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How To Train New Restaurant Employees

7 Shifts

After months of quarantine, restaurants were allowed to reopen with new restrictions, and the way they hire, train, and onboard employees had to adjust accordingly. These actions called for creating different ways to train employees based on certain aspects of the job.

Training 370
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Training With Intention

Modern Restaurant Management

As the manager on duty prioritizes each crisis and puts out literal fires in the kitchen while trying to get the POS company on the phone, a chipper newcomer clad in all black strolls in through the back alley to drop a bomb: “I think I’m training with you today?” ” If you know, you know. ”

Training 179
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How to Create a Restaurant Staff Training Manual

7 Shifts

The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. In order to help new staff learn the ropes, you need to create a comprehensive restaurant staff training manual. Even your most seasoned staff can forget things.

Training 370
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Safety Training and a Strong Safety Culture: The Recipe for Mitigating Restaurant Risk

Modern Restaurant Management

As the focus for restaurants continues to center on growing and staffing up, safety training can sometimes get lost in the mix or ratcheted down to cover only topics related to compliance with regulations. Safety training is key to helping restaurants reduce risk exposure associated with foodborne illnesses and occupational injuries.

Training 167
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The CFO’s Guide to Leading Blue-Collar Teams

Download Paycor’s guide to learn: How to train frontline managers to coach blue-collar workers. The good news is your frontline managers can make all the difference. If employees are engaged by a frontline manager they trust, it can take a pay raise of more than 20% to poach them ( Gallup ).

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PLAN BETTER, TRAIN HARDER – The Pillars of Exceptional Restaurant Employees

Sante

How much do you invest in on-going training? Have you formulated a training plan with measurable outcomes? Are you serious about training and do your staff members see the value in it? What you see in performance is tied directly to what you invest in training and teaching. This is, by far, the most important…

Training 240
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WORKING IN A PROFESSIONAL KITCHEN IS BASIC TRAINING FOR LIFE

Culinary Cues

I vividly remember flying out of Buffalo, New York in 1971 for Army Basic Training at Fort Jackson. In a nutshell – this training helped me to understand discipline, chain of command, dependability, teamwork, effort, and taking responsibility for your actions. PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

Training 419
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Restrictions Into Opportunities: How to Make Your Restaurant Succeed

Speaker: Patrick Cottrell and Joe English

Staffing/Re-training Staff. Join Patrick Cottrell and Joe English from Sculpture Hospitality, and fit your restaurant to thrive in face of pandemic restrictions. In this webinar, you will learn: Planning and preparation. How to simplify yet optimize your menu. The logistics of to-go/delivery options.

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Retention Guide: How to Reduce Restaurant Employee Turnover

We’re sharing best management practices for interviewing, training, retaining, and disciplining employees. Download our free eBook to discover how to minimize employee turnover rates, while setting your restaurant up for long-term success. Download the eBook today!

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Join Full Course Navigator: Your Path to Professional Growth in Restaurant Leadership

From high-quality training to personalized coaching, Navigator equips restaurant leaders with the tools they need to thrive in their careers. Full Course Foundation is dedicated to nurturing excellence in restaurant leadership. Our Navigator program offers a wide range of resources tailored for professional growth.

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Restaurant Management Masterclass

Speaker: Harlan Scott, Founder of Harlan Scott Hospitality and Industry Restaurant

If your restaurant is suffering from cut staff, low morale, or ineffective training, you've come to the right place. Implementation of an onboarding and training program that makes a crucial first impression on your new hires.

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Transforming Hospitality Experiences: Unleashing the Power of ChatGPT in the Industry

Speaker: Joseph Guszkowski - Senior Technology Editor, Restaurant Business | Jay Ashton - National Brand Activation Manager, Sysco | Dan Maimone - Global Director of Customer Success Operations, Harri

Learning Objectives Explore the ethical considerations surrounding the use of ChatGPT in the restaurant and hospitality industry, such as the potential impact on job displacement and the balance between automation and maintaining a personalized human touch in customer interactions Explore best practices for integrating ChatGPT in the hiring process, (..)