library - free resource - Hospitality
This section includes free resources for managers in the hospitality industry on a wide range of topics such as Time Management, Giving Feedback and Dealing with Difficult Situations.
For bespoke content and support, please contact us directly so that we can discuss affordable solutions for your business.
This section includes free resources that will help managers and team members in the hospitality industry to grow sales. Topics are such as Product Knowledge, Approaching Customers and Staff Incentives.
For bespoke content and support, please contact us directly so that we can discuss affordable solutions for your business.
This section includes free resources that will inspire your team members, in the hospitality industry, to deliver world-class service. Topics are such as The Customer Journey, Complaint Handling and Service Mapping.
For bespoke content and support, please contact us directly so that we can discuss affordable solutions for your business.
L&D - Time Management
Learning & Development – Time Management
WHY | In a world where technology is allowing complex tasks to be executed quicker by the minute, our expectations as business owners, employees and customers are higher than ever when it comes to delivery of services. The old saying “time is money” has never been more true. This short course is aiming at helping you with your time management, contributing to better self-management. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about their time management Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Pre course assessment – Time Management Quiz – Theory 1: Time Management Matrix (Stephen R.Covey) – Theory 2: Multiple your Time (Rory Vaden) – Practical example Content length: – Approximately 60 minutes in this section – Approximately 30 minutes of linked external resources (see below) |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – The course on Resolutions will dramatically help you/your team to implement systems and techniques taught in this section, as it will enable you/your team to implement change smoothly. External resources: – Stephen R.Covey on the Time Management Matrix – YouTube – Rory Vaden on Multiplying your Time– Ted Talk |
Pre course assessment – Time Management Quiz
Quiz:
Take the quiz (Time Management Quiz) and find out how good your time management really is. This test takes no longer than 5 minutes to complete. Ironically, not finding the time the take on the test and complete the course proves the point: you need it!
Scores:
0-9: Well done.
People who score between 0 and 9 finish work on Friday, go home and enjoy their weekend, because they know there is nothing they have overlooked or left outstanding.
10-25: Not too bad.
People who score in this range know there is room for improvement. The finish work on Friday and go home to enjoy their weekend but all of a sudden, sometime during Saturday remember there’s still a couple of outstanding jobs that need to be done.
26-50: Congratulations!
Congratulations on taking this course today! This kind of person finishes work on Friday and goes home, but they don’t enjoy themselves at all. They spend their whole weekend worrying about the 27 projects still sitting on their desk because they know that there will be other things coming in next week that will bury those projects already sitting there.
Theory 1 – Stephen R.Covey – Time Management Matrix
Often presented as a time management tool, the matrix presented by Stephen R.Covey in his brilliant book the 7 Habits of Highly Effective People is essentially a priority sorter that will indeed allow you to have a much more efficient use of your time.
Make a comprehensive list of your daily tasks, on post-its, and sort them on the below matrix, according to their importance and urgency.
Covey rightfully argues that our time is constantly hijacked and wasted with either disrupted last minutes requests, putting us in a fire fighting mode, or with less significant tasks that frankly we could avoid doing altogether. Sorting out our priorities and focus our time in important yet non-urgent tasks is the key to efficiency. To achieve this, one must learn to say no (quadrant IV), delegate tasks appropriately (Quadrant III), anticipate and plan (Quadrant II) and finally create systems and train people so to reduce the time spent fire fighting (Quadrant 1).
Theory 2 – Rory Vaden – Multiple your time
In his fantastic Ted Talk, Self Development Strategist Rory Vaden proposes that we should procrastinate on purpose. Although counter intuitive, this system is incredibly effective as it does genuinely multiple time.
The Time Management Matrix (Stephen R.Covey) suggests we avoid wasting our time in non-important/non-urgent tasks. The Focus Funnel below is the tool that allows us eliminate, automate and delegate tasks purposely.
Using the previously created post-its listing your daily tasks, pass them through the funnel to see what you will allow yourself to eliminate, what you could work toward automating and what can be delegated. This process is truly multiplying time.
In conclusion: You MULTIPLY your time by giving yourself the EMOTIONAL PERMISSION to spend time on things TODAY that will give you more time TOMORROW – R. Vaden
Practical example
When I took the quiz for the first time, I scored poorly. Having applied to myself what I later taught my team and shared with you in this short course, I have improved my time management to the point that I did no longer miss deadlines.
The below are just a few of my post-its:
I was stuck on fire fighting mode because I did not plan properly. After stopping to do Quadrant IV tasks, I invested the time saved to train my people so they could take on Quadrant III tasks. This newly time saved was invested in Quadrant II tasks, which in time reduced greatly the occurrence and severity of disruptions of Quadrant I.
The Focus Funnel is the tool I have use to decide what I would allow myself to do and what I would consciously decide not to do, at least straight away.
– Please contact us directly for further support with this course –
– Download this course: find it in the PDF versions section –
L&D - Team Work
Learning & Development – Team Work
WHY | “Talent wins games, but teamwork and intelligence win championships.” –Michael Jordan This course will allow you and your colleagues/team members understand who you are, in order to understand and better connect/interact with each other, as this is key to great team work. |
WHO | Audience: – All professionals Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Pre course test – what ‘shape’ are you? – Test results and description of the 4 shapes and their meaning – Practical application at work Content length: – Approximately 45 minutes in this section |
HOW | 1st Take the test and find our more about yourself 2nd Read course content 3rd Keep it alive by referring to your ‘shape’ whenever it is obviously impacting your relation with others |
Introduction:
Shapes profiling, also known as Psycho-Geometrics, is a profiling tool based on similar theories to Myers Briggs Type Indicator (MBTI) and Insights. The key thing to note is that it should not be viewed as a way of saying “this is who you are” or “this is how you always act” – it should instead be used as a way of identifying and understanding the behaviours you demonstrate, or your preference for understanding information and making decisions. Evidence shows that if you are left to your own devices, or during times of high pressure and stress, you are likely to revert to your shape, and your preferred style and behaviour.
What shape are you? TEST SHEET
First things first: take the test (Shapes – TEST SHEET).
Study the rows of words. Choose one word from each row that applies to you most often. Place a tick next to this word. Do not skip any rows.
What shape are you? – ANSWER SHEET
Now transfer your answers from the previous two pages to this page (Shapes – ANSWER SHEET). Note that the word are in a different order here, so transfer your answers carefully.
Shapes profile axis
A brief overview:
- Triangle – Forceful character, persistent, leader, competitive, persuasive
- Circle – Service orientated, personal relationships, friendly, empathetic, accommodating
- Square – Use of facts, detail orientated, logical, consistent, specific plans, gives examples
- Squiggle – Sociable, confident, enthusiastic, inspired, excitable, full of ideas
– Please contact us directly for further support with this course –
– Download this course and the test: find them in the PDF versions section –
L&D - Motivation
Learning & Development – Motivation
WHY | Motivating oneself and more importantly being able to motivate others, in the workplace, is key to success in any industry. In this short course, we will study two theories that will allow us to better understand how motivation works and crucially what to do to concretely motivate our employees (and ourselves) to perform better. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about people management Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Theory 1: Hierarchy of Needs by Maslow – Theory 2: Golden Circles by Simon Sinek – Activities Content length: – Approximately 45 minutes in this section |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – The course on Team Work will dramatically help you/your team to implement systems and techniques taught in this section, as it will enable you/your team to understand yourselves and how to better interact with one another |
Theory 1 – Hierarchy of Needs – Maslow
Maslow’s hierarchy of needs is a theory in psychology proposed by Abraham Maslow in his 1943 paper “A Theory of Human Motivation” in Psychological Review.
The idea is that while people aim to meet basic needs, they seek to meet successively higher needs in the form of a hierarchy.
The first four levels (lower-order needs) are considered physiological needs, while the top level is considered growth needs. The lower level needs need to be satisfied before higher-order needs can influence behaviour.
– Physiological needs: One needs to sleep, eat and drink in order to be able to work. So no break, no food, no water, no sleep = no happiness
– Security needs: One needs to feel safe at work, so they feel happy. Safe with contract, environment, conditions, etc…
– Belonging needs: One needs to have a good working relationship with peers to feel happy to come to work. Everybody at work ate you = you are not happy
– Self Esteem: One needs to feel appreciated and trusted in order to feel good about themselves. Praised + recognition = self esteem = happy
– Self actualisation: When your work and career are making a sense to you. It’s not just the money that pays the bill. It is the passion that drive your life. The job that satisfy you because it gives you what you emotionally and psychologically need/want
Self actualisation is key to happiness, according to Maslow, as it the only stage at which people are motivating themselves, set their own goals, and do not need anyone to make them happy anymore
Theory 2 – Golden Circles – Simon Sinek
Simon Sinek is a British/American author, motivational speaker and marketing consultant. He is the author of four books including the 2009 best seller Start With Why: How Great Leaders Inspire Everyone to Take Action (2009). Simon Sinek argues that, to reach the Self-Actualization level, one needs to know:
- What he is doing?
- How to do it?
- Why he is doing it?
For example: Apple products are not the best, they are more expense and not always better designed than competition but hundreds would sleep over night in front of their stores and queue for hours to pay more when new iPhones comes out… and never for any other computer/phone company! Why? Because their approach to marketing is reversed to everyone else. They start telling WHY you should believe in them, as a company. “We disrupt the status quo, we think differently (WHY). Here is how: by designing beautiful computer. Here is what we do: make iPhones. make Macs….”
In essence, team members are expected to do what they are told, without challenging anyone… which is actually a mistake. Staff should challenge management decision, processes/procedures by asking us WHY things need to be done a particular way. They are the one doing it. They need to understand why. They need to agree with why, otherwise they will only going to do it NOT BE PUNISHED… and then start finding ways of not getting caught when taking shortcuts… or find excuses. And there always is an excuse and there always is a shortcut. They only way to ensure people will not take shortcuts, is to make sure they know WHY they should not.
Activities
Briefing – pick a topic that you would communicate with your team during a briefing and work out how you could start with why rather than just telling them what to do (For example: corridors in LG must be cleared at all times or allergens matrix must be filled accurate and available at all times or shirts must be clean and ironed at all times…)
Training – pick a topic that you would communicate with your team during a training and work out how you could start with why rather than just teaching people what to do
(For example: this is how we open a bottle of champagne OR this is how we make Hollandaise Sauce OR this is how we greet customers…)
Feedback – pick a topic that you would give feedback on and work out how you could start with why rather than just telling people off.
(For example: they have not recorded temperatures this morning OR they have not smiled during the service OR they have not place the order properly on the system…)
Conversation – pick a topic that you would like to talk about and work out how you could start with why rather than just expressing your opinions.
(For example: you don’t believe we should sell fur in the store OR you believe you go further with recycling at Selfridges OR you don’t think we should play rock music during lunch service…)
Coaching – pick a topic to coach a team member with and work out how you could start with why rather than just giving them advises.
(For example: a team member needs to improve his communication skills and learn how to interact with colleagues in a more positive way)
Meeting – pick a topic that you would discuss during a meeting and work out how you could start with why rather than just expressing your opinions.
(For example: you don’t believe our Press and Marketing campaigns are efficient at selling our restaurants OR you believe we should run event externally OR you don’t think our processes in terms of wastage recording are up to scratch…)
– Please contact us directly for further support with this course –
– Download this course: find it in the PDF versions section –
L&D - Resolutions
Learning & Development – Resolutions
WHY | This course will not only reveal why we consistently fail with our New Year’s resolutions, but will give you practical tools enabling you to be successful at implement change! Too good to be true? Caroline L.Arnold’s book on MicroResolutions, Small Move Big Change offers relevant, accurate and practical methods to achieve this ambitious goal. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about self-management Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – The theory of successfully setting MicroResolutions, based on Caroline L. Arnold’s book Small Move Big Change – The practice Content length: – Approximately 45 minutes in this section |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – The course on Motivation will dramatically help you/your team to implement systems and techniques taught in this section, as it will enable you/your team to understand yourself better. |
The Theory – based on Caroline L. Arnold’s book Small Move Big Change
Why New Year’s resolutions fail?
- They aim at ‘being that’ rather ‘doing’ anything about it.
- They costs us too much conscious effort = we depend on will power to achieve them
- They go against our autopilot (who likes routine, hates change)
- We are impatient about results
What is the Key to success, MicroResolution?
- Designed to reform a precise autopilot activity, and requires little willpower to succeed (transformation is a process, not an event)
- Should be easy to keep
How to make a MicroResolution?
- Deconstruct the big idea and break it down into discrete behavioural change that will move the big idea into the right direction (less is more)
- ‘Doing it’ is ‘becoming it’! MicroResolution is an action: NOT something you commit to be, but you commit to do
- MicroResolutions should be small, easy to achieve, bespoke, clear with what and when, and pay off immediately
- Specifying a cue is part of making your MicroResolution explicit. Searching for a contextual cue, use an existing habit to trigger the new behaviour.
- Only two MicroResolution at the time, until each becomes completely automatic (creating new habits take 6 to 8 weeks). Stick to one for 4 weeks before revisiting size of commitment
MicroResolution and Preferences
- First we identify the need for a change
- Then we take a MicroResolution to start tackling it, linking the new habit to an existing cue
- Then, do it until it becomes a habit
- Finally, it becomes a Preference (after a while) and part of our Identity
- Then nostalgia for old routines will fade away
The theory in a nutshell:
- Focus on ‘I will do _____’ over ‘I will be _____’.
- Keep it small and achievable, not big and tough to keep to.
- Willpower depletes, use autopilot to make any new habit.
- Stick to no more than two micro-resolutions at a time.
The Practice
TRADITIONAL OBJECTIVES:
- Sell more, make more money
- Improve customer survey’s scores
- Decrease level of sickness
- Improve staff retention and staff morale
- Manage time better
- Improve work/life balance
MICRO-RESOLUTIONS:
- Train team to never ask ‘if guests want to see the dessert list’ + always bring menu and make a recommendation
- Train team to systematically suggest another drink when clearing empty glasses from table
- Let people try food/drinks
POTENTIAL REVIEW:
- At the end of the month, compare individual sales and reward best sellers
- Observe and feedback on spot to fix behaviour and/or praise
- Seat down and feedback team members for their performance every month
EXAMPLES OF TRADITIONAL OBJECTIVES:
- Sell more, make more money
- Improve Mystery Dinner scores
- Decrease level of sickness
- Improve staff retention and staff morale
- Manage time better
- Improve work/life balance
- …
MICRO-RESOLUTIONS:
>
>
>
– Please contact us directly for further support with this course –
– Download this course: find it in the PDF versions section –
L&D - Giving Feedback
Learning & Development – Giving Feedback
WHY | This course is the first of two parts on people management. Part 1 (this course) will give you an incredibly simple yet powerful tool that will allow you to give fair and impactful feedback to your team members. This course is all about the skill of being able to give feedback while the next course will allow you to turn feedback in coaching sessions, if required. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about people management Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Identify the difference between Feedback and Coaching – Effective way of giving feedbacks Content length: – Approximately 30 minutes in this section |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – Refer to the course on Coaching (Part 2 of this course) as both skills (giving feedback and coaching) are complementary and often used together to support team members with their development needs. |
Introduction
We have all already come across the terms ‘feedback’ and ‘coaching’ in books, blogs, magazine articles, forums… as these are hot topics in the land of management training. And there is a good reason for that: giving feedback and coaching appropriately and effectively are two of the most important skills a manager can have!
Given feedback and being coached, your team members become aware of what they are doing and the effect, both positive and negative, it is having on others or on a process/procedure. In turn they then have a better understanding of how they are performing and become more self aware of their strength and weaknesses. Ultimately, feedback and coaching help people to start to find solutions and improved ways of working for themselves rather than relying on the manager to find it for them.
This course (in combination with Part 2 – Coaching) will help you achieve this, but it will take practice to see results. Are you ready?
Difference between Feedback and Coaching
In a nutshell: Feedback is when I TELL YOU information that will help you develop, whereas Coaching is when I ASK YOU AND YOU TELL ME about it.
Although giving feedback appropriately is effective, it is often the first step in terms of your relationship with a team member. Coaching is a powerful tool that, if carried out correctly can engage and create ownership in the person being coached in order for improvement to take place.
Giving Feedback, the method:
- Give your staff the factual EXAMPLE of what you want them to improve (just describe what they did in a neutral way)
- Demonstrate what EFFECT or impact it had on others, customers, colleagues, business
- Agree what they will CHANGE so it does not happen again (asking them and letting them say it is key)
EXAMPLE:
- “I noticed earlier that you were clearing glasses from a table with no tray (Example).
- First of all it is potentially dangerous, for yourself and others, as you may cut your fingers if someone bumps into you. Then it does not look great and professional from a customer point of view (Effect).
- What can you do to ensure the level of safety as well as customer service is maintained at all time? (Change)”
TIPS:
Remember that you will get your staff more engaged and willing to change their behaviour if THEY say it, rather than YOU. They will take their responsibility if you adopt a participative approach and ask questions rather than tell them what to do.
– Please contact us directly for further support with this course –
– Download this course: find it in the PDF versions section –
L&D - Coaching
Learning & Development – Coaching
WHY | This course is the second of two parts on people management. Part 1 was about giving feedback, while this course is all about turning feedback in coaching sessions. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about people management Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Reminder: difference between feedback and coaching – Asking the right questions – Creating the right opportunity – Activity Content length: – Approximately 30 minutes in this section |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – Refer to the course on Feedback (Part 1 of this course) as both skills (giving feedback and coaching) are complementary and often used together to support team members with their development needs. |
Reminder
We have all already come across the terms ‘feedback’ and ‘coaching’ in books, blogs, magazine articles, forums… as these are hot topics in the land of management training. And there is a good reason for that: giving feedback and coaching appropriately and effectively are two of the most important skills a manager can have!
Given feedback and being coached, your team members become aware of what they are doing and the effect, both positive and negative, it is having on others or on a process/procedure. In turn they then have a better understanding of how they are performing and become more self aware of their strength and weaknesses. Ultimately, feedback and coaching help people to start to find solutions and improved ways of working for themselves rather than relying on the manager to find it for them.
As we saw in Part 1 – Feedback is when I TELL YOU information that will help you develop, whereas Coaching is when I ASK YOU AND YOU TELL ME about it.
Although giving feedback appropriately is effective, it is often the first step in terms of your relationship with a team member. Coaching is a powerful tool that, if carried out correctly can engage and create ownership in the person being coached in order for improvement to take place.
Asking the right questions
WHO, WHAT, WHY, WHEN, WHERE, HOW are the right questions, they require more than just a yes/no answer and will open up a dialogue with the person being coached.
It does take some practice to use these questions – this might sound stupid but managers sometimes fall into the trap of assuming that they understand why someone has acted in a particular way? Or maybe they haven’t even thought about asking why they did something – rather they just tell them to do it in a different way (or not to do it!) in future!
Examples of questions one might ask to start a coaching session:
- Tell me how you thought that went?
- What makes you think/say that?
- How do you think the customer felt (when)…?
- What might have happened if you had said…?
- What’s your point of view on that?
- What are some of the reasons why it might not have worked as well as you’d hoped?
- What were you hoping would happen?
- Would you do anything differently now we have discussed it?
- What would have to happen to help you achieve that?
- What help would you like from me to develop in this area?
Creating the right opportunity: Instant Vs Formal
Instant is when you see something happen for example ‘Jenny I just saw you…’
Formal might at a subsequent meeting (not a disciplinary) but when you want to have a more in-depth conversation
Pro and Cons
Instant:
- It can be done “instantly” so that the opportunity does not go unnoticed or is not forgotten.
- It does not have to be in an office, but does need to be carried out with care and not in earshot of others
- It can “nip things in the bud” or on the positive side provide encouragement
Formal:
- It provides more time for the person giving the feedback/coaching to think about what to say and how to say it
- If carried out in a meeting room/office it can lend some weight to the importance of the situation
- If all feedback/coaching is formal it loses its importance and becomes an everyday occurrence
Activity
Refer to the activity sheet (L&D – COACHING – ACTIVITY)
This activity will allow you to consider whether you should coach or just give feedback? Should that be instant or formal? What will you say in each scenario?
– Please contact us directly for further support with this course –
– Download this course: find it in the PDF versions section –
L&D - Leadership
Learning & Development – Leadership
WHY | This course is an introduction to leadership – one of the most discussed management topic of all times – aiming at clarifying what leadership is and isn’t. Pre requisite: please take on the ‘Team’ course prior to taking this one |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about people management Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Identifying the difference between Management and Leadership – Problem solving: step by step, leadership in action – Leadership according to… Simon Sinek Content length: – Approximately 30 minutes in this section |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – The course on ‘Team’ is a pre requisite for this course, as we believe that leading a team requires understanding the dynamic of interactions and relationships. External resources: – Included in this course is a video of Simon Sinek, interviewed and asked about Leadership |
Management Vs Leadership
There are so many sources of information that would help defining that Leadership is that we decided to define it by opposition to management:
Management is …. | Leadership is …. |
Instructing | Influencing |
Solving problems | Partnering to solve problems |
Directing and controlling | Teaching and engaging |
Seeing people as they are | Developing people |
Requesting | Empowering |
Operating and maintaining | Improving |
Pushing | Pulling |
Management is essential to organise the workplace, but it focuses on tasks, while the people who are completing the tasks need leadership in order for the business to perform – and themselves to feel happy.
This list is non-exhaustive:
Manager | Leader |
• Scheduling work | • Build teams |
Problem Solving: Step by step, leadership in action
In a nutshell, a Leader is a guide whose main task is to provide a safe environment for teams to develop and find solutions to rising challenges. It is therefore essential that the leader know what characteristics, strength and weaknesses his teams have.
Below is a proposed problem-solving tool, based on personality types (refer to the ‘Team’ course to find out what ‘shapes’ you are):
Step 1 – ‘Triangle’ hat: clarify the end result we are looking for
Step 2 – ‘Square’ hat: list all the facts
Step 3 – ‘Squiggle’ hat: brainstorm as many ideas as possible
Step 4 – ‘Circle’ hat: review all ideas, listen to everyone and share positive feedback
Step 5 – ‘Square’ hat again to critically assess the feedback and consider what makes the most sense
Step 6 – ‘Triangle to make a decision and identify actions
As a reminder:
- ‘Triangles’ tend to be direct – do not waffle with them
- ‘Squares’ tend to be well prepared and through – do not be flippant on important issues
- ‘Circles’ tend to be patient and supportive – do not push them to make quick decisions
- ‘Squiggles’ tend to be friendly and sociable – do not tie them down with routine
If you have a large team, including people of all ‘shapes’, the above is pretty straightforward. If the team is smaller, or some ‘shapes’ are missing, team members will need to wear the relevant hats in order to make that work.
Leadership according to… Simon Sinek
In this brilliant interview, Inspirational Speaker Simon Sinek provides us with interesting insight to what true leadership is, at least according to him.
SIMON SINEK – WHAT GREAT LEADERS ACTUALLY DO
– Please contact us directly for further support with this course –
– Download this course: find it in the PDF versions section –
L&D - Difficult Situations
Learning & Development – Difficult Situations
WHY | This course is aiming at making you/your team more comfortable when dealing with difficult situations. Additionally to this course, we recommend you/your team to take on the ‘Complaints’ course (Service section) that aims are preventing them from happening in the first place. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about people management Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – A bit of math: the real cost of customers complaints – Technique to deal with a difficult situation Content length: – Approximately 30 minutes in this section |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – The course on ‘Complaints’, in the service section, will offer further support |
A bit of math: the real cost of customers complaints
According to research*, it is estimated that approximately 4% of unhappy customers, having a bad experience in a restaurant or shop, actually complaint formally about it, while the remaining 96% simply say nothing and just stop doing business with them. Furthermore, 13% of unhappy customers will share their complaint with up to 15 people, whereas 72% will tell up to 6 people when getting great service.
Let’s do the math:
Take the number of (written) complaints you received over the last 12 months (including Social Media platform, calls and face to face feedback). Let’s say that was 25 complaints. And let’s say that on average you compensated these customers with £20.
25 complaints = 4% of the total of unhappy customers you served during that period
100% is therefore 625. This is the estimated total amount of unhappy customers you served over the last 12 months (25 of which you know of, and 600 you do not)
The 25 customers you dealt with are now happy and could tell up to 6 people each how great you were dealing with them. 150 people would then be hearing something positive about your business.
The 600 customers you did not deal with could tell up to 15 people each about their poor experience, influencing negatively a whooping 9000 potential customers.
Dealing with 25 complaints would have cost £500 (average compensation £20)
The potential loss in revenue of 9000 customers is your ASPH** x 9000
If your ASPH is currently £15, the potential loss of revenue is at least £135k, not counting returning customers…
Replace the numbers in bold above to find out the situation for your business.
The point we’re trying to make here is that we often look at the cost that compensating customers represents, overlooking how much the business is truly losing not dealing with all unhappy customers. Identifying unhappy customers and having a strategy to successfully deal with their complaint is paramount should you want your business to flourish.
Interestingly, customers who have complained to you are more likely to become loyal to your business (since they now know they can trust you when things aren’t as they should) and end up spending more too. Although team members (especially new and inexperienced ones) are sometimes reluctant to immediately confess that one of their guest is not having a great experience and fail to report it timely, it is crucial they do. The opportunity for a manager to deal with a complaint on the spot is considerably increasing their chances to turn the situation around.
*Research by Esteban Kolsky
**Average Spend Per Head.
Technique to deal with difficult situations
What are difficult situations? Here are some examples, so that we are on the same page:
- One of your team member has bumped into a customer while carrying a tray and split the drinks on her brand new designer coat
- One of your customers who booked a table has been waiting 20 minutes to get it because their table was mistakenly given to a regular. The unhappy guests claims this is because they are foreigners and accuse the host to be racist
- One of your customer asked to speak with a manager once the bill was given to them, now complaining their whole experience was horrendous, food uneatable and service catastrophic. They now refuse to pay the bill.
Counter-intuitively, apologising is not the first thing one should do when dealing with a difficult situation. It is nevertheless an important part of what needs to be done. But more importantly, customers who had a bad experience want to tell you about it. So just listen!
Recipe of successfully deal with a difficult situation:
Step 1 – Listen = this is 90% of the success. Active listening required
Step 2 – Empathise = if you’re not truly sorry, they’ll be able to tell
Step 3 – Apologise = the more of the above you’ve done, the easier this is
Step 4 – React = solve the issue right there and then
Step 5 – Notify = keep record of incidents, for training purposes/follow ups
Your body language is everything in these situations:
BODY POSITION
- When speaking to customers get down to their level (crouch down or sit on a stool beside them)
- If standing up, avoid standing right in front of them. Standing on their side is much better as it sends the messages ‘I am on your side’ to the customer
ARMS
- Do not stand with your arms folded or your hands in a fist, this can be seen as aggressive, open palms are best if using your hands to emphasise a point
PERSONAL SPACE
- Do not crowd the customer but be close enough to listen
SMILE AND NOD
- Give a genuine smile – The customer can tell if you are being false
- Nod your head to show you are listening
EYE CONTACT
- Always make eye contact but never stare the customer down. If you do not make eye contact the customer will think you are not listening
TONE OF VOICE
- Remember, it is not what you say, but how you say it that counts. If your tone of voice does not match your words the customer will know you are not being sincere
– Please contact us directly for further support with this course –
– Download this course: find it in the PDF versions section –
L&D - Presenting
Learning & Development – Presenting
WHY | This course is aiming at making you/your team members more confident when presenting, whether the setting be formal or not. As we have now entered a new era where social distance means we conduct many more meetings via our laptops, reducing greatly the impact of our body language on our communication, this short course will focus exclusively on tone of voice. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about self-management Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Why tone of voice is that important – Tips to control and improve it – What is it good for? Content length: – Approximately 30 minutes in this section |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | External resources: – Who better than Harvard Professor Amy Cuddy can share tips for successful public speaking |
Tone of voice: why you should get it right
As far back as 1967, Albert Mehrabian came up with the concept determining that successful communication is made up of three parts: the words you use, your tone of voice and your body language.
As customers are unable to see your body language when speaking to you on the phone, your tone of voice is the major contributor when communicating successfully on the phone. If you remove body language from the equation, then words make up 16% of the ‘message’ you are giving to customers on the phone, and your tone of voice makes up a whopping 84%! It is equally as important when attending or presenting in a skype meeting, as most your body is not visible, and movement far less perceptible.
Your tone of voice has the biggest influence on whether customers think you are on their side or not – a crucial pre requisite to good customer service. Your tone of voice is also an expression of a company’s values and way of thinking, so it’s not to be considered lightly. Just as the tone of a colleague’s voice when speaking can hurt your feelings, the wrong tone of voice can also upset customers.
It tells people who you are, what to expect from you and your business
Your tone of voice gives you the opportunity to advertise your best self and to be an ambassador for your brand. If customers hear a consistently warm and friendly tone over the phone, it helps to build a positive image of the brand.
So what exactly do we mean by tone of voice?
Tone of voice is the way words or a statement are presented, and it can affect how people respond to those words. Tone is affected by the timbre, (high or low pitched), rhythm, speed of speaking and loudness. Tone of voice conveys a number of things, including mood and emotions. It can also convey social information, such as sarcasm, superiority or submissiveness.
Generally, softer tones are associated with friendliness and are seen as non-aggressive and helpful. Lower tones have become associated with authority and truth, for both men and women. Interestingly, men and women often use higher pitches in first meetings. Subconsciously they are aware this helps establish rapport, as it signals a more upbeat and happy personality!
It is what makes you different
Communicating with interest and enthusiasm can completely impact on how people think about you and your business. If your voice and tone are dull and boring, customers easily slip into thinking your brand might be dull and boring too. Tone of voice can demonstrate your warmth, expertise, sense of humour, or any other attribute that you want to display to customers and which set us apart from other similar businesses.
Customers imagine what the person speaking might be like by listening to their voice. If they like the voice and how it sounds, they tend to believe the person is confident, knowledgeable and credible.
Judith Filek, president of Impact Communications in America, has developed simple tactics to help improve top executives’ tone of voice, so they are able to sound more upbeat, controlled, warm and clear. Some of these tactics include breathing from the diaphragm, sitting up straight, drinking more water and using gestures and facial expressions to make the voice sound more energetic and engaging. Good tips for people who spend their working life on the phone!
It helps to build trust
When customers identify with a particular tone of voice, they’re also identifying a personality. They start to form an image of a person or company based on the tone of voice you present. Customers feel like they’re getting to know the brand or company, bringing with it a sense of trust and familiarity.
A warm tone of voice makes you seem more genuine and your customers feel at ease. That familiarity is comforting, as they then know what to expect from you and trust your advice.
It can be used to influence and persuade
Once you’ve gained the trust of customers, you can help to influence their decisions in a positive way, to help them make informed choices about how they can experience your brand in a way that will suit them best.
It is also incredibly helpful when dealing with someone who has a problem or a complaint. The tone you use helps build rapport, and breaks down barriers between you and the customer you are trying to help. Being efficient is important, but remember, efficiency without warmth looks a lot like arrogance!
Being aware of your tone of voice is great for your personal brand, (we all love someone with a gorgeous voice.) It also makes good business sense to remember who we are as a company and reflect that in the way we communicate to customers.
External resource – Body language
Amy Cuddy, Associate Professor of Business Administration at Harvard, and internationally acclaimed for her amazing Ted Talk on Power Poses, is giving tips for successful public speaking in the following video:
AMY CUDDY – TIPS FOR SUCCESSFUL PUBLIC SPEAKING
– Please contact us directly for further support with this course –
– Download this course: find it in the PDF versions section –
L&D - On Boarding
Learning & Development – On Boarding
WHY | The time when you’d work for one company your whole life seems now revolute. In a world in constant mutation, where businesses are not only competing to attract customers but also to attract talents, it is crucial to have a strategy when it comes to hiring and on boarding your people, if not the winning strategy! |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about people management Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Why is on boarding so crucially important? – Hiring right your people Vs hiring the right people – Successful On Boarding, from start to finish Content length: – Approximately 60 minutes in this section |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – Courses such as ‘Motivation’, ‘Feedback’ and ‘Coaching’ will prove to be essential in order to apply the learning from this course more efficiently |
Why is on boarding so crucially important?
First things first, here is a check-list of essentials you must have clear answers for prior to on boarding people:
- What are your business’ values?
- What’s your business motto?
- Do you have an interview form with pre written questions assessing candidates based on your values?
- Do you run an induction? Alternatively, do you provide on boarding documents to your newly hired people, introducing your business, its values, house rules and other training?
- Are you clear with the probation period length, purpose and structure?
- How do you support newly hired people to learn and perform during the probation period? How do you assess their progress and needs?
- How thorough and fair is the end of probation meeting? You run this meeting, don’t you?
- What’s the process of selection, application and assessment for candidates to promotion within your organisation?
(Please contact us directly should you need support with any of the above)
Ok. This sounds like a lot of work… and your business might be too small for you to have an HR and/or L&D person managing the above for you. But it is essentially what makes the difference between great businesses (where people really want to work for) and basic businesses (where people who aren’t hired in great business end up). The greatness of your business, from a people point of view, as nothing to do with its size and success. People will want to join your business if you put them first, consider them as the most valuable assets in your organisation.
Basically, deal with your people the way you’re dealing with your customers.
Hiring the right people Vs Hiring right your people
- Hiring people for their CV or their potential?
In hospitality, like in many other industries, our CVs are a collection of achievements. But a majority of the time, we were hired to do one job, and over the course of our employment, have been given opportunities to learn, develop, take on new challenges and achieve more than what we were hired to do in the first place.
The reason we were given these opportunities is that we had the potential to take them on and be successful. The good news is that it is quite easy to assess whether a candidate has this potential or not: it is all up to them and how motivated they are to do it!
So rather than expecting a candidate to know everything about the job you’re hiring for, assess whether they have the will, the curiosity and the humility it takes to learn. If you only need to hire one person to do one very specific job and nothing else, you might consider whether a consultant or freelance not be more appropriate and relevant.
- Nailing interviews: attitude Vs skills
Interviewing well and being the perfect candidate are totally different things. Talking the talk is one thing… walking the walk is another.
There are 4 types of candidate:
- Nails the interview but loses interest once on the job
- Nails the interview and perform on the job
- Fails the interview but perform once on the job
- Fails the interview and performs poorly on the job
Please note that none of the 4 candidates describe above are good or bad people. We can fail at an interview despite being an awesome candidate for the job and we can perform poorly at a job for any sort of reasons, outside the remit of our control.
Candidate 1 and 4 are obviously the ones you do not wish to hire. The question is then, how do you assess someone’s potential to perform on the job, regardless to their ease during the interview.
> Whenever possible, arrange for a trial shift to take place and observe their attitude towards customers and team members
> Ask for an experienced team member (at the level of the role you’re hiring for) to buddy with them, and trust your team member’s judgement when he/she gives you their feedback. Who knows best what a great candidate for a role is than someone you trust and already doing that exact job!
> Focus as many questions as possible during the interview on HOW they got on with the people they previously worked with, rather than on WHAT they were doing there.
On boarding process, from start to finish
- HIRING
- Hiring based on your values
This obviously implies that your business has a set of values that you’d hire people against, assess your people against for appraisals, performance reviews and when considering them for promotions
- Attitude Vs skills
Great attitudes are taught over the course of a lifetime, 99% of which is taught at home during our childhood, at school and during our first job experience. From eye contact, good manners, ability to listen, all the way to humility, assertiveness and self-confidence, the right attitude is unlikely to be something you will be able to teach to an employee, and certainly not something you’ll be able to change or correct if not appropriate.
Any skill can be taught to anyone, as long as they have the will to learn. (A bold statement indeed, based on an extensive experience of hiring, training and developing people)
- ON BOARDING: the necessary tools
- Induction and on boarding documentation
Once hired, the most crucial part of anyone’s experience joining a company is by far their first day. The same way that first impressions are made in seconds and near impossible to overturn, successful first days set people for success and poor ones set businesses for failure.
For some reason, no one seem to remember their first day, how stressful they are. Good news, there is a recipe to make that day a success: make a plan for it
> Make sure someone in your organisation will be with your new starter during their first day. Pair them up with people you trust – a buddy
> Let the buddy know exactly what the plan for the day is: where they need to visit, who they need to meet, what tools must be provided and so on
> Let the new starter know BEFORE they start how the first day will go and what the program for them is. They will be far more relaxed on their day, and everyone’s experience of it will then be great
> Have training documentation, handouts and/or access to necessary information available for the new starter
> Talk to them at the end of their first day to make sure it is all on track
- Probation framework and on the job training
Past the first day, make sure you have a plan for the entire probation period, at the end of which your new starter must be performing at the level you and them have agreed. If 12 weeks, make sure you’re regularly assessing heir progress and provide all the support needed for them to perform at their best.
- Assessing progress
The buddy you have chosen has the responsibility to train the new starter. Your entire team must provide the new starter support. a manager need to sit down on a regular basis (every other week) to discuss progress at a technical level. Any behavioural issues should be discussed on the spot.
Referring to the interview questions to assess progress is fair. Is the new starter delivering on all that has been agreed?
- Buddy systems
It is essential that new starters, regardless to the industry and size of the business, have someone to go to when they have questions. Counter-intuitively, this is not the role of a manager. The role of the manager is to organise everyone’s workload so that buddies have time and resources to support new starters.
Buddies (or trainers) are experienced team members you trust. Which means that new starters will have a role model shadowing them right from the start, ensuring the right attitude is promoting. In time, your new starters will have more experienced and one day become buddies (even though no one tells them that, they know and hopefully want that to happen).
- PROMOTIONS & LEAVERS
- Succession planning
Whether the structure of your business is flat or vertical, whether your business is small or not, many of your employees will work towards being promoted. It is crucial you have a plan for that ladder to be a motivational tool within your business (but this do not make the ones who are not interested in progressing their career any less important).
Often employees believe we will promote them, and then train them on how to do this new job they are given. A recipe for success consists in fact of training people who have the will and potential to learn on the tasks and skills required so that they are ready for when they are promoted.
- Advertising roles
Regardless to how sure you are you’ll give the job to Paul, you still have to advertise the role, at least internally. The idea is not to pretend you’ll let anyone to apply, but actually give everyone a fair chance to.
- Interview process
The main differences when interviewing internal candidates for promotions are:
> You already know the candidates, their attitude and potential
> They already know you and what the job they are applying for is about
The paradox is: both yourself and the candidate, for the interview to be meaningful, must discard these two points. The job for which this employee you know is applying for is new. Neither you nor the candidate really know how they would perform in this new role.
Very often, people are applying for roles within their organisations because they are both bored and strong performers. A healthy question to ask is: is there a way to make their current role less boring for them? Rather than giving them a new challenge as a solution for it.
- The end of the road?
Rarely considered is how important your ex-employees are. People who left your business went on to work with so many other people and obviously promote (detract) your business. Whether they were good employees or not, all your former employees can be strong advocate, promoting your business and contributing to its reputation.
At the end of the day, a business is only great when its people are great.
– Please contact us directly for further support with this course –
– Download this course: find it in the PDF versions section –
Sales - Product Knowledge
Sales – Product Knowledge
WHY | In a world where information is available at the tip of our fingers, (product) knowledge has become an even greater tool to persuade and sell. But is knowledge itself what sells? If knowledge is having the right answers, we’re arguing that intelligence is asking the right questions. This short course will you allow to put in place a thorough product knowledge system so that your team members have the confidence to sell. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about sales Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – What is product knowledge, and why is it so essential? – World-class system to train on product knowledge – Example Content length: – Approximately 30 minutes |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – As part of this course, you’ll find a template for Product Knowledge testing in the PDF Versions section. – Although each course can be taken independently, the course on Sales Techniques will be useful in applying the above mentioned. |
What is product knowledge, and why it is so essential
Let’s not try to reinvent the wheel here: to sell something, whether it is wine, a dish, or any retail item for that matter, one must know what it is they sell! Not just how it works and what is it made of, but essentially how is it going to make customers happy.
One of the very reasons we go out eating and drinking is that we want to have a nice experience, be given food/drinks we just don’t know how to prepare ourselves. And the more expensive the bill gets, the more we want value for money. In fact, it is not just about the quality of products themselves… it is essentially about our perception of such value.
So, is there a recipe to train team members on product knowledge? Yes there is! The following system is being used in many fine dinning restaurants, where product knowledge is taken very seriously. It is actually simple enough to be applied in pretty much any business:
- Start with specification sheets
- Design tests based on the specification sheets
- Provide training and let team members time to learn
- Assess your team on the knowledge required
- Once the system is in place, allow team members to create the specification sheets themselves
World-class system to train on product knowledge
- Specification Sheets
A specification sheet includes all the relevant information one must know about a product to be able to sell it. Such information can be:
- Ingredients, including allergens (see Compliance section)
- How it is made
- Where it comes from
- History and fun facts
- Key words to describe the product
- Wine/food pairing
- Tests
Once a specification sheet has been created, all it takes to build a test from is turning each point into a question.
Ex: This wine is made from Pinot Noir = what grapes are used to make this wine?
There is no need to over-complicate the questions. The purpose is to make sure team members can give clear and simple answers to direct questions.
- Training
To effectively train people on product knowledge, all we have to do now is provide both the test and the answers (specification sheet) to the team members. Ideally this will be done during a tasting session where they will be able to see and try each dish/drink, asking all relevant questions.
Give team members a reasonable amount of time to learn the information before testing their knowledge. You want them to be successful; all of them; to know it all.
- Assessment
Assessing team members’ product knowledge can be done informally (during briefings or one-to-one sessions) or more formally (set up like an exam), depending on style of management and culture of the business. Regardless, it must be done fairly, with full adhesion of the team.
- Self-teaching
Once the system is in place and starts to show results, it is even more efficient to delegate the creation of specification sheets* and test to team members themselves. As any trainer could tell you, the person who learns the most from training is the trainer himself.
*Bear in mind that information such as allergens must be signed off by managers with the relevant level of authority, holding the responsibility for Food Safety Management within your organisation.
Example
Let’s say you’re introducing a new house wine by the glass on your menu. This wine has a healthy GP (see Menu Engineering and P&L sections) and offers great value for money for your customers. It is an Italian wine called Salice Salentino.
Let’s review some of the information you may need your team members to know about this new item, and how to design a test based on these questions:
- Ingredients, including allergens? (see Compliance section)
à This wine is primarily produced from the Negroamaro grape
à Contains sulphites
- Where it comes from?
à Salentino is in Puglia (South-East of Italy). The wine is primarily produced in the provinces of Brindisi and Lecce.
- Key words to describe the product?
à Dark purple in the glass / nose: aromas of ripe dark fruits, notes of espresso, wood and caramel / dry palate, nearly full-bodies, long with tangy flavours.
- Wine/food pairing?
à Pair with olive-based Mediterranean dishes, charcuteries, hard sheep milk cheeses
The above list is non-exhaustive. Make your own specification sheets and tests!
– Please contact us directly for further support with designing such tools –
– Download this course: find it in the PDF versions section –
Sales - Techniques
Sales – Techniques
WHY | Having the best products, a stunning site and a queue at the door won’t cut it if, once sat and ready to spend, your customers aren’t guided to make the right decisions and have an amazing experience. This short course will provide anyone the tools they need to sell anything, to anyone. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about sales Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Different types of sales techniques – Different times of service – Which techniques to use at each time of the day – Opportunities to sell Content length: – Approximately 30 minutes |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
3 TECHNIQUES TO SELL ANYTHING
- Add-on-sale > adding an item to the current order
- Up-selling > proposing a more expensive item when asked about a product
- Cross-selling > suggesting an additional service or item for a next visit, in another area of your business
3 DIFFERENT TIMES TO SELL
- Quiet times > so few guests, we could almost get bored
- Steady times > busy enough so we don’t have time to stop and chat with guests, but not crazy relentless
- Busy times > one table after the other, peak style
WHICH TECHNIQUE AND WHEN?
- Quiet times: Systematic and proactive Add-on + Up-sell + Cross-sell to all customers (Push & Pull*)
We have all the time we need to convert all conversations into sales. Sales = Service
Tip: We all should be spending more time talking to customers than to our colleagues
- Busy times, also called rush: Being efficient so all customers receive World-Class Service + Add-on + Up-Sell (Push)
Focus on the simple and obvious yet very effective sales (water, starters to share, sides, desserts and coffee, etc.)
Tip: Team members would object they ‘don’t have time’… this is not correct! Time is the only thing we have. A good technique + the will to apply this technique to convert all possible sales is the key to success. All we need is try, since 10% of all attempts will lead to a sale
- Steady times: Systematic and proactive Add-on + Up-Sell + Cross-sell to all customers (Push & Pull)
We still have enough time to go through the motion of all 3 selling techniques when it is steady. All it takes is the will to try, knowing that more customers = more sales, but only if we sell to all of them
Tip: the trick consists in remaining calm and understanding that taking 10 seconds to sell something is NOT taking longer than standing by a table waiting for them to make up their mind. We do not save time by taking the short cut or just taking an order. Steady IS NOT rush.
*Push = you TELL the guests what is good, what is worth trying, what’s new
Pull = you ask questions to find out what the customer likes so you can suggest accordingly
DIFFERENT TYPES OF SELLING STYLES
- Suggestive selling (what do you like)
Basically this is the most refined and sleek form of selling, it allows you to be the guide of the experience by being knowledgeable and confident.
We are looking into plant an idea in the customers mind and telling them what they want by asking them what they like and presenting them with opinions they hadn’t even thought of.
Think of when you are buying a new mobile phone, the salesperson will be knowledgeable and confident in telling you all different contracts and phones available and suggests the one that match you perfectly.
Suggestive Examples:
Cocktails before dinner, suggestive wine with dinner, if not drinking suggesting non-alcoholic cocktails, champagne for special occasions, and desserts with 2 spoons, re-fill of drinks, nibbles before dinner…
- Complimentary selling (this goes with that)
This is the easiest form of selling and the one we use more often without even trying
Simply when 2 items go together in a complimentary manner, again when buying a mobile phone is easier for the seller to sell some accessories that you always ended up taking a cover and some screen protector and insurance and so on…
Complimentary Examples:
Sauce platter, water with wine, coffee with desserts, cognac/baileys with dessert/coffee…
- Up-selling (bigger and better)
This requires the most perception by the sales person… why???
If you up sell to the wrong people you can appear pushy rather than guiding, also you will increase your frustration when you do not make the sales.
Understanding who you can up sell to rather than what you can up-sell is the key to this technique Again the phone sales person will always try and get you to upgrade your phone
Up-selling Examples:
Better wine by the glass, premium spirits, fine beers…
Other Examples to Use: Buying a handbag…. sales person would:
- Suggestive: suggest the style, size, colour to suit your needs and lifestyles after asking what you prefer.
- Complementary: offer a wallet, key-ring, leather protector to go with the bag.
- Up-selling: Along with the main bag they suggest the salesperson might show a slightly more expensive bag, explain all the benefits of why it was worth spending more money on.
VERBAL TO USE to describe food and drinks items: Fabulous, Scummy, Appetising, succulent, my favourite, aromatic, delicious, superb, gorgeous, fruity, creamy, perfect, smokey, smooth, excellent, crisp, fresh, elegant, ideal, spicy, refined, lovely, divine, juicy, tender, velvety, unique, very popular and mouth watering
OPPORTUNITIES
SELLING FROM THE START (Suggestive) First contact = sales
As soon as the customers sit down, open drinks menu for them and advice on drinks of your choice: cocktails, smoothies, wine, etc…
What should you do at that stage?
- a) Passively open the menu? (NO!)
- b) Proactively point out the drinks you want to sell, and talk about them…
PROPOSING, not simply taking order: (Suggestive, complementary, up-selling)
You are the specialist: drive customers to be tempted by what you are offering them:
- “Would you like a cocktail, beer, water?” = not selling. You must use your descriptive words.
- “Do you fancy a refreshing XXXXXX beer??”
- “Have you tried our xxxx smoothie before, it’s my favourite?
- “Shall I bring you a cold glass of our delicious white wine?? Some fruity rose maybe??”
- “You can’t leave today without trying XXXXXXXX!!!!”
DARING TO OFFER MORE (Complementary selling / Up selling)
After dinner drinks, coffee and deserts. Imagine you just finished your meal, everything was wonderful, great dishes and lovely cocktails… and that’s when your waiter comes and tell you:
- “What about some brownie with caramel ice cream to finish beautifully your evening??”
- “Have you seen those bottles of baileys at the bar?? What about some amaretto on crushed ice?? What’s better than both!!!!”
- “Shall I bring you a nice cognac/espresso with your deserts?”
NEXT TIME (Cross- selling)
If not successful with direct sales, maybe try to offer anything for their next visit…….. Or suggest visiting other area of the business
This will engage your customers with your brand and next time when they don’t know where to go for dinner, they might think about you…
RULE OF THUMB:
When asked a closed question, customers have an equal chance to say YES and NO. But they will say NO more, because: diet, money, and confusion. Sales consist in TELLING THEM what we have rather than ASKING THEM what they want (ordering).
DID YOU KNOW?
Studies show that if you can get your customer to say “yes” at least two times then you will secure a sale! You can do this with closed questions.
To do this, when asking closed questions always help the customer to say “yes” by nodding your head up and down- they will automatically nod with you. Have you ever tried to say no while you were nodding your head up and down?
– Please contact us directly for further support with designing such tools –
– Download this course: find it in the PDF versions section –
Sales - Incentives
Sales – Incentives
WHY | “You can’t always be the most talented in the room – but you can be the most competitive”. Even the best drinks and dishes in the world would not sell if no one were there to sell them to the customers. Having incentives and running competitions for team members to sell is what makes the difference between a good business and a tremendous one. This short course will you allow you to set up the best and most effective incentives programs to boost your team members’ will to sell , and consequently your bottom line results. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about sales Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Setting up the competition – Reward and recognition Content length: – Approximately 30 minutes |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – Although each course can be taken independently, the course on Motivation and the course on Sales Techniques will be useful in applying the above mentioned. |
Setting up the competition
- Traditional sales competitions
Let’s do the math: an average seller will probably manage to convert 10% of their recommendations to guests into sales. Competitions might not increase this average, but definitely multiple the numbers of attempts made, therefore the total sales.
What | When | Who | How | Pro / Con |
Most of 1 item sold
(Add-on-sale technique) | One shift to One week | Waiters | – Give info at briefing – Make sure there are plenty of that item – Once started, never stop competition – Choose a high value or high GP item | Pro = will boost sale of that item, and increase the Average per Transaction
Con = might become pretty obvious to guests this particular item is ‘pushed’, making less attractive |
Most of a combo sold
(Add-on-sale technique) | One shift | Waiters | – Give info at briefing – Make sure there are plenty of all items – Once started, never stop competition – Choose items that complement one another | Pro = will allow stock turnover, boost sales, increase Average Per Transaction
Con = harder to put in place and measure |
Most money taken
(Add-on and up-sell techniques) | One shift to One week | Waiters | – Give info at briefing – Once started, never stop competition | Pro = gives participants flexibility on what to sell + easy to measure
Con = often makes participants greedy and fells pushy at receiver hand |
Most guests served
(Service mapping) | One shift | Waiters | – Give info at briefing – Once started, never stop competition | Pro = easy to measure
Con = paradoxically decreases Average per Transaction |
Make sure all your team members are equal chances to win. For example, if competition takes place during one single shift, think about pro rata per hour for those starting later or finishing early. If competition runs during a whole week, think about pro rata per day so the part timers can still win. An average per day gives everyone a chance.
- Team competitions
Ideally your competition should be structured in a way that encourages team building and collaboration, not an all-for-one attitude. The goal should be to engage your entire team, not just the people who always hit their numbers. This way, you foster collaboration and competition without turning employees against each other.
Rewards and recognition
- Prizes
Counter-intuitively, prizes shouldn’t be money. Once rewarding competition winners with money is ruled out, ask your team what prizes do they want. This way the engagement will be at a maximum. Give them ideas such as:
- Vouchers
- Discounts
- Dead stock (chocolate, wine, utensils…)
- Meal for 2
- Weekend off
- Extra day off
- Priority to choose holiday
- Have multiple options
Rewards — especially those meant to incentives your employees — should be customised to the individual. No person will be satisfied with exactly the same reward, so it’s essential to provide plenty of rewards options for your employees. And let them choose. Once you have a winner, let them choose between the different prizes.
- Remember to Follow Up
It’s essential that your employee incentives program be closely linked to your rewards and recognition program. After you have created great incentives for employees, make sure you recognize them for a job well done and reward any outstanding behaviour you saw while they were pursuing their goals. Recognition is the most impactful type of motivation for employees because it’s emotionally fulfilling. Emotional fulfilment is at the top of Maslow’s Hierarchy of Needs, and when an employee feels emotionally satisfied on the job, they are likely to stay at your company longer, do better work, and be more productive. Keep all of this in mind when creating effective incentives for employees.
– Please contact us directly for further support with designing such tools –
– Download this course: find it in the PDF versions section –
Sales - Approaching Customers
Sales – Approaching Customers
WHY | The truth is… customers would like a starter… a main course… AND a desert! They’re just not sure and a good seller would be required to convince them. But often, instead of a seller, they get an order-taker. This short course will allow sales people to be more daring when approaching customers, multiplying their chances to sell more (and better). |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about sales Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Different types of sales techniques – Different times of service – Which techniques to use at each time of the day – Opportunities to sell Content length: – Approximately 30 minutes |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – Although each course can be taken independently, the course on Sales Techniques will be useful to complement the learning of this course. |
Observation
“We should not judge a book by its cover”… but we sometimes do. We observe guests standing at the door, and in just a few seconds must made the decision to where to sit them and what to recommend. Their experience and how much they will spend depend partly on that quick decision we made them at the door, at a glance.
What can you learn about a customer by just observing them for a few seconds?
- Their mood?
- Their budget?
- Whether they are in a rush?
- Their origin? (Cultural differences)
Although this information are helpful – it helps to build up a quick profile of our customer – It is unlikely we will read our guests correctly each time. Are rich people only wearing gold? Are youngsters in hoodies only drinking coke? Observation gives us helpful information, judgement doesn’t! So let’s keep the information gathering on a positive note!
Remembering names
People are just not very good at remembering names. “I’m great with faces but not good at remembering names” is the common comment. Yes, but why? We are good at remembering two things:
- Emotions – how we felt in a particular situation
- Senses data – what it the environment looked like, the light, the temperature, the smell anything that touched our senses
Can we improve and remember data (such as people’s name)? Yes, we can! We can learn from memory athletes – memorising decks of cards so that they can recite them back. To remember all of this information a memory athlete uses a technique that uses memory hooks – things that attach information to their senses so he might be thinking of the Queen of hearts in a sexy outfit!
Names on their own we’re not great with, but if we attach something else to it – an emotion or senses data – we’re much better. So to bring it all back to your business: when a customer walks into your site and they don’t already know us – all they see is the company and team members as an extension of the company
As soon as the customer sees a team member as a person, the team member is no longer an extension of the company, but someone they can connect with. We want guests to have these positive emotions and senses data attached to team members.
So whenever possible, team members should use their name at the beginning of a conversation – Hi I’m Michelle… If it’s not the right time at the beginning, then wherever is appropriate. It then becomes personal, the customer attaches the senses data and emotions to the person and probably then tells others about Michelle who was great – and they are likely to want to repeat that experience.
Approaching
Why is it “how can I help” always get answered by “I am good thanks”? Actually – as demonstrated in the Sales Techniques course – telling customers what they should try works a lot better than asking them what they would like to try. Here is why:
Dennis Regan was a researcher into influence and human behaviour and in 1971 he ran a famous experiment. He wanted to understand what the impact would be if he gave a small low value gift to people on how many raffle tickets they would then buy.
The gift he chose was a can of coke. What do you think the results were?
His experiment showed were three things
- People he gave a coke to bought about twice as many raffle tickets
- The effect lasted over time. If he gave them the coke in he morning and then offered the tickets in the afternoon, they still bought more
- The power of the gift trumped whether the person liked the experimenter. Part of the set up was some of the people saw the experimenter being nasty before they were asked to buy a ticket. Even if people said they did not like the experimenter the impact was still there
This shows something that we are all aware of and is part of many classic stories. If we give something to people first, they are far more likely to give us something back. In fact, twice as likely.
We suggest this rule: “The Rule of Reciprocity states that we are all bound — even driven — to repay debts of all kinds. Someone does something for you. Then you feel obligated to repay.”
So an approach can be one of any of these – it’s just about giving first rather than asking for something
- Compliment: ‘you have ordered a bottle of the Pinot Noir with your Charcuterie Platter and squid tapas. This is the perfect match. You’re an expert!’
- Suggestion: ‘As you have opted for the Pinot Noir for your aperitif, you may wish to try the Squid. They really complement one another beautifully’
- Suggestion: ‘I see you are reading the menu Sir/Madame. Have you seen our Sharing Plates? They are our signature dishes here’
- Promotion: ‘I see you are fan of our house wine. We actually have a special offer on today, including the house wine. Here it is ’
Connecting
So I’ve observed my customer – taken in all that lovely intel and then made my approach with: “You have ordered a glass of champagne? What a great idea! “ – and the customer replies – “thanks!” And nothing else… What now? Do I linger around feeling awkward and making the customer feel awkward too? Do I try another approach?
Our suggestion is to give the customer a “calling card” – a reason to come back to you when they feel they need you. Here are examples: “My name is Michelle and I am a wine specialist. I will be looking after you today. Please do let me know if you need anything at all”
“My name is Michelle… As you can imagine I am a true food lover… So I’ll just be about if you want to know anything about our menu and offer.”
– Please contact us directly for further support with designing such tools –
– Download this course: find it in the PDF versions section –
Service - Customer Journey
Service – Customer Journey
WHY | Why do we go out eat and drink in fancy restaurants? Because we can’t cook as well as the Chef does? Because we don’t want to have any washing up to do? We want to go out for the EXPERIENCE. This short course will simply help you identify all the touch points and ways to improve your customers’ experience. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about service Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Identifying the touch points: the Customer Journey – Ways to improve the Customer Experience Content length: – Approximately 30 minutes |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
Identifying the touch points: the Customer Journey
Before reading the below course, do a mental list of the different touch points you believe there are for your customers in your business. Chances are, you’ve missed one.
First things first, the Customer Journey starts when your future guest start planning a visit: could be a Google search, trying to locate you, check your opening hours or menu on your website maybe. Do you take bookings? Do customers call you before visiting? You would not believe how much damage to your business a poor/inaccurate website or cold person on the phone can do. What do we say about first impressions?
Then, of course, greeting. Have you ever seen people in a queue leaving before they were even greeted? They simply decided in seconds this was not the place they will spend their money tonight.
The core of the customer experience consists in being sat, taken an order and served a meal. This is where most businesses invest the bulk of their effort, sometimes taking their eyes off the ball for what comes before and after that.
Have you ever loved your evening at a restaurant, until you’ve asked for the bill… why is it we sometimes feel forgotten then? Can you please take my money!
Finally, the customers leave your premises. Not always noticeably.
Ways to improve the customers’ experience
STAGE | Making a Reservation | Greeting | Seating | Placing the Order | Serving the Meal | Paying the Bill | Leaving |
CUSTOMER EXPECTATIONS | Getting through easily and having a table at the time I want. My call will be dealt with quickly and efficiently | Being greeted with a smile Staff will be friendly and they will have my booking. | Table to be ready when I arrive. Being given the correct menu, to order drinks, which come quickly. | The menu is interesting; there are things I like. The waiter can answer any questions I might have. Everything on the menu is available. | Ladies are served first. The dishes are placed in front of the correct people. The serving of starters and mains is well timed, and the food is served at the correct temperature | The bill is correct, comes quickly when it is asked for and is presented to the right person. | I expect the staff to say good- bye as I leave. |
WHAT COULD HAPPEN TO EXCEED EXPECTATIONS? | They recognised my name & know I have visited before. If the time I want is not available, an alternative time offered and the advantages of dining at that time described. Or team members pick up that it is a special occasion and suggests either Champagne on arrival, a birthday plate or flowers to add value to the experience Team member ends call warmly and politely, perhaps with ”Thank you for calling – we look forward to seeing you on Thursday 8th” and waits for customer to hang up before moving to next call | If host is busy, another member of staff approaches us with a warm smile, takes our coats and show us to our table. Takes details of our booking, and makes us feel comfortable. | Exciting drinks suggested as a way of starting our evening. Person taking drinks order is enthusiastic and informed. Let’s me know cocktails take a bit longer to prepare, but are worth the wait. Drinks arrive within five minutes (faster if cocktails not required). Waiter introduces himself, using positive body language, direct eye contact’. Makes guests feel excited about the menu, and comfortable about asking questions. | The waiter invited questions about the menu & was able to describe dishes in an enthusiastic and informed way, explains dishes clearly. Makes particular reference to new dishes When taking order, is flexible about special requests, suggests accompanying wine in an informed way, repeats order and modifications back in approving and positive way. Makes eye contact with group – makes friendly comment with a smile as leaving table to enter order. E.g. Can I order any further drinks for you Mr Hodges? I’ll put your order through and be back with you shortly. | If there is a delay, it is communicated to me, apologised for and if appropriate an extra dish sent out. The food is presented to the correct guests with an accompanying description emphasising ingredients and presentation. If there is a problem, such as cold food, the problem is dealt with immediately and appropriate apology made. It is clear the complaint has been taken seriously, as a Manager introduces himself to apologise, and takes a close interest in the table from then on. The waiter tops up drinks discretely, leaves table with a smile. It is always easy to get his attention | A final check is made in a personal way about our experience. E.g. how did you find the new salmon dish, Mr Hodges? I’m glad you liked it. I’ll pass on your comments. Or the waiter makes reference to something he has picked up on while serving us, e.g. I hope you enjoy the rest of your visit to London. Make sure you visit us the next time you’re here. You might want to try lunch next time. On a warm day there’s no finer place to dine in London He wishes me well for the rest of the evening. | Host at the door asks about our evening, and express knowledgeable enthusiasm if I say I liked a particular dish. They check again to see if I or my guests need a cab, If I am unsure of where to go, they take the time to walk me part of the way and point me in the right direction. They say good-bye with a smile, perhaps using my name. They tell me they are looking forward to seeing me again in the future. |
– Please contact us directly for further support with implementing/delivering this course –
– Download this course: find it in the PDF versions section –
Service - Mapping
Service – Mapping
WHY | From a customer point of view, it is pretty obvious what good service looks like Vs poor one. One main obstacle team members may encounter when trying to deliver great service is the lack of time to do so. Too many customers? Too many things to do at the same time? Good news, there is a way to make it all happen! It consists in working smarter, not harder. This short course will allow team members to create and follow service maps, enabling them to deliver better service, quicker, without running like headless chickens. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about service Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – What bad service looks like – Service mapping Content length: – Approximately 30 minutes |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – Although each course can be taken independently, the courses on Customer Journey and Sales Techniques will prove essential in conjunction to this course |
What bad looks like?
We’ve all been in a restaurant, a bar or a café and received poor service from someone who actually tried hard to provide a good one. Items were forgotten; there were mistakes.
This is what bad looks like:
- Sweaty waiter greets guests at the door, without proper eye contact
- Rushed to the first table available, without checking if guests are happy there
- Given the menu but not told about shortages, nor offered nibbles/aperitifs
- Guests waiting ages to get someone to come take the order
- Waiter interrupted while taking the order, leaving and coming back, eventually
- Waiter not writing down the order, forgetting an item, not repeating the order
- Guests served food before drinks
- Guests some of the items, having to wait for sides or dishes
- Food served cold
- Waiter spilling drinks as he rushes to serve guests
The list goes on… none of the above are the result of a lack of will, but a lack of method.
How do we achieve great service – mapping
As most secrets in the hospitality industry, the solution is often counterintuitive. The secret to better and faster service is to slow down.
- Physiological needs
Like most people, I started working in restaurants in my 20s. I was full of energy and frankly I was the prototype of the ‘headless chicken’, running around in my station, trying to catch up with time to serve everyone. I was not very good. These times taught me how to apologise (see Customer Complaint section).
What I have learnt though is that, while I was running around, my body adapted. I became a sort of athlete, as most of blood was used in my arms to carry more, in my legs to walk faster… Sadly it works and soon you can walk fast for long periods of time, carrying more plates, heavier trays. This does not help. Less blood was allocated to my brain, to think and organise the service calmly and efficiently.
- Sequencing
Thankfully my elder colleagues found me nice to work with (see Team Work section) and after much joy of seeing me trying so hard and failing miserably, they finally revealed the secret of great service: anticipating customer’s needs. I was playing catch up. They were ahead of the curve. I was working hard. They were working smart.
After much observation or the best waiters around me, I realised they all did the same things, in the same order. There was a pattern, a sequence, that allowed them to reduce considerably the amount of steps they were walking, therefore giving them more time with their guests at crucial times. They could anticipate their needs.
There are only a few rules: never walk empty handed. Always use a tray. Repeat orders. Take payment quickly. Give recommendations rather than ask people what they want.
Referring to the Customer Journey course, we have established there are 5 main steps waiters must go through to serve each guest:
- Greeting/sitting
- Placing the order
- Serving
- Clearing
- Taking payment.
The perfect sequence to save time for team members is in a different order:
- Serve
- Greet/sit
- Take payment
- Place orders
- Clear
- First, the waiter should walk into the station with food or drinks to bring to a table (never walking empty handed). If anything is missing, it can be fixed right there and then.
- Then, the waiter goes to a few tables for customer’s satisfaction check. Including the one just served.
- Then, taking payment of whoever is ready to leave (the most impatient of all)
- Then, taking any orders, placing them through the system immediately, setting up the table accordingly
- Finally, clearing a table and walking out the station into the back of house area.
The temptation of giving the dessert menu to the customers we just cleared is high. Best is to come out the back of house with food/drinks to another table first, then aim at the table we cleared with menus (and make recommendations). This all sounds very scientific… and it is. One must save seconds every minute to be ahead of the curve. Working smart, rather than hard.
– Please contact us directly for further support with implementing/delivering this course –
– Download this course: find it in the PDF versions section –
Service - Complaint Handling
Service – Dealing with Complaints
WHY | This course is aiming at making your team more comfortable when dealing with complaints. Additionally to this course, we recommend you/your team to take on the ‘Difficult Situations’ course (L&D section). |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about service Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Why do customers complaint? – Preventing complaints – Dealing with complaints Content length: – Approximately 30 minutes |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
PLUS | Internal resources: – The L&D course on Dealing with Difficult Situations is complementary to this course. |
Why do customers complain?
- Why do we have to take complaints seriously?
Complaints are our chance to WOW the customer; an opportunity to better oneself and the venue’s service, so rather than take them personally or too negatively, they are a chance to prove your true skills! – If we deal with the complaint effectively that customer may become a life long customer! Turn a negative into a positive!
- Out of a hundred how many unhappy customers do you think actually complain?
It has been proven that only 4% of dissatisfied customers complain, the other 96% just go away and never come back. Word of mouth can be the best promotion of a venue but can be equally as damaging in negative situations. With this in mind we should be grateful for customer complaints, be thankful that they brought the issue to your attention and gave us the chance to prevent the same mistake from happening to other customers.
- 4 things for customers to complain about:
– Product – Do you have all the products on the menu? Are customers waiting too long for food? Let them know before they ask. Double check their order and make sure you haven’t left anything out. Food Standards, consistently looks and taste the same – will ensure that customers come back.
– People – Are customers waiting too long in queue? If you see one person on the till, and 6 customer’s waiting in line, make sure you jump in there and help.
– Price – Customers think the price is too high? I.e. Coffee has been doubled in price – there is now a double shot instead of single shot. The price in NOW hasn’t been changed in over a year and this price is matched to market price. Again, if there are any problems, get your manager as soon as possible.
– Place – How does the shop look? Ensure that it always is spotless and clean. Bins empty all surfaces have been wiped down and cleared, chairs are in line and the fridge is refilled and looks delicious!
Preventing complaints
Preventing a complaint in the first place is probably the most important thing we can do in customer service. The best way to do this is by keeping your eyes open. How long have they been waiting for food? How long have they been waiting to be served? Do they look happy with the food? Make an effort to approach seated customers and check back that everything is ok and they are happy with the food.
- Look for problems – Either on the floor and/or in the kitchen. Make sure all tables are clean and wiped, bins are emptied, and all prep has been done before service and continued during.
- Good communication – Effective and regular team briefings. This makes sure that everyone is on the same page and has the correct information (pricing changes, portion servings, menu change, etc.)
- Maintain and clean the equipment – if equipment is looked after and maintained there is a far less chance that it will break down
- Don’t let it escalate – If a customer has a request, is waiting or just looks like they need some assistance, deal with them as soon as possible. Never avoid these warning signs, as it will help prevent a complaint.
Dealing with a complaint:
DO NOT:
- It will increase the problem and make you look unprofessional
- You need all the information to best deal with the situation
- Take the complaint personally. Just breathe and remain calm
DO:
Listen – to what the customer is really trying to say
Empathise – you do care and you want to help
Apologise – tell them you will find out what is going on – and make sure you do!
React – find a solution
Notify – inform a manager as quickly as possible. Give as much information as possible, calmly and clearly.
So to recap: DON’T argue, interrupt or take it personally.
DO – Listen, empathise, apologise, react & inform a manager
Listening skills and general tips:
- Eye contact – shows you are acknowledging them and showing interest
- Nod
- Relax your shoulders
- Respect other people’s personal space
- Do not interrupt
- Do not argue
- Show that you understand how they feel
A few helpful points
ALWAYS inform your managers of the complaint (no matter how small), Remember that complaints are our opportunity to shine – if they are handled professionally the customers will come back. You are free to use words that you are most comfortable with, just remember to be polite, never make excuses and always solve a problem as soon as possible…
– Please contact us directly for further support with implementing/delivering this course –
– Download this course: find it in the PDF versions section –
Service - Email Etiquette
Service – Email Etiquette
WHY | ‘There are four ways and only ways in which we have contact with the world. We are evaluated and classified by these four contacts. What we do, how we look, what we say and how we say it” – Dale Carnegie 1888-1955. This short course covers the basics of written communication, impacting how people we perceive you as well as your organisation. |
WHO | Audience: – Hospitality professionals of all levels – Anyone curious about communication Facilitator: – Self-learning – Managers of all levels |
WHAT | Content includes: – Introduction – Friendly – Professional – Focused Content length: – Approximately 30 minutes |
HOW | 1st Read content and select what you believe to be useful for you/your team 2nd Decide what element you/your team will apply and make a plan 3rd Set a deadline for application to be reviewed 4th Review results, amend methods according to specific needs and apply again until satisfied |
Service – Email Etiquette
Just as with any other form of communication, how you communicate through emails says a about the company and also a lot about you. You want your emails to show you as:
- Friendly, understanding and a pleasure to do business/work with
- A credible professional
- Solution focused.
It should become a habit to quickly sense check all emails you send, whether to external or internal customers, and see if they tick all the above boxes. If they don’t, make changes until they do.
Friendly, understanding and a pleasure to do business/work with!
- Whether you want the emphasis to be more on ‘friendly’ or more on ‘understanding’ depends on your relationship with the customer or the colleague, but the email needs to be one or the other. Anger, irritation or annoyances are not appropriate emotions to express by email.
- Avoid caps lock in any email. It makes you seem ANGRY and very SHOUTY indeed.
- Minimise use of exclamation marks. It can make you appear lightweight and a little immature. (If you are the enthusiastic, bouncy type and feel bereft without the exclamation marks, then re-read and decide to keep one, and one only!)
- Remember, being a good relationship builder is crucial to being effective in a customer service business, whether you deal with internal or external or external customers. Re-read and sense check. Do you sound understanding and friendly?
A credible professional
- Pay attention to detail. Spelling, use of capital letters, punctuation and grammar in particular. Use standard fonts and avoid abbreviations.
- Respond promptly. If you need to do some investigating before you can give a considered response, contact the person who sent the email to let them know.
- The subject: Don’t forget to pay attention to the title of the email. Keep it short, relevant, check for typos and don’t use all caps or all small case.
- Beginning and ending the email: Formal or informal? Look at how the person you are responding to has begun and ended their email and uses as a guide (unless they have jumped right in and not bothered to sign off). If in doubt, err towards the formal. If you have spoken to the person on the phone, or already know them, then it’s usually ok to be more informal and friendlier in the way you start and end your email.
- Don’t copy in new people when replying unless you address them directly in the email. Its good manners thing, and you need to make sure you don’t come across as point scoring or accusatory by copying in someone else.
- Make sure you use reply all with caution. Think hard about what you are saying and who is going to read it.
Be solution focused
- This one’s self-explanatory. If someone has highlighted a potential problem, try and help them find a solution. Don’t bat back with excuses, blame or offer another problem in response.
- If you aren’t able to help with a solution immediately, let the person know what steps you are taking, perhaps investigating further or connecting to someone who might be better placed to give support and keep them informed at all stages.
- If you offer a time frame, stick to it.
- Offer alternative solutions if at all possible.
NOTE: Remember that all of the above applies to emails to both external and internal customers. The ‘you’ that comes through in your emails to colleagues needs just as much thought as the ‘you’ that you present to paying customers.
Proof read, proof read, proof read.
– Please contact us directly for further support with implementing/delivering this course –
– Download this course: find it in the PDF versions section –