Our training services are not limited to the management level. Restaurant openings and/or re-openings are ideal times to enlist MAP Business Solutions to improve the level of service with your front line staff. Clear expectations and how to achieve the high service levels required in today's market, as well as a comprehensive understanding of the products sold are key components to the hourly's and the restaurant's success!

The typical restaurant team is a diverse group of individuals. For a restaurant opening or re-opening to be successful, it was decided that the learning model would need to be flexible to address the unique learning styles of each participant. Although the information delivered was the same for all, the way in which people integrate it with the job function can be different. We worked using adult learning principles whereby customizing the learning to address the needs of participants increasing everyone's buy-in and knowledge retention because participants want to learn, rather than have to learn. The following list of topics can be mixed and matched to suit your specific training needs.

Introduction

• Can include all or a selection of the following topics:  Job description review; Uniform and Appearance; Floor Plans; Table Set-Up; Management Structure; Restaurant Contact Info and Food Safety.  This section not only introduces the trainee to the material that will be learned but also gives them an insight to your establishment and how it is organized.  This section also sets the tone for what you expect from your employees.

Knowing Your Client

• What do we need to know about our guests and why.  Once we know and have an understanding of our guest’s needs, what action do we take to ensure we are proactive rather than reactive?  Do we wait for the guest to voice their request or concern?  Or do we anticipate their needs and surprise them with thoughtful and professional service.  In this section we put the trainee in the guests' shoes to help them understand what the guest sees, needs and how we can be proactive with meeting those needs.

Following the Steps

• This section covers service steps that are specific to each meal period - breakfast, lunch and dinner.  The main steps covered are: Initial Greeting; Order Taking; Delivering the Order; Table Maintenance and Closing the Dining Experience.  Each step of service is reviewed, demonstrated and practiced by the trainee.

Service Standards

• For every step of service a specific standard is expected in the service industry.  In this section we review the do’s and don’t's for all steps of service.  CAA/AAA diamond rating is used to highlight the expectations for each step of service throughout the industry.  No matter your level of service offering, trainees will relate and connect the industry standard to that of your establishment and by doing so, will realize the importance.

Floor Manners and Station Presence

• In today's world, manners and etiquette aren't always taught at the home front.  In this section we show how the trainees should present themselves when they are ‘on stage’.  Also, general etiquette that shows guests that we care and are at their service. 

Menu Knowledge

• An in-depth look at every menu item being served.   By having a superior knowledge of what is being served, servers can guide guests to the appropriate choice based on the guest’s discovered needs and preferences.  By doing so, they enhance the guest experience and create loyalty.

Beverage Service

• Alcohol awareness (Local law dependant), Wine service and Sells, Champagne Service and Top Twelve Cocktails.