Training your Staff for the Big Game
It’s finally fall, and football season is in full swing. Whether the team you root for plays on Saturday, Sunday, or at the local high school, there is no denying how much hard work the players put in day in and day out to help achieve their goal of victory each week. A very successful college football team’s mantra (and subject of a pretty motivating hype video--if you are into that sort of thing) on their drive to a history-making season was: “They don’t put championship ri
Bored at Work? Shift your Mindset
“Our brains are not wired for routine and repetition at work. Disengagement isn’t a motivation problem; it’s a biological one.” -Daniel M Cable, Author Do you find yourself dreading going to work? Is it because you truly dislike what it is you are doing, or is it because you are simply just bored? Fast Company’s Secrets of the Most Productive People offers a lesson in brain-training when it comes to combatting boredom at work, and shifting your mindset is easier than you may
Turning Setbacks into Comebacks
A failure is not always a mistake, it may simply be the best one can do under the circumstances. The real mistake is to stop trying. - B. F. Skinner Earlier this week, Inc Magazine posted an article lauding Google’s process of learning from failure; calling it brilliant and we can’t help but agree. Here’s how we think you can make learning from failures apply to hospitality in a club setting: Identify the most important problems Failures or mistakes provide valuable learning
Employee Training & Retention Trend Report: Part 2
Editor's Note: This is part two of a two-part series authored by RCS owner & president Whitney Reid Pennell for 2018, intended to help club managers and hospitality professionals understand the current obstacles in employee retention and training. Part One can be read here. Part One of this series on trends in employee retention and training discussed what obstacles are currently being faced by hospitality professionals and why they have occurred. Let's continue. What is bein
Employee Training & Retention Trend Report: Part 1
If you're in the hospitality business, you probably already know that the food and beverage industry has the highest turnover rate of an
Ready When You Are: The Power of Online Training (Part Three)
using online instruction allows learning to more easily become a continuous process and not just a sporadic special event. And because onlin
Ready When You Are: The Power of Online Training (Part Two)
There is growing consensus within the hospitality industry that online training can and should be an integral part of your staff and managem
Ready When You Are: The Power of Online Training (Part One)
Online training has revolutionized the way information, skills, procedures, policies, and institutional culture are transmitted to club empl
Provisions: Cultivating Opportunities with a Wine by the Glass Program
Wine by the glass offerings can be a strong contributor to a private club’s food and beverage program, creating a fun social environment for
Provisions: How to Handle Special Orders
A well-known bit of fact in Club food and beverage service is that special order requests occur every day, multiple times a day. Special requests often create friction and stress between service staff and back of house, and can bring unintentional discomfort to members and guests who may feel that their request is seen as an inconvenience. Since special requests occur with such frequency, preparing for the inevitable would be a good course in managing them. Chefs never want t
