Voice of the Restaurant Industry
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James
- Male
- Eugene, OR
- United States
- Waitrainer
- Blog Posts (2)
- Discussions (4)
- Events
- Groups (3)
- Photos (3)
- Photo Albums
- Videos (4)
James's Groups
James's Discussions
Restaurant "Dirty Jobs" Training Online? This is so cool.
Started this discussion. Last reply by John Walker Feb 1. 5 Replies 2 Likes
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
Trout for Dinner
Started this discussion. Last reply by Travis Martin Aug 29, 2011. 3 Replies 0 Likes
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
James's Page
Latest Activity
James posted a status"Alcohol Server Training.New from Waitrainer+ 6 modules, paperless docs/tests. Plugs into our LMS http://lnkd.in/_McZVz"
James posted an eventHow Busy Restaurants Train in Less Time: Online at Pacific Time (PST)
February 18, 2013 from 1pm to 2pm
Join Waitrainer+™ and RestaurantOwner for this live webinar!In this webinar, Todd Edman & James Keil will demonstrate the Waitrainer+ web-based staff training tool, featuring fully customizable training and testing solutions that make training less time consuming and more effective. You will be shown how restaurants: * Address HR on-boarding challenges with Waitrainer+™ * Use reporting to find employees who…See More
James posted a status"Gearing up for the Bar and NIghtclub show in Vegas next month. I really want to meet John Taffer. Are you going? http://ning.it/XrR3P4"
Non-OperatorJohn Walker replied to James's discussion Restaurant "Dirty Jobs" Training Online? This is so cool.
"Great video but please don't wash things in the ally or parking lot. it pollutes our environment. "
Profile Information
- Title
- Senior Vice President of Sales
- Company
- Waitrainer
- Website
- http://www.waitrainer.com
- Twitter Handle
- JamesKeil
- Which Restaurant Segment best describes my company
- Other
- Which department at the restaurant corporate office
- Training
- What is your profession
- Educator
- Interests
- Other
- 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."
- Biography
- 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.
James's Photos
James's Videos
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busy kitchen vojin
Added by James 0 Comments 0 Likes
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James's Blog
Staff Training in 2013. What to Look For
Posted on January 11, 2013 at 8:00am 1 Comment 1 Like
I’ll begin by sparing you the tired economic breakdown opener, and how it relates to the topic at hand. If I have to read another recycled account of financial news, my skull is going to split like the Griswold Christmas Vacation turkey. I think we get it. I’ll leave the country’s fiscal analysis to those who are better suited to write about it, and keep the focus on staff training.
No, this is not an elaborate sales scheme cleverly disguised as a blog. I too, grow tired…
Continue Restaurants: The No Cold Call Zone
Posted on November 8, 2011 at 7:15pm 1 Comment 5 Likes
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…
ContinueComment Wall (2 comments)
- At 12:55pm on September 22, 2012,
Non-OperatorPaul Paz said… James...
Is anyone from Waitrainer attending the 2012 ORLA Convention?
Paul
- At 5:22pm on November 22, 2010,
Operator - ChefMarcus 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
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