Waitrainer
  • Eugene, OR
  • United States
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  • Anchor Poppers
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Operator
Doug Phillips liked Waitrainer's profile
Mar 14
Waitrainer posted a blog post

How to Produce Great Training Videos

By James KeilTraditionally for restaurants, training videos have been hit or miss— but mostly miss. For quite some time, the video resources available to restaurant operators were pretty limited. You could purchase some stock video off the shelf on “Knife Handling”, “Bussing”, “Taking Orders”, etc., and hope the content somewhat resembled the way want things done in your restaurant. Your other option was to pour a bunch of money into professional video production. Thanks to a host of new…See More
Feb 15

Non-Operator
Ian Said commented on Waitrainer's blog post Social Media Mistakes- Ignoring Negative Comments
"Good read! Responding to a negative comment is an opportunity to connect with this person. This is why you monitor social media sites to manage your reputation and hopefully you can right the situation. At the very least you show that you have…"
Jul 28, 2013

Non-Operator
Ian Said liked Waitrainer's blog post Social Media Mistakes- Ignoring Negative Comments
Jul 28, 2013
Waitrainer liked Ian Said's blog post Why Fewer Menu Items is Better for Your Restaurant Business
Jul 26, 2013
Waitrainer liked Ian Said's profile
Jul 26, 2013

Non-Operator
FohBoh liked Waitrainer's blog post The Digital Menu Takes Over
Jul 10, 2013
Waitrainer posted a blog post

The Digital Menu Takes Over

by Selah ShepherdTechnology is on the rise in the business world, replacing cash registers, automating customer service calls and now in the hands of customers as they flip through the dinner menu. iPad menus are a new fad in the restaurant industry, but are they here to stay?Benefits of the Digital MenuConvenience is KeyThere are many benefits to the new tablet menu, but most importantly, it is easy to use.With a simple tap, swipe or pinch the customer has access to specials, main courses and…See More
Jul 10, 2013
Waitrainer posted a blog post

Social Media Mistakes- Ignoring Negative Comments

Customers rely on the reviews of complete strangers in order to find the best restaurants, bars or even just a good cup of coffee. A negative comment or review can completely alter a potential customer’s decision. So what can you do as a business?You can’t ignore it or it will only explode into a network of online users irrationally venting. Instead you can reply, offer a solution and follow up with the customer. This way, unhappy customers may not like the product but they will like the…See More
Jun 21, 2013

Non-Operator
Paul Paz liked Waitrainer's blog post Child’s Play— The Do’s and Don’ts of Serving a Table with Kids
May 13, 2013

Operator
Kendra Jansen liked Waitrainer's blog post Child’s Play— The Do’s and Don’ts of Serving a Table with Kids
May 9, 2013
Waitrainer posted a blog post

Child’s Play— The Do’s and Don’ts of Serving a Table with Kids

Okay, we’ve all been there: seen a huge family walk through the front door, and dreaded the moment you had to serve that table. But it doesn’t have to be horrible! Here are some do’s and don’ts of serving a table with kids:Do1. Be patientIf you’re serving a family with small children, don’t expect to be able to take their order in just a few moments. Be patient and wait while everyone has the chance to finalize his or her order. It can be tricky, but don’t rush your customers at the table into…See More
May 6, 2013
Waitrainer is now friends with Steve Sleasman and James
May 6, 2013
Waitrainer posted a blog post

Supersize It? The Importance of Portion Control

If you’ve seen the documentary Supersize Me, chances are you haven't thought about portion control the same way since! But as a restaurant owner, portion control should always be one of your priorities.Although we as Americans are pegged for loving over-the-top portion sizes, one of the easiest things to do to improve your restaurant’s profit is focus on portions. To turn over a profit, of course, you must keep food costs down. Unfortunately, for restaurant owners who don’t understand the…See More
Apr 25, 2013
Waitrainer posted a blog post

This is my Real Job: Restaurant Work as a Career

There is a common misconception of which you’ve maybe been a victim: working in a restaurant isn’t a “real job”— instead, people assume it’s a temporary gig or a source of supplementary income. For so many of us in the industry, this false assumption can be pretty insulting!Working in restaurants is unique and valuable because of accessibility: it’s a great line of work for people of all backgrounds and experiences to gain crucial job skills.Whether you’ve worked in a small café or a fine…See More
Apr 22, 2013
Waitrainer posted a blog post

Tipping: Why It Means So Much

Tipping: Why It Means So MuchPosted on April 12, 2013 by WaitrainerFor your restaurant employees, tips are what they depend on. Depending on the way tips are distributed, they are usually the bulk of the income for someone working in a restaurant.For now at least (see our previous post about the Fair Minimum Wage Act), restaurant employees are the only workers not included in minimum wage laws by the government.…See More
Apr 17, 2013

Profile Information

Title
Social Media Manager
Company
Waitrainer
Website
http://fohboh.com/profile/Restaurant_Tech
Twitter Handle
@waitrainer
What best describes my company
Not Applicable
Interests
Making Friends, Networking
Biography
You know what's best for your restaurant. With Waitrainer, you can make sure your staff does, too. Our unique, web-based training approach creates prepared learners, increases sales and reduces training time.

Waitrainer's Blog

How to Produce Great Training Videos

By James Keil

Traditionally for restaurants, training videos have been hit or miss— but mostly miss. For quite some time, the video resources available to restaurant operators were pretty limited. You could purchase some stock video off the shelf on “Knife Handling”, “Bussing”, “Taking Orders”, etc., and hope the content somewhat resembled the way want things done in your restaurant. Your other option was to pour a bunch of money into professional video production. Thanks to…

Continue

Posted on February 14, 2014 at 3:33pm

The Digital Menu Takes Over

by Selah Shepherd

Technology is on the rise in the business world, replacing cash registers, automating customer service calls and now in the hands of customers as they flip through the dinner menu. iPad menus are a new fad…

Continue

Posted on July 10, 2013 at 11:04am

Social Media Mistakes- Ignoring Negative Comments

Customers rely on the reviews of complete strangers in order to find the best restaurants, bars or even just a good cup of coffee. A negative comment or review can completely alter a potential customer’s decision. So what can you do as a business?

You can’t ignore it or it will only explode into a network of online users irrationally venting. Instead you can…

Continue

Posted on June 21, 2013 at 11:22am — 1 Comment

Child’s Play— The Do’s and Don’ts of Serving a Table with Kids

Okay, we’ve all been there: seen a huge family walk through the front door, and dreaded the moment you had to serve that table. But it doesn’t have to be horrible! Here are some do’s and don’ts of serving a table with kids:

Do

1. Be patient

If you’re serving a family with small children, don’t expect to be able to take their order in just a few moments. Be patient and wait while everyone has the chance to finalize his or her order. It can be tricky,…

Continue

Posted on May 6, 2013 at 11:45am

Comment Wall (2 comments)

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Join FohBoh

At 2:19pm on January 3, 2012, Anchor Poppers said…

Waitrainer,

We're Anchor Poppers and we're looking for all-star servers to engage with! It looks like you have some experience with waitstaff training and consulting and could be a great resource. Become a friend of Anchor Poppers and join waitstaff members in an idea-sharing forum all about having more fun and making more money at work. 

We have started a discussion to learn "works every time" appetizer pitches; please join in!

At 5:27pm on November 22, 2010, Marcus Guiliano said…
Hello Zac,
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

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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.

JOBS & CAREERS

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.

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: 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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