How can you ensure your F&B staff are familiar with your menu?

There is only 1 way - to show the staff what do we have on the menu, regular trainings, daily taste panels, training materials in whatsapp group, pictures on the wall. Exams for menu knowledge before allowing to work with the guests, it is a long way.

Menu Tastings are critical, but showing the service team how it is cooked generates “verbiage” and visual memory that the server can later use to explain, upsell and give a very detailed description to the customer. Moreover the understanding of ingredients, the use of them gives the team an understanding of the philosophy of the chef and the allergens that can or can’t be substituted. “Show me and I will understand”

New hires especially should learn the menu and common ingredients by heart so they can help guests with recommendations. - Menu tasting sessions with a display of all core ingredients go a long way in FOH teams remembering the dominating flavors and ingredients. -Dish of the day needs to feature in the daily briefings to ensure the training sessions are ingrained in the Team. - cyclic dish images on the staff bulletin board also reiterate menu details. - Regular quizzes on staff team whatsapp groups with rewards is motivating to the teams to learn the dishes in detail.

Effective staff training involves hands-on sessions where employees can familiarize themselves with the menu items. We could conduct interactive training sessions, encourage questions, and provide opportunities for staff to taste different dishes. Utilize visual aids, such as pictures or samples, Consistent reinforcement and follow-up quizzes can help reinforce their knowledge over time.

Theoretical training doesn't really help the team, it is very essential they see, they feel and they taste. So that training can be completed in full sense. This in another way, we training the team to train the guests as well. Therefore, when they have proper and complete knowledge about menu, it is easy for them to excel infront of everyone in well effective manner with good level of confidence.

Very important! It's not wise for someone to sneak in new items I'm the menu without involving the service team. Waiters are ambassadors and therefore need adequate information on what they are communicating to the clients

Ensure clear and updated menu information by systematically reviewing and revising details like ingredients and preparation methods. Utilize digital platforms for swift updates and provide accessible resources for staff. Train the staff to check with chefs and kitchen staff for any menu-related queries. Establish transparent communication channels for staff and customers. Regular feedback and continuous collaboration with the kitchen team guarantee accurate, customer-friendly menus. This approach promotes a seamless flow of information, fostering a confident and informed staff.

La información debe ser clara y estar siempre disponible. Desarrollar versiones digitales accesibles para todo el personal y con aclaraciones y notas específicas dependiendo del sector es una muy buena idea para sacar mayor provecho en cada caso. El personal de la cocina deberá tener algunas aclaraciones sobre procesos, especificaciones y productos, mientras que el personal de sala debería estar más enfocado en precios, maridajes, métodos de elaboración y alergenos por ejemplo.

Es fundamental para que el punto 1 no falle, y muchos errores que imputan a la formación del personal realmente es la falta de comunicación

Uma op??o interessante é que o chef de cozinha compartilhe a ficha técnica de produ??o com a equipe. Dessa forma todos tem acesso à lista completa de ingredientes, bem como com as técnicas que ser?o utilizadas para produzir aquele prato. Ao fazer isso, os gar?ons conseguem sugerir pratos que n?o contenham alergênicos ou que atendam à restri??es alimentares especificas. Além disso, tenho o costume de indicar às equipes que o cardápio impresso (ou digital) esteja sinalizado a respeito de alergênicos, de forma que o cliente identifique os pratos que s?o adequados para a sua dieta.

No inicio de todo servi?o, sempre reúno as brigadas de cozinha e de sal?o para repassarmos as informa??es pertinentes para aquele turno. Dividimos esse briefing em quatro partes: - revis?o dos erros ocorridos no turno anterior com o objetivo de corrigir os processos e melhorar a experiência do cliente; - apresenta??o das reservas e/ou observa??es referente aos clientes que receberemos no turno; - explana??o dos pratos e/ou bebidas do dia: neste caso um funcionário da cozinha e outro do bar apresenta para a equipe quais as sugest?es de venda do dia, explanando sobre métodos de preparo e ingredientes; - breve treinamento sobre alguma curiosidade da nossa opera??o ou de algum ingrediente utilizado no cardápio;

Use your staff to train your new staff. First, your managers are too well-paid (or should be) to have them sitting around for days. Second, your experienced staff will share hints and suggestions that your managers don't know. Let the staff train each other.

Una ve que realizamos una capacitación inicial, es muy favorable incentivar el estudio en equipo. Poner fechas evaluativas con objetivos de resultados y brindar espacio para el estudio colaborativo y dinámico. En muchas oportunidades me encuentro con miembros del equipo compartiendo la carta al aproximarse las evaluaciones.

Para ello es súper importante concienciar a nuestro personal que cometer errores es normal, recalcando la importancia del proceso de aprendizaje y la no repeticion. Respecto al trabajo en equipo es muy importante la coordinación entre las personas "más válidas" respecto a las "menos" validas

Realizaría reunión de 5 minutos al finalizar el servicio a tocando puntos claros de 5 preguntas y respuestas rápidas entre ellos mismos para que se den las respuestas

To ensure your staff is well-acquainted with the menu, introduce a daily competition. Each night, highlight five menu items. Motivate your team by rewarding the person who sells the most. This not only ingrains the menu in their memory but also fosters a dynamic and engaging work environment. Simultaneously, this strategy helps control food costs by focusing sales on specific items each day. It's a win-win: your staff becomes menu experts, customers enjoy knowledgeable service, and the restaurant maintains cost efficiency. Implement this practice consistently, and watch your team's performance and your restaurant's profitability soar.

I agree on all the above mentioned points regarding appreciate and praise the whole team or a team member infront of all team is very essential and its plays vital role to feed them intangible motivation and helps them to learn more and get ready for new challenges. Appreciation doesn't need to be very lengthy, it can be also a small pat on a back saying the words 'Well Done' or a round of applause infront of the team in a small briefying. Most often F& B team like to eat so it can be also appreciations with small bite of pastries or chocolates as well.

Make sure that goals and incentives are reasonably achievable. We want to encourage the team to see the opportunities and feel the results of their progress.

Crear bonos de satisfacción y nombramientos en base al servicio de los clientes sin llegar aburrir o hostigar al mismo Que sea por vocación de servicio no por el interés de la recompensa.

I just used the word train for the new hire. Then, I update with the new info, requirements. This questionnaire is out of date. Note: We always mention that rewards for staff and this never happens in recent practices. If they have, please tell me where and how.

O acompanhamento de indicadores de desempenho é fun??o primordial para qualquer Gerente de Alimentos e Bebidas. O acompanhamento desses índices por meio de pesquisas de satisfa??o, bem como acompanhamento de redes sociais, é importante para corrigirmos a rota da nossa equipe no dia a dia. O uso de ferramentas de gest?o como cliente oculto, também oferece insights valiosos que podem nos fazer repensar os nossos processos e, em muitos casos, repensar a nossa rotina e roteiro de treinamentos. Treinar a equipe de maneira recorrente e frequente é fundamental para que a nossa equipe sempre busque a excelência.

Evaluar es clave. Evaluaciones individuales y grupales con necesarias para un mayor crecimiento. La formación en la empresa no se da en modo tradicional, es mas bien autodidáctica y depende del interés que despertemos en cada uno con diferentes estrategias. Por tanto las evaluaciones pueden ser orales, de múltiples opciones, escritas o incluso durante el mismo servicio. Con pre aviso o si el para generar respuestas más espontáneas.

Lo ideal es un sistema mixto con feedback de los clientes, no recomiendo la utilización de clientes misteriosos, ya que son fácilmente detectables, con la presencia en el servicio para confirmar las percepciones de los clientes.

La mejor manera para evaluar a los meseros es estar trabajando al conjunto con ellos viendo sus fortalezas para una mejora continua y sus debilidades se puedan utilizar para tener mejoras abra características que las fortalezas pueden ser debilidades y asu ves pueden ser fortaleza los comentarios de los clientes darán su opinión en cuanto regresen y pregunten por su mesero son indicadores que han estudiado al mismo y le proporcionan cumpliendo sus necesidades

To familiarize F&B staff with the menu, conduct frequent training sessions, offer comprehensive menu guides, and arrange tasting sessions. Pre-shift briefing is very important tools to refresh. A notable success story stems from implementing these approaches, leading to heightened staff confidence and enhanced customer satisfaction through precise menu knowledge.

Give them Training & Give them Live Leads to handle, to gain Confidence, be with them while handling the Live queries and Correct them if required.

One of the best ways to ensure your F&B staff are familiar with your menu is to train them regularly. This means not only when you introduce new items or change your prices, but also when you want to refresh their knowledge and skills. Training can include tasting sessions, quizzes, role-plays, demonstrations, and feedback. Make sure your training is engaging, interactive, and relevant to your staff's needs and goals.

Regular training sessions are essential to ensure food service staff are familiar with the menu. Conduct menu tastings, provide detailed descriptions of each dish, and encourage staff to ask questions. Regular quizzes or review sessions can reinforce their knowledge, and offering incentives for menu knowledge can motivate them to stay well-informed. Additionally, update staff promptly on any menu changes or additions.

Include menu sampling as a part of the staff training and onboarding experience. This should be repeated when there are changes to the menu. Encourage staff to sample the menu collectively as a team-building or competitive activity. This not only provides firsthand experience with the dishes but also fosters camaraderie and shared insights. Turning menu sampling into a team-building exercise promotes collaboration, enhancing communication about the menu. Consider adding a friendly competition element, like a blind-tasting game, to make the activity engaging. This approach not only strengthens menu knowledge but also creates a positive and interactive team dynamic, contributing to a more cohesive and informed service for customers.