All Blog Posts Tagged 'training' (95)

I Don't Have Time to Train My Staff

 

"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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Added by James on March 17, 2014 at 7:30pm — No Comments

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…

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Added by Waitrainer on February 14, 2014 at 3:33pm — No Comments


Non-Operator
Questions are the answer!

Use questions to solve most of your management problems! 

Added by Christopher Wells on July 17, 2013 at 9:53pm — No Comments


Non-Operator
Waiter Training - Teach Waiters to Lose Their Egos

 

One of the most important concepts for improving restaurant dining service is for the staff to lose their egos before they begin their work shift. This way of thinking and acting must be taught in every waiter training program.

When people go out to eat in a restaurant, they are paying hard earned money to get something "extra." People dine out because they want something that they ordinarily would not get at home. Of course, it is the food, but also…

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Added by Richard Saporito on June 4, 2013 at 6:44pm — No Comments


Non-Operator
Gaining Customer Loyalty

Why do customers keep coming back to your restaurant?

What do they like about your restaurant?

What do they not like about your restaurant?

Three very basic questions that every restaurant owner needs to know the answers to. This is the essence of the Guest Experience.  These questions answer the most basic parts about your restaurant…

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Added by Joe Welsh on October 19, 2012 at 5:12am — No Comments

Goals + Gamification = Engagement

Formula For Success

The more I study the concept of employee engagement in the restaurant industry I see the need for innovation. One of the biggest challenges is how to get hourly employees to really engage with the company’s mission. The formula I’m seeing emerge in other markets could change foodservice engagement if readily embraced.



Goals + Gamification = Engagement



We all know that annual reviews in foodservice are impractical. With high…

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Added by Nate DaPore on June 5, 2012 at 8:48am — No Comments

Foodservice Millenials: The Post-Gen X Workforce

There is a recently completed study on the work habits of Millennials that might surprise employers. The study was done by MTV, and before you shrug it off, think — who better to get honest feedback from a younger generation?

Let’s examine the results as they apply to foodservice and the upcoming restaurant workforce.

 

Culture

In a briefing with…

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Added by Nate DaPore on May 22, 2012 at 2:38pm — 2 Comments

Success Using Technology Depends on You!

I recently visited a restaurant and observed an elderly couple struggling to view a menu.  A few minutes into their struggle, their server graciously presented them with an iPad version of the menu and showed them within a few seconds how to zoom in to read the menu better.  The couple had a wonderful time…

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Added by Shawna Simpson on May 21, 2012 at 7:00am — 2 Comments


Non-Operator
Training Hospitality Employees through available State Grant Funds in NJ and beyond.

Grant Funded Hospitality Training 

If your hostess and server team is spiraling out of control, or you're interested in honing their skills to generate better guest service and hopefully improve sales, consider state grant programs.  These programs can be made available to independent, small chain, and corporate restaurants.

Understanding Grant Opportunities

Many states make grant funds available to employers in good tax standing to…

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Added by Jonathan Raduns on May 17, 2012 at 8:55am — No Comments

Time For Foodservice to “Vocalize”

There’s a mobile epidemic occurring everywhere you turn - locally, nationally and globally. According to the Center for Disease Control (CDC), 27 percent of US households used cell phones exclusively in the first half of 2010. Additionally, a Nielsen survey reported smartphone usage nearly tripled in the last year, especially among 18-29 year-olds where 62 percent use smartphones.

 

How does this connect to the foodservice industry? It means your workforce demographic is moving…

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Added by Nate DaPore on March 6, 2012 at 3:12pm — No Comments

What makes a great server?

by Zac Bond, Content Manager for Waitrainer

Truly excellent service has a je ne sais quoi about it— that seemingly unknowable quality that sets it apart— it's hard to pin down but you know it when you see it. Great service flows with grace that appears…

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Added by Waitrainer on December 23, 2011 at 1:30pm — 4 Comments


Operator
Helping your Sous to Excel

Use these tips to teach your Sous become better at running that line. These tips are also great for your new Exec Chef, or even managers.

When the chef is out, you are it. You are the main guy that everyone, cooks, dishwashers, bartenders, and servers look to for all the answers. The minute you panic, they all panic. Keep a cool head and split your problems up. Delegate: Delegate with authority and confidence. Never place blame: On equipment or persons. If you are the IT guy, you…

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Added by Lane A. McFarland on October 21, 2011 at 1:14pm — 1 Comment


Non-Operator
Restaurant profit per dollar - You need to master this!

What is the profit per dollar in a restaurant? Most owners and managers can't even answer this question right. And they wonder why staff isn't more careful with the business. If everyone understands this in your restaurant you will have a much different operation.


MAKE SURE THEY DO!

Added by Christopher Wells on September 13, 2011 at 9:05pm — No Comments

Video— New Star of Training Manuals

Everyone who has sat through a training video, raise your mouse.

Until just a few years ago, a restaurant's options for utilizing a training video were very limited.  The options were to purchase an off-the-shelf solution or invest heavily in a production company to produce something custom at hundreds of dollars per finished minute.  Regardless of cost or format, delivering restaurant training through video was difficult. 

Enter Streaming video.

Streaming video, with…

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Added by Waitrainer on August 16, 2011 at 12:30pm — 3 Comments


Non-Operator
Polishing the Stagecoach: Don't Let Trainers Fall Behind YourTrainees

Copyright 2011 by Jim Sullivan

I recently had lunch with Tim Kirkland, the best-selling author of The Renegade Server (2009, Indian Creek Press, $19.95). If you haven’t read the book—a 21st Century treatise on how to motivate, inspire and direct iPod Generation waitstaff to better serve and sell—I highly recommend it.

Our conversation centered not on servers, but on the current state of—and frustrating lack of progress in—foodservice training. We…

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Added by Jim Sullivan on August 7, 2011 at 7:56am — 1 Comment

Bridging the Gap

James Keil, Sr. VP of Sales



“You can't teach a kid to ride a bicycle with a computer.” This is a twist on a classic quote that resonates with me because it very simply describes the value of hands-on training. Yes, this kid could watch a YouTube video, strap on the necessary safety gear and point the front tire down the hill on their own and hope for the best— but I've always found running alongside the kid while coaching to be the very best way to get them pedaling in the… Continue

Added by Waitrainer on July 14, 2011 at 3:00pm — No Comments


Non-Operator
Filling In the Gaps

 

 

I’ve been in the restaurant business my entire career.  I have enjoyed the challenges and successes and I’ve learned a great deal from the failures.  I have a real passion for the people who work in the business, especially those who work in the restaurants. 

 

Much has changed since I…

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Added by Bill Campion on June 15, 2011 at 5:00am — 5 Comments


Non-Operator
Improve Restaurant Customer Service - Provide Proper Floor Diagrams & Table Numbering

It is essential to post proper floor diagrams with position points in strategic areas of a restaurant in order to provide excellent dining room service. You cannot rely on the fact that the floor diagrams are in the computer system either.

Case in point #1: What happens when a new waiter, carrying 3 hot pasta plates, walks from the kitchen into a busy dining room alone and cannot distinguish which is the correct table where the food must…

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Added by Richard Saporito on May 25, 2011 at 1:23am — 1 Comment


Operator
The Superman Complex & Customer Service

I, like many other Americans, tuned in to watch the final episode of Smallville this last Friday night. For those not familiar, it is the story of Clark Kent growing up in Smallville, Kansas and his life lessons and upbringing that lead him to become the Man of Steel.

 

 …

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Added by Ty Sullivan on May 17, 2011 at 7:00pm — 1 Comment


Non-Operator
Waiter Training - Teach Your Waitstaff Basic Food Knowledge & Preparation Methods

As owner/operator of a restaurant, if you asked one of your waiters: "what is the difference between broiled chicken and roasted chicken?' or "what is a ragout sauce?' Would you be provided with the correct answer? If not, then I highly suggest that you start teaching basic food knowledge and food preparation methods in your waiter training programs. Otherwise, precious revenue and service reputation is being lost unnecessarily everyday in your restaurant's dining room.

Most chefs…

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Added by Richard Saporito on May 9, 2011 at 5:00am — 2 Comments

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Kids LiveWell atwitter over Twitter party

In its continuing effort to promote more nutritious and flavorful children's menu options, the NRA will hold a Twitter party  -More

Starbucks could become top on-premise wine seller in U.S.

Starbucks is planning to slowly expand its evening sales of wine, beer and small plates to thousands of selected stores throu -More

The evolving nature of snacks

Snacks have shifted from an after-school treat to a meal alternative as meal times become more fragmented.  -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

Wahlburgers Announces Expansion Plans Including Franchise Agreement in Philadelphia

Wahlburgers has signed a franchise agreement with Hingham Associates, LLC that will bring five Wahlburgers to the metropolitan Philadelphia area over the next several years. The franchise group is actively looking at sites and is targeting a late 2014-early 2015 opening for its first restaurant.

Chipotle Mexican Grill, Inc. First Quarter 2014 Revenue Up 24.4%

Comparable restaurant sales increased 13.4% - Restaurant level operating margin was 25.9%, a decrease of 40 basis points

Jamba Juice Announces Grand Opening of New St. Louis, MO Location

Jamba Juice Company announced the brand’s continued expansion in the St. Louis market with the opening of a Jamba Juice® store at 11477 Olive Blvd. on April 16, 2014.

Expert in Real Estate Analytics Joins Luna Grill

Luna Grill, the San Diego-based Mediterranean restaurant chain, is welcoming retail real estate industry veteran Greg Thorburn to its leadership team. Thorburn has been brought on board to fill the newly created position of Vice-President of Real Estate.

Rita's Italian Ice Awards Area Development Agreement for Kansas

Rita's Italian Ice has awarded franchise and area development agreements for Kansas and the Kansas City area, which extends to the Missouri side of the city, to franchisees and local residents Jay Miller, Jeff Miller and Pat Reilly.

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: 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" that allows a telescope to photograph planets from 50,000 kilometers away. It is, he says, the "coolest possible science."

TED: Norman Spack: How I help transgender teens become who they want to be - Norman Spack (2013)

Puberty is an awkward time for just about everybody, but for transgender teens it can be a nightmare, as they grow overnight into bodies they aren't comfortable with. In a heartfelt talk, endocrinologist Norman Spack tells a personal story of how he became one of the few doctors in the US to treat minors with hormone replacement therapy. By staving off the effects of puberty, Spack gives trans teens the time they need. (Filmed at TEDxBeaconStreet.)

TED: Jennifer Senior: For parents, happiness is a very high bar - Jennifer Senior (2014)

The parenting section of the bookstore is overwhelming—it's "a giant, candy-colored monument to our collective panic," as writer Jennifer Senior puts it. Why is parenthood filled with so much anxiety? Because the goal of modern, middle-class parents—to raise happy children—is so elusive. In this honest talk, she offers some kinder and more achievable aims.

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