The latest industry stats reveal that the number one frustration guests have is bad service. These services issues, whether in food production, quality or customer relations, all boil down to one thing: training -- or the lack thereof.
Training budgets are a given in most industries, but not so for most independent restaurants. As a result, when these independent restaurants decide they want to invest in employee training, it ends up becoming more expensive because it wasn’t already considered in their budgets. Stop the waste. Make training a priority for the success of your business. Put a training line item on your financial statements.
The next dilemma is the definition of the word “training” itself. Often times, operators who have the “We don’t have much time or money to train, so let’s get to it” mentality provide loose “follow me, follow you” guidance.
This type of training is based on a few assumptions: 1. The trainee has some experience and can apply that knowledge to “our” process. 2. The trainee can retain information from this “Let me tell you what to do” method. 3. The trainee has common sense.
When all these assumptions are not met, service suffers. But ultimately, it is not at the fault of the trainee if the training provided to them was inefficient and poor.
And what happens when at the end of training operators realize they hired the wrong person in the first place?