Education News

<< First  < Prev   1   2   3   4   5   ...   Next >  Last >> 
  • 24 Oct 2014 10:31 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    When Elana “Lani” Hobson was a part-time fry cook at Jack in the Box in 1977, she never dreamed of rising to senior vice president of operations. Through the years, Hobson climbed the ranks, first within a Northern California unit, then to district and area manager and regional and division vice president.

    Inspirational stories such as Hobson’s abound throughout the restaurant industry. Tales of dishwashers, servers and line cooks who ascend to leadership positions are countless. About 90 percent of the industry’s salaried employees start as hourly workers in restaurants, according to NRA research. While that figure includes employees who move from restaurant to restaurant, many operators foster a culture that encourages employees to stay for advancement opportunities.

    Movin’ on up

    Promoting from within provides employees the opportunity for career growth. But employees aren’t the only ones to benefit. Restaurants gain the advantage of hiring a known entity.

    “When you promote someone, you already know their work ethic, that they’re dependable, that they understand your culture, that they’re a good fit,” says Nancy Cross, chief people officer of Mexican Restaurants Inc. The Houston-based company owns 46 restaurant locations under four fullservice concepts and one fast-casual brand.

    By promoting from within, restaurants can slash recruiting and training expenses. Managers hired from outside the company typically undergo a 10-week training program, while internal promotions require only five or six weeks, says Cross.

    The possibility of an internal promotion offers employees incentives to stick around. “When you start at entry level and move up, you really develop a loyalty to the business,” says Hobson, whose Jack in the Box career spans nearly 40 years.

    Career pathways

    To help employees find a career path:
    • Create a roadmap for success. Lay out potential career paths from the get-go, as early as the interview or orientation. “The pathways should be clearly defined to avoid any perception of favoritism,” advises Donna Herbel, director of training and development for Minneapolis-based Perkins & Marie Callender’s.
    • Establish stepping stone positions to help employees gain confidence and gradually take on leadership. For example, top-notch servers at Perkins can become certified trainers who guide new hires. From there, they might get promoted to shift leader, then assistant manager, before being named a manager.
    • Point good candidates in the right direction. When she was 18, Hobson’s manager pulled her aside and said she had an incredible career ahead of her - if she worked for it. “My manager saw something in me that I didn’t even know I had at the time,” Hobson recalls.
    Today, Hobson encourages general managers to seek that spark in team members. “Look for people who lead naturally, even when they’re not in a leadership role,” says Hobson. “Look for people who show a passion for the business and for taking care of customers. They show pride in the food and in keeping the restaurant clean.”

    Remember, management isn’t for everyone. Even team members who excel at their job, might not be management material. “Getting results from a team takes a different skillset than getting results from your own two hands,” says Perkins’ Herbel.
    • Provide guidance to help train and develop promising candidates. Tell team members what you see in them, so they can retain and further develop those traits, Herbel says. Sometimes an employee gets promoted because he or she demonstrates great camaraderie, but they let go of those interpersonal skills when they get into management because they incorrectly think that’s not part of the job.
    • Combine formal and informal training to prepare employees for their roles. Mangers might informally show a certified trainer how to close the restaurant and then provide a hands-on opportunity to practice the skill, Mexican Restaurants’ Cross says. The company also offers a formal two-day training to new assistant managers.
    • Consider tuition-reimbursement to help managers gain a formal education. Jack in the Box footed the bill for Hobson’s undergraduate and graduate degrees in finance. In return, she became more valuable to the company and climbed the corporate ladder.
    “Invest in your people,” Hobson says. “If you spend the time with them, they’ll feel cared for and will develop loyalty.”

    Get more information about restaurant career paths at America Works Here, and download our latest research on Who Works in the U.S. Restaurant Industry.
  • 17 Oct 2014 8:48 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Restaurant operators and health inspectors aren’t adversaries. Think of a food inspector as a partner as you work together to achieve shared goals of preventing foodborne illness and protecting guests’ health.

    Here are seven tips to build a productive relationship with health inspectors:
    1. Be polite and professional. Encourage managers encourage to ask the inspector questions. They should feel free to dispute any violations they feel are inaccurate, but they should raise disputes in a professional, non-confrontational way. When you disagree with an inspector’s assessment, ask how he or she arrived at that decision, and offer your interpretation of the regulations. The discussion often can help you arrive at a solution.
    2. Correct mistakes as soon as possible. Repeated violations will give the inspector the sense their inspections aren’t being taken seriously, which could lead to lower inspection scores. Make managers aware of violations so they can correct them.
    3. Demonstrate progress. In the event your restaurant has a less-than-satisfactory result from an inspection, it’s important to show that you have a plan to address the issue. Show the inspector your corrective action plan and ask him or her to add it to your restaurant’s file. Being able to demonstrate that you took action will help offset the negative impact of past results.
    4. Be proactive. Seek opportunities to work with inspectors outside the confines of routine inspections. For example, if your state or county has a new food safety regulation or recently updated its food code, consider contacting your inspector to ask about the changes and how they will impact your restaurant.
    5. Get involved. Serving on state and local task forces or advisory committees will provide you with opportunities to work with inspectors and gain a greater understanding of their work. Getting to know inspectors personally and working toward the common goal of protecting consumers will help build trust in you and your restaurant.
    6. Share your food safety plans. Inspectors often are interested in the steps you’re taking to comply with new food safety rules and regulations. What they learn will help them advise other restaurants they work with. Share your plans with them, and ask for feedback.
    7. Seek inspectors’ advice. Are you launching a new product or testing a new process? Ask your health inspector how it will be impacted by the food code. They might have suggestions that will help you improve your business.
    Be prepared for your inspection, learn what to do when a health inspector visits and ensure appropriate follow-up from an inspection.
  • 10 Oct 2014 10:06 AM | Anonymous member (Administrator)
    Source: National Restaurant Association 

    Fall is here, the kids are back at school, and the weather is crisp. Now what’s your Fall marketing plan?

    Here are our top 10 ideas to pack your restaurant this Fall:

    1. Football and other fall sports

    It’s football season! Bring crowds to your place by sending out schedules announcing what games you’ll be showing when. Promote your restaurant as the place to celebrate before and after the game. Offer special take-out deals for customers hosting their own viewing parties. And while football is king in most many towns, don’t forget about the other sports fans!

    2. Columbus Day

    Columbus Day is Monday, October 13 and many will have the day off from work and school. Promote brunch or lunch specials – and don’t forget about Sunday specials.

    3. Oktoberfest


    Oktoberfest runs from late September to the first week in October. Have a great beer selection? Ask your customers which is their favorite with a Facebook Poll. Then during Oktoberfest, select the favorite as a special.

    4. Kids in Costume Eat Free

    “Kids Eat Free’ if they’re wearing a Halloween costume! Why limit kids to just one night to show off their costume? Host a “kids eat free night” on the Tuesday or Wednesday before Halloween to increase traffic and create guest loyalty.

    5. Halloween Photo Contest

    Put together a Facebook Halloween Photo Contest. Encourage guests to post a picture with their best Halloween costume. The winner gets a restaurant gift card!

    6. Pumpkin and Apple and Squash, oh my!

    So many great foods are in season during Fall. Is your famous pumpkin pie back on the menu? Have you created a pumpkin spice martini? Let your guests know about new seasonal menu items and cocktails.

    7. One for You, One for Me

    Get folks in the giving mood with a One for You, One for Me Facebook Sweepstakes. Customers will “Like” your Facebook page and provide their email address, and then be entered for a chance to win a prize.

    8. Check in Deals

    Bring in new business by utilizing check in deals on Foursquare, Yelp and Groupon Offers. All of these sites provide tracking and you can see when guests “unlock” and redeem your deal.

    9. Holiday Catering and Party Space?

    Do you cater? Or have a private dining space? Many corporate holiday parties and events are beginning to be planned now. Make sure your guests are aware of your capabilities and encourage them to make their holiday plans early.

    10. Gift Cards

    Early and often is the name of this game. If you offer gift cards for your restaurant, let your guests know in all your promotional efforts including in-store material, on email, Facebook, etc.

    This content was provided by the Texas Restaurant Association and National Restaurant Association partner Fishbowl.
  • 03 Oct 2014 10:47 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Train staff to pay as much attention to cleaning and sanitizing the bar area as they would in the back of the house. The counter where your bartenders prepare drink garnishes is considered a food-contact surface because those items are food.

    That’s the message from one of our new National Food Safety Month videos, sponsored by Anheuser-Busch.

    View the  video.

    The video covers steps to clean and sanitize food-contact surfaces:
    • Remove leftover food from the surface with a nylon brush or pad, cloth towel, or single-use paper towel.
    • Wash the surface with an approved cleaning solution. Again, make sure you use the correct tool, such as a cloth towel.
    • After cleaning the surface, rinse it with clean water and the correct cleaning tool.
    • For sanitizing, wipe the surface with a solution of sanitizer mixed with water at the correct concentration. Or use an approved surface sanitizing wipe. Whichever you use, make sure to apply the sanitizer to the entire surface.
    • After the surface has been sanitized, let it air-dry.
    By following these simple steps when cleaning and sanitizing, you’ll be one step closer to keeping your food and your customers safe.

    See other food safety videos here. http://www.foodsafetymonth.com/Videos
  • 20 Aug 2014 10:03 AM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Music is one of the most important elements in establishing the mood in your restaurant, but under law, you must make sure you have the necessary licensing to comply with copyright statutes before playing it. Performing rights organizations (“PROs”), such as BMI, ASCAP and SESAC, act as intermediaries between restaurants and songwriters to protect intellectual property and make licensing more cost-effective and convenient. Restaurants pay a fee to the PROs for a blanket license that grants permission to use all of the music each organization represents, and they, in turn, distribute the fees, less operating expenses, to their affiliated songwriters, publishers and composers as royalties.

    Here are answers to frequently asked questions about music licensing:

    Q. If I pay a licensing fee to BMI, do I have to pay one to ASCAP as well?
    A. It depends. If you know that all of the music you’re playing in your restaurant is under the copyright licensing of BMI, then the answer is “no.” However, if that music is licensed by either of the other two major licensing entities, ASCAP or SESAC, the answer is “yes.” If you aren’t certain about what music may be played, it’s safest to have licensing agreements with all three PROs – BMI, ASCAP and SESAC.

    Q. What are the exemptions for radio and TV?
    A. Federal copyright law, Section 110 (5)(B), exempts restaurants that play music transmitted via radio, TV and cable and satellite sources if they don’t charge to hear the music. Music played by other means, such as live bands, CDs, etc., aren’t covered by the exemption.

    The exemption applies to establishments smaller than 3,750 gross square feet in their premises. It also applies to those with 3,750 square feet or more of gross square footage if the operation has no more than four televisions. “Gross square footage” includes all interior and exterior space used to serve customers, including kitchen space, bathroom and storage space, but excludes the parking lot (unless used for something other than parking).

    Any foodservice or drinking establishment that is 3,750 square feet or larger, must secure public performance rights for TVs or radios if any of the following conditions apply:

    For TV, if the business is using any of the following:
    • more than four TVs; or
    • more than one TV in any one room; or
    • if any of the TVs used has a diagonal screen size greater than 55 inches; or
    • if any audio portion of the audiovisual performance is communicated by means of more than six loudspeakers, or four loudspeakers in any one room or adjoining outdoor space; or
    • if there is any cover charge.
    For radio, if the business is using any of the following:
    • more than six loudspeakers; or
    • more than four loudspeakers in any one room or adjoining outdoor space; or
    • if there is any cover charge; or
    • music on hold.
    Q. If I offer only live music once a month, do I need to pay licensing fees?
    A. While the exemption in the statute doesn’t specifically address this question, the answer is likely “yes.” Generally, the exemption doesn’t apply to exclusions and situations not covered in the exclusionary language.

    Q. I use Pandora for music. Do I have to pay a fee?

    A. Pandora’s “terms of use” specifically prohibit businesses from streaming music without setting up and complying with the terms of a paid DMX/Pandora business account. If a bar or restaurant has a business account with Pandora or SiriusXM and the music is used only for background, the establishment does not allow dancing to the music, or charge a cover fee to enter, then the provider of the music such as Pandora or SiriusXM, should be paying the public performance fees to BMI, ASCAP and SESAC. Should the business have any additional music, live bands, DJs, or Karaoke, they need to license with the PROs directly for those uses.

    Q. BMI is threatening to sue me. What can I do?
    A. If you’re playing licensable music, it’s a better business decision to license than not to. While some business owners may avoid paying licensing fees for a while, it can be much more expensive than the cost of a music license in the long run. Federal penalties for using music without permission, which are set forth by the judge presiding over the litigation and not the PRO, can be high, with each musical composition used without authorization entitling copyright owners to damages between $750 to $30,000, or more if the infringement is found to be willful.

    Q. Do PROs share customer lists? If I pay one, will the others know and bill me?
    A. No. PROs, like most other businesses, do not share customer lists with each other. They do, however, contact thousands of businesses every day, so it’s likely they will contact you to license if you’re playing music.

    Q. What size businesses are exempt from paying fees?
    A. The exemption applies only to radio and TV. All other music uses should be licensed despite the size of the establishment. For specific details on exemptions for radio and TV use only, see the second question above.

    Q. My small restaurant with no seating has a television for employees only. Am I exempt?

    A. Licensing obligations apply only if the communication of the music is “intended to be received by the general public.”

    If only your employees hear the music, the transmission isn’t intended to be heard by your customers or the “general public.” If customers can hear the music when they pick up their take-out orders, ASCAP, BMI and or SESAC could argue that the “general public” receives the transmission as well as staff and that licensing obligations apply.

    In general however, if your restaurant is less than 3,750 square feet and you have only one TV with a screen size smaller than 55 inches, you’re probably exempt if you meet all other criteria. Please review the specific details on the radio and TV exemption above before deciding not to license.

    Q. I don’t understand the rules about number of seats and exemptions.
    A. The square footage of an establishment and not the number of seats is what determines the radio and TV exemption under Section 110 (5)(B) of the federal Copyright Act. Total occupancy, however, may be a factor in determining the license fee for all other uses of music.

    Q. If I use my own iPod and have paid to buy the music, do I need to pay licensing fees as well?
    A. Yes. Under the Copyright Act, exemptions apply only to radio and TV. Purchasing music allows you only to listen to it privately. Once you play music from your iPod or other device in a business, it’s a public performance and must be licensed.

    Q. I play only a few albums from the 1950s. Do I still have to pay?
    A. Unless the music on the albums is in the public domain and not protected any longer by copyright law, you need a license. All three of the PROs have searchable online databases of the music they represent; it would be best to start there or contact them for assistance.

    For National Restaurant Members who want assistance with music licensing questions, contact the National Restaurant Association at (855) 514-8155.
  • 15 Aug 2014 9:16 AM | Anonymous member (Administrator)
    Source: National Restaurant Association 
    This content was provided by NRA partner CareerBuilder.

    Capitalize on social media to find job candidates. That’s what Hard Rock Café did when it needed to hire 120 servers and managers for a new restaurant in Florence, Italy. Within four weeks, it received 4,000 applications, which led to 1,000 interviews.

    Ninety-five percent of candidates who received job offers accepted. The secret behind the success: Facebook.

    “Hard Rock Café has a well-known and unique company culture,” says C.J. Reuter, senior director of global client success at Work4, the company that helped with social recruiting efforts. “The team at Hard Rock Café realized that people who are fans of the brand would be a great cultural fit as new employees hired to work in a restaurant.”

    Here are few ways to reach out:

    Include job openings on your Facebook page. The Hard Rock page included a Work4 tab that listed all job openings. Candidates could apply directly within Facebook undefined diminishing applicant drop-off rates. Targeted Facebook ads reached people close to the new location who were most likely to respond to job content.

    “There are convincing statistics to support why employers are turning to social media for their hiring needs,” Reuter says. “More than 70 percent of online adults use social media networking sites, and they spend an average of one minute on Facebook for every seven minutes they spend online. That’s a tremendous opportunity for restaurant businesses to grab the attention of relevant job candidates.”

    Leverage available technology to advertise openings, including Facebook, Twitter and Instagram. If you have a fan base of people who frequent your restaurant as patrons, they likely will want to work at your establishment or refer others who will be more than willing to work for you, says HR technology manager/consultant Tiffani Murray.

    Post job descriptions on your website and include contact information, such as an email address where applicants can send their résumés.
  • 07 Aug 2014 1:24 PM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Start small when incorporating local or seasonal ingredients on menus. Here are a few tips to help:
    1. Go to farmers markets, recommends Chef Zak Dolezal, owner of Duke’s Alehouse and Kitchen, a 120-seat restaurant in Crystal Lake, Illinois. If the vendors don’t have the ingredients you want, they will tell you who does, he says.

      That’s how Ryan Stone began adding local flavor. When he came from Vancouver, British Columbia to Levi’s Stadium in Santa Clara, California, he began calling California companies that had supplied his restaurant in Canada.

    2. Do your homework. Stone also read grocery store labels to find the names of local producers. Research what’s in season and when your growers expect to have certain items. “If Brussels sprouts come in, they are on the menu in eight different ways the next day,” says Greg Christian, CEO of Beyond Green Sustainable Food Partners. Learn what is coming up next and start planning ahead, he says.
    3. Develop a sustainable food supply by working with growers associations and cheese-maker guilds.
    4. Check out the competition. Explore other restaurants’ menus that list food sources.
    5. Edit your menu. The smaller the menu, the easier it is to cook seasonally, Christian says.
    6. Manage customer expectations. Know what to say when customers complain if a favorite dish is out of season and no longer on the menu. It's not always easy to explain that the parsnips they had one day might not be available the following week, says Karen Malody, a consultant for Culinary Options in Santa Fe, New Mexico.
    Learn how to save money and resources with the expert advice, tips and tools in our new Spotlight on Sustainability report. Visit the NRA’s Conserve website for more ideas.
  • 31 Jul 2014 4:53 PM | Anonymous member (Administrator)
    Source: National Restaurant Association

    Save money in the long run by investing in energy-efficient appliances and equipment. While they might cost more at the start, they can help you achieve your sustainability goals, says Richard Young, education director, Food Service Technology Center.

    “Efficiency is saving you money,” he said. “It impacts sustainability. Sustainability is money. The market wants it, and it's the right thing to do … It's good business.”

    Here are some tips for choosing energy-efficient equipment:
    • Do the math. How much will a $700 standard fryer cost you in electricity? A $1,400 energy-efficient fryer could save $600 a year in utility costs, Young says. That means you break even in just over a year.
    Bonus: The more expensive fryer operates better, which extends the life of the oil, providing additional savings. Add in rebates from your utility company for the more efficient fryer, and the appliance quickly pays for itself, Young says. That makes your investment “worth every penny in the long run.”
    • Go high-tech. At this year’s NRA Show, Young and restaurant designer Tarah Schroeder explained how to create a modern, sustainable kitchen. Their advice: Adopt induction cooking, efficient fryers and griddles, and variable-speed hoods that adjust to the level of heat on the stoves and ovens underneath them.
    “Foodservice is very energy-intensive,” Young says. “Purchasing and using sustainable equipment is the best thing you can do to create a sustainable kitchen.”
    • Set clear goals and reevaluate to stay on track. As a principal with Denver-based Ricca Newmark Design, Schroeder helped design a café for the Environmental Science and Forestry School at the State University of New York in Syracuse. The school’s goal was to reduce waste, and energy efficiency was critical to that goal, she says.
    With Schroeder’s help, the school selected Energy Star-rated equipment, variable-speed hoods, and parallel refrigeration, which uses a single compression to power different refrigerators. Yet the kitchen’s energy output remained high despite the new equipment. Ultimately, Schroeder recommended replacing a char broiler with a griddle after meeting with the chef to discuss his menu plans.

    The ROI: The school reduced the energy use for the cook line and the exhaust hood. “Eliminating a char broiler is not always going to be the best strategy for every project, but here it was the right thing to do.”

    Learn how to save money and resources with the expert advice, tips and tools in our new Spotlight on Sustainability report. Visit the NRA’s Conserve website for more ideas.
  • 23 Jul 2014 8:54 AM | Anonymous member (Administrator)

    Source: National Restaurant Association

    Once you begin working with a charitable organization, you can leverage your good deeds to boost employee morale and retention.

    The key to leveraging community involvement as an employee recruiting-and-retention tool is to get staff "buy-in" on projects. Employees feel good knowing they are not just making a living, but are also making a difference in the lives of those in need. This can be particularly true for certain demographics. In Cone Inc.’s Cause Evolution & Environmental Survey, 87% of Millenials surveyed take cause marketing and a company’s commitment to the community into consideration when deciding where to work.

    “What started with a few team members painting over graffiti in a playground has evolved into a company wide program that recognizes our team members as they volunteer for community projects and charities across America.” – Rob DeLiema, President, BJ’s Restaurants Foundation

    How can you make this a win-win for your business?
    • Listen to your staff. Your employees are your greatest asset when it comes to charitable giving, so support causes that they care about. In fact, not only do restaurants benefit from the community goodwill for helping their neighbors, but there is a real correlation to community involvement and employee morale. In Cone Inc.’s Cause Evolution & Environmental Survey, 89% of employees surveyed felt a strong sense of loyalty to their employers when they are familiar with their companies’ cause programs.
    • Empower staff to select the charitable programs and volunteer efforts. Several companies have created task forces or committees made up of staff members at all levels to help decide what charities to support and to organize volunteer days.
    • Observe your staff for in-house opportunities. For example, you might discover that some employees could benefit from additional English language training or financial literacy skills. You could contact an organization to educate your staff and improve their lives.
    • Organize community-service projects for staff. By working together outside the restaurant with your staff, you can build more camaraderie. Some companies also offer paid time-off for staff to volunteer. BJ’s Restaurants, headquartered in Huntington Beach, Calif., gives its employees ample opportunity to volunteer through BJ’s TASC Force (Team Action to Support Communities). Employees have participated in a variety of events, including painting houses for needy seniors, donating their tips to purchase holiday gifts for foster and adopted children, assisting in community clean-up campaigns and supported local food banks, among many other activities. TASC Force volunteers are rewarded with service pins and celebration t-shirts.
    • Encourage your chefs to teach cooking and nutrition courses to individuals at risk of hunger and malnutrition. There are several organizations – such as Share Our Strength’s Cooking Matters, the American Culinary Foundation Education Foundation Chef & Child Foundation, Feeding America’s Kids Cafe – that offer such classes, and it is a great way for chefs to share their love of cooking with those in need.
    • Hire local high school students. These students could work at your establishment and on your charitable project. Learn about the National Restaurant Association Educational Foundation’s ProStart program and how you can get involved.
  • 17 Jul 2014 9:17 AM | Anonymous member (Administrator)

    Source: National Restaurant Association

    Land more tourism business by making international visitors feel welcome.

    Nearly 70 million international travelers visited the United States last year, a record high, according to the Commerce Department’s Office of Travel and Tourism Industries. Expect international arrivals to grow, as OTTI projects 83 million international visitors by 2018.

    Here are a few ideas to win international tourists:
    • Be a good sport. Nothing makes sports fans feel at home like being able to watch their local teams. New York City’s Crab City and Seafood Company reels in tourists from around the globe by showing international soccer matches. Likewise, Courtyard Hooligans, a sports bar in Charlotte, North Carolina, attracts business travelers who want to catch an international soccer or rugby match. The pub’s décor features international flags, setting the welcoming tone.
    • Don’t get lost in translation. Find out what languages your team members speak, and put their skills to use when needed. At San Francisco’s Café Majestic, managers plug into the language skills of restaurant staff, as well as bellboys and other employees at the Hotel Majestic, which houses the restaurant. The staff also relies on Google Translate to help communications, manager A.J. Patel says.
    • Create a welcoming committee. Keep track of your staff’s travels, recommends Julie Zucker, director of marketing and promotions for Branded Restaurants USA, which operates City Crab, Big Daddy’s and Duke’s restaurant in New York City. Have staffers greet customers whose home countries they’ve visited. For example, if a team member recently traveled to Australia, the manager might send them over to say g’day to a table of Aussies and strike up a short conversation.
    • Be respectful of cultural differences. Train your staff to be sensitive to cultural differences. For example, free refills are uncommon in England, so your British guests might bristle when a server automatically brings a fresh soda. Mark Krehbiel, co-owner of Courtyard Hooligans, has found that Brits typically won’t sit in the bar area. “We’ll wave them forward to let them know it’s OK. We might say, ‘You can get a better view of the TV here.’ ” When customers choose to hang back anyway, team members are careful not to make them feel uncomfortable. Another big difference is tipping, which isn’t customary in many countries. “Often guests will realize it’s the custom here. But we never mention it,” says Krehbiel. “For every person who doesn’t know to tip, there’s someone who gives generously and makes up for it.”
    • Be guests “home” for the holidays. Far from home, international travelers often have nowhere to go for a July 4 barbecue or Christmas dinner. Make your restaurant their “home” for the day. “We’re open on all the holidays,” says Zucker of Branded Restaurants USA. “We know tourists still need places to dine out.”
    • Keep calm and carry on. Language barriers, thick accents and cultural differences can test a server’s patience. “We’re always training our staff to have some extra patience in these situations,” Zucker says.
    • Offer a taste of home. Café Majestic welcomes international travelers by offering their hometown specialties, including Austrian wiener schnitzel and Spanish paella. The restaurant launched the international menu two summers ago to attract foreign travelers, but it’s proven so popular that Café Majestic now offers it year-round in addition to the regular menu. More adventurous travelers will want to try your regional dishes, so keep those on your menu also. Prepare your servers to explain dishes foreigners might not be familiar with.
    • A smile means friendship to everyone. A universal smile and a warm greeting is the simplest way to welcome international travelers - or any guest for that matter. “A lot of people skip it because they get too busy,” Krehbiel says. “But it’s the easiest thing to do.”
<< First  < Prev   1   2   3   4   5   ...   Next >  Last >> 


 

© 2014 Georgia Restaurant Association. All rights reserved. 
Piedmont Place - 3520 Piedmont Road - Suite 130 - Atlanta, GA 30305
P (404) 467-9000 | Toll-Free (866) 467-2201 | F (404) 467-2206

 

     

The Georgia Restaurant Association represents all restaurants including Independent Bars and Independent Restaurants

Powered by Wild Apricot Membership Software