Waitrainer+ Blog

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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Staying Ahead Of The Curve: Menu Training & Technology Evolution In Your Restaurant

Posted on November 7, 2017 by Amissa Giddens

Does it seem like your staff is consistently on their cell phones? Whether it's texting, visiting social media sites, or browsing the web? It seems like that because it’s true! 98% of millennials have a smartphones, and 44% say they use it more for social interactions then in person socializing.

Times are changing. Why not keep up with technological advancements ...
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How to Get Food Bloggers to Write About Your Restaurant

Posted on November 6, 2017 by Michelle Locke

Food bloggers are a somewhat divisive topic: most consumers love them and follow lots of food bloggers on social media. Almost everyone I know has watched at least one Tasty video (you know, those sped up, hands only recipe videos on Facebook and Instagram) in the last week. Food bloggers are here and they’re here to stay—but the restaurant industry as a whole can ...
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Introduction to Menu Training

Posted on November 1, 2017 by Michelle Locke

Every year, we dedicate at least one month to menu training in restaurants. We know this is often a serious concern in restaurants: you want everyone who interacts with your customers to have a base knowledge of the menu, to know the basics of upselling, and to be able to convey all the necessary information to guests with allergies or concerns about the menu.

How ...
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The Gift of Restaurant Safety: A Round Up for the Holidays

Posted on October 31, 2017 by Michelle Locke

We covered a lot of ground in October when it came to safety! If you missed a post, don’t worry, we’ve got your back.

Safety is an important topic for restaurants: it touches nearly every aspect of owning your restaurant, from your reputation to your legal liability to your restaurant’s very culture! It can be draining to try and keep a handle ...
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Does Safety Impact Restaurant Culture?

Posted on October 25, 2017 by Michelle Locke

With all this talk about safety, we have to wonder: does safety impact restaurant culture?

That is: does your restaurant’s commit to safety, of both customers and employees, impact the way in which your employees communicate with each other? The way they feel about your restaurant? The dedication they feel to their jobs?

In this blog post, ...
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5 Pieces of Training to Make Your Restaurant Safer

Posted on October 24, 2017 by

You know your restaurant is safe—but could it potentially be safer for both your guests and employees? We wanted to talk about what pieces of training you need in your restaurant to ensure safety, as well as your restaurant’s reputation.

Without further ado, let’s jump in. Here are 5 pieces of training to introduce today to make your restaurant ...
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3 Times to Perform Quality Checks

Posted on October 23, 2017 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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How to Keep Your Employees Safe

Posted on October 18, 2017 by Michelle Locke

When it comes to restaurant safety, we tend to always think of the safety of our guests in terms of preventing illnesses and accidents. But restaurant safety also includes the safety of your employees—and not just when it comes to preventing workplace accidents.

Keeping employees safe deals with managing guests too and ensuring that your restaurant is a ...
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Our Top 5 Tips for Safety Training

Posted on October 17, 2017 by Michelle Locke

Safety training isn’t just one type of safety. It encompasses everything from noticing (and of course, fixing) issues they see throughout the restaurant, like wet spots, broken chairs, and more to basic food safety, like the importance of thoroughly cooking certain foods and storing foods properly.

We are of the opinion that all employees need to be trained ...
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5 Food Safety Facts that Are Critical For Your Restaurant [Infographic]

Posted on October 16, 2017 by Michelle Locke

Food safety is a pressing issue in the restaurant industry. It goes without saying that if you experience a food safety issue (a guest that gets sick, primarily), the damage to your restaurant can be severe.

But you might also wonder? Just how common are food borne illnesses? How dangerous are they really? Who is most at risk?

This information is ...
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Why Alcohol Safety Matters Around the Holidays

Posted on October 11, 2017 by Michelle Locke

DUI-related traffic stops increase by around 33% every December—and that number gets even higher closer to Christmas and the New Year. While not all of these incidents can be put to individuals drinking at restaurants, a portion of them are coming from bars, restaurants, or catered parties where they were overserved.

Due to Dram Shop Laws in some states, ...
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How to Reintroduce Alcohol Safety Training for the Holidays

Posted on October 10, 2017 by Michelle Locke

If you can’t believe it is October already, we have to agree. But regardless, it’s time to buckle down and get ready for the holidays. This week, we want to focus especially on alcohol safety; it’s an incredibly integral part of the holidays, with spirits and stresses high.

Adding in additional training during these stressful, busy times can feel ...
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3 Tips for Dealing with Aggressive Guests

Posted on October 9, 2017 by

If you have a bar in your restaurant, you’ve surely encountered an aggressive guest before. Occasionally, guests just don’t know when to stop—so it’s up to restaurant staff to help manage them and keep everybody safe.

Since our focus is safety, we want to give you three tips, about training, to better help your employees manage guests, prevent ...
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The Most Common Allergens

Posted on October 4, 2017 by Michelle Locke

Allergies are a serious concern at restaurants. Kitchens can be hectic, messy places despite even our best efforts and kitchen staff are only human, after all. They make mistakes just like everyone else.

We believe information is the greatest resource when it comes to ensuring safety in your restaurant. This month on our blog, we are sharing all aspects of safety ...
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What's Your Liability In Your Restaurant?

Posted on October 3, 2017 by Michelle Locke

When it comes to guest safety, an important question you should always be asking is: when it comes to safety, what are you really liable for? You then should ask: what kind really is liability?

The old definition of liability is that you are lawfully responsible for something; that is, if a guest is injured on your restaurant’s premises before, for example, ...
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Our Top 4 Safety Tips for Restaurant Employees

Posted on October 2, 2017 by Michelle Locke

October is officially here and it’s time to kick off our month dedicated to safety. We’ll be covering everything from safety for your employees to alcohol safety, as well as all your liability concerns, how to train your employees on safety, and how to deal with aggressive guests.

To kick off the month, we want to share our top 4 safety tips for your ...
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How to Perfect Restaurant Culture, Reduce Turnover, & Improve Employee Performance

Posted on September 27, 2017 by Michelle Locke

In preparation for the holidays, we wanted to share a roundup of our most valuable blog posts from the last few months. We’ve covered everything from detoxing your training to increasing your sustainability.

But for the holidays, we want to focus on three topics in particular: improving your restaurant culture, reducing turnover, and improving employee performance. ...
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Hiring Help for the Holidays in Your Restaurant

Posted on September 26, 2017 by Michelle Locke

Next week is the first week of October and that means the Holidays are rapidly approaching. The Holidays can be a busy time of the year for restaurants—not just because of the volume of guests, holiday dinners, and special occasions, but also because your employees are busy too.

They might ask for more time off than usual; they might need to leave exactly ...
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The Top 3 Staff Training Concerns from Top Restaurants

Posted on September 25, 2017 by Amissa Giddens

Here at Waitrainer+, we speak with operations professionals in the restaurant industry on a daily basis. While each restaurant is unique and has it’s own culture, there are three common concerns that come up regularly.

When it comes to helping restaurant owners, operators, and managers solve these problems, we think there is power in knowing you aren’t ...
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3 Tips for Handling Guest Complaints

Posted on September 20, 2017 by Michelle Locke

It’s going to happen eventually: a guest is going to complain. It might be in your restaurant, to a server or bartender; they might ask to speak to you; or they might wait to get home so they can get onto Facebook or Yelp and leave a review there.

No matter what, the feeling is the same: getting complaints from guests isn’t pleasant. In fact, depending ...
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How to Empower Employees Through Training

Posted on September 19, 2017 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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How to Combine Hands-On & Paper Training

Posted on September 13, 2017 by Michelle Locke

One question we receive frequently here at Waitrainer+ is: “when I use Waitrainer+, am I giving up hands-on training?” And the truth is, for restaurants, this just isn’t the case. Restaurants are such a physically demanding job that removing hands-on training would only end in disaster.

So often, however, in the face actual training in a restaurant, ...
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All About Cross Training in Restaurants

Posted on September 12, 2017 by Michelle Locke

When it comes to cross-training for restaurants, it can feel a little bit like a waste of time. You need your server to be a good server, not a good bartender or host, right? But the truth is, in restaurants, cross-training can be extremely valuable to the success of your restaurant.

Why? We think
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Why Annual Restaurant Employee Evaluations are Important

Posted on September 6, 2017 by Michelle Locke

Have you ever thought of adding employee evaluations to your restaurant? Maybe you’ve done them in the past and have fallen off the wagon. Or maybe you try to keep up, but high turnover over and busy schedules prevent you from feeling like they are an effective tool.

When it comes to employee performance, evaluations can be incredibly important—but ...
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5 Tips for Reducing Turnover

Posted on September 5, 2017 by Michelle Locke

When it comes to turnover in restaurants, it’s easy to feel like you’re stuck in an endless cycle. You hire a new person; one of your tried-and-true servers quits. You rehire; you fire; someone quits; you rehire; and it goes on and on and on. It’s exhausting, isn’t it?

We can’t help but sympathize. Addressing turnover is one issue ...
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3 Free Resources for Your Restaurant's Social Media

Posted on August 30, 2017 by Michelle Locke

You’ve got it all figured out. You’ve signed up for an account to schedule social media, you’ve written a new social media plan, and you’ve taken steps to start an email newsletter list. But now what? There are still pieces that you know are missing, like editing photos, creating graphics for that elusive newsletter, and growing your Instagram following. ...
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Why Your Employees Should Post About You On Social Media

Posted on August 30, 2017 by Michelle Locke

Imagine this scenario: you hear through the grapevine that one of your employees has a surprisingly large social media following. Like a lot of young people, they dedicate time and energy to take great photos for Instagram and writing funny jokes for Twitter. They have thousands of followers—more than your own restaurant, actually.

Ok, now tell us: does that ...
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How to Fight Employee Burnout

Posted on August 23, 2017 by Michelle Locke

It’s the little things you notice first: employees are calling out sick a little bit more; your favorite server asks to leave early, looking exhausted and bored; and your best bartender seems frustrated. It’s busier than ever in your restaurant and you’re not sure you have time to deal with these issues?

What’s going on? It’s easy ...
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4 Tips for Quick Food Photography

Posted on August 22, 2017 by Michelle Locke

Posting more on social media is imperative for many restaurants. But the idea of food photography, especially in a fast-paced restaurant where you don’t always have time for a professional set up, is overwhelming.

It’s entirely possible these days, however, to take high quality food photographs with the computer you carry around in your pocket. You ...
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The Basics of Writing Restaurant Newsletters

Posted on August 16, 2017 by Michelle Locke

You read our blog post about starting an email list. You’ve implemented a few changes in your restaurant, on your website, and on your social media channels. You have a collection of email addresses organized into a client like Mailchimp or Mailerlite.

...
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What Does It Mean to Have Brand Ambassadors?

Posted on August 15, 2017 by Michelle Locke

You may have heard the term “brand ambassadors” in the past and wondered, exactly, what it meant. The big question is: are brand ambassadors something you need to pay attention to? And if so, what can you do to cultivate these relationships?

Let’s start with the basics. What is a brand ambassador?

The basic definition of a brand ...
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How to Write a Social Media Policy for your Employees

Posted on August 9, 2017 by Michelle Locke

Does your restaurant have a social media policy?

If you just stared at that question, wondering what, exactly, it meant, then it’s time to get serious about social media and your restaurant’s policy. We’ve written about social media policies before, with an eye on ensuring that employees still have freedom and trust in you as an owner and manager. ...
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Should You Use Facebook Ads?

Posted on August 8, 2017 by Michelle Locke

You’re using Facebook consistently to share updates, specials, and more with your guests. But you’re starting to wonder just how it could be possible to reach new guests using just Facebook alone.

The answer, truthfully, is to implement Facebook ads. You’ve seen these before from other products: sponsored posts from pages that perhaps your Facebook ...
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How to Start an Email List in Your Restaurant

Posted on August 2, 2017 by Michelle Locke

If you stay on top of marketing trends, you may have heard about email marketing. Probably. Maybe. If you don’t pay attention to marketing trends outside of what you’re doing and what works, you may not have heard of it at all.

That’s fine, because we’re going to walk you through email marketing today—why it’s important, how ...
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3 Tips for Writing Social Media Posts for your Restaurant

Posted on August 2, 2017 by

You’ve read our blog posts about social media. You know that it’s important to be posting on social media. You have photos. You have hashtags. You know how it all works and you know you need to be doing it.

But then, you freeze.

When it comes time to write and schedule some social media posts your restaurant, you freeze: you don’t ...
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Can Employees Help You Be More Sustainable?

Posted on July 26, 2017 by Michelle Locke

We can’t believe it’s the end of July already! We’ve covered all the ways you can start being more sustainable and why it’s important. But there is always more to talk about when it comes to sustainability.

Here at Waitrainer+, we believe strongly in training, a strong restaurant culture, and allowing employees to be the best they can be. ...
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restaurant sustainability

How to Limit Your Environmental Impact

Posted on July 25, 2017 by Michelle Locke

We’ve explained why sustainability is important. We’ve covered 4 steps to get started. What are some other things you can do to limit your impact on the environment, keep your restaurant running efficiently, and feel good about sustainability?

Here at 5 ways to limit your environmental impact. These eco-friendly tips will reinforce your commitment to ...
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4 Steps to Be More Sustainable in 2017

Posted on July 18, 2017 by Michelle Locke

So, you want your restaurant to be more sustainable. But you don’t know what steps to take to actually get there. When you’re researching sustainability, it’s easy to get overwhelmed because there are so many directions you can go.

To make your life just a little bit more simple, we identified four steps you can start with to be more sustainable ...
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Why You Should Throw Out Your Training Manual

Posted on July 17, 2017 by Michelle Locke

Last week, we wrote about how your employees shouldn’t put down their smartphones—because by using apps instead of paper and pen, you can easily reduce the use of paper in your restaurant.

This week, it’s time to talk about your training manuals. How many do you have? Do you have one general training manual for every person in your restaurant, ...
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Do Your Guests Care About Sustainability?

Posted on July 12, 2017 by Michelle Locke

It’s easy to think that your guests just don’t care about what your restaurant does to be sustainable.

Realistically, a portion of your guests don’t care.

But, also realistically, another portion of your guests do care. They do their research and they know what they want to see. And according to a J.D. Power and Associates study ...
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Why Your Employees Shouldn't Set Down Their Smartphones

Posted on July 10, 2017 by Michelle Locke

This month, we’re writing about sustainability. So you might be wondering: what does using smartphones have to do with sustainability?

Well, just about everything.

Imagine this in your restaurant: instead of printing physical checklists for your employees to use for side work, they check their to-do list on their smartphone. Instead of printing ...
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restaurant sustainability

Why Sustainability Is the Biggest Issue in the Restaurant Industry

Posted on July 5, 2017 by Michelle Locke

This July, we are going to be talking about sustainability. When it comes to sustainability in restaurants, many are ahead of the curve: lots of restaurants have adopted biodegradable to go packaging and started donating excess food to local organizations that need it. However, many restaurants still don’t know the importance of sustainability or the steps to take to get ...
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How to Train Employees to be Brand Ambassadors

Posted on June 28, 2017 by Michelle Locke

What is a brand ambassador? Traditionally, a brand ambassador is a paid employee that hypes your product. Think Rihanna and Puma or Jennifer Lawrence and Dior. However, in recent years, the term has been expanded to include employees who help promote and spread the word about your business, whether it’s a business like Waitrainer+ or a business like a restaurant.
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Why You Should Offer Training on Healthcare

Posted on June 27, 2017 by Michelle Locke

Back in March, the Waitrainer+ office was hit by the flu. Personally, I was sick for the entire month. We all tried our best to keep getting work done, but there is nothing as challenging as working while you just want to be able to lie down and watch your favorite daytime TV.

This got us all thinking about how restaurant workers handle sick days and healthcare. ...
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These Are the Psychological Effects of Owning a Restaurant

Posted on June 14, 2017 by Michelle Locke

It’s no secret that owning a restaurant is stressful.

But as we write about employee morale, our CEO, Todd Edman, kept mentioning the same point: being an entrepreneur, starting and running your own business, is no walk in the park. And when it comes to ensuring employee morale is high, that everyone in your restaurant has support, it can be difficult when ...
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Does Improved Employee Morale Reduce Turnover in Restaurants?

Posted on June 14, 2017 by Michelle Locke

Turnover is a constant concern of restaurant owners and managers everywhere. As we’ve written before, turnover in restaurants is expensive: the cost to advertise a job, interview, and hire a new employee, plus the on-boarding training… A 2012 study for the Center for American Progress showed that it costs one-fifth of an employee’s pay to replace that employee ...
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mental health awareness restaurant industry

Do Your Employees Need Mental Health Training?

Posted on June 13, 2017 by Michelle Locke

When it comes to training in your restaurant, it sometimes easy to overlook the issues that may affect your employees, such as time management, healthcare, and, of course, mental health. But with our focus on employee morale this week, we wanted to write about the need to provide mental health training to your employees.

We posted last week about why chefs and ...
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what effects employee morale

10 Issues That Affect Employee Morale

Posted on June 13, 2017 by Michelle Locke

June is employee morale month. Today, we wanted to tackle some common issues that affect employee morale.

When it comes to employee morale within your restaurant, it can be difficult to pinpoint exactly what’s causing morale to remain low. Issues can be extremely personal: it could be a specific procedure in your restaurant that just isn’t working, ...
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3 Common Employee Issues & How to Fix Them in Your Restaurant

Posted on June 7, 2017 by Michelle Locke

This is the question we often ask restaurants when they contact us for training help: what’s the number one employee issue in your restaurant?

Training, for us, revolves around improving interpersonal relationships within the restaurant, strengthening culture, and reducing the amount of time owners spend micromanaging. So when it comes to issues that affect ...
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Why Your Chefs Need Access to Support

Posted on June 6, 2017 by Michelle Locke

In the Waitrainer+ offices lately, we’ve been talking a lot about the issues that affect restaurants and their employees. Our CEO, Todd Edman, brought up the rate of depression among restaurant employees. After we did a little research as a group, we found that the CDC ranks the restaurant industry as one profession most likely to experience depression; around 10% of restaurant ...
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Is It Time for a Training Detox?

Posted on May 30, 2017 by Michelle Locke

In the month of June, we will be focusing on the needs of restaurant workers and issues that affect them most.

One thing we are passionate about at Waitrainer+ is improving the lives of all restaurant workers: from bussers to business owners, we want to decrease stress, increase morale, and help restaurants succeed.

The most successful restaurants ...
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Simplify Your Training This Summer: Blog Post Round Up

Posted on May 24, 2017 by Michelle Locke

For the past month, we’ve been sharing blog posts on how to get your restaurant up and running, how to implement the right training this summer, and what exactly you need to know about turnover. With summer rapidly approaching, we want to help all restaurant owners, operators, and managers get their training in order so they can have a better season. Simplified training ...
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Employee Turnover & Your Restaurant

Posted on May 23, 2017 by Michelle Locke

Employee turnover in restaurants is a highly debated topic. In researching this blog post, we encountered multiple myths about what employee turnover in restaurants is like. Just like the restaurant failure rate (which is not as high as the often quoted 90% failure rate), the employee turnover rate in restaurants is actually lower than most people suspect.

We decided ...
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5 Restaurant & Food Industry Twitter Accounts to Follow

Posted on May 17, 2017 by Michelle Locke

Social media can be difficult to navigate, even for those up-to-date on all the technology out there. However, it can also be a great resource for all businesses, as well as restaurants. Following the right people is paramount to narrowing down the noise and chatter and getting news, updates, and information that is relevant to you and your restaurant.

We narrowed ...
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How to Implement New Training in Your Restaurant

Posted on May 16, 2017 by Michelle Locke

We often talk about implementing new training in your restaurant. But when it comes down to the nitty gritty, how do you actually get started?

What are the steps you should take to implementing a new training program? Or even just introducing a few new pieces?

We wanted to share a few steps to help you get the complicated planning phase out of the ...
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Do You Have These Essential Pieces of Training?

Posted on May 10, 2017 by Michelle Locke

When you’re just getting started on implementing a training program, it can be challenging to know what, exactly, to include.

Here at Waitrainer+, we want all restaurant owners, operators, and managers to know what training to implement in their restaurant to create the most positive, effective team possible. That’s why we created this printable essential ...
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5 Beers to Upsell This Summer

Posted on May 9, 2017 by Michelle Locke

Summer beers can be a major seller in your restaurant. But knowing which beers (and which types of beers) your customers want can be a challenge. Summer beers are known for being traditional German wheat beers, like Hefeweizen served with orange or lemon, but we looked for new beers to feature in your restaurant this year.

As always, your employees should be trained ...
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5 Summer Food Trends for Menu Inspiration

Posted on May 8, 2017 by Michelle Locke

Summer is rapidly approaching, which means it’s time to spruce up your menu for increased traffic, different tastes, and summer staples. We looked through our favorite websites to pull 5 food trends that we think are going to be hits this summer. Here they are:

1. Tacos. Everyone has been going taco-crazy for the last few years, but the craving ...
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How to Improve Your Restaurant's Alcohol Policy

Posted on May 3, 2017 by Michelle Locke

We’ve written a lot about alcohol policy the last few months. Here’s why: it’s incredibly important for restaurants, in order for employees and guests to remain safe and to establish your restaurant as a fun, enjoyable place. No restaurant wants to end up with a bad reputation because of a few mistakes. And worse, you don’t want to lose any licenses or ...
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How to Start Social Media Accounts for Your New Restaurant

Posted on May 2, 2017 by Michelle Locke

Social media is one of the most valuable assets a restaurant can use. We’ve written before about the importance social media in your restaurant. When it comes to opening a new restaurant, and getting started on social media, it can feel even more overwhelming.

We wanted to share a few tips to make getting started easier. With these tips, you’ll be able ...
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4 Pieces of Training to Remember When Starting a New Restaurant

Posted on April 26, 2017 by Michelle Locke

Restaurateurs have enough to think about when it comes to starting a restaurant. Training can often fall to the bottom of the list—they have funding to get, menus to write, employees to hire… But eventually, training will move to the forefront.

The restaurant industry as a whole can downplay training. Hands-on training is the most valuable form of ...
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5 Facts About Opening a Restaurant

Posted on April 25, 2017 by Michelle Locke

Opening a restaurant can be a stressful ordeal. But for many, it's a dream--and it's not an unrealistic, or impossible, dream. Here at Waitrainer+, we believe every restaurant has the ability to succeed if they prioritize the right things. To give you the best foot up, we compiled the top 5 statistics that we think new restaurateurs need to know.
If you've ever wanted ...
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Are You Ready to Open a Restaurant?

Posted on April 19, 2017 by Michelle Locke

We often get emails from entrepreneurs interested in opening a restaurant. I’d say it is actually one of the most common emails we receive. It’s easy to see why: opening a restaurant can be incredibly daunting. There are hundreds of decisions to make, a ton of things to do.

Self-doubt is the ultimate destroyer of dreams. At Waitrainer+, we want every ...
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spring cleaning restaurant

How to Spring Clean Your Restaurant Training

Posted on April 18, 2017 by Michelle Locke

It’s officially spring… and that means spring cleaning! It’s a great time to year to do a big clean in your restaurant, get everything organized, and take a look at your training. With summer on its way, your restaurant is about to get busier than ever.

Not sure where to start? Whether you’re already using Waitrainer+ or not, we have some ...
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4 Facts About Alcohol Safety & Your Restaurant

Posted on April 11, 2017 by Michelle Locke

Alcohol safety isn’t anything to play around with. Here at Waitrainer+, we believe an alcohol policy, alongside a policy for the safety & security of your guests while enjoying alcohol, is incredibly important. In fact, we believe it come be one of the most crucial aspects of running your restaurant.

If you don’t have a comprehensive alcohol policy ...
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3 Ways to Get Guests in Your Restaurants Using Social Media

Posted on March 30, 2017 by Ryan Schulte

Social media is vastly becoming a dominating force in marketing. It is the best way to engage your guests and market to new ones at the same time. Getting your patrons to talk about your establishment on social media can be a challenge that many restaurants face.

Social media can feel easy to sweep to the side, but as we've written,
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What’s Your Alcohol Policy?

Posted on March 28, 2017 by Michelle Locke

Having an alcohol policy in your restaurant is one of the most important policies to have in your restaurant. However, it’s easy to put a policy in place and forget about it. However, as with any policy, doing a yearly update is important; as well, making sure employees review that policy is equally important.

Here at Waitrainer+, we want to ask: what’s ...
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How to Improve Your Restaurant's Instagram

Posted on March 21, 2017 by Ryan Schulte

We’ve written about social media and its importance before, but Instagram is different than most social media outlets in that it is based off images. As a restaurant your content is mostly going to be food photography, product photos (T-shirts, promotional posters, etc.), and some group portraits of your satisfied customers enjoying their meals. In order to get the most ...
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3 Tips for a Safe St. Patrick's Day In Your Restaurant

Posted on March 14, 2017 by Ryan Schulte

When most people think of St. Patrick’s Day, they think green beer, a green river in Chicago, and that elusive leprechaun with his fortune in gold (an estimated 1.2 million by the way). There is a bit more to this jolly holiday however, St. Patrick’s day is rich with history and celebration!

The History: St. Patrick's Day is actually a celebration of ...
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menu training

How to Train Employees to Know Menu Pairings

Posted on March 1, 2017 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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wine-training

February Wrap Up: Why Your Restaurant Needs Wine Training

Posted on February 28, 2017 by Michelle Locke

It’s the end of February—can you believe it? We always like to do a little wrap up from our theme of the month. In February, we focused on wine training, mainly because of Valentine’s Day. But also, wine training is incredibly important for restaurants that serve wine, from upselling to alcohol safety.

If you missed any of our blog posts on wine ...
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3 Pieces of Wine Training Your Restaurant Needs

Posted on February 22, 2017 by Ryan Schulte

Spring is right around the corner! After a long winter, it’s a good bet that people will be seeking that sunny patio to sit and sip a glass of white wine, or enjoy a cocktail with friends. Each guest may have a unique preference in wine. Each food, a different wine that pairs best with it, and just as the seasons change, the wines that are popular during that season change ...
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The Do's and Don'ts of Wine Training

Posted on February 15, 2017 by Ryan Schulte

Wine is an important part of any restaurant. Chances are you already know that! The question then is, how do I train my employees on such a complex subject so that they can sell more wine? We have written about upselling before yet there are still many answers to this ...
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3 Steps to Improve Employee Morale

Posted on February 14, 2017 by Michelle Locke

Employee morale can make or break your restaurant. This isn’t a new topic for us. Employee morale is one of the most important aspects of running a restaurant. In a webinar, Joe Erickson from RestaurantOwner.com told us that restaurant owners and managers should put employees first—so that employees can ultimately ...
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Valentine's Day & Your Restaurant

Posted on February 8, 2017 by Ryan Schulte & Michelle Locke

This holiday may seem trivial to the forgetful boyfriend or husband rushing around for a last minute gift. However, being the second busiest holiday for restaurants behind Mother’s Day, it is far from trivial for the restaurant industry. Valentine’s Day is a great time to offer specials, to up-sell, and to draw new business.

Valentine's day sees a great ...
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How to Make Experts Out of Your Employees

Posted on February 7, 2017 by Michelle Locke

When you hire a new employee, it can feel like a huge headache to get them up to speed on everything in your restaurant, from menu training to the basics of restaurant culture. It doesn’t have to be though. With the right pieces in place, you can turn any employee into an expert. Here are our tips.

1. Restaurant ...

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valentine's day wine training

4 Creative Wine Upselling Techniques

Posted on February 1, 2017 by Ryan Schulte

Upselling, when done correctly, both enhances a customer's experience and increases revenue for a restaurant. Before approaching this sales tactic, there are a couple training considerations:

  • Your servers/bartenders must have extensive knowledge of the menu. This builds credibility with the customer, and allows your servers to feel comfortable making recommendations. ...
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valentine's day restaurant professionals

5 Tips to Prepare for Valentine’s Day

Posted on January 31, 2017 by Michelle Locke

Uh oh, Valentine’s Day is just a little over two weeks away. 42% of couples will go to a restaurant on Valentine’s Day, which means that it’s a huge opportunity for restaurants. We wanted a share a few tips to get ready now so your staff will be in ...
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January Wrap Up: Top Tips for a Great 2017

Posted on January 25, 2017 by Ryan Schulte

Whether you took on your New Year’s resolutions kicking and screaming, or January was the dreaded Monday of the year, there is never a better time than now to think about the future! We encourage you to embrace February by first reflecting on January. What went right? What can you improve on? What are you ready to get started on next month?

Here are a few ...
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3 Ways to Turn Over a New Training Leaf in 2017

Posted on January 18, 2017 by Ryan Schulte

The New Year marks a fresh start and a chance to revamp your training! Many establishments have outdated, unorganized, or complicated training programs. Some establishments may not have a structured training method at all.

It is proven that training your employees is one of the most important foundations for a successful business. Then why do some establishments ...
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Train Employees for Attention to Detail

How to Train Your Employees to Have an Eye for Detail

Posted on January 17, 2017 by Michelle Locke

Having a good eye for details is important for almost every single profession. When it comes to training your employees to have lifelong skills, this is a big one that will serve them well whether they stay in the restaurant industry or not.

What ...
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A Match Made in Heaven: Upserve & Waitrainer+

Posted on January 17, 2017 by Michelle Locke

When it comes to proving success, Waitrainer+ has many, many success stories from restaurant owners, operators, and managers. Training can turn around restaurants, improve sales, and simplify the lives of every single employee. As well, alongside other restaurant management tools like Upserve, Waitrainer+ can make running a restaurant not just easier, but more fun in general! ...
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3 Steps for Improving Policies & Procedures in 2017

Posted on January 11, 2017 by Ryan Schulte

The New Year is one of our favorite times of year! Everyone is filled with optimism and determination to realize their resolutions. The New Year is an opportunity to wipe the slate clean and redefine our goals, personal or professional.

Revising and Re-defining your restaurant's policies and procedures is an effective way to start the year off in a positive direction ...
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3 Reasons to Make 2017 Your Best Year Yet [Infographic]

Posted on January 10, 2017 by Michelle Locke

2017 is going to be a great year. We can feel it! We wanted to share a few statistics about 2015 and 2016 (we’re still waiting on official 2016 reports on the state of the restaurant industry!), to help you better plan your year.

There are lots of reasons to make 2017 your best year yet. Obviously, the number one reason being... you deserve to succeed! Your ...
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Our Top Blogs of 2016

Posted on January 3, 2017 by Michelle Locke

This past week, we’ve been sharing our Top Blog posts on social media—primarily our Twitter account. If you haven’t been following along, don’t worry. As always, you can follow us on Facebook for blog updates & more.
...
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Your New Year’s Training Resolutions

Posted on January 3, 2017 by Michelle Locke

Are you getting tired of us declaring 2017 will be your best year ever? Well, we aren’t going to stop anytime soon. But we wanted to share a few training resolutions to simplify your training and improve your life at the same time. Here they are.

1. Delegate tasks when possible.


You might wonder ...
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Give Yourself the Gift of Good Training in 2017

Posted on December 28, 2016 by Michelle Locke

2016 was a hard year for a lot of people. Let’s set the bar higher in 2017—let’s simplify your training, reduce your stress, and get you on the road to actually, you know, enjoying being a restaurant owner, operator, or manager!

Here are our top tips for making 2017 the best year ever. And as always, if you have questions about Waitrainer+, send ...
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3 Steps to Better Training

Posted on December 27, 2016 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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3 Tips for Managing Employees During the Holidays

Posted on December 20, 2016 by Michelle Locke

The holidays can be tough, for managers, owners and operators, and employees alike. It’s a stressful time of year, one where we want to be with our families, but with gift exchanges, holiday get-togethers, and more, money can be tight. The stores are busy and so are restaurants. You need all employees on deck, but your employees would rather be anywhere else. Add in a heaping ...
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The Waitrainer+ Christmas List

Posted on December 19, 2016 by Michelle Locke

We’re making a list. We’re checking it twice. We want a lot of things for Christmas—and we wanted to share them with you!
  • We want every restaurant to succeed in 2017. If we could sit down with each and every restaurant owner and operator across the world, we would. However, time travel and a Star Trek-esque transporter don’t exist yet. ...
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Are You Keeping Your Employees and Customers Safe?

Posted on December 13, 2016 by Michelle Locke

There comes a time, in almost every single restaurant’s existence, where you encounter a customer who just doesn’t know when to stop. They push servers and bartenders to the brink of patience; they get loud and obnoxious at other guests. Maybe they’re drinking too much—ordering round after round with little thought to their increasingly belligerent behavior—or ...
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All About Menu Training in 2017

Posted on December 5, 2016 by Michelle Locke

For the past few weeks, we’ve been focusing on improving your menu training in 2017. We wanted to do a simple round up, in case you missed any of these great posts!

As well, we wanted to share a summary of tips you can implement right now to make 2017 your best year ever.

  • Start having pre-shift meetings & use those pre-shift meetings ...
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Naughty or Nice? 4 Reasons to Step Up Your Social Media Policy in 2017

Posted on November 30, 2016 by Michelle Locke

With 2017 right around the corner, it’s time to get all your ducks in a row to ensure you have the best year yet. We want to help—so this month, we’ll be posting the best tips and tricks for employee retention, the holidays, menu training, and employee policies.

First on our list is the controversial social media policy. We’ve written
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How to Protect Your Restaurant During Holiday Parties

Posted on November 30, 2016 by Jeremy Green

We’ve all seen at least one company party portrayed on TV as an event with binge drinking, drug use, and overt sexual harassment. In the past, this portrayal wouldn’t have been far from the truth, but today companies are much more liability conscious, wanting to avoid getting sued for the misadventures of their employees.

Companies wanting to host holiday ...
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The Holidays & Your Restaurant [Infographic]

Posted on November 29, 2016 by Michelle Locke

With Thanksgiving already behind us, it’s time to look at what the holidays really mean for restaurants.

We tend to think of the holidays as a time for home and family—in fact, some years, restaurants see huge declines in sales throughout November, December, and January! While this might be true, that doesn’t mean there aren’t opportunities ...
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Is Your Menu Training Ready for 2017?

Posted on November 22, 2016 by Michelle Locke

Don’t panic, but we’re only a few weeks away from 2017.

Ok, maybe panic a little bit—especially if you’re restaurant isn’t quite where you want it to be. It’s ok though. We want to help you make 2017 your best year yet. That means improving your training, making your employees happier, and giving you more time to focus on what’s ...
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Why You Need Pre-Shift Meetings

Posted on November 16, 2016 by Michelle Locke

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, and reinforce training.

We know many restaurant managers feel they don’t have time for pre-shift meetings—when and if they have them, they are short ...
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2 Menu Training Myths Busted

Posted on November 15, 2016 by Michelle Locke

It’s menu training month here at Waitrainer+! We’ve posted about how to improve your menu training and menu training mistakes. Now, it’s time to bust ...
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3 Steps to Improve Your Restaurant's Menu Training

Posted on November 9, 2016 by Michelle Locke

This month, our focus here at Waitrainer+ is helping you to improve your menu training. Last week, we wrote about common menu training mistakes. This week, we want to tackle the actual steps to take to improve your menu training.

We believe that menu training is at ...
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Why Social Media Matters In Your Restaurant

Posted on November 9, 2016 by Michelle Locke

We’ve written before about why you should love social media. We know there can be some hurdles to getting on board. The number one excuse we hear is: “I don’t have time for social media!”

We wanted to show you some stats about social ...
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4 Menu Training Mistakes to Avoid

Posted on November 2, 2016 by Michelle Locke

Menu training is, in my opinion, the most important aspect of training your entire team. Yes, safety protocols matter, security matters, and customer service matters. But at the heart of every other aspect of restaurant training is menu training. Without solid menu training, your team cannot effectively serve or prepare food in your restaurant—which is why you’re there ...
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3 Things Your Competitor Knows about Training

Posted on October 26, 2016 by Michelle Locke

Here’s the thing: you know training is important. If you’re reading this article right now, you already know that.

Here’s another thing: your competitors know training is important too. Your successful competitors probably already have a training program in place. They also know 3 key facts about training. What are they?

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5 Ways to Say Thanks this Thanksgiving

Posted on October 26, 2016 by Michelle Locke

Here at Waitrainer+, we think it's important for restaurants to matter what's important in the restaurant industry. Firstly, your employees matter; and secondly, your guests matter. When you put your employees first, they can put your guests first--leading to an amazing customer service experience for everyone.

So this holiday season, we want to help you say "thank ...
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The State of Restaurant Sustainability

Posted on October 25, 2016 by Michelle Locke

We’ve written about sustainability a fair amount—especially since our most recent webinar. We think sustainability is one of the most important issues facing restaurant in the next few years.

Why? According to a recent study from the National Restaurant Association, 51% of diners are invested in eating at restaurants with sustainability practices in ...
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3 Boards to Follow on Pinterest

Posted on October 18, 2016 by Michelle Locke

Pinterest is a website dedicated to pinning articles, recipes, and more to one place. Think of it as a search engine: it has a little bit of everything for everyone. It can be a great place to find resources about everything: whether you’re looking to introduce a new menu item and need inspiration, you need management advice, or you just love looking at restaurant design. ...
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Why We Love Social Media & You Should Too

Posted on October 12, 2016 by Michelle Locke

Social media can be scary for restaurants. We’ve written about this before—and even written some guides to help you get through. It can be easy for social media to feel like a task, but we want to you to fall in love with social media—and what it can do for your restaurant.

Here’s why we love social media—and why you should love it ...
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3 Tips for Restaurants to be More Sustainable

Posted on October 11, 2016 by Michelle Locke

Last week, we held our “Sustainability & Your Restaurant” webinar. If you weren’t able to attend, no worries! We have a recording available here to watch!

We wanted to recap a few of our tips for how to make your ...
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Don't Miss Our Sustainability Webinar!

Posted on October 4, 2016 by Michelle Locke

You’re crazy busy. We know! So are we—preparing for our upcoming sustainability webinar that is!

All kidding aside, we know how busy you are and we know how challenging it can be to set aside even 30 minutes for a webinar about something that you still aren’t sure is even that important.

A few things to consider:
  • It ...
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What We Learned About Restaurant Training

Posted on October 4, 2016 by Michelle Locke

We recently asked a wide variety of restaurants to respond to a survey. In that survey, we asked questions about their training program and restaurant. A few sample questions:

  • Are they happy with their employees?
  • Did they have an existing training program?
  • What's the number one compliment your restaurant receives?

...
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The Worst Advice About Sustainability We've Ever Heard

Posted on September 27, 2016 by Michelle Locke

We’ve tackled misconceptions. We’ve told you about rules that hold you back. We’ve covered the
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Lead Your Guest to Yes: Salesmanship for Servers, Part 1

Posted on September 27, 2016 by Jeremy Green

Holiday Season Promotions


Restaurants are in the “experience” business. Guests come for food and drink and they leave with an experience. The better the experience, the more likely they are to return, and the more confident they will feel in recommending us to their colleagues, friends, and family. Salesmanship, ...
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3 Restaurant Blogs We Love

Posted on September 21, 2016 by Michelle Locke

Finding good blogs about restaurants can be a challenge. But here at Waitrainer+, we want to give you the best of the best. We try to give you some great content every week—but we know sometimes it’s not enough. So we’ve put our heads together to pick 3 blogs we think you need to be reading. Here they are.

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How Sustainability & Waste Management Will Change Your Restaurant

Posted on September 20, 2016 by Michelle Locke

Sustainability. Yep, it's a buzzword in every industry right now. But it's also highly relevant to restaurants. California and New York (as well as a host of other states) are passing laws requiring restaurants to manage their food waste and recyclables in a sustainable manner. We want to help restaurants big and small implementing changes in their training that ...
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Common Misconceptions about Restaurant Training

Posted on September 14, 2016 by Michelle locke

When it comes to restaurant training, there are many myths and misconceptions out there. We want to address some of these misconceptions to better help restaurants and their owners and managers provide more effective training and make more money! Here are the top misconceptions we encounter—and why they’re wrong!

Misconception ...

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3 Sources of Content For Your Restaurant's Blog & Social Media

Posted on September 13, 2016 by Michelle Locke

You know you need to be posting on your restaurant’s Facebook, Instagram, and/or Twitter. We’ve give you some topic ideas in the past and we’ve been posting our #RestaurantTechTips on Twitter ...
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3 Rules for Starting a Restaurant Twitter Account

Posted on September 7, 2016 by Michelle Locke

Like Facebook, Twitter can be a great way to promote your restaurant. As a social media platform, it’s a little more suited to networking with other professionals—like restaurant consultants or businesses like Waitrainer+ (that’s us!).

We know a thing or two about Twitter when it comes ...
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3 Apps to Help Your Restaurant

Posted on August 31, 2016 by Michelle Locke

We love helping restaurants use new technology in their restaurants. From “pin and chip” card readers to new POS systems, we firmly believe that when restaurants embrace technology, it’s a total win.

We do have some favorite apps for restaurants. These are apps that can be used on your smartphone as a manager or owner. Because we love restaurants, ...
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4 Ways Training Can Reduce Food Waste

Posted on August 30, 2016 by Michelle Locke

Food waste: those two little words can seem so simple, but the reality is, they can cost you and your restaurant big. When your restaurant reduces food waste, it can save your restaurant money—and help you fall into sustainability regulations that are changing across the country.

When it comes to food waste, we are big believers that training can make all ...
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How to Improve Your Restaurant's Facebook Page

Posted on August 24, 2016 by Michelle Locke

As we’ve written before, having a Facebook page for your restaurant is really important. You don’t have to spend a lot of time on Facebook; there are lots of small ways to improve your Facebook page to gain followers, new customers, and rabid loyalty.

Here are our top tips:


  • Your profile ...
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What to Do When You Lose a Good Employee

Posted on August 23, 2016 by Michelle Locke

Sometimes, when the going gets tough, the tough get going, taking your best employee along with it. Or, maybe not your best employee, but one of your “good” employees—the ones who rely on you get their job done, train new employees and have a great attitude while doing it.

At first, it’s easy to feel betrayed. How could they just leave? ...
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Adventures of an Untrained Bartender

Posted on August 17, 2016 by Michelle Locke

You’ve been looking for a new bartender for weeks—and finally, you hire a newbie. He doesn’t have a lot of bartending experience, but he seems to be a hard worker and he has great references. You sign paperwork, get his tax paperwork, and send him out on the floor to shadow one of your other bartenders.

You now sit back, waiting to hear how he’s ...
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Send Your Staff Back to School

Posted on August 16, 2016 by Michelle Locke

At Waitrainer+ headquarters, we’ve been talking about what it means to go back to school. With September rapidly approaching, kids are going back to school, parents are celebrating a little bit of free time (maybe), and we’re all looking forward to—what? The holidays?

Yup—the holidays! That’s why we want to send your staff back to ...
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2 Training Rules That Are Holding You Back

Posted on August 11, 2016 by Michelle Locke

There are lots of rules out there for training. But we know restaurants: you guys are rule breakers. From the innovation in the last few years of the restaurant industry to the feed you serve, you don’t follow rules. So when it comes to training, sometimes the rules only hold you back. Here are the 2 rules you need to cross out of your rulebook.

Rule ...

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The 3 Biggest Training Problems

Posted on August 9, 2016 by Michelle Locke

Training is just too difficult.

How many times have you said that to yourself? And, you’re not entirely wrong. Training is difficult—but it doesn’t have to be. When it comes to training, here at Waitrainer+, we have a long list of the problems that restaurants face when it comes to training. Today, we want to go over the top 3 ...
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How Waitrainer+ Can Help You Have More Time

Posted on August 1, 2016 by Michelle Locke

If you follow us on Twitter, you may often see us posting about how Waitrainer+ can save you time. That’s not just marketing malarkey—it’s 100% true.

We say it all the time: we know restaurant owners and managers are busy. When you’re juggling everything that comes with running a ...
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The Ultimate Guide to Implementing Effective Training

Posted on August 1, 2016 by Michelle Locke

One question we often get asked by new Waitrainer+ users is: “How can I effectively implement this new training?” The answer can be pretty complicated, depending on your restaurant, the amount of content you’ll be implementing, and how many employees you have.

We offer these three tips and we consider them the most effective way to implement training. ...
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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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How to Add Your Restaurant’s Menu to Facebook

Posted on June 22, 2016 by Michelle Locke

Facebook can be an amazing place for restaurant’s to connect with customers, share daily specials, and get feedback. But it’s also a great way to advertise your business! Using Facebook as a tool to publicize your hours, location, and best menu items will only work to your benefit.

One great tool that Facebook offers is being able to upload your restaurant’s ...
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Our Greatest Tips for Upselling & Driving More Revenue

Posted on June 17, 2016 by Michelle Locke

On June 16, we held our webinar with our friends at Upserve. We had an absolute blast! Our CEO Todd Edman, alongside Chad Troutman from Upserve, dished out some great info on why training is so important to upselling, how to pick the best items to upsell, and how to better to train servers to get more revenue.

Let’s ...
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How Two-Way Communication Also Helps Your Management Skills

Posted on June 16, 2016 by Michelle Locke

As a restaurant manager, we know your job isn’t always easy: you’re managing multiple teams, handling customer complaints, and behind-the-scenes tasks like scheduling and ordering. Adding another dimension to those tasks might seem intimidating. We think you’ll be surprised, however, how much paying attention to two-way communication can alter other aspects of ...
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How to Use #SquadGoals to Improve Your Restaurant's Culture

Posted on June 13, 2016 by Michelle Locke

I’ve written about restaurant culture before in a blog post, but it’s worth talking about more than once, of course. Culture is critically important to your restaurant’s success.

To reiterate, restaurant culture is important because:
...
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The 3 Fundamentals that Everyone Forgets about Upselling

Posted on June 6, 2016 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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Are your employees listening to you?

Posted on June 6, 2016 by Michelle Locke

Here at Waitrainer+, we think communication skills are one of the most important skills your employees can have. From the way servers speak to guests to the way all employees listen to you, communication is an invaluable part of running a restaurant. And we know getting your employees to listen to you, and follow your instructions, can be extremely challenging.

That’s ...
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Are You Teaching Your Employees Communication Skills?

Posted on May 31, 2016 by Michelle Locke

When surveyed, 80% of employers rank communication skills as one of the most valuable “soft skills” an employee can have. (Soft skills are different from “hard skills” related to the job posting—like specific software knowledge or industry experience.) However, a recent study shows that less than 2% of people receive any kind of education or training ...
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4 Steps to Increasing Alcohol Sales in Your Restaurant

Posted on May 24, 2016 by Michelle Locke

Do you have bartenders in your restaurant? Have you ever wondered if your alcohol sales could be, well, better? Alcohol is one of the best ways to increase your restaurant’s profits—but there are also plenty of pitfalls.

When it comes to increasing alcohol sales in your restaurant, there are a few simple steps you can take to get your bartenders selling—and ...
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How Do You Communicate?

Posted on May 23, 2016 by Michelle Locke

You’ve been telling your servers the same thing for a month: remember to present dessert at the end of the meal. And yet, day after day, you notice your servers failing to upsell or upserve. Sound familiar?

It happens way too often. You tell employees the same thing over and over again and yet, they don’t seem to listen. What are you supposed to do?
...
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How Do You Get Your Staff to Hear You?

Posted on May 18, 2016 by Michelle Locke

Communication skills are important—especially in a restaurant. Sometimes, it can really feel like none of your staff are listening to you, right? You might feel like you’re telling them the same thing over and over again, and yet, they still aren’t doing what you need! Mistakes are being made, food is being wasted, and you’re left wondering just why your ...
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How to Perfect Your Restaurant’s Culture

Posted on May 16, 2016 by Michelle Locke

In our most recent webinar our CEO, Todd Edman, spoke extensively about the importance of culture in restaurants. While the discussion was primarily about hiring new employees, it got us thinking about how to perfect and alter a restaurant’s culture.

When it comes to hiring and training employees, sometimes we choose employees based on experience, instead ...
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4 Training Myths Debunked

Posted on May 11, 2016 by Michelle Locke

When it comes to training—especially in restaurants—there are a lot of myths out there. Here at Waitrainer+, we believe training is one of the most important aspects of running your restaurant, and we don’t want these myths to hold you back!

Myth: Training is Time Consuming.


Fact: ...
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All About Hiring Restaurant Newbies Recap

Posted on May 2, 2016 by Michelle Locke

We recently held two sessions of our webinar, All About Hiring Restaurant Newbies—but we know restaurant owners! You’re busy, you couldn’t make it at the time you thought you could. We have a recording up on our YouTube channel that you can watch ...
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3 Simple Tips for Restaurants on Instagram

Posted on April 29, 2016 by Michelle Locke

Instagram is a booming social media platform—and it’s especially valuable for restaurants and food-related imagery. Diners love to share photos of their food on Instagram and if they’re able to tag your restaurant’s account in their images, that will drive even more traffic to your restaurant! We have a few simple tips for managing an Instagram account ...
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3 Tips for Handling Employees on Social Media

Posted on April 20, 2016 by Michelle Locke

When it comes to the concerns of employers, even those outside of the restaurant industry, one of the most commonly heard is how to handle employees on social media—and what they may or may not be posting.

Many employers have concerns about the material that employees are posting about, and if it will reflect badly on their business. Many also worry that ...
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Are you hiring new employees this summer?

Posted on April 19, 2016 by Michelle Locke

Here at Waitrainer+, we believe in supporting restaurants, from hiring and training to restaurant management. Lately, we’ve been focusing on hiring the best employees possible to ensure great results in training.

Recently, we wrote about hiring green employees. ...
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Why You Should Hire Green Employees

Posted on April 11, 2016 by Michelle Locke

A new study has found that restaurants steadily added positions in February, but a vast majority of those new positions were filled by first-time workers—otherwise known as “green” employees. Many restaurant owners and managers admit to ...
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New in Waitrainer+

Posted on April 6, 2016 by Meredith Schwieger

Here at Waitrainer+, we believe feedback from our clients is the most valuable resource around. While we understand training, we don’t work in a restaurant everyday—you do! We depend on feedback from our clients in order to improve the effectiveness and dependability of Waitrainer+. Thanks to the feedback we receive, we’ve made some minor changes and updates ...
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How to Overcome a Kitchen Staff Shortage

Posted on March 29, 2016 by Michelle Locke

More people than ever are interested in careers in the food industry, thanks to the popularity of shows like “Chopped” and “Iron Chef” (alongside nearly every other show on the Food Network). Unfortunately, the competition portrayed on shows such as these doesn’t often touch on the more difficult aspects of being a member of a kitchen staff: the fast-paced, ...
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Make Food Safety a Priority

Posted on March 2, 2016 by Michelle Locke

Food safety is important—it’s one of the most important aspects of your restaurant. We recently offered a webinar called “Food Safety & Your Restaurant,” where we announced our partnership with eFoodHandlers. Here are a few key points from the webinar.

Make Food Safety a Priority


...
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How to Reduce Customer Wait Times in your Restaurant

Posted on February 23, 2016 by Michelle Locke

Imagine this: a customer stops into your restaurant and orders a simple menu item (a sandwich, a salad, or a bowl of soup) to go. They mention they’re on their lunch break. What do your hostesses, servers, and kitchen staff do to ensure that customer gets their item as quickly as possible? Do they do anything? There are two scenarios that can happen: the customer gets their ...
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How Can I Hire the Right Employees?

Posted on February 10, 2016 by Michelle Locke

When it comes to operating a restaurant, two of the biggest factors are your food and your employees. Obviously, almost every aspect of service depends on your employees doing their job—and doing it well. Understandably, hiring the right employees can be an overwhelming prospect, especially for those who are new to the restaurant or who are newly promoted managers. Here ...
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Is Your Restaurant Ready for Valentine’s Day?

Posted on February 3, 2016 by Michelle Locke

Valentine’s Day is right around the corner—which means big business for a variety of restaurants, diners, and bars. It also means a hugely disparate group of customers coming into your restaurant! From new couples to established sweethearts, singles to families, Valentine’s Day can be a minefield of problems for servers. Servers need to be able to read each guest ...
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3 Steps to Eliminating Employee Theft

Posted on January 25, 2016 by Michelle Locke

Ask any restaurateur about their biggest concerns, and you’re sure to hear that one major concern is employee theft. Recent statistics suggest that about 75% of employees steal, but the definition of theft is variable: it might mean eating food they didn’t necessarily pay for, entering coupons or discounts for customers without approval, or pocketing tips without reporting ...
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Holiday Happy Hours: How to Get the Most out of Your Holiday Season

Posted on November 18, 2015 by Ben Storey

The holidays are here. With them comes increased front of the house traffic and alcohol sales, the frantic shoppers who are ducking in for a quick meal, and the large family reunion wanting a long leisurely dinner together. This is the time of year for drinks after work, meeting up with old friends, and stopping in for a cocktail after holiday shopping. But how do you get the ...
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3 Simple Tips for Upselling Around the Holidays

Posted on November 11, 2015 by Michelle Locke

We know it’s only November, but it’s never too early to start planning for how your restaurant will operate during the holiday season! With so many big events coming up, from Thanksgiving to New Year’s Day, you’ll have plenty of opportunities for servers to go above and beyond when it comes to service… and that can often mean upselling. In this blog ...
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How Important is Offering Gluten-Free Options in your Restaurant?

Posted on October 29, 2015 by Michelle Locke

Deciding to offer gluten-free options on your restaurant’s menu can be a difficult task. There is a lot of misinformation out there regarding anything gluten free, and oftentimes restaurants can feel like a target. Deciding to include a few gluten-free offerings doesn’t have to be a difficult process, but you should weigh how important you think it is for your business. ...
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The EMV Reader Evolution

Posted on October 14, 2015 by Michelle Locke

The transition to EMV Readers has begun in the United States. With the October 1st “deadline” in the rearview, are we all headed in the same direction? Maybe your new payment terminal is in place, staff is trained, and customers are tapping, dipping or swiping. Or are you one of the cautious group that is still weighing your options?

If you're late to ...
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Waitrainer+ Q&A Webinar

Posted on September 18, 2015 by Michelle Locke



Waitrainer+ recently held a Q&A webinar where users, and those interested in Waitrainer+, could ask their most pressing questions. We had a great turn out and answered some great questions. You can watch the recording of our webinar
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Why YouTube is your Best Training Accessory

Posted on September 4, 2015 by Michelle Locke



When it comes to training in your restaurant, having the right pieces in place can make all the difference. The prospect of rewriting or reorganizing a training program can seem overwhelming, but there are ways to create and implement new training materials quickly and easily. In this blog post, we’ll ...
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Waitrainer+ Scheduling F.A.Q.

Posted on August 19, 2015 by Michelle Locke


After opening a restaurant, setting a menu, and hiring employees, the real work of running the business begins: managing employees, ordering ingredients, scheduling shifts, and more. For managers and restaurant operators, these tasks can pile up and become overwhelming. One of the most complicated tasks faced ...
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Business Lunch Specials: Are They Worth It for your Restaurant?

Posted on August 6, 2015 by Michelle Locke



The lunch rush can be one of the most lucrative times for your restaurant, second only to the dinner rush. However, it also means a variety of customers. While dinner may be an even split of families and dates, almost all of them have time to spare.

When it comes to lunch, there ...
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The Most Common Restaurant Complaints (And How to Fix Them)

Posted on July 29, 2015 by Michelle Locke



When it comes to your restaurant, you do everything you can to provide great food and a great experience. But sometimes things go wrong. It might come out of the blue or it might be an issue that you’ve been struggling to address with your staff. Compare common complaints in your restaurant ...
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How to Keep Your Staff Engaged at Your Restaurant

Posted on July 24, 2015 by Michelle Locke



One of the questions we receive most often here at Waitrainer+ is about employee engagement. Often, the longer employees work for you, the more they’ll go into autopilot at work. They begin to make mistakes, to overlook small tasks, or become disengaged in general. How can you keep employees ...
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Restaurant Training Questions & Engagement F.A.Q

Posted on June 23, 2015 by Michelle Locke



We get a lot of questions from Waitrainer+ restaurants about how to make their training more engaging for their employees. Engagement, when it comes to training, can be extremely difficult, especially for such a wide variety of employees: some are better at reading and understanding text; some are better ...
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Recent Updates to Waitrainer+

Posted on June 12, 2015 by Meredith Schwieger

We’ve made some minor changes and updates to the Waitrainer+ system. Most of these came directly from you! Feedback from our clients helps us to continue to improve Waitrainer+. We understand training, but we don’t work in a restaurant everyday—so we depend on our clients to help us see what needs changed and improved. Here’s what we’ve updated recently. ...
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How to Make Training a Priority — a Wrap Up from our Webinar!

Posted on May 27, 2015 by Michelle Locke



Were you able to make it to our webinar? If not, don’t worry. We’ll have a recording available shortly, but if you only have a few minutes, here are the highlights.

The Challenges of Implementing Training


...
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How to Pick the Right Admin

Posted on May 18, 2015 by James Keil



"We just haven't had time to work on training," Tom said in a frustrated tone. "I'm not sure what to do with web-based training, and I'm wondering if we made the right choice by using it."

Tom owns a sports bar with around 50 employees, front to back. They've been shadow training ...
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How to Evaluate Your Restaurant's Menu

Posted on May 13, 2015 by Michelle Locke



Establishing a successful menu is often the first hurdle for new restaurants. But evaluating your menu for success and prices is something that all restaurants should do quarterly—or at least every six months! We have a few tips for determining if your menu is as strong as it needs to ...
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Get Ready, We’ve Made Some Changes to Waitrainer+

Posted on April 29, 2015 by Meredith Schwieger

One thing we’ve learned from our Waitrainer+ clients is that there are always improvements that can to be made and features that we could improve to work better in real, live restaurants. We love hearing feedback and we use that information to make positive changes to the Waitrainer+ system. Here are just a few changes we’ve made recently.

Make ...

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Is A Mobile POS System Right for your Restaurant?

Posted on March 31, 2015 by Michelle Locke



There’s a lot of information out there about mobile POS systems, like Square and Stripe. Many large businesses, like Whole Foods and Starbucks, have paired with Square and other systems ...
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The Nightclub & Bar Convention & Trade Show 2015

Posted on March 20, 2015 by Michelle Locke



We’re so excited to be headed back to Las Vegas for the 2015 Nightclub & Bar Convention & Trade Show! Waitrainer+ will be at booth #679, offering training audits and sneak peeks at our Waitrainer+ Content Store.

The NCB Show is an excellent opportunity to meet restaurant, ...
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How to Use Customer Feedback in your Restaurant

Posted on March 3, 2015 by Michelle Locke

If we know anything about restaurateurs, we know this: your restaurant is, in many ways, your life. From owners and operators to managers, the restaurant industry is a personal industry, one where people pour their hearts and souls into business. So, when it comes to feedback from customers, any criticism can often feel like a personal attack; no one likes to hear critique of ...
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Restaurant Digital Marketing 101: What About Reviews?

Posted on February 27, 2015 by Michelle Locke

Handing reviews is one of the most difficult issues restaurants face. Whether reviews are good or bad, everyone has an opinion. In this three-part series, we’ll be covering the basics of restaurant digital marketing and the steps you can take to get on the right track. You can view parts one and two {here} and {here} (links). In this post, we’ll cover the basics of ...
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Content Creation & Organization: A Support+ Webinar Summary

Posted on February 18, 2015 by Michelle Locke

Recently, we offered the first in a series of Waitrainer+™ Support+ webinars. In order to better help Waitrainer+™ users, we want to make sure we are hearing you: your questions, your opinions, your experiences with Waitrainer+™! Our February 17 Support+ webinar covered the basics of content, including the Waitrainer+™ Content Store packages available. ...
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Restaurant Digital Marketing 101: Get Your Google House in Order

Posted on February 11, 2015 by Michelle Locke

Google is the powerhouse of the Internet. It’s the most used search engine, as well as a popular email platform and blogging platform. Google’s power over the internet means that they play an important role in any marketing strategy. In this three-part series, we’ll be covering the basics of restaurant digital marketing and the steps you can take to get on the ...
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Restaurant Digital Marketing 101: Social Media Strategy

Posted on February 6, 2015 by Michelle Locke


In the last 10 years, restaurant marketing strategy has changed drastically and we know it can be a struggle to keep up with the changing trends. We want 2015 be your restaurant’s best year ever—and that means improving your marketing strategy, cleaning up your training, and much more. In this three-part ...
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How to Harness the Power of Video Training

Posted on January 21, 2015 by Michelle Locke



On Tuesday, January 20, we held a webinar called How to Harness the Power of Video Training. In this webinar, our VP of Sales, James Keil, discussed:

  • Current Restaurant Trends
  • Product Videos & the Power of YouTube
  • Tips for a Training Makeover

...
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Happy 2015 from Waitrainer+!

Posted on January 8, 2015 by Michelle Locke

Thank You from Waitrainer+!


With 2014 coming to a close, here at Waitrainer+, we want to send a huge Thank You to our clients, customers, and friends. 2014 was a big year for Waitrainer+ and we could not have done it without you. We made lots of changes in 2014 with the goal of making training easier for restaurants. ...
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3 Things Top Restaurants Know about Training Videos

Posted on December 16, 2014 by Michelle Locke



The Holidays are officially in full swing — and that means a full restaurant. Your Bartender is busy; your Servers are slammed; and all your Hosts and Hostesses are busy greeting, seating, and interacting with guests. Meanwhile, you have a new seasonal hire lost in the shuffle. How can ...
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Connect the Dots: 3 Menu Training Tips

Posted on December 9, 2014 by Michelle Locke



Menu training is one of the most critical aspects of running your restaurant, but we know it can sometimes get left behind—especially during the holidays. Here’s how you can quickly and easily connect the dots of your menu training.

1. ...

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3 Crucial Pieces of Alcohol Training in Use by Top Restaurants

Posted on December 3, 2014 by Michelle Locke

The holidays are right around the corner. Your restaurant is packed with merry travellers, families celebrating, and couples falling in love. Some people at the bar order another round of cocktails, another group asks for a bottle of wine. Do your bartenders and servers have the alcohol training they need to ensure each guest has a good time—and stays safe? If you’re ...
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3 Tips to Organize Your Training Content in 2015

Posted on November 25, 2014 by Michelle Locke



In 2015, do you want to make positive changes in your restaurant? You're in luck; in the coming weeks, we'll be providing weekly tips to organize your training content— highlighting great Waitrainer+ Content Store packages—and to help you get ready for the holiday rush. We want 2015 ...
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5 Must-See Tips for Making TripAdvisor Work for your Restaurant

Posted on November 21, 2014 by Michelle Locke



TripAdvisor is the often-overlooked travel and restaurant review site. In comparison to Yelp, people often forget that TripAdvisor exists. But like Yelp, TripAdvisor contains thousands of reviews from consumers as well advice and incentives for travellers. If you want out-of-towners to find ...
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Exploring the World of E-Learning in Restaurant Training

Posted on November 3, 2014 by Michelle Locke


You hire a new employee at your restaurant. You give them an employee handbook. You schedule them for training days. You hope by the end of training they retain all the policies and procedures they need to and that they know what they are supposed to do from the start of their shift to the end.
...
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3 Tips for Increasing Ticket Sales at your Restaurant

Posted on October 23, 2014 by Michelle Locke


How can restaurants — especially those that depend on tourist markets — increase their sales in the Fall and Winter months? There are ...
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Can Pinterest Help Your Restaurant Marketing?

Posted on October 14, 2014 by Michelle Locke


In the last few years, Pinterest has emerged as one of the top social media networks. Pinterest has over 70 million users and 80% of those users are women between the ages of 20 and 45 – a key demographic for restaurants. As well, 20% of total social referrals to commerce sites come from Pinterest. ...
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The Secret to Guest Relationships

Posted on October 10, 2014 by John Cunin

In the introduction to the great book Exceptional Service / Exceptional Profits by Micah Solomon and Leonardo Inghilleri, they talk about turning your productinto much more than a commodity; they suggest that you should turn it into a personal relationship.

...
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How to Improve Your Restaurant Training: a Webinar from Waitrainer+

Posted on October 9, 2014 by Michelle Locke

On Tuesday, October 7, we offered a webinar featuring John Cunin live from Shanghai. John is a hospitality expert, offering consultation to industry-leading restaurant groups and nightclubs from Las Vegas to Shanghai. He has also provided content for the Waitrainer+ Content Store. ...
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Restaurant Training for Managers Keeps You Ahead of the Curve

Posted on October 1, 2014 by Michelle Locke

How do you train your new managers?


Is it working? Do you wish you had more to train with? Last week, we highlighted our Basic Waitstaff Video Package from On the Fly Training, available in the Waitrainer+ ...
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Training Servers Just Got Easier

Posted on September 24, 2014 by Michelle Locke

Servers represent your restaurant to guests. Are they properly trained?


Last week, we introduced you to a training video package from the Waitrainer+ Content Store that ...
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Why You Need Better Bartenders & Servers

Posted on September 17, 2014 by Michelle Locke

Training great bartenders can dramatically improve your restaurant.


But when you have other responsibilities, like ordering materials, managing customer experiences, and keeping chaos at your restaurant to a minimum, creating and implementing new training can be overwhelming.
...
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Need Training? Preview Training Manuals from the Waitrainer+ Content Store!

Posted on September 8, 2014 by Waitrainer+

Have you ever imagined a world where your employees can train anytime, anywhere on their smartphone or tablet? The Waitrainer+ learning management system offers that possibility. The best part about Waitrainer+ is how it makes training easier for busy restaurant owners and operators like you.

You can watch CEO Todd Edman discuss the benefits of Waitrainer+
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Web-Based Restaurant Training: It's a Team Sport!

Posted on September 3, 2014 by James Keil


Restaurateurs know proactive training translates to bottom line performance, and things like great service, high standards, and expert menu knowledge don't come easily. Precious time required for training can be obliterated by the chaos that defines the restaurant business. Successful restaurants depend ...
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Technology & Restaurant Training: a Q & A with John Cunin

Posted on August 28, 2014 by Michelle Locke

Here at Waitrainer+, we love technology. The Waitrainer+ training system has the potential to change the restaurant industry -- and with John Cunin’s help, the Waitrainer+ Content Store will empower restaurant operators to provide the best possible training, which means better restaurants with better employees and better profits! In this Q&A, you’ll learn a little ...
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Why Your Restaurant Needs a Google+ Page

Posted on August 22, 2014 by Michelle Locke



When you search for your restaurant on Google, what do the results look like? What do you want them to look like? You might wonder how to make sure customers find your restaurant first or how to make sure the information they see is accurate.The answer is, of course, to claim your Google+ Business ...
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Our 4 Favorite Food Celebrities

Posted on August 14, 2014 by Waitrainer+

When it comes to food celebrities, we all have our favorites. From Bobby Flay to Giada De Laurentiis, there are so many to choose from. When it comes to our favorite food celebrities here at Waitrainer+, we have a few criteria: a love of food; a great personality; ...
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3 Tips for Maximizing Social Media for your Restaurant

Posted on August 5, 2014 by Michelle Locke



In the last few years, social media has become one of the easiest ways to attract customers, as well as an easy way to waste time. With so many platforms and so many potential consumers, getting started -- and doing the right things -- can be overwhelming. In this blog post, we’ll give ...
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Fighting the Summer Slump: Waitrainer+ Updates & Improvements

Posted on July 30, 2014 by Waitrainer+

Do you ever notice how things tend to slow down in the summer? This can be a good thing, especially when you have a chance to relax in the sunshine, but that’s not always the case.

When it comes to the Waitrainer+ site, we don’t want anything to be slow -- which is why we appreciate your feedback regarding any issues with the Waitrainer+ site. We know ...
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Keep Your Restaurant “Running”: Training for Food Runners!

Posted on July 16, 2014 by Waitrainer+

Training Food Runners seems like an easy task. As support staff to Servers, their training can often get put aside. Today, we'll talk about why training Food Runners can make or break your restaurant. You can also view a teaser video of our Food Runner training, here.

Support Staff ...
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Who Has Time for Restaurant Training?

Posted on July 14, 2014 by Michelle Locke

Between managing employees, handling customer experiences, and ordering food, it is hard to imagine that anyone has time for restaurant training. We all know that restaurants that effectively train their staff are more likely to succeed. Today, we will talk about what happens when you don’t have time to train your employees.

Training ...

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Restaurant Training Content for Your Kitchen Staff

Posted on July 9, 2014 by Waitrainer+

Restaurant Training Content for Your Kitchen Staff



Your Kitchen and Back of House staff are some of your most valuable employees; keeping the kitchen sanitary and safe, ordering and managing food inventory, and preparing menu items help to insure that your restaurant runs smoothly. We know ...
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Bartender Training Content is Here! Preview & Purchase Today!

Posted on July 2, 2014 by Waitrainer+

Last week, we highlighted Busser training content, available in the Waitrainer+ Content Shop. This week, we’ll be highlighting our Bartender content.

Our Bartender ...

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Training new Bussers? Preview & Purchase Busser Training Today!

Posted on June 25, 2014 by Waitrainer

Last week, we announced our Host & Hostess training -- and promised you a look at our Manager training content. However, we received so many requests for Busser & Back of House training that we couldn’t say no! We’ll save the Manager Content for later -- trust us, ...
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Need to train new Servers? Preview & Purchase Server Training Today!

Posted on June 11, 2014 by Waitrainer+

Need to train new Servers? Preview & Purchase Server Training Today!



Last week, we announced our content store that contains industry leading training content available ...
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The Waitrainer+ Content Shop is Open! Purchase Online Training Materials for Waitrainer+.

Posted on June 4, 2014 by Waitrainer Support

How often have you found yourself wishing you had time to update or write new training courses for your staff?

We are excited to announce new and improved staff training materials, designed specifically for Waitrainer+. With a busy restaurant to run, we understand that it can be hard to find time to re-write and update your existing training videos and courses. ...
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Train More Effectively: Join Us for a Waitrainer+ Webinar

Posted on May 8, 2014 by Leah Sikora


Upcoming webinars will be offered on May 13, 2014 at ...

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3 TripAdvisor Insights You Need to Read

Posted on April 23, 2014 by By Leah Sikora

Some operators are terrified of online review sites like TripAdvisor and Yelp— and not without reason. Between online trolls, the potential for fake reviews, and some pretty bad Yelp horror stories, it’s just easier not to deal with the whole thing, right? Well, in today’s digital climate, ...
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I Don't Have Time to Train My Staff

Posted on April 9, 2014 by James Keil

Do you have the same problem? Waitrainer’s James Keil shares what he’s learned from 16 years as a training specialist on how to make time for training. If you want to learn more, check out our At the Whiteboard series with training expert and restaurant consultant, John ...
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Meet the Man Behind Waitrainer's New Training Content: John Michael Cunin

Posted on March 24, 2014 by Leah Sikora

Waitrainer is proud to announce our partnership with John Michael Cunin of JMC Consulting.

Meet us and John Michael Cunin at the 2014 Nightclub & Bar Show
Now you can train employees in your restaurant as if you had your own personal restaurant ...
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Visit Waitrainer+ At the NCB Show 2014

Posted on March 24, 2014 by Leah Sikora

DON’T MISS YOUR CHANCE TO PREVIEW WAITRAINER+ AND MEET TRAINING EXPERT, JOHN MICHAEL CUNIN, IN PERSON!
Check out Waitrainer+ at the 2014 Nightclub & Bar Show

TOMORROW AND WEDNESDAY ONLY we’ll ...
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NEW FEATURE: Set Budgets for Your Services with Waitrainer+ Scheduling

Posted on March 5, 2014 by Waitrainer+ Support

Excited about Waitrainer+ Scheduling? Now you can schedule smarter by setting budgets for your weekly Services. Want to learn more? Read through the details below.

Setting Your Budget on a New Service Template

In Waitrainer+ Scheduling you can add or edit your Services by clicking on the green gear icon in the scheduling Dashboard. ...
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Managing Your Restaurant's Digital Presence

Posted on February 25, 2014 by Leah Sikora

Restaurant Operators and small business owners are constantly bombarded with articles on managing their digital presence; do you have a website? A blog? Which social media platforms are you using? Are you investing in paid search advertising? All together it can seem like a lot of work, ...
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Increase Your Speed: Optimize Your Images

Posted on February 19, 2014 by Leah Sikora

We've all experienced that moment when a web page seems to be loading in slow motion- the spinning wheel of death, the loading bar of doom, the images that may never load. It's a frustrating experience for Internet users, particularly when you need to get something important done, like complete your online restaurant training, for example. Whether your restaurant is utilizing ...
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How to Produce Great Training Videos

Posted on February 12, 2014 by James Keil, V.P. of Sales

Traditionally for restaurants, training videos have been hit or miss- but mostly miss. For quite some time, the video resources available to restaurant operators were pretty limited. You could purchase some stock video off the shelf on "Knife Handling", "Bussing", "Taking Orders", etc., and hope the content somewhat resembled the way want things done in your restaurant. Your other ...
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An Overview of Popular Online Scheduling Programs for Restaurants

Posted on January 29, 2014 by Leah Sikora

Operating a profitable and successful restaurant is a balancing act. Between working with perishable products, wage and benefits legislation, food handling requirements and other business concerns such as marketing, insurance, etc., restaurant operators have more to worry about than most business owners. As society as a whole becomes more and more technology-driven, there's more ...
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Join Us for a Webinar on Waitrainer+

Posted on January 21, 2014 by Leah Sikora

Get ready for the most anticipated event of 2014 so far!... Ok, the superbowl is probably more anticipated, but Waitrainer+ clients and those interested in online training for their restaurant will not want to miss our upcoming webinar. During the webinar, which will take place at two separate times on Thursday, January 23, we will go over how you can make the most of your investment ...
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4 Things to Know About the Florida Restaurant and Lodging Association (FRLA)

Posted on January 14, 2014 by Leah Sikora

The hospitality and foodservice industry in Florida employs over 1,000,000 people, the largest segment of Florida's working population. If you are one of these professionals, you need to familiarize yourself with the Florida Restaurant and Lodging Association (FRLA). The FRLA represents a $71.8 billion dollar hospitality industry ...
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Set Up Your Waitrainer+ Scheduling Trial & Walkthrough

Posted on January 10, 2014 by Leah Sikora

With Waitrainer+ training is smooth-as-butter in your restaurant. Your servers, bartenders, bussers, line cooks, etc. are hitting their stride like never before with position-specific training content. Experienced employees are taking a leadership role, writing and grading tests for trainees and sharing their expert knowledge in an efficient way that highlights the truly talented ...
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4 Reasons to Join the California Restaurant Association (CRA)

Posted on December 31, 2013 by Leah Sikora

Calling all California Restaurant Industry Professionals: Do you wish you could be more involved in restaurant industry-related legislation? Could you use some help navigating the ever-changing legal landscape of the industry including new labor laws, food safety laws, etc.? Are you looking for networking opportunities, to discover new products, services, and trends, and industry ...
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5 Top Food & Beverage Trade Shows in North America

Posted on December 27, 2013 by Leah Sikora

Looking for inspiration? Great new products? Networking opportunities? Food & beverage industry trade shows are a great place to get the information and make the connections you need to make your restaurant or industry-related business more successful. With hundreds of exhibitors and thousands of attendees, you can interact with a variety of individuals and brands. As an exhibitor, ...
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How Scheduling Software Can Improve Your Restaurant Operations

Posted on December 19, 2013 by Leah Sikora

Emerging from recession with new healthcare laws, wage strikes, higher customer expectation, and countless technologies to keep up with, achieving suitable profit margins in the restaurant industry is tough these days. It's important for restaurant operators to streamline their business whenever possible ...
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Top 5 Features of the Texas Restaurant Association (TRA)

Posted on December 12, 2013 by Leah Sikora

An advocate, advisor, community, and resource for foodservice organizations in Texas, the Texas Restaurant Association (TRA) represents the food & hospitality industry state-wide. Founded in 1937, its focus is on advocating for and improving overall profitability of Texas restaurants. Like many other restaurant associations at the state or national level, political advocacy, ...
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Waitrainer+: Scheduling Wizard

Posted on December 5, 2013 by Leah Sikora

All that built up excitement and Waitrainer+ Scheduling is finally here! You may have seen the sneak peek videos on Rotations and
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Waitrainer+ Scheduling is Here!

Posted on November 26, 2013 by Waitrainer+ Support

It's almost Thanksgiving, and here at Waitrainer we're serving up Waitrainer+ Scheduling. We're bringing it to the table, and looking for taste testers.

How do you sign up for your 30 day free trial?

If you're an existing user, contact us at support@waitrainer.com We will set you up with your 30 day free trial. You'll receive access at all locations ...
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Waitrainer+ Scheduling Sneak Peek: Availability

Posted on November 21, 2013 by Waitrainer+ Support

Juggling your schedule, keeping track of who can work which dates and which shifts-it's a piece of cake-right? Of course, for some of us this sounds like a huge headache. How will Waitrainer+ Scheduling help? Our brilliant Waitrainer+ development team are working on the cure. Check out our newest sneak peek video here:

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Waitrainer+ Scheduling Sneak Peek: Rotations

Posted on November 15, 2013 by Waitrainer+ Support

How do you schedule your staff? Do you rotate employees through shifts or duties at your restaurant? Soon, with Waitrainer+ you will be able to easily schedule your staff in rotations with the same software you use for your online training. Check out our newest sneak peek video here:

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Ohio Restaurants: What You Should Know About the Ohio Restaurant Association (ORA)

Posted on November 14, 2013 by Leah Sikora

The Ohio Restaurant Association (ORA) has been serving the Ohio food service industry for over 90 years. Founded in 1920, the organization has a long history of advocating for, representing, educating, and promoting Ohio restaurants and food service professionals. With such a long history, they have to be doing something right, as their
Read More

An Open Letter to Existing and Future Waitrainer+ Users about Scheduling

Posted on November 7, 2013 by Todd Edman

I wanted to take a moment to let everyone know what to expect with regard to dates and features of the upcoming release of our Scheduling software.

We've put a lot of thought into how to help restaurants schedule more easily. We understand how critical it is that the software you use not get in the way of the tasks you need to accomplish as a restaurant operator. ...
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What's Your Menu Strategy? Our Top 3 Tips

Posted on November 6, 2013 by Leah Sikora

A menu represents the most important aspects of your restaurant- the cuisine and your unique culture- and can indicate to a customer what to expect in the quality of the food and service. A menu is a representation of your brand and all of the factors that go into menu design can influence the way guests perceive your restaurant as a whole. You can also influence which dishes ...
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Opening a Steakhouse? 3 Things You Need to Know

Posted on October 30, 2013 by Leah Sikora

In this "meat and potatoes"-loving culture, opening a steakhouse is no easy task. Customer expectation is high, quality is paramount, and the competition can be stiff. A restaurateur with a solid business plan and expert industry knowledge will be more likely to find success. As a dish that is usually prepared with little culinary embellishment, a customer's quality expectation ...
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Know Your Local Restaurant Association–The facts about the Georgia Restaurant Association (GRA)

Posted on October 24, 2013 by Leah Sikora

You've probably heard of the National Restaurant Association, but did you know that restaurant associations exist at the local and state levels as well? There are many benefits to joining a restaurant association, and at the very least, restaurant owners should familiarize themselves with the organization nearest them. The Georgia Restaurant Association is one such organization ...
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Opening a Seafood Restaurant? 3 Things You Need to Know

Posted on October 18, 2013 by Leah Sikora

Seafood is prepared across cultures as a staple of numerous international cuisines. It is both widely appealing and a niche product, as there are many people who avoid it. When opening a seafood restaurant, it is important to understand who your customer will be and optimize your location, style of cuisine, and menu to secure customer loyalty. Finding seafood lovers in your area, ...
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Yelp and Foursquare- Helping or Hurting Your Business?

Posted on October 11, 2013 by Selah Shepherd

Starting a new business means you need all the help you can get. Social media is a free, easy to use service that is supposed to bring attention to your business. But some small business owners disagree, saying that these review sites have ruined their reputation.

The Debate
It is important to
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Waitrainer September 2013 Release (9/19/2013)

Posted on September 19, 2013 by Waitrainer+ Support

Hello Again! You might be thinking, "Back so soon?" Today's update focuses on the Grade Reviews Screen. I know you are going to be as excited about these updates as we are. Please continue reading below to find out what updates we have made.

Grade Reviews> Full Screen
How do you get to the Grade Reviews screen? Click on the Admin Gear at the top of your ...
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Waitrainer September 2013 Release (9/16/2013)

Posted on September 16, 2013 by Waitrainer+ Support

This Fall we have some very exciting updates planned for you, so stay tuned. Today's release focuses on a face lift for a screen that everyone uses, the Manage User Accounts Screen. Please continue reading below to find out what updates we have made.

Not seeing an update you were looking for? Let us know. Our Support team is here to document your feedback and suggestions ...
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Waitrainer August 2013 Release

Posted on August 12, 2013 by Waitrainer+ Support

We're excited to share new Waitrainer+ updates for August, 2013. These updates will be live early this week.
We've been hearing your feedback about how to improve various features in Waitrainer+, and this update focuses on strengthening current functionality.
With your help, we hope to continue improving Waitrainer+, and hope that the Waitrainer+ system continues ...
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The Digital Menu Takes Over

Posted on July 9, 2013 by Selah Shepherd

Technology is on the rise in the business world, replacing cash registers, automating customer service calls and now in the hands of customers as they flip through the dinner menu. iPad menus are a new fad in the restaurant industry, but are they here to stay?
Benefits of the Digital Menu
Convenience is Key
There are many ...
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Social Media Mistakes- Ignoring Negative Comments

Posted on June 20, 2013 by Selah Shepherd

Customers rely on the reviews of complete strangers in order to find the best restaurants, bars or even just a good cup of coffee. A negative comment or review can completely alter a potential customer's decision. So what can you do as a business?
You can't ignore it or it will only explode into a network of online users irrationally venting. Instead you can reply, offer ...
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Waitrainer May 2013 Release

Posted on May 7, 2013 by Waitrainer

We're happy to announce new Waitrainer+ updates for May, 2013. Although this release is not as large as some of our previous releases we have made some important updates to the site and your suggestions & feedback have been instrumental to what we have accomplished during this development cycle.
With this release we have improved our ability to serve our users on mobile ...
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Child’s Play-- The Do's and Don'ts of Serving a Table with Kids

Posted on May 3, 2013 by Waitrainer

Okay, we've all been there: seen a huge family walk through the front door, and dreaded the moment you had to serve that table. But it doesn't have to be horrible! Here are some do's and don'ts of serving a table with kids:
Do 1. Be patient If you're serving a family with small children, don't expect to be able to take their order in just a few moments. Be patient and ...
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Supersize It? The Importance of Portion Control

Posted on April 25, 2013 by Waitrainer

If you've seen the documentary Supersize Me, chances are you haven't thought about portion control the same way since! But as a restaurant owner, portion control should always be one of your priorities.
Although we as Americans are pegged for loving over-the-top portion sizes, one of the easiest things to do to improve your restaurant's profit is focus on portions. ...
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This is my Real Job: Restaurant Work as a Career

Posted on April 19, 2013 by Waitrainer

There is a common misconception of which you've maybe been a victim: working in a restaurant isn't a "real job"-- instead, people assume it's a temporary gig or a source of supplementary income. For so many of us in the industry, this false assumption can be pretty insulting!
Working in restaurants is unique and valuable because of accessibility: it's a great line of work ...
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Tipping: Why It Means So Much

Posted on April 12, 2013 by Waitrainer

For your restaurant employees, tips are what they depend on. Depending on the way tips are distributed, they are usually the bulk of the income for someone working in a restaurant.
For now at least (see our previous post about the Fair Minimum Wage Act), restaurant employees are the only workers not included in minimum wage laws ...
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Minimum Wage Wars

Posted on April 5, 2013 by Waitrainer

If you own a restaurant, chances are you're familiar with the Fair Minimum Wage Act of 2013. If passed, it would not only raise federal wages for non-tipped employees, but would raise wages for tipped employees for the first time in 22 years.
What impact will this have on you, the restaurant owner?
For most of us in the food business, it will be a big deal-- we ...
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Cost Efficiency: Key to Keeping Your Restaurant in Business

Posted on March 22, 2013 by Waitrainer

As a business owner, you have one main priority: be as cost efficient as needed to keep your doors open. Labor is probably your biggest expense, and how you manage it will make or break your business.
Employees accumulate overtime easily, which is a quick and frightening reality. Especially for restaurants with many employees, when everyone stays just 5 minutes extra, ...
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The Art of Scheduling

Posted on March 18, 2013 by Waitrainer

Any restaurant manager will tell you how tricky it can be to create a schedule; with many employees whose availability is constantly changing, communication can be difficult. As if scheduling restaurant shifts weekly isn't challenging enough, throwing in changes for special occasions can sometimes make it seem nearly impossible.

If a server calls in sick at the ...
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Waitrainer February 2013 Release

Posted on February 14, 2013 by Waitrainer

We're happy to announce new Waitrainer+ updates for February, 2013. We cannot underscore enough how much we have appreciated all the suggestions and feedback that we have received over the last month. This release is important because it improves our ability to serve those users with more than one restaurant or restaurant location. We hope to continue improving Waitrainer+ and ...
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Waitrainer Janurary 2013 Release

Posted on January 22, 2013 by Support

Here at Waitrainer+ we are constantly working to improve the user experience, add new features, and yes, even fix bugs! We are excited about this release because it has such a dramatic impact on the application's look and feel, as well as some added clarification on how content, tests, and courses are pushed to users.
Thanks to all our restaurants for their continued feedback ...
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Four Dont's for Restaurant Servers

Posted on October 30, 2012 by Waitrainer

Last week we mentioned the top four things a server must do in any restaurant. Now here's a list of what to avoid!
Don't
Be pushy, interrupt
It's true what your grandma told you-- patience is a virtue. Wait for pauses in conversation before checking in on a table or reciting ...
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Four Do's for Restaurant Servers

Posted on October 30, 2012 by Waitrainer

Every restaurant is different, but there are a few training tips for servers that are universal. Here are the top four things every server needs to consider.

DO:
Make the customer feel special
Greet the guests promptly. Some restaurants even establish a time limit, usually fewer than 2 minutes, by which a patron ...
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Three Ways to Not Train Your Servers

Posted on October 8, 2012 by Zac Bond, Content Manager

It's true what they say about too many cooks
I once was a server at a large, well-known deli in a large, well-known city. I had three managers, two of whom were also owners. Not only would their instructions frequently contradict each other, but, in a somewhat mystical twist, though they were all present in the restaurant, they never seemed to be together ...
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Restaurant Owners: 3 Keys to Start Training Restaurant Staff

Posted on September 27, 2012 by Waitrainer

You're a restaurant owner who is opening a new restaurant. You've got a great concept, menu finalized, orders lined up, an advertising plan in place, staff hired. Now, it's time to train them. What about your training materials? Do you have a plan?

For your restaurant to succeed, having high food quality and strength of concept are no-brainers. But many restaurants ...
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I'm lovin' it.

Posted on September 5, 2012 by Celeste Edman, Marketing Expert

You don't need to be an advertising expert to know that writing a catchy jingle and associating it with a brand is not a new thing. General Mills was selling Wheaties via song as early as 1926, and Coca-Cola perfected the art with "I'd like to buy the world a Coke," a jingle that became ...
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Shape your Training: Why Skinny means the same thing in every Starbucks.

Posted on August 21, 2012 by Celeste Edman, Marketing Expert

Starbucks has us trained. Their lingo is unique to them, and yet it has set the standard for how we order our coffee no matter where we are. That training-- getting us to drink the lingo-- starts with their employees and instilling that consistency is their brand.

Radical thought, but coffee is not Starbucks' ...
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The one thing your restaurant can't live without

Posted on June 21, 2012 by Celeste Edman, Marketing Expert

You need a lot of things to run a successful restaurant; a great concept, exceptional leadership and food management, perseverance, memorable menu choices, luck. All of these are integral to creating a successful business and restaurant. However, the one thing that your restaurant can't live without is consistent training for every employee in every position.

I ...
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Why we want to work where everybody knows our name

Posted on June 11, 2012 by Celeste Edman, Marketing Expert

Remember Cheers? It had all the characters that we wish we were friends with including the goofy bartender and the lovable owner. That show encapsulated something that is true no matter where you work; we want to work where ...
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Three Menu Items Every Restaurant Needs

Posted on May 2, 2012 by Celeste Edman, Marketing Expert

It doesn't matter if you run a down home southern soul food restaurant, a fast-casual concept or a high-end steak house, these menu items should be part of your everyday line-up. Change your menu as often as you want, but keep these few staples and you'll find that they will become your best sellers.
1. The signature dish.
This is the item that ...
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Why IN-N-OUT has it right

Posted on March 23, 2012 by Celeste Edman, Marketing Expert

Say what you want about fast food, but IN-N-OUT is the standard that we should all hold ourselves to. Your restaurant may be fine dining or have a specific niche, so you may be wondering what you could possibly learn from IN-N-OUT.

I recently went to a restaurant where I ordered a very high-end dish whose description raved about the quality of the fish and the freshness ...
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Know Thy Business

Posted on March 16, 2012 by Celeste Edman, Marketing Expert

When determining how to outfit your restaurant, it is important to consider the type of restaurant you're opening as well. For example, you wouldn't want fine linens in a fast food concept any more than you'd serve filet mignon on paper plates at a fine dining establishment. But, there's more to having your concept be consistent in look and feel-- the service and food have to ...
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Sacrificing Soul for Service?

Posted on January 27, 2012 by Celeste Edman, Marketing Expert

Atmosphere has a huge impact on how we experience our meal when dining out. Many believe that there are certain colors that help us relax and encourage us to eat more and stay longer. There has been a significant amount of study done to determine if music and more precisely, certain tempos, will change how and what we buy. All these elements play a role in our overall dining experience. ...
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The Last Table is as Important as the First

Posted on January 20, 2012 by Celeste Edman, Marketing Expert

I've talked with many people in different industries, and it seems true for all-- if you sell lighting you notice lights everywhere you go-- if you are a chef you are constantly critiquing food that others cook and so on. I was talking with a woman about this who has managed Olive Garden and Red Lobster restaurants as well as small niche hot spots about whether or not she's able ...
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The skeptic's guide to positive thinking

Posted on January 13, 2012 by Meredith Schweiger, Waitrainer Content & Support

You were short-staffed last night for dinner service. The chef had an off night and orders went out wrong. To top it all off, you're trying to reconcile your till and you're coming up short by $250. These are the days that really try you as a restaurant owner or manager. How do you dig in, re-focus the team and, more importantly, keep your own attitude where it needs to be to ...
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Time is Money

Posted on December 30, 2011 by Zac Bond, Content Manager for Waitrainer

You wouldn't rely on guesswork to figure how much you're spending on chanterelles or tri-tip each week-- yet many restaurant owners and managers have no idea what their costs are for training and maintaining employees. Employee overhead is one of the largest costs in the service industry and it's also one of the most difficult components to manage efficiently.

There ...
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What makes a great server?

Posted on December 23, 2011 by Zac Bond, Content Manager for Waitrainer

Truly excellent service has a je ne sais quoi about it-- that seemingly unknowable quality that sets it apart-- it's hard to pin down but you know it when you see it. Great service flows with grace that appears effortless and seems to perfectly anticipate the guest's needs.

This sort of service is rare, and it doesn't always show up where you expect. You'd ...
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The Tomorrow Theory

Posted on December 2, 2011 by Celeste Edman, Marketing Expert

Your new restaurant is nearly ready. You have the menu printed, the staff (mostly) hired, and the concept is shaping up beautifully. Among the million other things you have left to do is to write the employee manual. And then print it. And get your staff to read and sign off on it. You'll get to it tomorrow, you tell yourself, just need to get through the food order for next week's ...
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Nobody Told Me

Posted on November 18, 2011 by Celeste Edman, Marketing Expert

You've probably heard the best way to inform people about what you want to say is to tell your audience what you're going to tell them, then tell them, then tell them what you told them. This may work for speeches and result in temporary improvements, but it is not the best way to ensure that what you've said has been understood.

The challenge is, how do you communicate ...
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A server walks into a restaurant...

Posted on November 4, 2011 by James Keil, Sr. VP of Sales

Stop us if you'd heard this one before. A new server walks into a restaurant and the following hilarity (that's sarcasm, folks) ensues...

Server: I'm so excited to join this restaurant!
Manager: You should be! We have a strong training culture and an incredible reputation. It's our goal to make sure our employees understand ...
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The Answer is Yes. What's the question?

Posted on October 28, 2011 by Celeste Edman, Marketing Expert

So you want to run a restaurant. You love food and want to open a restaurant like no one has ever seen before, with food and an atmosphere that people talk about- in a good way- with everyone they know. You've got the passion, the know-how, and the drive. How do you translate all of this into a success story instead of becoming another one of the 60% of restaurants that fail within ...
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Can you text me my schedule?

Posted on October 21, 2011 by Celeste Edman, Marketing Expert

Can you text me my schedule?

There it waits faithfully in the hallway, between your employees' lockers and your desk piled high with to-dos from the last three months, soberly displaying employee policies and regulations, schedules, new positions, and best wishes to those who are moving on. Its cork background is shredded from years of thumb tacks hastily pulled ...
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Breaking Bread: the Best Training?

Posted on October 14, 2011 by Zac Bond, Content Manager

What's the best way to promote teamwork in a restaurant staff? Sometimes the simplest methods are the most effective. Sometimes, the most effective method doesn't even have to feel like a training exercise-- it can be as pleasurable as sharing a meal.

I've worked in enough restaurants to experience first-hand just about every training technique there is in the book-- ...
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Apps that Changed the Hospitality Industry

Posted on October 7, 2011 by Jason Holland, Interactive Graphic Designer

10 years ago, if you wanted to know the best restaurants in town, you would open up the newspaper and find the food critics section. These days, things are much different. Now with mobile apps, you can ask your friends for recommendations, tweet others in your social network and even order a pizza, all with a few taps on your mobile phone. In this article, I am going to focus ...
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Is your restaurant Twitter-pated?

Posted on September 23, 2011 by Zac Bond, Content Manager for Waitrainer™

Are restaurants using social media to their greatest advantage? In July of this year it seemed like the market was dominated by hip, nimble fast-casual joints like, say, Wow Bao ( @baomouth)- who have successfully established a unique personality for their Twitter account, and use it to give away stacks of steamed buns ...
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A Tale of Three Restaurants (Part 3 of 3)

Posted on September 15, 2011 by James Keil, Sr. VP of Sales

This three part series will highlight three very different restaurant training styles.
For part one, click here.
For part two, click here.

A great server ...
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A Tale of Three Restaurants (Part 2 of 3)

Posted on September 8, 2011 by James Keil, Sr. VP of Sales

This three part series will highlight three very different restaurant training styles.
For part one, click here.

There is simply no replacement for hands-on training. Talk to any culinary student who begins to work in a real kitchen and they'll tell ...
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A Tale of Three Restaurants (Part 1 of 3)

Posted on September 2, 2011 by James Keil, Sr. VP of Sales

This three part series will highlight three very different restaurant training styles.

Some people just have it. You know the 'it' I'm referring to? That sparkle, that ability to connect instantly to every individual they meet? It comes from confidence and knowledge. This person believes in what they know and knows how to present it. So how do you give ...
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Training Videos Are the Star of Training Manuals

Posted on July 28, 2011 by James Keil, Sr. VP of Sales

Everyone who has sat through a training video raise your mouse.

Until just a few years ago, a restaurant's options for utilizing a training video were very limited. For fun, watch these amazing vintage Wendy's training videos: we love the cold drinks and
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How to Combine Hands-On Training with Training Software

Posted on July 14, 2011 by James Keil, Sr. VP of Sales

"You can't teach a kid to ride a bicycle with a computer." This is a twist on a classic quote that resonates with me because it very simply describes the value of hands-on training. Yes, this kid could watch a YouTube video, strap on the necessary safety gear and point the front tire down the hill on their own and hope for the best- but I've always found running alongside the ...
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How to Make Time for Training

Posted on June 10, 2011 by James Keil

"We've got a training program," explained the veteran Restaurant Manager. "The challenge is in making sure it gets done."

Typically, restaurants that are successful offer training for their employees. This training may be quite extensive and takes a great deal of time, both to ...
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How to Keep Secret Recipes Secret In Your Restaurant

Posted on May 20, 2011 by Will Rife

Is there a more secretive recipe in the restaurant industry than K.F.C.'s fried chicken?

The importance of crafting and securing your most trusted recipes has become paramount to ensuring consistent quality. With the advent of social media, a bigger threat is the security of these closely held secrets.

I was curious about secret recipes, more than ...
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The Perfect Pair

Posted on May 20, 2011 by Will Rife

In the past few years, local wineries have become increasingly popular across the United States. Being in the state of Oregon, I'm surrounded by local wineries and some of the best pinot wines in the world. When debating wine pairings for a specific meal, the conclusion is usually very simple based on your preference for red or white. However, many wine drinkers prefer both, but ...
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How to Upsell Craft Beer: Brew Baby, Brew

Posted on May 20, 2011 by Will Rife

Living in one of the hearts of craft beer production here in Eugene, Oregon, I find myself taking for granted all the great opportunities to frequently try some great regional microbrews. With choices such as Ninkasi Brewing and Oakshire brewing right in my backyard, it makes it easy to indulge in a wide variety of craft selections.

While indulging in these frothy ...
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