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…
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…
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…
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…
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 …
Hey Team! Saturday night at 6:45pm is the worst possible moment to explain to a server that the fish tacos have a chipotle crema on them, not a cilan…
Hey Team! Sunday brunch rush. Every table sat, a 45-minute wait out the door, your best server working a six-top in the corner. She sells every entré…
Hey Team! Xiao long bao are everywhere right now. You see them on menus from Chicago to Houston to suburban strip malls, tucked into little bamboo st…
Hey Team! Fox News ran a piece this week on the solo dining boom, and I got to weigh in. Solo reservations are up 22% year over year, and the averag…
The short answer is one most managers get wrong. It takes a lot less time than you think. We can actually measure it. ShiftTrained turns your menu in…
Hey Team! Picture a server at a nice Japanese spot, standing tableside, pointing at the menu and saying "the, uh... the yu-kee-tor-ee?" The guest loo…
ShiftTrained is now used by restaurants in 42 countries across 6 continents to train their staff on the menu. Operators upload a menu or connect thei…
Hey Team! Saturday night, 7pm. Table four is looking at your charcuterie board menu. The server walks up confident, gets asked one question, "what's …
Hey Team! I went looking for the most expensive thing on a restaurant menu this week and ended up staring at the cheapest one instead. So I pulled t…
Hey Team! Greek menus are a trap for undertrained servers. Not because the food is obscure. Because it isn't. Guests think they know what they're ord…
