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Every single person you hire at your restaurant or foodservice operation should have the opportunity to try each and every single item you offer on your menu. This way, the back-of-house staff knows exactly what is to be expected each time the dish is prepared, and the front-of-house staff is able to make confident and honest recommendations to guests. Your staff should know your menu inside out, and be able to answer any questions about any dish at any time. Your staff is also more likely to upsell their favourite items with more enthusiasm and success if they are familiar with the food.
Courtesy of Diane Chiasson, FCSI, President of Chiasson Consultants Inc. a restaurant, foodservice and retail consulting firm in Toronto. Contact Diane at 416-926-1338 or email her at email@example.com.