Restaurant Training, Who trained the best of the best Options

[MONEYMAN]

Glad to see all the passion in the room!!!!!!!!!

My point is even more taken

If it now costs considerably more to build a place (and it does) that's why the model must change.

The days of low margin, poorly managed establishments, with no real training won't survive.
An educated consumer is the restaurants biggest problem.

THEY WANT MORE!!!!!!

Time to start using those corporate models that are consumer-centric (aka DM).
DM is only using a small portion of what he could to balance out the employee condition at his establishments.

And more importantly, using these models provide a real living, with real benefits, and an actual carrer potential for someone who wants one, while providing the customer with a better experience.

If your investment is higher than before you better start protecting it.

[Staff Meal]

yah uhhhh

how come staff meal always sucks so badly ?????

[MONEYMAN]

how come staff meal always sucks so badly ?????




When your running a low margin restaurant because you don't know how to run a progressive model, caring for your most valuable asset(employees) is the last thing you what to do.

Most staff meals are done because of the current labor laws..........it's looked on as as burden, and an additional cost.

It should be mandated the owners have to eat with the staff....................watch the reaction to that one!!!

This post has been edited by MONEYMAN: Apr 3 2007, 06:35 PM

[snax]

haha damn straight!


But speaking for the cooks, which I feel like i can since those are my
peeps

you know the age-old hostility between the front and the back

they don't like having to take time out of making their mise and getting ready for service
to cook for the *overpaid* slackers in the FOH.

They could do a better job with the chicken bones and white rice

and they usually do for themselves - or at least one of the amigos whips up some mother-land
dishes that are actually the bomb -

but yeah, staff meal's a bitch.


Tho I'm not sure I understand the new model Moneyman is talking about. It sounds like
you need to be corporate to support the systems that you're saying -

and corporate= no soul and no fun

how would you do it as a single site operator, or someone with a small company?
I guess I mean, can you break it down for the right brain types? (that's the creative side, right?)

[MONEYMAN]

MAO

The models of which I speak are for the single operator as well.

As a bonus you do away with the FOH vs BOH bullshit

Amazing as it may sound..................not just theory, I have done it

[MONEYMAN]

Corporate does not always equal no soul

Corporate sometimes means well planned and organized

Replace corporate with team..........for you right brained talent out there

This post has been edited by MONEYMAN: Apr 3 2007, 09:00 PM

[Dick Johnson]

It's OK, Staff Meal, I love you.




God, you guys are so fucking insensitive!

[abbe]

If it now costs considerably more to build a place (and it does) that's why the model must change.

just because it "must," doesn't mean it WILL
(?)

maybe i'm wrong, but despite bad reviews and bad reputations and whatnot, aren't lots of these places still making $$$ ??

this is what i keep hearing-- all the morimotos and buddakans and buddhabars and spicemarkets and morandis etc

despite everything

are still doing just dandy. supposedly the $$$ still keeps rolling in (no?), even if the looooove is not.

[MONEYMAN]

Abbe

It all depends on your idea of success
You would be surprised at the final results of some of these hot properties.

I have walked into a dining room with 300 strong all week long and the bottom line is suprisingly low.

Not hard to understand though
Poor management, poor cost controls, bad financial models, theft, high rents etc

The real level of mismanagement is not limited to only what you can see
It continues into areas were the real weaknesses are.

It's not what you make..............it's what you left on the table that really hurts.
Most of the high volume locations are content with a 10% bottom line
Claiming we are in a low margin businss.........IMHO...........is an excuse.

Low margins = poor management

[bostongirl]

About that family meal/BOH and FOH not getting along like all good boys and girls should since we're all sharing the same house and it's supossed to be about love, right?? I don't know why there has to be such big ass goddamn lines drawn between those swinging doors. Bring the poor guys working there asses off on the line some fucking water. Show the servers respect for dealing with actual personalities and not plates all night long. EAT FAMILY MEAL TOGETHER AND ACT LIKE A FAMILY. It works. It makes your house feel like a home. You will know the names of your dishwashers and aren't they part of the clan, too?
Oh yeah, and Snax, you wouldn't happen to know anything about The Full Comp would you????????? For reals yo...if it's you (or all of you), I love that I can now officially read your words of wisdom in two places. Double my pleasure...aw hells yeah.
I could go on all night about this shit. But now I'm all fired up and need a glass of wine.

This post has been edited by bostongirl: Apr 16 2007, 09:20 PM

[MONEYMAN]

About that family meal/BOH and FOH not getting along like all good boys and girls should since we're all sharing the same house and it's supossed to be about love, right?? I don't know why there has to be such big ass goddamn lines drawn between those swinging doors. Bring the poor guys working there asses off on the line some fucking water. Show the servers respect for dealing with actual personalities and not plates all night long. EAT FAMILY MEAL TOGETHER AND ACT LIKE A FAMILY. It works. It makes your house feel like a home. You will know the names of your dishwashers and aren't they part of the clan, too?
Oh yeah, and Snax, you wouldn't happen to know anything about The Full Comp would you????????? For reals yo...if it's you (or all of you), I love that I can now officially read your words of wisdom in two places. Double my pleasure...aw hells yeah.
I could go on all night about this shit. But now I'm all fired up and need a glass of wine.

You go girl

The FOH vs BOH nonsense is all about $$$$..........If the tip distribution was equally shared it could be a family(TEAM)
But that would take some creative model moves by management............(not likley)

[bostongirl]

What do you think about the way they run the houses in Europe? Everyone on salary and service compris? Is there anyone doing that on this side of the pond? I tend to think people would treat their jobs as servers/bartenders and cooks more seriously if management treated them like they had serious jobs. I also think training would take on a whole new life if people were being paid more than minimum wage and living without tips...
I don't know that I want the see the tip wheel reinvented, but something has got to be reinvented and fast. It's incredibely hard as a manager to keep people motivated through a rigorous training program unless they already have a predisposition to serve.

[MONEYMAN]

What do you think about the way they run the houses in Europe? Everyone on salary and service compris? Is there anyone doing that on this side of the pond? I tend to think people would treat their jobs as servers/bartenders and cooks more seriously if management treated them like they had serious jobs. I also think training would take on a whole new life if people were being paid more than minimum wage and living without tips...
I don't know that I want the see the tip wheel reinvented, but something has got to be reinvented and fast. It's incredibely hard as a manager to keep people motivated through a rigorous training program unless they already have a predisposition to serve.

There are a small group of operators that use a modified version of the european model, but they tend to use only sections that benefit the house.

I am so glad to see that a manger who needs to motivate his/her crew within a training program regonizes the need for a new model.

Ownership needs to be educated that if they want a professional sevice staff they might have to pay for one.
And that includes a real training program for both management and staff.

Of course you are going to get this constant arguement of where is the money coming from to pay for this training?
There are schools and vocational training programs available that can be a prerequsite to hiring