Front-of-House
Restaurant Training Seminars

On-site seminars are the best way to train new and/or existing service staff. Servers are able to role-play and experiment among their peers without the risk of embarrassing themselves or getting into trouble with guests. They are free to learn in a supportive environment.

Role-playing is a key factor in training because it instills confidence in service staff when approaching guests and in all other job activities.  Confidence and personal accountability are two constants in my training sessions.  We work on creating a "dining experience" for your guests, not just giving them food and drink.

Without confidence and personal accountability, the face of your restaurant loses its shine and credibility as a great place to have a memorable dining experience.

I am certified in ServSafe and alcohol safety training; both of which are essential elements in any restaurant training.

A customized restaurant training class can last as long as you need.  We will discuss your specific needs and determine the length of time necessary to accomplish your goals.

All FOH restaurant training programs include:

• Customized program presentation for your staff
• Contest materials (excluding prizes)
• Manual package with 2 or more days of training
• Suggestive selling techniques
• Role-playing
• Guiding the dining experience for guests
• Follow-up materials for management to continue training
• Summary report on staff and recommendations for continued success

Additional services offered, if necessary:

• Consultant mystery shopper and tour of facility
• Side work modification
• "Train the Trainer" course

Back-of-House
Restaurant Training Seminars

All BOH restaurant training programs may include all or part of the following: (depending on your needs)

• Consultant mystery shopper and tour of facility (if applicable)
  -food storage system
  -inventory system
  -general organization
  -current use of available equipment
  -staff placement and work patterns
  -observation of dynamics between FOH and BOH
  -brief interviews of selected staff
• Menu composition
  -as related to kitchen equipment and physical space
• Target food cost percentage per item
• Presentation of all plated and displayed cuisine
• Food handling - quality and integrity
• Summary report and recommendations for continued success

Additional services offered, if necessary:

• Food cost control
  -are you getting the best quality and service for your money?
• Food cost control after product has been delivered
  -training, security, shelf life, pars, shrinkage, yield
• Labor costs
• Concept review

The restaurant/agency/establishment will provide:

• Meeting facilities to accommodate all attendees
• Flip charts/Video player/monitor (when necessary)
• Appropriate speaker system (depending on room size)
• Travel and overnight accommodations, as necessary

Scheduling

It is absolutely crucial to create and fix an actual "Training Schedule" for your staff. Doing so prevents people from finding excuses not to attend. The purpose and goal of restaurant training is to maintain excellence and consistency for your guests' overall dining experience every time they visit your restaurant.

Please take time to browse through the site, or email or call to set up an appointment. I am happy to answer any questions you might have and can accommodate almost any schedule.

---

Questions?
Please feel free to contact me at the number below.

(720) 203-4615
Email