Tips and insights on training, the service industry, and tech for businesses with "deskless" employees.
Restaurant point-of-sale (POS) systems are an essential part of any restaurant business. Whichever provider you choose, a good POS system will help streamline every aspect of your restaurant. Here's a list of 6 great POS systems for your operation.
We sat down with Richard Hartman to discuss the best ways to maximize restaurant employee benefits and minimize risks. Richard is the Industry Leader for Food & Beverage/Hospitality for the Marsh & McLennan Agency.
We sat down with Emily Rosenberg, the Director of Education at Stumptown Coffee Roasters, to discuss the unique aspects of training for the café industry.
We've tracked down the best restaurants and eateries near our L.A. office. Sri Lankan-Mexican fusion cuisine, Omakase sushi, and other mind-boggling flavor combinations are must-tries on your next trip to Los Angeles.
In the latest episode of The Frontline, Opus CEO Rachael Nemeth was on the road and live at the Texas Restaurant Show in Dallas Texas where she chats with Khanh Nguyen, CEO of Zalat Pizza.
22 training and people leaders just won a free annual membership to CHART for our biannual giveaway. Are you one of the lucky hospitality training pros and operators that will have access to the CHART network?
Training professionals are the first to be cut. Companies quickly recognize the mistake in doing so. Technology has helped mitigate the reduction of trainers in departments across the industry. We discussed with Christine SanJuan, from Caffѐ Nero, the changes Training Directors have seen in their careers
We sat down with Zack Oates, Founder & CEO, and Jake Levine, Head Of Partnerships, from Ovation to talk about all things feedback. Ovation is a customer feedback platform to help restaurants collect and see real data.
Justin Khanna, the host of The Repertoire Podcast, featured CEO, Rachael Nemeth. Listen to Rachael and Justin as they share perspectives on what’s ahead for training, teaching, and learning in the restaurant industry.
From mission-driven burger spots to upscale Modern-fusion restaurants, Austin, Texas is home to an array of amazing dining. We’ve compiled an epic guide to the best Austin Restaurants you can find in 2022.
Whether you are an aspiring Chief Learning Officer or new to training, lifetime learning is key. We’ve compiled a list of 8 books every learning and development professional should read.
We got to sit down with Denise Morales, the National Field Trainer, at a large QSR brand to talk about the switch from paper to digital training.
We sat down with Chef Keith Denard Jones, a culinarian with a career that spans more than forty years. With his experience as an executive chef, Chef Keith gave us his expert opinion on training in the food industry.
We sat down with Dippin’ Dots Manager of Training & Operations, Sara Bradley to discuss how she engages with Gen Z and Millennial employees to implement effective training.
Operators are changing how they invest in training. In 2021 US employers spent 91 billion dollars on training. We sat down with Kevin Karnes, Director of Training at Fazolis to learn more about how he invests in his frontline employees.
We sat down with Julianne Mullins, the Technology Instructor at The Training Associates, to debunk the myth that creating training content takes a great deal of work.
Employee engagement is correlated with better business results. So, what exactly is employee engagement and how do you measure it?
We sat down with Angelina Sabatini, the Director of Training and Development at Fords Garage to learn more about how she operationalizes the training program and creates a culture of learning and development.
Generating employee training content does not have to be difficult. We’ve come up with a list of tips to help you succeed in creating effective training material.
Gina LeClair, Manager of Training and Development at Viejas Casino & Resort, provided us with some essential tips on how to create a training culture that permeates through various departments and roles.
Chinatown is known for its busy streets, iconic souvenirs, and delicious eats. From black sesame desserts to spicy soups, our team loves food just as much as we love building Opus. It’s also where our main office is located.
We're excited to announce an ongoing partnership with Rethink Food, a nonprofit with the mission to create a more sustainable and equitable food system.
As technology advances, the ability to retain educational material in a sit-down setting has become increasingly difficult. The key to learning is brevity.
We're excited to announce an exclusive partnership with MenuTrinfo®, a leader in ANSI-certified food handlers certification, food allergy training, and nutritional labeling certification.
Stephanie Wethington, General Manager at Trust20, employs a holistic approach when it comes to training. They’ve prioritized training strategies that provide concise, engaging content for frontline teams.
Hear Rachael Nemeth, CEO of Opus Training, and Matt Nelson, CEO of Modern Training and CHART Partner as they walk us through their best strategies for creating great content that's accessible to everyone.
We sat down with Betsy Craig, CEO and Founder of MenuTrinfo and Kate Corre, Manager of Training and eLearning at MenuTrinfo for their expert predictions of allergen training.
In-person events are making a comeback in 2022! Here are eight conferences and trade shows that every restaurant operator should consider attending. These food service shows are well-respected and will highlight what's to come in the food industry.
We sat down with Sam Gonzalez, the Manager of Training and Communication at Gregorys Coffee for his strategies of training in his growth vertical, bakeries/cafes, and what L&D pros need in the toolbox of training.
View our favorite conferences that are bringing the best solutions forward for L&D leaders. From ed-tech to learning at work to think tank-type symposiums, these are our five must-attend events of 2022.
We sat down with training director Marletha Booker to get her perspective on the world of restaurant training.
People need to be heard. But Gen-Z expects to be heard. With information at our fingertips, people are also more likely to express their thoughts and concerns. Hear from established L&D professionals, Julianna Voyles and Priscilla Olgin, on the future of restaurant training.
What's next for restaurant technology? It's not what it seems. In the headlines there is "delivery tech", but behind the scenes, the "restaurant tech stack" is getting more sophisticated in the new era of work.
Laura Ratner, Director of Service & Training at Lawry’s Restaurants, and Elisa Singh, Human Resources Manager at Field Goods Chicken provided their expert opinion on the advantages of technological integration and emotional intelligence in hospitality training.
We migrated our training experience from SMS to a mobile app - Opus VP of Engineering Jeff Silver wrote about what led to us rethinking accessibility.
SCORM is the best-known content architecture in the learning industry. But many businesses are finding its methodology outdated. Still using SCORM? There’s a better way.
What do restaurant operators need to know about the covid vaccine mandate? The Biden administration vaccine and testing requirement for private businesses apply to 80 million American workers.
The real story behind Don's World of Beef. Learn about CEO Rachael Nemeth's family history and how she honors her grandfather today at Opus.
Tech Bites (Heritage Radio Network) host Jennifer Leuzzi held her 3rd annual “end of year look back” and featured CEO, Rachael Nemeth. Listen to Rachael and Jennifer’s conversation as they share perspectives on what’s ahead for tech, training, and the hospitality industry in 2022.
We interviewed Shannon Beyak, the Learning & Development Manager at Freshii for her expert predictions of restaurant training. Shannon shares her thoughts on technology, her blended learning approach, tips for people interested in the learning and development field, and more.
Restaurants need to strategize for 2022 and beyond. Innovation is happening in both the training and restaurant industries and employers are investing in their ideas.
Regulations and guidelines in the food industry are hard to keep up with. Although not all states require certification and training, it's best to have your team be equipped with basic food safety knowledge. This guide includes each state's requirements or recommendations for food handlers certification and other food licenses.
$165 billion in food is wasted each year in the United States. 20% of food waste is due to employee confusion over date labeling. Learn how restaurants are saving money while reducing food waste.
Are you having difficulty deciding between the food handlers card versus the food management certificate? There are many similarities, but key differences that depend on your role and responsibility.
How can restaurants retain employees? The solution to hiring and retaining employees lies within training and development. Hear from Tiffany Perez, Director Of Training And Development at Salata, and Katie Tosov, Director Of Training at Zalat Pizza.
The Occupational Safety and Health Administration (OSHA) has proposed the Emergency Temporary Standard (ETS) concerning the COVID-19 vaccine mandate.
Opus is showing its strength in a partnership with Modern Training, custom and off-the-shelf content development company, that will catapult restaurant learning into the new era of work.
Actionable content development advice from the CEO of Modern Training. Our favorite tip: keep learning going. Inertia leads to more inertia.
As of September 1st, 2021, Texas significantly expanded employer obligations under state sexual harassment laws. Robust sexual harassment prevention training is recommended for all employees.
Managers alone account for 70% of variance in employee engagement. Why taking your training mobile-first helps managers and hourly employees.
Spaced learning was invented more than a century ago. It’s still used today. How spaced learning helps frontline employees train faster.
Classroom training is a challenge for operators. Blended learning can help solve for lack of time, space, and labor dollars.
We found the easiest, simplest apps that will help you handle schedules, time off, overtime, heavier shifts, holidays and even payroll.
Is "going digital" the best option for your business? Here's what to consider before making the leap.
Our favorite platforms for recruiting restaurant employees will not only deepen your talent pipeline, but also develop an inclusive recruitment culture.
Served Up, a podcast by Southern Glazer Wine and Spirits, welcomes with guest Rachael Nemeth. Get the highlights here.
The top 5 conferences for restaurant operators happening in this year...in person.
Our list of the best conferences for training and development professionals in 2021. Register for at least one before it's too late!
The restaurant industry is below pre-pandemic employment. Follow these 5 solutions to attract frontline talent to your restaurant.
Sexual harassment prevention training for employees working in New York City must meet these specifications in order to be compliant with NYC law. Is your training compliant?
We put together 5 impact podcasts which explore the significance of prioritizing both your customers and your employees happiness and needs and living and leading by example.
A well-trained workforce saves your restaurant time & money, and increases productivity. Are you looking to maintain a competitive advantage in the restaurant industry? Then, summer training events are the answer.
The food industry was hit hard during the pandemic. Now we're facing another crisis - hiring. Or is this the same problem we have always seen in the industry?
Company policies are adjusting as rapidly as the country is reopening. But, are you communicating clearly to your team?
The Biden administration is making immediate tax credits are available to businesses that offer their employees paid sick leave. 💸
McDonald's doubles down on anti-harassment training, employee education program drives professional growth at Chipotle, the return of the Michelin star, and the open plan office is over.
Rachael Nemeth, CEO of Opus, hosted an intimate chat with John Isbell, Kelly McCutcheon, and Frank Palmieri, leaders in hospitality training. They talked about what's working (and not) in the restaurant employee L&D space.
50% of employees plan to look for a new job this year, the history of the dining table, operators discuss the customer data revolution, workplace harassment laws are incomplete, and re-skilling your workforce is the key to success
Contactless condiments, how interrupting during meetings can support inclusivity, 75% of HR professionals perform duties beyond their role, Chipotle invests in autonomous delivery, and why companies are vaccinating employees at work.
Highlights from our Fireside Chat 🔥 with Rachael Nemeth (CEO, Opus), Pete Ginsberg (CEO, Onaroll), and Michael Jacober (CEO, Blanket) on the pressing need for "frontline-first" technology.
Free COVID guide for restaurants (link updated weekly)
Is ESL politically correct? Is ESL just for Spanish-speakers? The only ESL FAQ you'll ever need for your restaurant.
On average, restaurants retain hourly employees for less than 2 months, managers for 4 months. Here are 5 hiring platforms designed for the restaurant industry and shift workers.
61% of job applications were completed over mobile in 2020, virtual meetings are a win for introverts, the new relief bill targets small operators, and meat producers ride the meatless wave
Free COVID guide for restaurants (link updated weekly)
7 good reads about the food industry, curated for CEOs and people leaders in the industry
Free COVID guide for restaurants (link updated weekly)
7 good reads about the food industry, curated for CEOs and people leaders in the industry
Highlights from our Fireside Chat 🔥 with CPOs from Ruth's Chris, Smokey Bones, and Paris Baguette on the evolved role of Restaurant CPO.
Free COVID guide for restaurants (link updated weekly)
Variants of the COVID-19 virus have been identified. Scientists are working to learn more about them - how easily they spreads, if they cause more severe symptoms, and if current COVID vaccines will protect employees.
30% of words in Spanish have a "twin" in the English language. Here's why those words are essential to know if you're learning Spanish.
Free COVID guide for restaurants (link updated weekly)
Christine Schindler, Co-founder of Pathspot, sits down with our CEO, Rachael Nemeth, for a fireside chat
A course for managers. Develop cultural competence. Communicate better with the diverse employees in your restaurant.
Anti-harassment training guidelines and resources for all 50 states
All the requirements for an anti-harassment training instructor
How the U.S. capital defines training and what's expected of employers
How the Ocean State defines training and what's expected of employers
How the Empire State defines training and what's expected of employers
How the Pine Tree State defines training and what's expected of employers
How the Bay State defines training and what's expected of employers
How the Prairie State defines training and what's expected of employers
How the Diamond State defines training and what's expected of employers
How the Constitution State defines training and what's expected of employers
How the Golden State defines training and what's expected of employers
What you didn't know about technology and the frontline workforce
You're already training your workforce. Do it while saving money and delivering knowledge consistently.
A list of Q1 webinars and conferences for people leaders in the food industry
Hear from DE&I executives at Compass Group and experts in the field.