In part nine of her How to Open a Restaurant series, hospitality consultant Alison Arth explains how to prepare staff for a flawless opening night.
The days and weeks leading up to a restaurant opening are sheer madness. As the big day approaches, the hours will come and go at an ever-increasing pace and the pressure to get everything done can be both invigorating and debilitating. Financial concerns, last-minute construction or permit woes, and the other curveballs that always arise can entice restaurateurs to cut corners like pre-opening staff training.
To put it plainly: this is a hugely expensive mistake. If the cost of labor, product, and lost revenue associated with training makes you uncomfortable, think about how much money you’ll spend as a result of high turnover, botched guest experiences, and bad press, all of which are the direct result of an underprepared staff.
Properly preparing your team is an investment in your restaurant getting off on the best foot possible. The following pre-opening training tips will ensure that your team is knowledgeable, confident, and well-rehearsed come opening day.