Why Traditional Training Fails in Modern Restaurants

Hospitality moves fast.
Turnover rates are high, customer expectations are higher, and every detail matters, from plating to payment.
But most restaurants still rely on verbal instructions or outdated printed manuals.
So, when a new team member arrives, knowledge transfer happens in the most fragile way possible:
by memory.

This leads to inconsistency.
A dish tastes slightly different depending on who’s cooking.
The greeting at the door changes with each shift.
And the energy that should go toward improving the restaurant ends up being spent on keeping things from falling apart.