This group is for anyone who is a corporate trainer or participates in staff training or just flat out wants in on a great subject. It is a excellent place to exchange training techniques, ideas or concepts.

Members: 172
Latest Activity: Jul 30, 2013

Discussion Forum

Helpful Insight for Your Hiring & Recruiting!

Started by Erin Hanson Jul 30, 2013.

Escoffier Online Culinary Academy

Started by Todd Heinl May 6, 2013.

Training Material

Started by Samantha Gieseke Oct 13, 2011.

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Comment by natalie beglen on January 17, 2012 at 6:36am

Network and Learn with other trainers.  The 83rd Hospitality Training Conference is coming soon!!  Join others to share best practices and learn from key industry experts March 3-6 in Austin, TX. 

View brochure, agenda and speaker bios at:

Comment by Dorothy Frisch on March 16, 2011 at 3:01pm


Hi everyone! Just found this group after taking a hiatus from FOHBOH.

I am a consultant / trainer and my focus is on getting management to define service standards, establish a culture of excellence, and effectively communicate these to their staff. We can't train employees until we can train their managers!

Check out my website and blog at www.


Comment by anna smith on June 11, 2010 at 6:16pm
There is evidence of new leaders in the hospitality industry being thrown into the deep end and left to either sink or swim. That’s hardly a "best practice”. Let's change the way new managers are cultivated for growth:
Comment by Bob Levin on April 8, 2010 at 11:59am
Contact me at 954-510-0328 if you need $ to grow your business? Merchant loans up to 50% less than others!
Comment by Brian Jardin on October 14, 2009 at 9:40am
I am in need of a trainer in the Ithaca, NY area. I am in the process of opening a new restaurant and need a well organized traineer to head up the start up and eventually become a F.O.H. supervisor. This will be the second restaurant for us and we have 3 more planned so it will be a nice opportunity for the right person.
Comment by Marc Stern, The Chicago Ace on September 24, 2009 at 8:59am
Hi everyone, so excited to finally find a forum for trainer information. I am a amazed that this much needed field for hospitality has been overlooked in the past few years. The basics of guest service have been sorely lacking in Chicago. I am questioned by many restaurant and hotel owners on why the "new breed" does not understand the basics. My answer is it starts with training. I tell everyone that ANYONE can "wait" tables but not everyone can "service" a table. I try to get everyone to use the word SERVERS. When people like a place they mention SERVICE. Just glad to be here
Comment by Bryon on August 7, 2009 at 10:59am
Need equipment!!! Looking for a vendor for tray jacks. Anyone know where I can get standard tray jacks and also looking for some taller ones that I saw in Vegas.


Comment by FohBoh on July 23, 2009 at 12:11am
On behalf of everyone here at FohBoh, we want to thank all of you for taking part in this active, exciting community! Just wanted to drop you a line to let you know that Trainers is a featured group today! If you haven’t already, take a moment to write up a new blog post, start a new discussion or invite more friends to join your exciting group. Once again, thanks for participating in the FohBoh community. We look forward to hearing more from you!
FohBoh Community Development
Comment by Robert Lile on June 3, 2009 at 8:50pm
Hello everyone, I am sorry about not participating much here as I have gone back to college to further my education and there just isn't enough hours in the day.

Please enjoy and post away as this is a critical part of any successful business.

Robert Lile
Comment by The Ice Cream Bloke on May 28, 2009 at 2:47pm
Gday Trainers,
Steve Christensen's my name and I train stores owners and restauranteurs on Ice Cream and Frozen Dessert. Nice to have a home away from home here.




Social Wine Club for Craft Wineries


QSRs squeeze into unconventional locations

Nontraditonal quickservice units are popping up wherever people are, moving beyond street-side and mall locations to military -More

Optimize efficiency with an applicant tracking system

Businesses increasingly are turning to software programs that make applicant tracking more efficient.  -More

Read the NRA statement on NLRB's joint employer decision


All-new pasta dish features Grand Cru® Alpine-style cheese
Roth® Grand Cru® cheeses have a complex and full-bodied flavor that's crafted to achieve excellence in your menu applications. Try it in Manicotti en Croute with Brandied Fig Dipping Sauce. This elegant and inventive dish recently won our recipe contest for postsecondary culinary students, and is perfect as a sophisticated appetizer, passed hors d'oeuvre or savory dessert.


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.

Panera Bread Company Reports Q2 2014 Diluted EPS of $1.82

Q2 2014 Revenue increased 7% to $631 million - Q2 2014 Company-owned comparable net bakery-cafe transactions up 0.4%


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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