Topics / Host Stand Training
Restaurant Host Training Program
By Terry Psaltakis, Founder, ShiftTrained
Host training gets ignored at most concepts. Your host is the first guest interaction, first impression of the entire experience. They need basic menu fluency (to answer 'what's good?' confidently), dietary callout knowledge (to seat appropriately), and waitlist management skills. ShiftTrained turns your menu + service standards into host-specific training.
What host stand training looks like with ShiftTrained
- Menu basics for host fluency
- Dietary callout knowledge
- Waitlist management protocols
- First-impression service standards
- Reservation system fluency
Key training details for host stand trainings
- Same menu, host-focused quiz pool
- Mobile delivery
Training challenges this addresses
- Hosts as first guest interaction
- Inconsistent host training across operators
- Waitlist + reservation system fluency
- Dietary callout knowledge
The commercial impact
Trained hosts set guest expectations correctly, lifting tip retention.
Get started
Upload your menu PDF (or a phone photo of the printed copy). In about ten minutes, our three-stage AI pipeline generates 100-400 quiz questions specific to YOUR host stand training. Your staff takes them on their phones. The leaderboard shows you exactly who knows the menu and who's been faking it. Try ShiftTrained free , no credit card required.
Frequently Asked Questions
Hosts have different needs than servers. Can the AI handle that?
Yes. Same menu generates a host-specific quiz pool, fluency on basics rather than depth on everything.
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About the Author
Terry Psaltakis is a 30-year restaurant operator who has opened more than 20 concepts across multiple markets, in every role from dishwasher to Owner. He founded ShiftTrained in Chicago to solve a problem he lived for three decades: pre-shift meetings don't actually train staff. Terry writes about the operational side of restaurant training, AI in hospitality, and what works on the floor.
“Since we started using ShiftTrained, wine sales for both bottle and by-the-glass are up 34%. The staff is not scared to talk about the wine anymore.”
George G. · Black Barrel · Chicago
Ready to train your staff BEFORE service?
Upload your menu. AI builds the quiz. Your team takes it on their phones. Free trial, no credit card.
Free trial · No credit card