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Restaurant Staff Training 101

7 Shifts

Have you ever walked into a restaurant, excited for a great meal, but the server can’t answer your questions about the menu? There was a time when 70% of F&B employees didn’t receive training for customer service. A well-structured restaurant training program will let you turn this around.

Training 195
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Restaurant Menu Engineering Techniques to Maximize Profit

ChowNow

You can have a crowd-pleasing menu, loyal regulars, and a packed dining roomand still watch your margins disappear. Too many restaurant menus are built on intuition and aesthetics, not real numbers. What Is Menu Engineering and Why Should You Care? Because not every dish thats popular is profitable.

Menu 195
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Is Bitter the New Sweet on Restaurant Menus?

Modern Restaurant Management

Despite their deep roots in culinary and medicinal traditions, bitter plants are often dismissed in modern menus as overly aggressive or off-putting. Educating patrons on how bitterness can actually enhance enjoyment — just as salt sharpens sweetness — requires thoughtful menu language and trained front-of-house staff.

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How to Win the Google Reviews Game in 2025

Modern Restaurant Management

Train your staff to ask for reviews in the right way If you’re not actively asking for reviews, you’re missing out. Train and reward your staff to encourage honest reviews after a positive interaction without being pushy and avoiding review gating. Here’s how: 1.

2025 308
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Planning Year-Round Training to Improve Restaurant Operations

The Rail

This ever-changing nature makes training your staff that much more important, as your success hinges on the performance of your team. For example, training employees to not waste food and other resources is a growing priority for restaurants seeking to minimize environmental impact while maximizing efficiency.

Training 130
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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Youre a chef, dont take the easy route of buying pre-cooked cold cuts for your meat roast, smoke or braise your own; make it your signature and let the customer see the product being sliced in front of them. For generations excellent meant complicated, intense, all-consuming, and sacrifice. Ahbut there are signs of change.

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Three Data-backed Strategies to Reduce Restaurant Operating Costs Without Sacrificing Service Quality

Modern Restaurant Management

Replacing a front-of-house employee costs an average of $1,056, while back-of-house replacement jumps to $1,491. Management replacement is even more expensive at $2,611 per position—nearly 150 percent higher than front-of-house costs. Revisit when you’re busiest, and reassign your team based on demand.