Progressive Grocer

Grocerant February 2017

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20 SOLUTIONS FEBRUARY 2017 No matter how beautiful your prepared foods look on display, sometimes it's the human touch that clinches the sale. at's why training grocerant staff members to be hands- on ambassadors for your cuisine is well worth the time investment, say foodservice experts. By regularly tasting and learning about the prepared food ingredients and prep methods, grocerant staff can serve as a vital frontline sales force just as restaurant servers do, says Bart Goldberg, president and chief executive officer of Welldone Restau- rant Concepts Inc., a Los Angeles-based foodservice/hos- pitality culinary consulting firm. Background details Grocerants can take a cue from Cleveland-based restaurant Melt Bar and Grilled, with seven full-service and three quick-service locations. Melt conducts staff tastings at the beginning of each month for the new monthly features and drinks, and quarterly for the seasonal cocktail menu. Ad- Tasting notes BY J O DY S H EE Take a page from restaurants for hands-on staff training. It's important to give staff members the "backstory" for each dish. — Matt Fish, Melt Bar and Grilled restaurant

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