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  • Eugene, OR
  • United States
  • Waitrainer
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  • Steve Sleasman
  • Mark J Somerville
  • Todd S. Edman
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  • Michael L. Atkinson
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James's Discussions

Restaurant "Dirty Jobs" Training Online? This is so cool.
5 Replies

You wouldn't believe how many restaurants are producing their own in-house training video!  Simple cameras, simple editing, and upload.  Blam!  Front, Back, and in this case.. the not so glamorous of…Continue

Tags: based, online, Waitrainer, video, web

Started this discussion. Last reply by John Walker Feb 1, 2013.

Trout for Dinner
3 Replies

You have a propane stove, 12" skillet, and 3 freshly caught trout.   If you could have any 5 ingredients to prepare the trout, what would they be?…Continue

Started this discussion. Last reply by Travis Martin Aug 29, 2011.


James's Page

Latest Activity

James and Eli Triff are now friends
Apr 30
Anthony Boyd liked James's blog post I Don't Have Time to Train My Staff
Apr 25
James posted a video

Restaurant Industry Update - March 2014

The National Restaurant Association's Hudson Riehle provides an update on the latest Restaurant Performance Index and other economic indicators. Visit http:/...
Apr 15
James posted a video

At The Whiteboard With John Cunin: No Time For Training?

"With so many things going on, we just don't have time to train the way we would like to." Have you heard this before? We hear it more than you might think. ...
Apr 3
James shared their video on Twitter
Mar 20
James posted a video

How to Run a Pre-Shift Meeting in Your Restaurant: by John Cunin

If you manage a restaurant, you don't want to miss this video. John Cunin, one of the world's leading restaurant training experts, breaks down the practice o...
Mar 20
James shared their blog post on Twitter
Mar 19

Kevin Brown commented on James's blog post Staff Training in 2013. What to Look For
"What you are talking about is communication. Speaker to audience. I have not seen any problem with trainers or workers ever lacking product or procedural information being presented or conveyed. More often however, great training begins with…"
Jan 30, 2013
James posted a status
"When we understand how employees think, we win. http://ning.it/UNo4TW"
Jan 21, 2013
James posted a status
"Training video just got interesting: http://ning.it/XezS1y"
Jan 18, 2013
James posted a status
"The 4 Restaurant Employee Personality Types You Will Hire (and hopefully never fire) http://bit.ly/13NqwNT"
Jan 18, 2013
James liked Fred Favole's blog post 7 Steps to Restauarnt Financial Survival
Jan 8, 2013

FohBoh liked James's discussion Restaurant "Dirty Jobs" Training Online? This is so cool.
Jan 8, 2013

Profile Information

Senior Vice President of Sales
Twitter Handle
What best describes my company
Personal Quote
"It is not the critic who counts: not the man who points out how the strong man stumbles or where the doer of deeds could have done better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood, who strives valiantly, who errs and comes up short again and again, because there is no effort without error or shortcoming, but who knows the great enthusiasms, the great devotions, who spends himself for a worthy cause; who, at the best, knows, in the end, the triumph of high achievement, and who, at the worst, if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat."
Senior Vice President of Sales, with 12 years experience as a training specialist, as well as designer and producer of media content. In my previous work, I implemented a number of programs which have been used in industries from manufacturing to hospitality. I worked to help large companies streamline their classroom-based training efforts by helping them transition from paper to data.

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James's Blog

I Don't Have Time to Train My Staff


"You see James," Bill said with a nervous energy in his voice, "we have so many big projects going on right now, and Spring Break is just around the corner. I've got new people coming in the door, it's going into our busy season, and we're developing a new menu. It's been downright crazy, and well, we…


Posted on March 17, 2014 at 7:30pm

Restaurants: The No Cold Call Zone

To suggest that restaurants are busy is like saying college football is loud. Whether they're serving delicious food at breakneck speed or struggling with random and unexpected dilemmas, restaurants shed new light to the term-busy. The phone rings in the background, with potential customers inquiring about the hours, or calling to reserve tables. In the perfect world, this…


Posted on November 8, 2011 at 7:15pm — 1 Comment

Comment Wall (2 comments)

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At 12:55pm on September 22, 2012,
Paul Paz


Is anyone from Waitrainer attending the 2012 ORLA Convention?


At 5:22pm on November 22, 2010, Marcus Guiliano said…
Hello James,
Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.

Marcus Guiliano
Chef on a Mission




Social Wine Club for Craft Wineries


PepsiCo exec Lisa Walsh shares path to leadership

Industry leader Lisa Walsh, vice president of PepsiCo Customer Management, has risen through the ranks at the company since j -More

Checkers, Philly Pretzel Factory seize opportunity at Wal-Mart

Checkers and Philly Pretzel Factory are hoping to benefit from Wal-Mart's popularity by embracing new franchise development o -More

Quickserve eateries entice customers with local and sustainable angle

Locally-sourced, conscientious ingredients are gracing menus and grabbing loyal consumers at an increasing number of restaura -More

Galbani® Mascarpone. Gold Standard True Italian Taste.
Italy has a flavor all its own. When it comes to cheese, chefs who know choose Galbani. For irresistibly savory risottos and pastas, try classic Galbani mascarpone. Its rich, creamy goodness makes it perfect for favorites like tiramisu and cannoli. Galbani mascarpone, one of the fine brands from Lactalis Culinary. For paring suggestions, click here.


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

Gen Z, the First True Digital Generation, Represents the Future Foodservice Consumer

Gen Z, the first true digital generation, represents the future foodservice consumer. They're a generation on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it. Millennials, more so than older generations, prefer to visit restaurants that offer new and unique foods and flavors. Gen X and Boomers converge on several preferences—such as the importance of a convenient location.

Red Robin Gourmet Burgers Celebrates Its 500th New Restaurant Opening

Red Robin's 500th new restaurant opening will open on Aug. 4 at 11 a.m., in Milpitas, Calif. at the Great Mall of the Bay Area.

Darden Completes Sale Of Red Lobster To Golden Gate Capital

Darden Restaurants, Inc. (NYSE: DRI) and Golden Gate Capital today announced that Golden Gate has completed the acquisition of the Red Lobster business and certain other related assets and assumed liabilities for approximately $2.1 billion in cash.

Dunkin' Donuts Announces Plans For Seven New Restaurants In Duluth, Minnesota With New Franchisees Brian And Sharon Weidendorf

Dunkin' Donuts announced today the signing of a multi-unit store development agreement with new franchisees, Brian and Sharon Weidendorf, to develop seven restaurants in Duluth, Minnesota and the surrounding areas. The first restaurant is planned to open in spring 2015.

Wendy's Names Brandon Solano Senior Vice President of Marketing

The Wendy's Company (NASDAQ: WEN) announced today that Brandon Solano, 43, a veteran brand builder and product innovator, has been named Senior Vice President of Marketing.


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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