How to make your team cost-conscious

Your servers are unlikely to understand the true cost of running a restaurant. That’s to be expected – they’re focused on delivering the best possible service to your customers, not on doing the accounts!

But every time they break a plate or sample a meal from the kitchen, that costs your restaurant money. So it’s important to educate them about the financial impact they have on your restaurant, in order to help them become more conscientious.

In this lesson, restaurant consultant Darren Denington explains how to train your staff in this area.

Learn hospitality skills for today’s world, including:

• How to communicate your expectations to staff
• How to use incentives to encourage cost cutting measures

Venue owners, keep your costs under control with the help of our star instructor.