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

Escoffier Online Culinary Academy

Started by Todd Heinl May 6, 2013. 0 Replies

Training Material

Started by Samantha Gieseke Oct 13, 2011. 0 Replies

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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


Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More


Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

New Mission and Image for Brand Ambassador Ronald McDonald

For the first time, Ronald McDonald will take an active role on McDonald's social media channels around the world and engage consumers using the #RonaldMcDonald hashtag.

Pizza Patron Set Records With La Chingona Launch

During the first three weeks of sales, Pizza Patrón reported that La Ch!#gona represented more than 4 percent of the pizza sales mix, more than doubling the company's peak historical average for a new LTO launch.

Border Holdings, LLC to Acquire On The Border Mexican Grill & Cantina from Golden Gate Capital

Terms of the transaction were not disclosed. Border Holdings, LLC is an affiliate of Argonne Capital Group who is partnering with an affiliate of Fortress Investment Group, LLC on this transaction.

The Cheesecake Factory Reports Results for First Quarter of Fiscal 2014

Total revenues were $481.4 million in the first quarter of fiscal 2014 as compared to $463.0 million in the prior year first quarter. Net income and diluted net income per share were $22.5 million and $0.43, respectively, in the first quarter of fiscal 2014. T

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.


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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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