Waitrainer+ Blog

Should You Start a Food Truck?

Posted on July 28, 2016 by Michelle Locke

Food trucks are becoming more and more popular—which might lead those in the restaurant industry to wonder if they should open one themselves.
The cost of starting a restaurant with a physical location is high: employee costs, plus renting or leasing a physical building, plus equipment, inventory, insurance… the costs can pile up pretty quickly. New entrepreneurs ...
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What Is Upselling?

Posted on July 26, 2016 by Michelle Locke

Here at Waitrainer+, we talk about upselling, and how important it is, all the time. We’ve done webinars on upselling; we’ve designed training specifically to help servers and bartenders learn to better upsell.

But sometimes, we wonder: what is upselling about, really?

When it comes down to it, why are we so concerned with upselling? ...
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How Product Info Videos Can Change Your Restaurant’s Training

Posted on July 20, 2016 by Michelle Locke

We’ve written before about how video training is an important step to train employees and keep them engaged. The question we often receive, however, is: “where am I supposed to get these videos?”

There are lots of ways to actually ...
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10 Topics for Your Restaurant's Blog & Instagram

Posted on July 19, 2016 by Michelle Locke

Social media for restaurants can be a tricky subject: we know you’re crazy busy, so suggesting another addition seems like overkill. But remember: these are tasks you could potentially delegate to a manager or assistant manager—or even a star server or bartender!

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What Would You Do? Allergies & Your Servers

Posted on July 13, 2016 by Michelle Locke

Allergies are a big deal for restaurants: a guest’s safety may be dependent on your employees and their training. Do they know how to ask about allergies? Do they know how to spot problematic ingredients? Do they know the menus and recipes enough to know if an item has a specific ingredient?

I came across a story recently that made me think about allergies ...
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5 Quick Fixes to Boost Employee Morale

Posted on July 12, 2016 by Michelle Locke

When it comes to employee morale, you’ll notice the big things first: the employees who can’t wait to get out of your restaurant; employees seem unhappy and aren't providing good customer service anymore. You might also be hearing, through the grapevine, that multiple employees are thinking of taking jobs elsewhere. What's a good manager to do when they notice unhappy ...
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4 Tips to Being a Better Manager

Posted on July 6, 2016 by Michelle Locke

A good restaurant relies on a few things: good food; good employees; and good managers. Obviously, all three rely on each other: good employees and managers won’t overcome good food; good food can only happen with good employees… When it comes to being a manager, you’re often being pulled in a hundred different directions. You want to be a better manager, but ...
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The True Cost of Bad Training

Posted on July 5, 2016 by Michelle Locke

What’s the phrase we hear the most here at Waitrainer+? “I don’t have time for training!”

The truth is: we know that statement is absolutely true. You don’t have time for training, considering how much else you have going on in your restaurant.

That being said, however, you can’t afford to have ...
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5 Unconventional Ways to Upsell

Posted on June 28, 2016 by Michelle Locke

Upselling is one of the most important aspects of what your servers and bartenders do. Good upselling training can improve your restaurant’s revenue and provide a better customer experience. Upselling isn’t just about a specific item, but rather, creating an excellent experience for each guest.

Upselling has to be more than about just suggesting a different ...
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How Your Training Builds Lifelong Skills for Employees

Posted on June 28, 2016 by Michelle Locke

In the restaurant industry, we can often get hyper-focused on details related just to our restaurant. We lose sight of the big picture—not that there is anything wrong with that! However, it is important to remember how interconnected the restaurant industry is: every restaurant shares a culture and an understanding. It’s like being a part of a big family.

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