Prepare your team for opening day—and every new hire after it. ONNIT develops role-specific onboarding and hands-on training around your concept, menu and service style. We work with front-of-house teams, culinary associates and managers to turn expectations into daily practice.
Request a Training ScopeNew openings. Existing teams. Menu rollouts. Manager development.
Three service paths
Build a repeatable foundation for every role.
Position-specific guides, orientation, employee standards based on approved company policies, service steps, menu knowledge, guest engagement, opening and closing routines, mock service, trainer checklists and observed skills signoffs.
Request a Training ScopeConnect your training to kitchen execution.
Training and onboarding, plus agreed recipe development and tastings, cook station maps, prep plans, portion and plating guides, and hands-on kitchen coaching. Training with existing approved recipes is distinct from creating new recipes; development and tastings are scoped separately.
Request a Training ScopeBring readiness, production and purchasing together.
Training and culinary development, plus agreed order guides, par levels, inventory tools and management routines that connect production, purchasing and readiness checks.
Request a Training ScopeFinal inclusions and timing are tailored to your approved scope. Available as a focused project. Ongoing management is optional.
Already open?
You do not need to be opening a new restaurant to work with ONNIT. We can focus on new-hire onboarding, inconsistent service, kitchen execution, a menu rollout or helping your managers become effective trainers.
Chef Jouvens leads culinary coaching on preparation, station organization, recipes, portions and plating. Andrew supports front-of-house standards, guest engagement, mock service and manager follow-through.
Tell us what your team needs10 ways we can help
Choose a focused project or combine several priorities into one tailored engagement. We define the scope after understanding the restaurant, the team and the business outcome.
Define the guest journey, timing, language, recommendations, recovery and the behaviors that express the brand.
Equip managers with observation tools, coaching methods, sign-offs and pre-shift routines.
Prepare culinary and service teams together through standards, simulations, tastings and live-service practice.
Teach ingredients, preparation, allergens, flavor language and confident recommendations through tastings and checks.
Build usable knowledge around pairings, storytelling, responsible service and appropriate upselling.
Strengthen delegation, feedback, floor presence, decision-making and accountability for restaurant managers.
Give leaders concise tools that turn the daily lineup into focused coaching and operational readiness.
Practice listening, ownership, resolution language and escalation through realistic guest scenarios.
Improve phone etiquette, pacing, wait management, recognition and the transition from arrival to table.
Verify recipe knowledge, station setup, sanitation, timing, communication and plate execution by position.
Typical deliverables
Custom training manualFacilitated workshops and role-playPre-shift and coaching toolsKnowledge checks and sign-offsLeadership accountability planDesigned to improve
Confident, consistent serviceManagers who can sustain the standardStronger culinary and service alignmentExamples are illustrative. Scope, timing and deliverables are customized after discovery.
Free planning resource
The two-page Restaurant Training & Onboarding Readiness Checklist includes ten checkpoints and a fillable action plan for your three most important gaps.
Download the Training Readiness ChecklistNo email required. Planning aid only; not certification or a guarantee of readiness. Save your completed copy—the PDF does not submit your answers.
Inside the checklist
Before we begin
No. Training can be scoped as a focused project. Ongoing management is a separate option.
Yes. We can train against your approved materials. Recipe creation and tastings can be scoped separately where needed.
Yes. Chef Jouvens leads culinary coaching, while Andrew supports front-of-house training and manager follow-through. We define role skills, service expectations and shared mock-service practice in your proposal.
We review your concept, team size, location, existing materials and target dates, then confirm deliverables, on-site days, remote follow-up, travel, availability and professional fees in writing.
Request a training scope
Share the essentials. We’ll review your needs and follow up to define a practical scope around your operation.
Prefer email? Andrew@onnithospitality.com