aggressive or rude, that’s just part of the job, right? Servers, bartenders, hosts, and more are seemingly expected to just deal with incidents that, in other professions, would be absolutely unacceptable.

It’s time to address this culture of expecting ...
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3 Wild Myths About Upselling (& How to Handle Them)

Posted on November 14, 2017 by Michelle Locke

We’ve written about upselling before—and we’ve written about myths when it comes to training. It’s time that we combine the two and tell you about 3 myths about upselling that may be holding you back—and how to start addressing them in your restaurant.

When it comes to restaurant service and training, there are lots of myths out there. ...
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How to Respond to Blogger Pitches

Posted on November 13, 2017 by Michelle Locke

A few weeks ago, a restaurant in Ireland went viral after posting an email they had received from a food blogger. Their response was basically, “can you believe this person is asking for free stuff from me?” Most restaurant owners on Twitter agreed; they couldn’t believe this food blogger emailed a restaurant asking for a free meal!

But another ...
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3 Monumental Reasons Why Menu Training Isn't Just Memorization

Posted on November 8, 2017 by Michelle Locke

“Menu training,” a restaurant manager recently said to me, “isn’t that just asking my employees to memorize recipes?”

It’s a common misconception. Many people think menu training is just about memorizing basic recipes: a list of ingredients or, even more simply, the list of ingredients included on the menu. But this view of menu ...
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