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Where should restaurateurs look for employee training programs that make great business sense

By Tipsfor Vino Subscribe to RSS | May 28th 2012 | Views:
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In the restaurant business, like many others, there are certain essential aspects of employee training. For example, all staff needs to be briefed on health and safety issues. Likewise, owners and managers need to conduct compulsory fire drills every so often to remind workers about emergency evacuation procedures.

But while there are mandatory forms of education, how do restaurateurs find employee training programs that make great business sense? We’re referring to the type of learning that’s actually going to help staff develop and grow.

Indeed, helping your employees reach the next level of understanding can only be beneficial to your restaurant, and a knowledgeable and motivated member of staff is always going to make a greater impression. Especially in the hospitality trade, the way your staff treats customers is integral to a businesses’ success.

But how can a restaurant engineer change or further improve the customer experience? There are some companies who believe they might have the answer.

Wine education comes to the fore

The majority of restaurants serve wine. However, are they getting the best return from their wine list? Offering employees a wine education is just one way that restaurateurs have found they can make gains, and a number of online employee training programs covering the subject of wine are now available. This might appear to be only filling a niche void, but the results produced point to sommelier classes being a worthwhile investment as opposed to an unnecessary expense.

Let’s take a moment to think of the desired benefits of staff training. If fairly competent already why bother spending money to teach employees new skills? Imagine if staff could intelligently engage customers on the topic of wine selection. A well-received recommendation can quickly lead to increased sales. That’s good for the bottom line.

If servers surpass expectations with their service then diners are kept happy. On the other hand, a knowledgeable and confident member of staff will also be a motivated employee.

Both of these points refer directly to wine training and the original question about the benefits of additional training. All parties can reap the rewards when an efficient and positive group of restaurant servers are assembled.

Wine employee training programs certainly make great business sense. Owners and managers will witness increased sales. Meanwhile, motivated staffs have the opportunity to display their knowledge and receive greater remuneration in the form of grateful tips for their services.

But perhaps most importantly of all, the customer experience will be greatly enhanced.

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