3:58 PM Restaurant Report - Question & Answer - Main Page with Question Index | ||||
#question answer.com # Advice, Tips, and Insights From Folks Who Have Been There Before. Question: Pre-Shift Meetings I have been tasked to conduct pre-shift meetings in the restaurant where I work. I would like to have (as much as possible) some ideas about the points that can be discussed with the staff in these briefings. Plus, I would like to have some ideas about the way to keep the staff active in these sessions. I would be grateful for any help. Thank you, Charbel C. Read the Reader Feedback Answers: Q: Dealing With Side Work. Does anyone have any good ideas for dealing with waiters/waitresses on side work issues? Q: Half-eaten Entrees. A customer orders something and it is properly prepared and served. After a little while, the customer figures they could get a little freebie and complains that they didn't like it. What would you do? Q: Lying About Reservations. Inevitably we get a customer who arrives at the restaurant at the busiest time and insists that they called ahead and made a reservation. How do we best deal with customers lying about reservations? Q: Food Costs. My executive chef and I have been having lots of problems with foods costs in our restaurant. What else can we try? Q: Charities. How do I best deal with the myriad of local charities constantly asking my restaurant for contributions and donations? Q: Location. Do you know where I can find valuable information regarding the keys to a successful location in the restaurant industry? Q: Sales Ideas. We're looking to try new incentives for waitstaff and kitchen employees to increase our sales. Do you know of any great ideas? Q: Grand Opening. What are some interesting ways of doing a grand opening or opening night? Q: Advertising. How can we compete on a low advertising budget?
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