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What most companies are doing (and why it's wrong)

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Most restaurant chains still run traditional staff training models:

• Long onboarding sessions (classroom style)
• Printed manuals or static online PDFs
• Quarterly or yearly refresher trainings (if any)

This system is outdated because:

• Staff forget 70% of material within one week (“forgetting curve” science)
• Training becomes a one-time event, not an ongoing reinforcement
• High turnover means money is constantly wasted training employees who leave within 6–12 months
• Managers waste hours retraining manually instead of managing and selling

In short: long, static training doesn't work for modern, high-turnover hospitality teams.

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What it means for their business (worst-case scenario)

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In the worst case:

• Staff are improperly trained = poor service = bad customer experiences