Everyone in your space is a guest, and regardless of their age you want to provide a unparalleled experience to be enjoyed. Just because someone can’t drink does not mean they will be a bad guest to host, especially if you have long term plans in place for you business. 20 year olds, will eventually be CEO’s.
Good management is recognizing that each one of your employees is different, thus their goals may be different. Take the time to make sales goals with each of your employees that is built around their identity. This will offer better revenue for the venue, and empower your employees.
It is much more important to be heard than to be agreed with is often a stand point on customer service success, but the same idea goes for your staff. Your employees want to know that their opinion is heard. If a staff member comes to you with a solution to a problem that you do not agree with completely, try to work towards a solution with that employee so they can see how and why you came that solution.
99% of the time there are only 2 reasons that a guest does not like a food or a beverage offering. 1, the server or a bartender did not qualify the sale, or 2, the item was not prepared correctly.
Qualifying a sale is communicating to the guest the portion size, temperature, timing, preparation, or flavors associated with an item.
Limit your packaged beer options and focus on draft beer selections. This idea comes with a collection of benefits.
…and If anyone asks why you are reducing your packaged beer, tell them you want to be more responsible with your waste as a company, it works every time.
If you have 2 of the same varietals (Gapes) of wine that you are serving BTG make the price gap at least $4-$5 BTG. Make them work against each other. Either someone gets the cheaper option and you make great margins, or you drive check averages. Make this a strategy regardless of the actual cost of the bottles.
I am following Lynda.com and it is fairy good at describing the processes.
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industrycrowd 