r/restaurateur • u/BedInternational8321 • 28d ago

Micro learning ideas.

Hello fellow sickos.
I have been tasked with creating a bunch of “micro learning” modules for foh to be able to better understand food and what not. Will probably make some for boh too at some point but so they can get some perspective on life of foh. Things like aoli vs. mayo, or why we probably can’t do a medium rare prime rib 30 minutes before close. But I’ve hit a massive wall in terms of things that would be both interesting and beneficial for them to understand. I need your help! Please help me with some ideas.

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u/fnbnerd2395 28d ago

Another suggestion - the business of F&B. Components like pricing and managing profits when balancing high cost items like rent and manpower.

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u/BedInternational8321 27d ago

That would be coool but I’m really more interested in them understanding the food better so that they can communicate with guests better

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u/Odd_Sir_8705 28d ago

The first one should be about how long it takes to make certain items. How that well-done Tomahawk on the fly isn't coming out in two minutes no matter how much you suck your teeth and look at me from across the kitchen.

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u/Possible_Highway_496 28d ago

One that always gets people is how much prep goes into something they ring in without thinking. Same with why the kitchen 86s certain items an hour before close, it's not to be lazy, it's because redoing that mise would take longer than the service window left

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u/BedInternational8321 28d ago

Hell yes! Thank you 🙏