PRODUCT UPDATEPINNED
Terry Psaltakis·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
Terry Psaltakis·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
Terry Psaltakis·4h
Your Servers Are Describing Pisco as 'Like Tequila' — That's Costing You the Upsell
Hey Team! Saturday night at a Peruvian spot. Table of four, clearly in a celebratory mood, clearly open to spending. The server walks up and someone …
KNOWLEDGE BASE1 min read
Terry Psaltakis·8h
How to Prove Your Staff Was Trained at a Health Inspection
The short answer: show the inspector a dated record for each employee: who was trained, on what, when they passed, how they scored, and how they did …
KNOWLEDGE BASE1 min read
Terry Psaltakis·1d
Your Servers Pass the Allergen Quiz — Your Line Cooks Never Took One
Hey Team! Saturday night at 7:45. You're slammed. Every server on your floor passed the allergen quiz. They know how to flag a nut allergy at the tab…
KNOWLEDGE BASE1 min read
Terry Psaltakis·2d
Training Staff at a Supper Club: Full Service, Nostalgic Menus, and the Table That Expects Everything Done Right
Hey Team! Supper clubs are having a moment. Not a trendy-pop-up moment. A real one. The kind where people are making reservations a month out, drivin…
KNOWLEDGE BASE1 min read
Terry Psaltakis·3d
Holiday Party Season Is Six Weeks Away — Here's How to Train Your Staff Before the Chaos Hits
Hey Team! Six weeks. That's what you've got before the first holiday party walks in, orders eight different modifications, and sends half the table b…
KNOWLEDGE BASE1 min read
Terry Psaltakis·4d
Dumpling Restaurant Training: Folds, Fillings, and the Table That Asks Everything
Hey Team! Dumpling restaurants get underestimated constantly. From the outside, the menu looks simple. A few proteins, a few shapes, a small sauce se…
KNOWLEDGE BASE1 min read
Terry Psaltakis·5d
You Had an Allergen Near-Miss Last Saturday — Here's What to Fix Before Next Weekend
Hey Team! Saturday night. A guest tells your server she has a peanut allergy. The server looks at the plate, sees the satay sauce in a little ramekin…
KNOWLEDGE BASE1 min read
Terry Psaltakis·6d
Guests Are Asking for Pairing Recommendations — Half Your Staff Is Winging It
Hey Team! Saturday night, 7pm. Four-top, first time in your place. They're looking at the menu, one of them looks up at the server and says, "What wo…
KNOWLEDGE BASE1 min read
Terry Psaltakis·Oct 13
How to Train Restaurant Staff When You Don't Have a Dedicated Trainer (and Never Will)
Hey Team! Most independent restaurants don't have a dedicated trainer. They've never had one. The "trainer" is the GM who's also covering the floor o…
KNOWLEDGE BASE1 min read
Terry Psaltakis·Oct 12
Your Gluten-Free Menu Items Don't Matter If Your Staff Doesn't Understand Cross-Contact in the Kitchen
Hey Team! A guest sits down at your bar on a Saturday night and asks if you have gluten-free options. Your server nods confidently, points to the lit…
KNOWLEDGE BASE1 min read
Terry Psaltakis·Oct 11
Training Staff at a Gastropub: Beer Pairing, Elevated Pub Food, and the Guest Who Asks Hard Questions
Hey Team! The gastropub format is one of the hardest menus to train. Not because the food is complicated, and not because the beer list is long. It's…
KNOWLEDGE BASE1 min read
Terry Psaltakis·Oct 10
How to Train Staff on a Prix Fixe Menu (When Every Table Is a Tasting Performance)
Hey Team! Prix fixe is a completely different job than à la carte. I don't think enough operators actually say that out loud to their staff before th…
KNOWLEDGE BASE1 min read
Terry Psaltakis·Oct 9
Training Staff at a Seafood Restaurant: Freshness, Sourcing, and the Table That Asks Everything
Hey Team! You know that table. You've had that table. They sat down five minutes ago and before the server even sets down the bread, someone opens wi…