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·13h
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…
KNOWLEDGE BASE1 min read
Terry Psaltakis·2d
When You 86 Something Mid-Rush and Your Server Still Tries to Sell It (How to Fix That)
Hey Team! Saturday night at 7:45. You're in the weeds. The kitchen burns through the last of the short rib, the expediter shouts the 86, your POS upd…
KNOWLEDGE BASE1 min read
Terry Psaltakis·3d
Training Staff at a Wine Bar: When Every Guest Thinks They Know More Than Your Server
Hey Team! Wine bar guests are a different animal. You know this if you've ever run one. They walk in already knowing something, sometimes a lot, and …
KNOWLEDGE BASE1 min read
Terry Psaltakis·4d
Happy Hour Is Your Highest-Velocity Window — Train Staff on It Like It Is
Hey Team! Happy hour is the strangest thing in restaurants. It's the window where drink prices drop, foot traffic spikes, and, here's what nobody tal…
KNOWLEDGE BASE1 min read
Terry Psaltakis·5d
Burgers and Craft Beer Sound Simple — Until a Table Asks for a Pairing and Your Staff Shrugs
Hey Team! Sunday at noon, your bar is packed, the game is on, and a two-top asks your server which beer goes with the bacon jam and smoked gouda burg…
KNOWLEDGE BASE1 min read
Terry Psaltakis·6d
Your Most Profitable Dishes Aren't Selling Themselves — Train Your Staff to Change That
Hey Team! You've got a menu. You've probably got a pretty good idea which items on it are making you money and which ones are just taking up space on…
KNOWLEDGE BASE1 min read
Terry Psaltakis·7d
Prices Went Up — Now Train Your Staff to Hold the Line When Guests Push Back
Hey Team! You raised your prices. Maybe it was six months ago, maybe it was last month. Doesn't matter. What matters is what happens at the table the…
KNOWLEDGE BASE1 min read
Terry Psaltakis·Oct 2
The Night-One Server Readiness Checklist (Before You Let Them Touch a Table)
Hey Team! Sunday brunch at a diner. Forty covers deep, two servers calling out, and a brand new hire just got cut loose on her own section after one …
KNOWLEDGE BASE1 min read
Terry Psaltakis·Oct 1
Training Staff at a New American Restaurant: Local Sourcing, Rotating Menus, and the Table That Asks Where Everything Comes From
Hey Team! There's a table in every New American restaurant that I love and dread at the same time. You know the one. They order the grain bowl or the…
KNOWLEDGE BASE1 min read
Terry Psaltakis·Sep 30
How to Train Restaurant Staff When Your Training Budget Is Basically Zero
Hey Team! Let's talk about the menu handoff. You know the one. New hire shows up, you're already short-staffed, so you hand them a printed menu, pair…
KNOWLEDGE BASE1 min read
Terry Psaltakis·Sep 29
When the Prix Fixe Changes Thursday Night: How to Get Staff Ready by Friday Service
Hey Team! Thursday night, your chef drops a new prix fixe on you. Five courses. New proteins, new preparations, new flavor stories you've never told …
KNOWLEDGE BASE1 min read
Terry Psaltakis·Sep 28
Training Staff at a Brunch Restaurant: Cocktails, Eggs a Dozen Ways, and a 45-Minute Wait Outside
Hey Team! Brunch is not a casual meal. I know it looks like one from the outside. Guests show up in sunglasses, order a Bloody Mary at 10:15am, and n…
KNOWLEDGE BASE1 min read
Terry Psaltakis·Sep 27
The Cheese Course Is a $18 Add-On — Only If Your Server Can Describe More Than 'It's Good'
Hey Team! A cheese course is one of the highest-margin items on any menu that runs one. Think about it. You've got maybe six ounces of product, some …