Finding the right time for FOH and BOH teams to engage in mobile learning can be challenging to squeeze between shifts. These guidelines will help you find the optimal times for restaurant employees to engage in training via Opus on their mobile phones. The best practices are intended for casual dining and quick service restaurants to improve staff learning without compromising service quality.

All restaurants are unique and you should keep that in mind when reading through these best practices. Be sure to adapt these best practices for your restaurant.

General Training Tips

  • Make training concise, engaging, and mobile-friendly to facilitate easy access and comprehension.
  • Avoid scheduling training during peak hours. 
  • Schedule joint FOH and BOH training sessions during lull periods. 
  • Consider individual workflows to prevent any disruptions in service.
  • Limit training sessions to 15-20 minutes to maintain concentration and efficiency.
  • Set short-term training goals to give employees a sense of achievement along the way.
  • Consider the needs of different roles and individuals when creating mobile training programs.

Training Continuity and Compliance 

Keep learning ongoing and fresh so that good training habits stick and knowledge retention increases.

  • Regularly update training modules to reflect any changes in operations, menu, or compliance requirements.
  • Offer regular refresher training courses for new and existing employees. 
  • Ensure all training content complies with local regulations and industry standards.
  • Keep a record of the training that employees completed for audit purposes.
Example 💡: Just Salad. The fast-casual restaurant chain with 80 locations created more than 300 engaging mobile trainings with Opus for new and existing employees. They are able to maintain consistent service standards and train across topics including kitchen prep, food safety, tech training, sustainability, and more. 

Remember, Flexibility is the Name of the Game

Managers should remain flexible and responsive to the unique dynamics of their

operations to maximize the benefits of mobile learning. At the same time, if there are any large interruptions, it's best practice to get back on training habits as quickly as possible.

The Insights Are in the Data

Since you’ll want to schedule training during slow periods, the first step is knowing when the busy and slow periods are. If managers don’t know the busiest and slowest times, they should look at sales reports to see the hours, weeks, and months that are peak and slow periods. 

For instance, Tuesday likely is the slowest day of operation since research shows it’s the least popular day for dining out. 

Best Training Times for Front of House (FOH) Teams

The best times for FOH teams to engage in mobile learning are pre-shift, post-shift, and off-peak periods. 

Pre-Shift

Conduct training during pre-shift meetings or before the lunch or dinner rush. This time is ideal as staff are already preparing for their shift and can incorporate learnings immediately. After managers share menu updates, answer questions from the FOH team, and assign pre-shift work, encourage staff to start mobile training.

Here’s a sample overview of how this works to incorporate training into pre-shift meetings:

  • Welcome and general overview (1 min)
  • Share restaurant updates and assignments (3 min)
  • Give advice or learnings from previous shifts (3 min)
  • Answer questions (3 min) 
  • Launch into mobile learning (10 min) 

Post-Shift

Consider a brief training session following the closure of a shift when employees can reflect on their day and apply learnings without pressure. This can also be a good time to address any customer feedback and any operational issues that occurred during service. 

During Off-Peak Hours

Schedule training before the family meal when customer footfall is typically lower and employees are all shifted together. If your restaurant has a breakfast rush, off-peak might fall right before breakfast. 

Often off-peak hours can be a good time for cross-training across FOH and BOH. Encourage BOH staff to teach servers about dishes and preparation methods.

💡Tip: FOH teams tend to be more flexible with when they can train. Typically any of the above are effective. Offer incentives for completing modules within best practice hours to encourage self-driven learning.

Best Training Times for Back of House (BOH) Teams

The best times for BOH teams to engage in mobile learning are pre-shift and post-shift. 

Pre-Shift

Encourage training after the pre-shift meeting and before the start of meal prep. This is a good time to implement new techniques or recipes during the upcoming service. If new menu items are introduced, the BOH team can confirm they’re working off the same recipe. 

Post-Shift

After the kitchen closes, chefs and kitchen staff can learn without interrupting meal service. This can be an ideal time for recipe development, taste-testing new dishes, or discussing menu improvements. If employees work two jobs, this timing doesn’t work with their schedule. 

During Off-Peak Hours

Identify your restaurant's traditionally slower days and use these for more extensive training sessions. This might be early in the week for some restaurants, and it’s a great time to train on new menu items before the weekend rush.

💡Tip: In most states training is paid, but it’s not always the case. If that’s the case for your restaurant, consider creating incentives that support good training habits like one PTO day per month dedicated to training.

Scheduling mobile learning during pre-shift, post-shift, and off-peak periods will help keep your staff knowledgeable, skilled, and motivated without disrupting daily operations. 

Note that this is not legal advice. You may have labor laws or requirements regarding mobile phone usage at work. Please consult with your legal team on your workplace policy.

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