Do you have a formal training program in your venue? 

Many of you would probably say no, not a formal one. You train new staff when they come on board, but you don’t have an official training program in place. Your venue is too small for that. It just doesn’t seem worth it. 

Or maybe you’re at the opposite end of the spectrum. Maybe it’s something you’ve wanted to set up for a long time. But you need help convincing your employer that ongoing training is worth the investment.

We’re here to tell you that it is absolutely worth the time and investment – especially when you’re trying to retain a team of young people.

If your restaurant is selected for a random health inspection, it’s important not to panic. Venues that are diligent about their food safety shouldn’t have any problems, and you’ll be able to take pride in the results when you pass with flying colors. 

But it’s still a good idea to understand what happens during a health inspection, because even the smallest things can let you down. Knowing what inspectors look for will help you and your staff keep on top of your food safety obligations.

We live in such an exciting time when it comes to technology. It’s incredible when you think about where we were 20 years ago, and where we are today – back then we had no concept of smartphones or e-readers or social media. If you’d told me my next-door neighbor would have his own personal drone, I would have laughed in your face!

When it comes to training and education, innovations in technology have given us access to so many resources that we never had before. This is fantastic for the hospitality industry, where consistent training has always been difficult.

We decided to take a look at some of the most exciting innovations that are happening in training today, and how these things could help further the growth of the hospitality industry. 

Tell us if this situation sounds familiar. You’ve just hired a new server who seems like a perfect fit for your restaurant. You’ve shown them all the basics, like how to set the table for service, how to greet and seat customers, and how to take orders. They’re so confident you have no doubt they’re going to wow your customers. 

But when they actually get out on the floor, they seem to be completely ignoring your advice. They keep making the same small mistakes, over and over again. It’s beyond frustrating, and you’re about to lose your cool, because you don’t have time to re-train them. It’s so basic you can’t understand why they’re not getting it.

Japanese cuisine, particularly sushi, has been steadily taking over the world for decades. That’s why it's no surprise that people are becoming more and more interested in sake, the country's national beverage.

In a recent course, we explored the basics of sake to give you and your team a solid understanding of how the drink is made and how it can be served. Now we're here to dive into sake for restaurant owners, so you can learn more about how and why you should be adding it to your menu.