All Blog Posts Tagged 'Training' (16)


Non-Operator
Top Five Books for Restaurant Management Training & PerformanceScope Inc. Introduction

Begin 2011 With A Focus On Education & Training



Make A Commitment To Training In 2011…
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Added by William H. Bender on December 2, 2010 at 8:00pm — No Comments

October 2010 Tennessee ServSafe Food & Alcohol Training Classes

ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety & alcohol responsible vendor training and certification solution.



HRBAudit will be holding several ServSafe Training Classes in the month of October in Tennessee – Nashville, Chattanooga and Knoxville.



ServSafe Food Protection Manager Certification Classes:…

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Added by Chef Brad Peters on October 1, 2010 at 12:15pm — No Comments


Non-Operator
Four Generations, One Restaurant = Challenge and Opportunity for Restaurant Managers and Executives

For the first time in the history of the US restaurant industry, four distinctly different employee generations are working side by side. This is true in independent restaurants as well as national and international chains. Each of the four employee generations—Gen Y, Generation X, Baby Boomers, and Matures—is guided by their own set of beliefs and values, preferences and priorities. Sometimes these differences work well together (think: Trivial Pursuit teams) and sometimes they simply… Continue

Added by Jason Ryan Dorsey on April 16, 2010 at 4:00am — 5 Comments


Non-Operator
Hiring Gen Y Makes Dollars and Sense in the Restaurant Industry

"Why should I hire Gen Y? In this economy I have lots of options on who I want to hire." Restaurant and business leaders ask me some variation of this question every day. Then they start in with their stories about employing people in my generation, Gen Y, aka Millennials. One of my recent favorites: “Last year I hired a young guy right out of college. He had good grades and seemed like a hard worker. A week later I’m in the company bathroom and I hear him talking on his cell phone in a… Continue

Added by Jason Ryan Dorsey on April 9, 2010 at 4:00am — 3 Comments

ALABAMA & GEORGIA SERVSAFE® TRAINING AND CERTIFICATION CLASS SCHEDULE

ServSafe® Training and Certification Class Schedule

ServSafe® delivers high-quality training options for every manager. From the classroom to online,and in a variety of languages, this is your food safety training and certification solution.

The ServSafe Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe Food Protection Manager Certifications have been…

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Added by Chef Brad Peters on January 12, 2010 at 1:07pm — No Comments

What is a Guest?

WHAT IS A GUEST?



Never underestimate his/her importance!!! A GUEST:



Is the most important person at our place of business.

Is not dependant on us...we are dependent on him.

Is not an interruption of our work...he is the purpose of it.

Favors us with his presence...we are not doing him a favor by serving him.

Is the essential part of our business...without him we do not exist.

Comes to us with their needs... and we must provide and anticipate their… Continue

Added by Food on Film on November 19, 2009 at 9:06pm — No Comments

Surfing the Waves of Successful Sales!

Catching a great check average is a bit like catching a great wave. First you have know your product (or surf board) and how it will perform, you have to read the customer (or wave), you have to gain the momentum by gaining confidence (paddling), and finally, at that last moment, you have to possess complete confidence to jump up on that sale and close (jumping up and riding it into the barrel).



Restaurants are in the business of sales and providing the service expectations that our… Continue

Added by Food on Film on July 23, 2009 at 8:48pm — No Comments

Surfing the Waves of Successful Service!

Service: The manner in which the guest is treated is the practical definition of service. It encompasses the entire experience of the guest from the time they arrive to the time they leave. It represents the feelings they are left with and manifests its self in a memorable dining experience. An experience that they desire to repeat again and again. This is the goal. We are in the business of sales and providing the service expectations that our guests require. We produce our own product on… Continue

Added by Food on Film on July 14, 2009 at 12:19pm — 2 Comments

How did you get so Damn Smart?

One of those leadership road hazards that most of us hit head-on at times is thinking that we have it all figured out and know all the answers. We spring to conclusions, discount ideas, and generally don’t listen either intentionally or not. Now, I don’t know about you but I can’t remember the last time I actually had an original thought. Don’t take that last remark as bad as I feel after typing it. What I mean is, think about it! Where do you get the ideas you implement every day? Here are the… Continue

Added by Andy Swingley on June 18, 2009 at 4:51am — 6 Comments

Linear Thinker

Alright, so by natural path I am an:

Operational

Business

Strategy

Trainer

In

Needed

Areas

To

Excel

….or OBSTINATE if you are looking for an acronym. If I had a nickel for every time someone said Andy, don’t be so damn obstinate this is a lot bigger issue than you think! Yeah, whatever…..



I identify operational issues that are causing either a hardship to the guest,… Continue

Added by Andy Swingley on May 27, 2009 at 7:33pm — No Comments


Non-Operator
Foodies, Eliminate the Need for Disciplining an Employee!

“Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit.”



- Aristotle -



Employee discipline is something needed only if employees break a rule or policy. I am a strong believer that if you train you employees properly as every organization should, you will not need such measures. All… Continue

Added by Daniel on March 14, 2009 at 7:00pm — 1 Comment


Non-Operator
Fi yuo cna raed tihs, yuo hvae a sgtrane mnid.

According to a rscheearch taem at Cmabrigde Uinervtisy, it deosn’t mttaer in waht oredr the ltteers in a wrod are, the olny iprmoatnt tihng is taht the frist and lsat ltteer be in the rghit pclae. The rset can be a taotl mses and you can sitll raed it wouthit a porbelm. Tihs is bcuseae the huamn mnid deos not raed ervey lteter by istlef, but the wrod as a wlohe. Such a cdonition is arppoiately cllaed Typoglycemia.

Amzanig huh? Yaeh and yuo awlyas thought slpeling was ipmorantt. (Hrad to… Continue

Added by Mel Kleiman on October 15, 2008 at 6:19pm — 2 Comments

Shake it like a Polaroid Picture!

Remember that song? I do. I was coaching bartenders about drink-making methods, and I popped in a CD. We changed the words around a bit, and started to sing our new version, Shake it like a Perfect Margarita! They learned the exact ingredients, the proper method, and it was fun to see the personalities of the bartenders emerge. Such variations of style and technique.



The next day, we were talking about draft beer, and this time, a chant emerged. The movie was from ‘Bring it On’. I… Continue

Added by Stoligirl on September 1, 2008 at 10:15am — No Comments

Book Recommendation - "Blink - The Power of Thinking Without Thinking" by Malcom Gladwell

As someone who has been in Restaurant or Food related Sales and Management for more than 20 years, I have read just about every Sales, Management or Self-Help book that has come along and are on the recommended lists, and I admit, I am better for doing so. I have been to seminars and training classes. I went through LADDR, American Sales Masters in Chicago, all of which has helped shape and mold my performance and I have always taken bits and pieces away from these "traditional"… Continue

Added by Matt Murphy on August 11, 2008 at 2:45pm — 2 Comments

Engaging the Aprons of Apathy

I wait in my truck, and walk in early before my shift starts.

I’m in the proper uniform. One pair of matching earrings, hair neatly pulled back, freshly cleaned uniform, name tag/swipe card/ pens stowed in a clean apron, proper shoes, etc.

You never notice. I wouldn’t expect you to. That’s the standard.

You notice the other ones, and point them out publicly in front of the group.



During the shift, I account for every drink, every salad, and every desert. I’m still… Continue

Added by Stoligirl on July 15, 2008 at 1:55am — 3 Comments

QSR Symposium Raises the Bar on People

By Curt Archambualt - President, Council of Hotel and Restaurant Trainers (CHART)



Just returned from People Reports second annual QSR Symposium and I have to say that is was an excellent event and one that I would highly recommend. The theme for the 2nd Annual People Report QSR Symposium held at the Las Colinas Marriott in Dallas, Texas on June 24th and 25th was “Now More Than Ever, PEOPLE MATTER”. Joni… Continue

Added by Curt Archambault on June 27, 2008 at 6:33pm — No Comments

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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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