Implementing a knowledge base for your restaurant team can transform your operations, fostering a more efficient, organized, and collaborative work environment. By improving communication, ensuring consistency, and catering to today's workforce needs, a knowledge base empowers your team to focus on what matters most – creating exceptional guest experiences.
Read MoreYour enemy as a salesperson in a restaurant is a psychological phenomenon we all experience called choice anxiety: the more options you have, the more difficult it is to choose one. In the relationship you have with your guests, your role is to lead them through their experience. When you provide guests with a clear set of targeted suggestions, you increase the likelihood of closing the sale and improving their experience because they aren't deciding between ordering or not ordering; they decide which of the options to choose.
Read MoreYou want to tell people that the spices will transport them to an exotic place; that the mushroom and wet leaves in the wine remind you of going camping in the autumn; that a few appetizers for the table would be great to share so everyone has a little something to try without spoiling their appetite. It’s not about necessarily about the food or drink itself but how someone will feel when they have it. Sell the experience, not the thing
Read MoreIt's a good use of time to learn as much as you can about the different offerings that guests can enjoy. Avoid getting overwhelmed by taking things one step at a time. The more you know about your menu, the higher your sales will be because guests trust you to lead them on an amazing experience. Happy guests and higher sales mean higher tips!
Read MoreRun each service at peak efficiency because every second matters, especially with today’s additional challenges around with COVID-19. The aim is to train your team to be thinking critically about their actions, to be conscious and intentional about what they are doing during service.
Read MoreIn this episode of Resetting the Table, Dana and Braden explore how Hospitality Included could have been a success and important must-have practices for non-tipping operations.
Read MoreMr. Dana A. Koteen and Braden Williams, both former Union Square Hospitality Group employees discuss their thoughts on the USHG’s decision to return to a tipping compensation model, the origins of tipping, and why it doesn't work.
Read MoreMost restaurants are only viable when operating at the capacity they were designed for, yet the current climate indicates that restaurants will re-open at decreased capacity. Revenue management strategies developed to optimize capacity must now also consider the protection of guests and employees.
Read MoreMISEbox has a whole new design! Gone is the single big sidebar and in is a sidebar or footer (on mobile) that allows you to more quickly navigate between the most important parts of MISEbox. Each part now has a separate expansion that makes it easier and more intuitive to navigate between the various parts of each feature. Along with this change, We’ve updated the overall look and feel of MISEbox to improve the visual hierarchy of information and conform to contemporary design standards.
Read MoreTouchpoints and Evaluations are getting a big upgrade! Questions can now be re-used across evaluations, and evaluations can now be assigned to specific employees (in addition to by role and by position). We’ve also changed the phrasing from “reviewing” to “scoring” evaluations to reduce potential confusion and better align with the true action being completed. Along with these changes, you can now provide feedback to auto-scored evaluations, ensuring your employees know where they are doing well, and where they can improve. Finally, we’re excited to roll out a more complete Help-Center for Touchpoints, check it out to learn more about how to use all of Touchpoints’ features to better assess the performance of your employees.
Read MoreBecause RevPASH is the most effective metric at simulating the revenue for your restaurant, it is the most valuable metric to use to evaluate revenue management decisions. It’s important to remember that you can directly impact Average Check and Turn Time while RevPASH effectively combines these two metrics. Revenue Management strategies differ significantly for a busy restaurant, versus a slow restaurant.
Read MoreUser and Employee photo handling in MISEbox just got a big upgrade! If you work at multiple restaurants you can now have different profile photos for each of the restaurants that you work at. (Managers, we suggest taking photos of your employees in front of a consistent background and while they are in uniform so the photos remain consistent across your site)! Managers now have the ability to change or add a photo for any of their employees, this will not affect an employee’s photo on any other restaurant that they may work for.
Read MorePDF creation in MISEbox is getting a big upgrade! Based on feedback and suggestions from some super-users, we’ve increased the amount of control you you have over the PDFs you create.
Read MoreRestaurant employees expect to have a clear idea of how to do their job (i.e., a training program), what's on the menu, and information about the company they now work for. They also expect to be able to quickly get answers to questions that come up, just as they would in their everyday lives. When employees are not engaged, they underperform, misrepresent the restaurant brand, create negative service experiences, and eventually leave for something more engaging. Restaurant owners and managers have to create a new model for how we run restaurants.
Read MoreThe key to restaurant revenue management is understanding that your restaurant has a fixed capacity: there are a fixed number of tables, chairs, and barstools, and a fixed period of time in which you operate. Managing this fixed capacity is where revenue management strategies come into play…
Read MoreToday we released an update that significantly improves Content Tags and Allergens, improves the way we handles errors, and allows our clients to manage their restaurant and billing settings right from the platform.
Read MoreToday we released our most requested feature, Touchpoints & Evaluations!
What does that even mean...?
Quizzing! ... but we don't use that word. We have always avoided using the academic model of learning in MISEbox. Restaurants aren't schools, managers aren't teachers, and employees are not students.
Today we’re rolling out a major update that we’ve been working on for the fast few months. What can you expect in this update? A faster and more responsive experience with more intuitive ways for you to create, organize and manage all of your training content.
A few key additions include:
Content Tagging
Improved Embedded Video
Re-built Item Creation and Editing
Centralized Module Management
Role & Position specific content sharing
Imagine running a 200 cover night with handwritten paper checks... you can't, because it makes your brain melt a little, the stuff of nightmares. POS makes it possible to service more guests more effectively than ever before. And think about reservations: OpenTable made it possible to manage a book with greater efficiency and accuracy, enhancing the quality of relationships we have to our guests and with more of them. You could run a restaurant without a reservation system, but why would you (with the exception of smaller establishments)?
All employees in a restaurant need training, and with a 73% rate of turnover as the standard in our business, we need a system that can help us manage this better.
Read MoreWhen guests come into your restaurant, oftentimes the server or bartender is the only person they really speak to, except for a brief moment with the host team, if you have one. This is why it is crucial that your service staff, the ambassadors of your brand, know at least a base-line about the wine list. There is so much information out there and we only have so much time because our primary job is to get through a smooth service. The question is, especially with wine, where do you even start?
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