Product Details

 

Implement our back & front-of-the-house training materials to heighten executive awareness, teach quality service, establish and maintain cost-controls, and create service standards for improved customer satisfaction.

The Back & Front-of-the-House Training Information Toolkit Series CD-ROM contains the following:

• The Challenging Guest
• Front-of-the-House Sanitation
• Wine Service
• Kitchen Calculations
• Improving Your Bottom Line Through Upselling

Availability: Usually ships in 5-7 business days.

Individual Toolkit Downloads

The Challenging Guest Toolkit

Overcoming a "difficult guest" is quite cumbersome; each customer is different, and the issues they bring into the restaurant environment can lead to a vast array of difficult situations. In The Challenging Guest Toolkit, we have designed each segment to help you and your staff anticipate – and overcome – some of the more common challenges while capitalizing on every opportunity.

• Idle Hands – special issues when serving children
• On the Rocks – dealing with inebriated guests
• You Ought to be in Pictures – helpful hints when the famous or infamous dine in your establishment
• This is not Noah's Ark – tips for the service staff when dealing with pets

 

Front-of-the-House Santitation Toolkit

When most foodservice professionals think of sanitation and food safety, they tend to think of the back-of-the-house; all those hands working with raw food products where foodborne illnesses lurk under every unclean fingernail. But the front-of-the-house staff also has opportunities to do microbial harm.

Whether it is the hygiene of the server, or the seemingly harmless work methods that introduce unsafe elements into the environment, food safety should be as great a concern in the service as in the kitchen. Sanitation is not an option.

The Front-of-the-House Sanitation Toolkit will help you and your staff anticipate – and overcome – some of the more common challenges while capitalizing on every opportunity. The toolkit provides:

• Personal hygiene guidelines
• Sanitation procedures and issues
• A reference chart on foodborne illnesses

Kitchen Calculations Toolkit

Menus used in the dining room give both the waitstaff and guests important information about what your establishment offers, and your recipes give detailed instructions to aid kitchen staff in producing those menu items. More importantly, carefully designed menu and comprehensive recipes can assist the professional chef in streamlining kitchen operations and controlling costs.

The concepts explored in Kitchen Calculations are powerful tools that will improve efficiency and organization. We have designed each segment of the Kitchen Calculations Toolkit to help you and your staff overcome some of the more common kitchen math challenges that directly affect your bottom-line.

• Yield Percentage: Explore the various components of a yield test and learn how to identify the factors that might affect yield percentage.
• Cost Calculations: Discover one of the most important elements in budgeting and predicting your finances.
• Edible Portion Cost: Learn how cost affects purchasing and your recipe.
• Recipe Costing: Uncover the importance of costing skills that will lead to greater profit in your operation.

 

Improve Your Bottom Line Through Upselling Toolkit

The ability to encourage additional sales is one of the most valuable skills foodservice professionals can master. You can never learn enough about sales techniques; success depends not only on what you do, but also on when and how you do it. Naturally, it takes experience to organize and apply the many strategies of foodservice excellence needed during a workday.

In the "Improve your Bottom Line Through Upselling" toolkit, we have designed each segment to help you and your staff identify the opportunities that are available in your foodservice operation each day.

• The Do's & Don'ts of Upselling: Treat your guests right and they will treat you right with these "pointers" for successful and professional upselling.
• Daily Pre-Service Meeting Pointers: Heighten server awareness and teach quality service - your customers will not only come back, but tell others about their memorable experience.
• Selling for Money vs. Selling for Pleasure: Increase the potential for higher sales even with the same number of covers, while increasing the morale of your servers and your bottom line.
• Troubleshooting Guidelines: For those real world service situations that are never exactly like the training examples. These guidelines will help servers think on their feet!

 

Wine Service Toolkit

Wine service has always been an important part of fine-dining business. As the wine knowledge and curiosity of American diners increases, so do their demands.

Not every restaurant has a sommelier or beverage manager in charge of wine to lead customers through the selection process. So servers need to know something about wines.

To sell wine, the server must have an understanding, along with the basic knowledge of the wines on their list. Guests rely on the staff recommendation more often with wines than with food. A knowledgeable server can lead a guest through the potentially daunting selection process, and their expertise can often result in an increase in beverage sales.

The foodservice manager can utilize the Wine Service toolkit as a pre-service training program for both new and existing servers. The toolkit provides a:

• Tasting chart
• Wine vocabulary lesson
• Quick-review on the steps of opening & pouring
• Guide on wine temperatures
• Wine-service guideline

 

 

You may also be interested in :

• Books: Exploring Wine
• Books: Remarkable Service
• DVDs: The Perfect Match