PRODUCT UPDATEPINNED
ShiftTrained Team·Apr 12
Welcome to the ShiftTrained Community
Hey everyone! We're excited to launch the ShiftTrained Community — a place for restaurant managers to connect, share training tips, and help each oth…
PRODUCT UPDATEPINNED
ShiftTrained Team·Apr 11
Help us pick our integration path: which POS should we go deeper on first?
Hey Team! We're building the bridge between your POS and your team's heads. Your menu in your POS, all your employees, into ShiftTrained, out come th…
KNOWLEDGE BASE1 min read
ShiftTrained Team·12h
How Much Does Bad Menu Training Actually Cost? (Run the Numbers)
Hey Team! Most operators know something is leaking. They feel it in their gut every time a server walks back to the kitchen with a confused look on t…
KNOWLEDGE BASE1 min read
ShiftTrained Team·18h
Steakhouse Menu Training: How to Get Your Servers to Know the Cuts of Meat Cold
Steakhouse menu training is harder than most restaurant training because the menu carries more vocabulary, more technical detail, and more guest expe…
KNOWLEDGE BASE1 min read
ShiftTrained Team·18h
Menu Memorization for Restaurant Servers: The 3-Minute Method That Actually Sticks
Menu memorization for restaurant servers is one of those things every operator agrees is necessary and almost nobody does well. The default approach…
KNOWLEDGE BASE1 min read
ShiftTrained Team·18h
How Do Restaurants Reduce Menu Errors? (The 3 Failure Modes and the Fix for Each)
Most restaurant menu errors aren't malice or carelessness. They're knowledge gaps. The server didn't know something about the dish. Guest got some…
KNOWLEDGE BASE1 min read
ShiftTrained Team·18h
My Servers Don't Know the Menu and We Keep Getting Comped Items — How to Stop the Bleed
Operator emailed me last week. "My servers don't know the menu and we keep getting comped items. What can I do?" The honest answer, you can fix it…
KNOWLEDGE BASE1 min read
ShiftTrained Team·18h
Restaurant Employee Turnover Is Killing Me — Here's What Actually Stopped It
Every restaurant operator I talk to says the same line, "turnover is killing me." I lived it for 30 years. The Cornell number is $5,864 per replace…
KNOWLEDGE BASE1 min read
ShiftTrained Team·1d
How to Prepare Your Staff for a Health Inspection (Without Panic)
Hey Team! A health inspector walked into Fat Tommy's on a Tuesday afternoon last spring. Not a pre-arranged visit. Just a guy in a polo with a clipbo…
KNOWLEDGE BASE1 min read
ShiftTrained Team·2d
Interviewing Restaurant Staff: Questions That Actually Predict Performance
Hey Team! I've hired somewhere north of a thousand people in thirty years. Probably closer to two thousand if I'm being honest about the turnover mat…
KNOWLEDGE BASE1 min read
ShiftTrained Team·3d
Training Back-of-House Staff When You Don't Have Time
Hey Team! Training back-of-house is just harder. Full stop. Anyone who tells you otherwise hasn't spent real time in a kitchen. Think about what you'…
KNOWLEDGE BASE1 min read
ShiftTrained Team·4d
Training Staff at a Multi-Location Restaurant: Consistency Without Bottlenecks
Hey Team! Running two locations was the first time I really understood how a brand can drift. Not because your people are lazy or your managers don't…
KNOWLEDGE BASE1 min read
ShiftTrained Team·5d
Why Restaurant Staff Actually Use Their Phones for Training (When It Doesn't Suck)
Hey Team! Saturday night. Ten minutes before we open. Your server is standing at the host stand, phone in hand, and you want them to spend sixty seco…
KNOWLEDGE BASE1 min read
ShiftTrained Team·6d
How to Onboard a New Server in 3 Days Instead of 3 Weeks
Hey Team! Three weeks to onboard a new server. That was always the number in my head, the one I repeated to managers for years. Two weeks minimum to …
KNOWLEDGE BASE1 min read
ShiftTrained Team·May 29
The Restaurant Tech Stack Most Operators Actually Need
Hey Team! I've been in this industry for thirty years. I've opened more than twenty concepts. And I've made every expensive mistake you can make with…