How can you train your staff to provide exceptional food and beverage service in a bar or lounge?

Cocktails Mixologist and food tasting should be done on weekly basis to know them exactly what they are serving Exams should be conducted on a monthly basis so their product knowledge should be sharp. Any updates or changes need to be posted on bulletin Or share digitally Some applications need to be made where staff can update by themselves about food and cocktails menu. Spot quiz test should be done.

Make sure your team know the menu and drinks. Give them lists of all food and drinks you sell. Have them study the names, descriptions, and prices. Do taste tests. Let staff try your food and drinks so they know what they taste like. Explain specials and promotions. Tell staff about any daily or weekly specials, happy hour deals, etc. so they can inform customers. Give feedback. If staff don't know something, teach them more about that item. Practice upselling. Role play to practice recommending add-ons, higher priced items, etc. Update as menu changes. Whenever you add or change menu items, let staff try them and learn about them.

Antes de treinar a equipa, aposte fortemente no recrutamento. Dando mais valor às pessoas apaixonadas pela indústria, curiosas e com gosto por comida e bebida e que tenham naturalmente prazer em proporcionar experiências a terceiros. Em vez de serem simplesmente "carregadores de pratos" ou "apontadores de pedidos" que vêm como frete ter de participar em acções de treinamento. Contratar pelas qualidades, valores pessoais e desejos profissionais, não tanto pelo CV. Quanto ao treinamento, sempre a equipa completa (sala, cozinha, recepção, etc.). Porque talvez o Escanção ou Chef que vai precisar no futuro, já trabalha consigo hoje, fazendo outra tarefa completamente diferente.

I train my team always to be entertaining guests to be the part of the entertainment plan by engaging with the guests cheering with them and serve them fast with big smile

It has been enormously beneficial for my teams to routinely develop food and beverage menu knowledge. I've found much success introducing this as the center of my pre-service meetings. Regular tasting and education sessions, quick quizzes, and an approachable atmosphere of continuous development contribute significantly to the staff's knowledge and, thereby, their confidence in selling your products. The bartenders know just as much about the food offerings as the servers. In that same vein, the servers should be able to help a guest select a top-shelf whiskey just as well as the most experienced bartender. Through this, the team learns to effectively answer questions, make recommendations, and upsell.

A great and very efficient way to help your staff master their skills is to train them through a “role-play” procedure. Giving your team guidance by sharing information, your personal experience on a particular field or by providing educational material is one very important part of the training. But if they don’t get the chance to actually use the information provided in practise, they most probably will not be able to memorise everything and demonstrate the skills needed during the service operation. Therefore role-playing can be the most important part of the training. It is fun, it gives motivation, it removes fears and hesitations and it helps memorizing the details.

Ensure they know and understand that what service means, where and when it start, keep"em informed of Systems in place, most important goal is to WoW Clients with what they were promised.

Every bottle contains a story. The first time I saw my manager tell a story about the wine bottle, I was overwhelmed. He talked about all the generations of winemakers and the people involved. Technical knowledge is great, but telling a story that makes people feel like they traveled to place of origin is much more powerful narrative than quoting facts and figures!

Set clear standards. Explain exactly how you want tasks done, how you want staff to interact with customers. Give feedback. If they need to improve or correct something, explain what they should do differently. Offer encouragement. When staff do something well, praise them and build their confidence. Provide coaching. Work alongside staff to guide them if they struggle with any skills. Check understanding. Ask staff questions to ensure they understand what is expected.

Adapt to different situations would be possible when : *The Team knows the house policy and when they can go above and beyond with the guest. Following the sequence of service is always perfect key to stablish good eye contact and also great ice breaker.

The principles of a successful bar or lounge are incredibly similar to those of a successful restaurant. Management must treat the establishment as if it were a fully-functioning fine-dining restaurant with a strictly professional service team. I believe this to be the most critical insight to developing a solid food and beverage service within a bar or lounge. The standards that management and ownership set determine the level of excellence that you will achieve. At the end of the day, restaurants and bars aim to curate food and beverage experiences that make the guests want to return.

Focus Engage be happy your guest Out of the box about our food beverage product Make guest experience while stay make a memorable time