Hey Team! Monday comes fast. You've got a new seasonal cocktail menu dropping, the printer delivered the menus this morning, and your bar staff is st…
Hey Team! Private dining is one of the most profitable things you can do with your square footage. A buyout, a corporate dinner, a wedding rehearsal,…
Hey Team! The graveyard of restaurant training tools is full of platforms that died on day one. Not because the training itself was bad. Not because …
Hey Team! Think about the last time you onboarded a new server. It's a Tuesday, you've got a lunch rush in two hours, and your new hire is standing i…
Hey Team! You've got a steps of service document. I know you do. It's probably a Google Doc, maybe a PDF someone made years ago, maybe a printed page…
Hey Team! You've got a binder. I know you do. It's sitting on a shelf in the manager's office, or on top of the file cabinet, or in that drawer under…
Hey Team! December at Fat Tommy's is not a training environment. Every table is spoken for, the bar is three deep, and the last thing I can afford is…
New one, and it might be my favorite thing we've shipped: you can now train your staff on your employee handbook, steps of service, and procedures — …
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…
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 …
Hey Team! We just spent a marathon week going through every screen in ShiftTrained with one question: would a busy restaurant owner actually understa…
Hey Team! Let me tell you about a server I hired three years ago at Black Barrel Tavern. Sharp kid. Great personality. Customers loved him on the flo…
