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 …
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! 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 …
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…
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 …
Hey Team! Saturday night, 7:45pm. A table of four sits down and one of them mentions she has celiac disease. Your server nods, points to the GF symbo…
Hey Team! If you've ever worked a serious BBQ spot, you know the question. Guest looks up from the menu, squints a little, and asks "what's the diffe…
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! You've seen the face. You ask for volunteers to run a role-play drill before service and half the room suddenly finds something fascinating…
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…
Hey Team! Walk into a bakery cafe at 6:45 on a Tuesday morning and tell me what you see. Croissants cooling on the rack. Half a case of overnight pas…
Hey Team! Sunday brunch at a craft cocktail spot is one of the most underrated training tests in the whole industry. You've got a 45-minute wait stac…
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! Sunday brunch. Table of six. Check hits the table and one of them picks it up, squints at the line item that says "Service Charge 20%," and…
Hey Team! There's a server on every floor you've worked who knows the menu inside and out. Rattles off ingredients, handles allergen questions withou…
