Restaurant Staff Training and Health

Your restaurant or foodservice business cannot function if you don’t know how to train your restaurant staff and keep them healthy. Total Food Service’s industry experts advise on the latest Restaurant Staff Training and Health news including employee training tips, team building techniques, therapies, and more.

Bone Fracture or Bruise?

You’re in the shower, the soap and hot water running down over you and you’re thinking about your day in the kitchen. Suddenly, you slip just a little, but enough to whack your elbow or knee on the shower wall and ouch!  You either fractured your bone or given yourself a bone bruise.  What is the difference and what do you do now?

The Potential Health Risks of Being a Chef

Chefs at every level of the industry face injuries and health problems due to the nature of their work. These issues range from problems caused by the job itself – such as back pain and arthritis – to problems caused by the unavoidable lifestyle that comes with being a chef. A professional kitchen is an incredibly stressful environment in which to work and it is not surprising that many chefs suffer illnesses as a result of the long hours they spend in their kitchens.

There Are Powerful Health Benefits Inherent In Drinking Vinegar

Vinegar has a marvelous history in health tonics of all types. A Shrub is a concoction of at least 3 ingredients, with vinegar being the key component...

Memorizing Food Orders: The Pros and Cons

As a server who’s afraid of forgetting the simplest little things, I am constantly writing everything down. My fear with memorizing food orders is that I’ll carelessly make a mistake and forget to order a glass of wine or order a steak well done instead of medium-well...

8 Tips On How to Train a New Waiter/Waitress

There’s a certain sense of pride you should have if your boss has assigned you to train a new waiter or new waitress. It means...

Physical Therapy for Metro New York’s Chef’s Aches & Pains

This means it’s easy to injure yourself in the kitchen. Physical therapist Karena Wu specializes in treating Chefs. From Wylie Dufresne to (WD-50 & Top Chef, Iron Chef) to Seamus Mullen (Tertulia & Chopped judge) Karena has treated Chefs for conditions like arthritis and general wear and tear from the life of a Chef.

Pressure Cooking: Mental Health & the Professional Chef

Carpal tunnel syndrome, 'chef's foot' and a plethora of back problems: this is just a small selection of physical health issues affecting professional chefs, thanks to hours spent on their feet and the requirement to frequently lift heavy objects. In addition to the physical strains of the job come mental strains as well. Some of the most common health problems experienced in the industry affect mental health rather than physical health, (although the two are often related).

Identifying & Mitigating Prevalent Restaurant Industry Risks

Risk management can help you run your business more profitably and effectively by identifying and minimizing restaurant industry risks. An effective risk management strategy enables you to proactively prepare for potential losses, provide a safe environment for your employees and customers...
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Does Your Restaurant Have “WOW” Factor?

When I was starting my first restaurant so many years ago, I made it clear...
8 Great Things To Tell Your Staff paramount service

8 Great Things To Tell Your Staff Today

Given that the restaurant business is a performance, your guest experience is ultimately determined by...
customer pet peeve

Are Your Customers Peeved?

When I ran restaurants, I approached service from the customers point of view.  That is...
F.A.C.E.S.

F.A.C.E.S. Run Your Restaurant!

When I ran high-volume restaurants for 20 years, the acronym F.A.C.E.S. served as our team...
substandard service

Is The Service In Your Restaurant Paramount?

After more than twenty years in the restaurant business, I am really biased about service –...
restaurant exit strategies

Restaurant Exit Strategies: Can You Walk Away?

I just returned from an idyllic few weeks on the Island of Eleuthera in the...
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The “True” Meaning of A Hospitality Approach

When I receive exemplary service in a restaurant, it's not only unexpected, but absolutely astounding… I...
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Is Your Restaurant Running You?

Many owners and managers are working 6 or 7 days a week, opening early and closing late. Their restaurants are running them and not the other way around.
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Restaurant Staff Training Session: $100 + 20 Minutes

After 20 years of running successful restaurants, I know that the absolute cornerstone of my guest experience...
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Is Your Restaurant On Fire?

All puns aside, I mean is your restaurant really rocking? Your place is "on fire"...
Roger Beaudoin

Does Your Full-Serve Restaurant Have A Fast Food Approach?

As restaurateurs, you dine out frequently and when you do I assume you have a...
Roger Beaudoin

When Your Food or Ambiance Overshadows Your Service

I’ve always believed the three most important attributes of any successful restaurant are Food, Service...
Roger Beaudoin

Top 6 Mistakes Servers Are Making

If you run restaurants, there are always the daily fires to put out, but nothing...
David Scott Peters

6 Systems To Use To Avoid Failure

Many restaurants fail because they simply failed to plan. How do you avoid failure — small...
David Scott Peters

The One Thing You Must Learn To Survive a Minimum Wage Increase

Because you cannot overcome a minimum wage increase with labor cuts alone! Let me start off...
David Scott Peters

5 Fatal — Yet Avoidable — Service Errors

Here are the five service errors I have identified to be extremely harmful to independent...
David Scott Peters

Measure Restaurant Sales To Determine Labor Needs

Creating the schedule in a restaurant is like fitting together the pieces of a puzzle....
Fair Workweek Laws setting standards

Four Steps To Setting Standards In Your Restaurant

How do you go about setting standards and make sure they are being met? How do you ensure the process is working? How do you do all that without running shifts and micromanaging your management team?
David Scott Peters

Make Yourself A Priority

Independent restaurant owners tend to be the nicest, most generous people on the planet (even...
Managers

Managers Need a Strong Foundation

Being a restaurant manager can be a difficult job. It can be 100 times harder...
Wylie Dufresne Celebrity Chef Job Hazards

Celebrity Chef Job Hazards

We always go into a profession looking to succeed and get to the top. The...
restaurant staff retention

Buzzword: Retention (Of Your Staff)

Article contributed by Mike Hewitt, Founder of One Haus and Farm To Turntable There is a...
Point Of Sale System

What Point Of Sale System Should You Get?

The one question I get asked over and over again I give presentations, seminars and workshops...
restaurant drink comps lunch sales

Comps Are A Great Tool, As Long As The Staff Isn’t Giving Away The Shop

Taking care of our guests is very personal. How personal? Think about this: when is...
manager meetings

7 Steps to Effective Manager Meetings

Do you have manager meetings? I’m not talking about the passing-in-the-hall quick conversations, but actual sit-down meetings where you focus on moving the business forward? If you are having sit-down meetings, are they effective?
ChefTec EDI Interface labor costs

Top 3 Changes To Lower Labor Costs

Labor is a major area where restaurants can bleed profitability. Why? When the clock goes...
Customer Experience Trends

Customer Experience Trends: 13 Starting Points

Innovation that lets firms reach out and touch their customers is moving at warp speed,...
Prosciutto Di Parma

Consorzio Del Prosciutto Di Parma Launches Foodservice Training Website

The Consorzio del Prosciutto di Parma today unveiled its newest training hub known as “The Whole Leg.” The website is dedicated to educating chefs and foodservice professionals on using the entire leg of Prosciutto di Parma with tips and training that reduce waste and boost profits.
restaurant drink comps lunch sales

Driving Lunch Sales: A Four-Step Plan To Greater Profitability

Building lunch sales is key to greater profitability in restaurants. This is because most of the costs associated with preparing for the dinner rush happen during the daytime.
restaurant business right reasons

Are You In The Restaurant Business For The Right Reasons?

I often say the restaurant business is one of a thousand details and it's a constant daily challenge to keep all the moving parts going in the right direction.
gaskets

One Piece of Equipment Tells Me All I Need To Know

Almost nothing gets me more jazzed than conducting a walkthrough in a restaurant. Restaurant owners love to challenge me on my guarantee that I will find $10,000 in hidden profits before I hit the back door.
third party food delivery services

Restaurants v. Food Delivery Services: Who’s On The Hook?

Third-party food delivery services such as Grubhub, Doordash, and Caviar are a boon to consumers and restaurants alike. But who’s responsible when something goes wrong?
letter grades restaurant letter grade system

Why Do NYC Restaurants Have A Letter Grade System?

The Letter Grade System was enacted to decrease foodborne illness, promote sanitary practices and create transparency for diners. While the System has achieved those goals since its inception, fines for violations have created additional financial burdens for many NYC restaurant operators already battling...
proven recruiting practices

400+ Independent Restaurant Owners Share Proven Recruiting Practices

RestaurantOwner (RestaurantOwner.com) today released the results of their 2017 Independent Restaurant Recruiting Survey. The report summarizes input gathered from over 400 independent restaurant owners and operators regarding their proven recruiting practices. 
food service permits

Food Service Permits: Navigating In NYC

When it comes to the rules of food service permits in New York City, the Department of Health requires all food service establishments serving food to the public to have a standard operational permit...
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Since 1990, Total Food Service’s print magazine has been serving the Metro New York foodservice industry, including restaurants and hospitality operators, chefs, dealers, consultants, commercial kitchen suppliers and food distributors. Now each month, our website also delivers a nationally relevant serving of the latest foodservice news, industry trends and insights, and exclusive interviews.

When it comes to Total Food Service’s monthly print and digital issue, we cover all aspects of the Metro New York foodservice industry from exclusive interviews to the latest foodservice news on products, industry trends, associations, and events. Combined with the national reach of our website and social media channels like Twitter and Facebook, we deliver a package of must read news and information to build your business. For your free monthly subscription, sign-up here.

To learn about advertising opportunities, please view our media kitTotal Food Service is the exclusive resource for communicating your message to key decision-makers at the most influential restaurants and foodservice operations with our print magazine in the Metro New York foodservice marketplace, and with our website nationally. As with any industry tailored to consumer preference, the restaurant and hospitality industry is an ever-changing business that goes through constant reformation. Those trends are also found in the Tri-State’s large Business and Institution market that include Healthcare, Corporate Dining & Colleges. Whether it is hot new restaurants, healthier meals, commercial kitchen renovations, or food trucks popping up on every other city street corner, the Metro New York foodservice industry has always adapted to change in order to satisfy its customers and increase traffic.

To hear more about advertising, please contact us at tfs@totalfood.com or use our contact page. We look forward to hearing from you!

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