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!

Even small restaurants can scale faster with a website. Here’s how it helps: Make it easy for customers to find you online menus, opening hours, location. Show professionalism and build trust people are more likely to visit a restaurant that looks established. Increase orders and reservations online access makes it convenient for customers. Stand out from competitors many small restaurants still rely only on social media. Learn what customers want a website helps you track popular dishes, feedback, and preferences. To help small restaurants explore this, I’m building websites for free for the next three days. It’s a great way to see how having a website can make a difference for your business.

Just wanted to drop a quick win update—*The Training Table* has been a total game-changer for me. Since joining, I’ve gained serious clarity, confidence, and momentum. Whether it’s the mindset shifts, the value-packed lessons, or just being around hungry people—it’s all made a real impact. I’ve already started seeing results from what I’ve learned here, and I know this is just the beginning. The energy in this community is different—it pushes you to grow and actually take action. If you’re curious or thinking about getting started, feel free to DM me. Happy to share what’s worked for me so far! Let’s keep winning. One step at a time. 🙌🔥

Hi everyone! I joined the group a few days ago and finally took some time to dive in. Really glad I did — just scrolling through the feed, I can already tell this is a great fit. My name’s Nisse, and together with my wife Alison, we run Jeannine’s, a family-owned Bakery - Breakfast and lunch -Coffee shop concept based in Santa Barbara. The brand has been around for over 40 years — it’s part of Alison’s family legacy — and today we operate 4 locations, with a team of over 80 people, generating around $10M annually — most of which goes right back into supporting our staff and operations. While Alison leads the heart of the business, I support across multiple areas: developing new income streams, building out retail (like postcards we designed from AI-modified photos I shoot in-store), reworking our website, tracking analytics, doing social media, and diving deep into automation, AI & neck-deep in negotiating POS options (side question: does anyone actually love their POS system? 😅). And my latest obsession has been training with flashcard system (menu, SOPs, dress code, you name it!) to make onboarding but also regulary training smoother, faster, and even kinda fun. I'll tell you how it goes. I’m here to learn from others who’ve been through similar journeys — and just as much to share what I can in return. Excited to be part of the group and looking forward to connecting with more of you. Cheers, Nisse (& Alison!) Jeannine’s – Santa Barbara, CA https://www.instagram.com/jeanninesrestaurants/?hl=en

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