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GREAT LINE-UPS

Conducting an effective Iine-up meeting is a must. Everyone knows you need to have at least two a day, but for
whatever reason some people just don’t do it. Skipping line-ups can impact your bottom line.
Line-ups build service consistencies, teamwork, education and motivation for our team members. At FRC they are
an integral part of your daily operations and part of your communication strategy.
Communication is very important and pre-shifts are a great communication tool to ensure the whole team is aware
of what is going on in the restaurant.
Here are some guidelines for running a successful line-up By following these simple Do’s and Don’ts you will
achieve success in this important training function.
Do plan - I’m sure you have heard the saying, “managers don’t plan to fail, they just fail to plan”. Our restaurants
have a line-up template that helps them plan. Having a template tends to help ensure a very smooth and consistent
running line-up. The template also ensures we are communicating consistently no matter what manager is hosting
the line-up.

Specific things to talk about include the daily features, soups of the day, and any 86 items. Talk about restaurant
goals, creating raving fans, great hospitality and any goals or objectives you have for different areas of your team.
Be sure to include notes from the weekly “Dish”.

Keep it Short and Sweet - Ten to fifteen minutes! These meetings should be quick tidbits that inform, instruct and
motivate right before the shift starts.

When your employess hit the floor you want lots of positive energy so keep the meeting positive. No sour grapes
during these gatherings. There is a time and place for reprimand and negative issues and this isn’t it.

Do focus - Focus on a few areas to talk about. Whether it be “Great Hospitality Every Time”, menu knowledge,
or specialty cocktails.

Don’t do all the talking - You want to keep your team's attention so make the meetings interactive. For example,
when you mention the features, have someone give an example of how they are selling the feature to their guest.
Have a team member sell you a specialty cocktail, or their favorite item on the menu.

Don’t Forget to Recognize Team Members - Everyone likes hearing that they are doing a great job. When
recognition is done in front of their peers that makes it even better. Look not only for individuals to recognize, but
teams as well.

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20 Revised October 2016