Hey everyone, I want to start by sincerely apologizing for my absence from the community lately. The restaurant industry grind, as I’m sure you all know, has been demanding, and my schedule got the best of me. I've missed the energy and conversations here, and I'm sorry for letting the content slip. But I'm thrilled to say I'm back and ready to reignite this space. My commitment to this community and its mission is stronger than ever. For those who are new and as a reminder for everyone, The Training Table was created to be our professional edge. This is the place where we master the skills to not just survive, but thrive in the hospitality world. We're here to focus on: - Putting more money in your pocket through next-level guest interactions. - Advancing your career with real-world leadership strategies. - Making the most of your earnings with smart financial tips. - Becoming an indispensable team member by understanding restaurant operations and cost controls. - Maintaining your well-being against the challenges of our industry. I'm incredibly excited to start sharing valuable content again and, more importantly, to hear from all of you. Let's start fresh: What's one thing you've learned or one challenge you've faced in the last couple of months? Drop a comment below. It's great to be back!

A little late on my first 2025 post, but we’ve taken time to enjoy the holidays, be present with loved ones, and cover all the days of for our restaurant workers. Haha. January is still a time for rooting down, reflecting, and re-imaging the year ahead. What are some of the things you are looking forward to in the coming year? I’ve been thinking a lot about what my clients are up against, and I’m noticing some trends. I’m seeing brands focus on mental health, more sustainable operations, and simplifying the tech stack; what are you seeing in your local restaurants? Check out my recent blog where I talk more about these things. Check it here: https://www.stephjarm.com/blog-2-1/startyourshiftatthetrainingtable-7wetg #restaurantindustry #futureoffood #restauranttrends #hospitality

Happy New Week Everyone! How was the weekend? Were you working in your restaurant? We have a few new members in the group and I'd like to welcome them in! We are so glad you're here! Please take a quick moment to introduce yourself, tell us where in the world you are and what you are most looking to gain from this group!

I recently came across some incredible resources for those of us in the grind of food service. I am not affiliated in anyway to these groups, but I loved what they are doing, and I wanted to share their sites and links with all of you. You can learn more in the classroom where I made a module for Mental Health. These will live and we can continue to add to this list if you know of similar groups offering specialized support for our industry.

Handling multiple booking requests over the phone can be extremely hectic and so much revenue can be missed from missing those booking calls. Not only this, customers will be unsatisfied and likely to leave bad reviews if they’re not treated as a priority. That’s why an automated phone caller solution would be perfect to avoid this. Voice agents are realistic, human sounding AI callers that pick up the phone every-time a customer (it can simultaneously answer multiple calls). These callers can eliminate missed calls from customers, leading to higher customer satisfaction. Not only this, but your bottom line will be increased as you won’t have to hire new staff to fill in the space for the missed calls. This is also a system that reduces any human error, so any slip ups in an order will always be avoided.