Has the smaller pool of front of house talent made it harder to deliver a great service experience?

Employed people in hospitality are super expensive, difficult to come by, and it seems, lacking in basic people skills and practical logic.

I ran my first restaurant as a general manager 30 years ago when I was 21. Food and labour costs were stressful to manage then. Chefs were difficult to come by, although not nigh-on-impossible as it is now.  However, front of house people dropped application forms off in droves. There was more choice then.

However, aside from there being more young people asking for work then, it was still hard to find people who were naturally gifted in self-awareness, engagement and muti-tasking.

You may have found a couple of star players and the rest of the team, you would have to patiently mould though showing, teaching, correcting, encouraging, motivating, praising, rewarding, and promoting.

waitress - hospitality staff

Today, the recruitment pond may be smaller, but the percent of front of house talent is still the same. So why, when it’s so hard to find people to work in hospitality, do we spend less effort on them?    

AI and training apps are quicker and cheaper…but are they better? Do they make enough of a difference?  

People haven’t really changed that much in the last 50 years. We still all have different filters, values and learning styles from each other. Yes! We were just as ‘Neuro diverse’ then as we are now.     

Managers who understand that other people experience the world around them through an entirely different lens to them, generally have the empathy, patience and emotional intelligence required to help people learn as individuals to create a smooth running, happy, motivated team. It’s a time-consuming investment but who said that ‘managing people’ is easy?

Humans still need humans!

To find out how our human mystery guests can help your humans.. get in touch!   

Call us today for a no-obligation discussion on how mystery guests can support your hospitality business.

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Reputation Management

Mystery Visits

Phone & Online Audits

Free Training Tools

Free Training Tools

Intercepting Complaints

Check-backs and complaint handling go hand in hand. Intercepting a problem before a customer tells you, or Google, not only prevents negative word-of-mouth but can increase revenue through loyalty and positive PR.

Use our fun PEP talk sheets to support your front-line teams in learning how to avoid complaints.

Engaging Conversations

Building a natural and genuine rapport with guests can be the most positive and memorable part of their dining experience. Whilst the food and the environment can be remarkable by itself, making a customer feel that they are more than just a table number, has a far wider reach in terms of spreading positive word-of-mouth.

Use our fun PEP talk sheet to support your front-line teams in learning how to have engaging conversations.

Positive Body Language

Being able to communicate positivity, and with enthusiasm, encourages customers to reciprocate in the same manner. However, most of us are unaware of how we are perceived by others and, whilst we may think we are coming across as welcoming and friendly, our body language could be telling a different story.

Use our fun PEP talk sheet to support your front-line teams in understand the importance of self-awareness.

Relevant Recommendations

Team members need good product knowledge to be able to describe and enthuse, but often don’t know what many of the dishes taste like. A lack of upselling is also often due to a lack of confidence in knowing where to start a conversation that leads to a recommendation.

Use our fun PEP talk sheet to support your front-line teams in learning how to upsell.