James
  • Male
  • Eugene, OR
  • United States
  • Waitrainer
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James's connections

  • Steve Sleasman
  • Mark J Somerville
  • Todd S. Edman
  • Waitrainer
  • Joseph D'Alessandro
  • Michael L. Atkinson
  • FohBoh

James's Discussions

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

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

Trout for Dinner

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

 

James's Page

Latest Activity

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

Non-Operator
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

Non-Operator
FohBoh liked James's discussion Restaurant "Dirty Jobs" Training Online? This is so cool.
Jan 8, 2013
James posted a status
"Restaurant training video just got interesting. http://ning.it/XezS1y"
Jan 7, 2013

Non-Operator
Paul Paz replied to James's discussion Restaurant "Dirty Jobs" Training Online? This is so cool.
"Been producing short in-house videos for an assortment of repetitive tasks commonly shared by staff. Easy to do and brings consistency to product presentation and service. It also allows for training supplement for home study with new hires. Also…"
Jan 2, 2013

Profile Information

Title
Senior Vice President of Sales
Company
Waitrainer
Website
http://www.waitrainer.com
Twitter Handle
JamesKeil
What best describes my company
Other
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.

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James's Blog

I Don't Have Time to Train My Staff

Posted on March 17, 2014 at 7:30pm 0 Comments

 

"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…

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Restaurants: The No Cold Call Zone

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

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…

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Comment Wall (2 comments)

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Join FohBoh

At 12:55pm on September 22, 2012,
Non-Operator
Paul Paz
said…

James...

Is anyone from Waitrainer attending the 2012 ORLA Convention?

Paul

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
 
 
 

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Report: Consumers want more protein, need more education

A majority of U.S.  -More

California Walnut Beet Carpaccio Flatbread
Jump start their appetites with this fabulous flatbread appetizer topped with beets, goat cheese, arugula and California Walnuts. For this and more great recipes, visit http://www.walnuts.org/food-professionals/trending-recipes/.

Vegetables take over dessert menus

Top pastry chefs in the U.S.  -More

Rising takeout demand drives new Mama Fu's footprint

Austin, Texas-based Mama Fu's Asian House debuted a smaller footprint unit focused on feeding a growing demand for takeout an -More

JOBS & CAREERS

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

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

Arby's Announces Development Deals With New And Existing Franchisees

ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.

Smoothie King Appoints Vice President Of Business Development To Drive Brand's Expansion Across The U.S.

Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.

CROWD FUNDING

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 TALKS VIDEO

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?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

TED: Jeremy Kasdin: The flower-shaped starshade that might help us detect Earth-like planets - Jeremy Kasdin (2014)

Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."

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