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

Comment Wall


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Comment by joyce on May 28, 2009 at 12:53pm
hello everybody, can i join in too? im not a trainer, but im all about learning....i love reading all your posts...its amazing how you can be helpful to others.....
Comment by Patrick O on May 9, 2009 at 7:55am
Hey all,
We need to jump start this group!
It seems that there isn't a lot of discussion posted here as the last person to post a comment was back at the end of March 2009. I know that wasn't that long ago, but there must be a lot more training tips and tricks that people can share...or is there?
I'm a lead in-house trainer in my restaurant as well as a corporate trainer, but I'm always looking for new and interesting ways to 'kick-start' my training when I'm on the road. I thought I could find some tips/tricks, to integrate into my training, from this group but so far I've come up empty handed.
Please, let's not let this group become so complacent that no one will want to join, or even check us out, let's show others what we've got...we are the trainers are we not?
Comment by Bryon on March 24, 2009 at 10:27pm
Hello folks... Does anyone here work in the non-commerical segment or University/College setting?
Comment by Chris Tripoli on March 13, 2009 at 3:59pm
This is such a great topic to have a group for. Happy to join in. I am up to my elbows in staff training and management development for my clients most of the time....look forward to learning from and contributing to the group.
Comment by Patrick O on February 19, 2009 at 12:11pm
Hello everyone.
I'm looking for any information regarding train the trainer. A website would be beneficial or anyone with first hand information would be great too. More to the point, what areas should be covered, what should be the training time span for a group of 5-10, and what should be expected of the new trainers? Again, any info would be appreciated.

Comment by Elliott Brown on December 18, 2008 at 5:02pm
Hello Everyone!

My name is Elliott, I am based in Los Angeles... I do corporate training videos for a few of the big chains based here in So Cal. If your organization is looking to have customized videos for your stores, please let me know. I would love to help you create some great resources.

I would love to work with you to take your entire manual and put it to video.

Drop me a line!
Comment by Tabitha McCabe on November 24, 2008 at 12:02pm
Are any of you doing something out of the norm for the holidays? I am trying to think of ways to make them fun for the Team Members and Guests, not just the same old, same.
Comment by Robert Lile on November 21, 2008 at 12:38pm
Hey guys! How is everyone doing? I hope you all have a great Holiday Season.
Comment by Charlie on October 31, 2008 at 11:55am
What is the best way to train servers to sell, upsell, suggestive sell, wine, liquor, beer?
Comment by Greg Wilson on October 29, 2008 at 6:34am
Here's a resource for anyone who is interested in adventure-based team building...




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


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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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