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...

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...

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...

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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restaurant wow factor

Does Your Restaurant Have “WOW” Factor?

When I was starting my first restaurant so many years ago, I made it clear...
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. Run Your Restaurant!

When I ran high-volume restaurants for 20 years, the acronym F.A.C.E.S. served as our team...
8 Great Things To Tell Your Staff

8 Great Things To Tell Your Staff Today

Given that the restaurant business is a performance, your guest experience is ultimately determined by...
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...
restaurant staff training session hospitality approach

The “True” Meaning of A Hospitality Approach

When I receive exemplary service in a restaurant, it's not only unexpected, but absolutely astounding… I...
chef health risks restaurant running

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.
restaurant staff training session hospitality approach

Restaurant Staff Training Session: $100 + 20 Minutes

After 20 years of running successful restaurants, I know that the absolute cornerstone of my guest experience...
consistent training restaurant risk

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 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...
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...
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...
Customer Experience Trends

Customer Experience Trends: 13 Starting Points

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

Seven Easy Steps to WOW Customers With A.N.A.W.A.R.D. Winning Level of Service

AwardArticle by Mark Anthony, Customer Service & Sales Trainer, President of Training for Success Throughout the food service...
PreGel Gelato

PreGel International Training Centers Add New Ingredients to Its Recipe for Quality Education

With five locations across the U.S., the PreGel International Training Centers exceed that demand with a showcase of exciting new classes for 2018 added to its standard curriculum of consistently outstanding subject matter.
tipping tip credit

Have Your Voice Heard In The Battle to Keep the Tip Credit

New York Governor Andrew Cuomo appears to have no idea how difficult it is to run a profitable restaurant in New York. He has again raised the prospect of eliminating the tip credit in NY...
Great Beer Expo Pairing Food With Beer

Does Your Restaurant Need Help Pairing Food with Beer? Visit The Great Beer Expo!

Beer Festival Returns to Secaucus on Feb 3 70+ Breweries to Gather for NJ's Biggest Pre-Game The...
Bartending Basics

10 Tips For Getting Back To Bartending Basics

One of my favorite ways to show your guest that you actually care about them is to put a glass of water down in front of anyone who sits at your bar. Here are another 10 tips for getting back to bartending basics...
consistent training restaurant risk

If You Build It, Will They Come?

An entrepreneur is a person willing to RISK LOSS to start a business with the intent to make money and going a bit further… “one who organizes, manages, commits resources and assumes the risks to start a new enterprise”. Yes!
gross sales

Tracking Sales The Right Way

Sales are sales, right? While on the surface the short answer is sales are sales, the long answer is there are gross sales and net sales. So what’s the difference and why does it matter?
letter grades restaurant letter grade

Since When Is “Passing” Good Enough?

Although getting a letter grade is reminiscent of good ole school days, restaurant letter grades are way different.  Receiving anything other than an “A” is considered failing, it can cost a lot of money or worse your reputation. 
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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.

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