How to Maximize the Effectiveness of your Staff
Using Modern Technology to Train and Motivate
The imminent chef, Alice Waters, is perhaps more responsible
than anyone for the revolution in the way we think about food
and drink, she has “single-handedly changed the American palate”
according to the New York Times.
Driven by visionaries like Alice Waters, customers today are
searching for high quality, seasonal, locally sourced ingredients
that are developed using sustainable food practices. More and
more customers want to know where their food is coming from,
how it was made and what impact it has on the environment.
The liquor industry has undergone a similar revolution to respond
to new customer tastes. Local microbreweries have popped up
everywhere giving customers a local option with an incredible
variety of choices. Similarly local distilleries have grown significantly.
Cocktails are making a resurgence with many spirit companies
adding variations to their core brands to satisfy customer
and bartender requests.
All this change has put enormous pressure on the restaurant industry
to adapt. With constant change, how does the restaurant
achieve their ultimate goal of providing excellent and informed
service? When a customer asks, “What is in this dish or cocktail?”
Can the server answer the question with the appropriate
information that makes the option appealing and makes the customer
feel good about their choice. If the restaurant is successful,
repeat customers, positive reviews and word-of-mouth will push
the restaurant towards improved results.
It’s true that some customers still have simple tastes and just
want a cold beer and a cheeseburger, not caring where the ingredients
come from. However over time a higher percentage
of customers are becoming more discerning with more sophisticated
expectations. It’s not uncommon at the local pub for a
customer to ask where the ingredients in the salad came from or
where the special draft beer was brewed.