Waitrainer
  • Eugene, OR
  • United States
  • Waitrainer
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  • Steve Sleasman
  • Anchor Poppers
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  • James
  • Marcus Guiliano
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Latest Activity


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

Posted on February 14, 2014 at 3:33pm 0 Comments

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

The Digital Menu Takes Over

Posted on July 10, 2013 at 11:04am 0 Comments

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

Social Media Mistakes- Ignoring Negative Comments

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

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

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

Posted on May 6, 2013 at 11:45am 0 Comments

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

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

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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