Posts tagged #training-methodology
Hey Team! You know that binder. The one sitting on the host stand, or maybe wedged between the POS terminal and the wall. It's got a cracked spine, a…
Hey Team! Hermann Ebbinghaus was a German psychologist who, back in the 1880s, spent years memorizing nonsense syllables and testing himself to see h…
Hey Team! A server fails a menu quiz. You find out. What happens next? In most restaurants, nothing good. The manager sighs, maybe says something lik…
Hey Team! There's a training meeting happening right now at a restaurant somewhere in your city. Forty-five minutes, conference room or back of house…
Hey Team! Your best server just put in their two weeks. They're leaving for a corporate gig, moving to a different city, going back to school. Pick t…
Hey Team! I hear it all the time. Owner of a wing spot or a breakfast counter pulls me aside and says something like, "We've only got ten things on t…
Hey Team! Walk into most casual dining spots right now and ask the shift lead how they trained their servers on the menu. Nine times out of ten you'l…
Hey Team! Most operators train and hope. Run a new hire through the menu, shadow them for a shift or two, throw them on the floor, and cross your fin…
Hey Team! I flew into Phoenix last month for a food and beverage conference, and I ended up sitting next to a guy who trains pilots for a regional ca…
Hey Team! Saturday night at 8pm is the only real test of your training. Everything before that is just practice. I've been saying this for thirty yea…
Hey Team! Most restaurants have a training program. Very few have a training culture. And the difference between those two things is the difference b…
Hey Team! Fine dining is a different animal. I've operated casual concepts, bar-and-grill spots, fast-casual builds, and then I've worked with fine d…
Hey Team! Fast-casual is its own beast. The ticket times are tight, the margins are tighter, and the person taking orders on Tuesday might have start…
Hey Team! If you've ever tried to train a sports bar staff the same way you'd train a fine dining crew, you already know how that story ends. You spe…
Hey Team! There's a German psychologist named Hermann Ebbinghaus who figured something out in 1885 that the restaurant industry has ignored for 140 y…
