Insights for Food Business Owners: Turning Trial into Method- Building a Restaurant Training Process That Works

We didn’t start with a master recipe. None of us had prior experience in roasting duck at scale. But we had the will to learn — and I saw it as my responsibility to turn that into a working restaurant training process.

Everyone on the team had different levels of observation and background knowledge. That’s normal. The challenge was to align those differences into a single direction. So I broke things down. Step by step.

Whenever we hit a bottleneck, I didn’t just tell them to push through. I took it as a cue to stop, observe, and find the root cause. That often meant asking questions, researching what others had done, and turning what I learned into clear instructions that fit our shop.

What I call a “solution” isn’t some magic fix — it’s a decision made after looking closely at the problem. It’s about translating trial-and-error into a repeatable process. That’s how we moved from uncertainty to consistency.

Lessons from a Real Restaurant Training Process

And in doing so, we didn’t just make roast duck.

We built a way of learning — a restaurant training process we could improve together.

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