Briefings are meetings held before opening where restaurant staff receive important information. The captain or supervisor conducts the briefing, which is observed by managers. Staff must be informed of daily promotions and menu changes. They must also be fully conversant with the menu and beverage list. The briefing is used to check staff understanding, inform them of new policies, and provide training. Duties are assigned on a rotating weekly basis to give staff experience. Upselling techniques discussed include knowing popular items and promotions to suggest expensive options first and remember customer names and favorites.

1. TOPIC
2
CONDUCTIN
G A BRIEFING

2. DEFINITION OF
BRIEFING
 IS A MEETING PLACE FOR
RESTAURANT STAFF PRIOR TO
OPENING.
 MEDIUM COMMUNICATION IN
THE RESTAURANT
 ALL IMPORTANT INFORMATION
WILL BE DELIVERED DURING
THIS SESSION
 NORMALLY CAPTAIN OR
SUPERVISOR WILL CONDUCT
THE SESSION WHILE BEING
OBSERVE BY MANAGER

3. DURING BRIEFING WHAT
THE WAITERS AND
WAITRESESS MUST DO
 ALERT ON WHAT ITEM 86
FOR THAT DAY
 PROMOTION FOR THAT
DAY/ WEEK/ MONTH
 ALWAYS BE READY ALL THE
TIME WITH “WAITERS BEST
FRIEND” AND HAD A
PROPER ATTIRE FOR
SERVICE
 FULLY CONVERSANT WITH
MENU CARD AND BEVERAGE
LIST OF THE DAY

4.  DURING THE SESSION, NORMALLY
CAPTAIN / SUPERVISOR WILL CHECK
UNDERSTANDING OF HIS/HER STAFF
 INFORM ABOUT NEW HOUSE RULES
OR POLICIES
 DURING THE SESSION THE STAFF
SHOULD BE ABLE TO CLARIFY THE
CLOUDY MATTERS
 DURING THE SESSION ALSO THE
OPPORTUNITY TO GIVE TRAINING TO
THE STAFF
DURING BRIEFING WHAT THE
WAITERS AND WAITRESESS
MUST DO

5. ASSINGNING
DUTIES
 DUTIES MUST BE ROTATED EVERY
WEEK, SO THAT EVERY STAFF HAD
CHANCE TO EXPERIENCE A NEW
DUTIES. THIS ALSO CREATE A MULTI-
SKILLS STAFFS
 THE DUTIES ALSO SHOULD BE IN
ROTATION BASIS AND ALLOCATION
OF STAFF WILL BASED ON THE
NUMBER OF COVERS FOR THAT DAY

6. MENU
KNOWLEDGE
 RESTAURANT SUPERVISOR SHOULD BE AWARE OF
CERTAIN POINT REGARDING EACH DISHES IN THE
MENU:
1. METHOD OF PREPARATION
2. PREPARATION TIME
3. SAUCES USED WITH DISH
4. ACCOMPANIMENTS & GARNISH

7. 5. METHOD OF SERVICE
6. PRICE OF THE FOOD
7. PLACE OF
PREPARATION
8. APPROPRIATE
CUTLERIES,
CROCKERIES USED
WITH EACH DISHES
9. PORTION SIZES
10. PORPULAR SELLING
ITEMS
MENU
KNOWLEDG
E

8. UPSELLING
TECHNIQUES
 RESTAURANT STAFF SHOULD KNOW THE
POPULAR SELLING ITEMS
 RESTAURANT STAFF MUST ALSO KNOW
THE PROMOTION MADE BY THE
RESTAURANT
 SUGGEST AND PROPOSE THE EXPENSIVE
ITEMS FIRST. BY PROMOTING THE ITEM
 THE FOOD AND BEVERAGES DISPLAYED
IN THE RESTAURANT WILL ATTRACT
GUEST AND MOTIVATE THEM TO ORDER

9.  PLACE CARD ON THE TABLES TO PROMOTE
ANOTHER OUTLET IN THE HOTEL OR PROMOTE A
SPECIALTY OF A RESTAURANT
 TRY TO REMEMBER THE GUEST’S NAME AND
THEIR FAVORITES DISHES
 WHEN THE GUEST LEAVE THE RESTAURANT IT IS
IMPORTANT TO INVITE THEM TO VISIT THE
RESTAURANT AGAIN
 LASTLY, GIVE CLEAN AND EFFICIENT SERVICE AND
THE GUESTS DEMAND THIS IF HE WISH TO COME
AGAIN
UPSELLING
TECHNIQUES

10. QUESTIONS
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