Expanding a restaurant chain gives you the opportunity to replicate success – and build revenue – in new markets. But it’s important to make sure your customer experience is consistent no matter the location of your restaurant.
Here are hiring and training tips to help you provide the same top-notch customer service you’ve become known for across restaurant locations.
While technical skill is certainly important, it’s not the only thing you should look for when deciding whether to bring on a new front- or back-of-house staff member. According to one recent survey, 80 percent of employers believe cultural fit is a top hiring priority. Consider establishing a few core values that you think every employee needs to succeed in your restaurant. Referencing those core values during the hiring process could make it easier for you to pinpoint potential employees that can not only get the job done, but also fit within the culture you’re trying to cultivate.
Most restaurants use an employee handbook to help get new hires up to speed. From company policies to operational procedures, an employee handbook is a one-stop shop for everything your front- and back-of-house staff needs to know about your restaurant. Make sure each location manager has a clear understanding of the handbook and every new staff member gets a copy as well as the chance to ask questions. Also be open to any employee feedback on ways to improve the handbook.
Since an employee handbook includes specific information such as benefits and procedures that are unique to your restaurant, it’s important that you notify employees of any changes as they are made to the handbook. Sending out quick updates or asking location managers to hold staff meetings to explain any changes will help ensure all restaurants across your chain are following the same guidelines, regardless of where they’re located.
In addition to boosting retention rates, a mentorship program can also help employees grow and advance more quickly through their careers. By pairing each new employee with an experienced front- or back-of-house staff member, you can help ensure that your restaurants reap the same rewards.
With a mentorship program in place, every restaurant across the chain will be able to successfully retain and develop employees. Better yet, more experienced front- and back-of-house staff members will have the opportunity to show new hires how things are done, leading to consistent and smooth operations along with continued growth.