Скачать или смотреть Training for Chaos: Why F&B Training Breaks First and How to Stabilize It

Food and beverage is where inconsistency hides best—and costs the most.

In this episode of Beyond the Binder, Jason Emanis and Adam Tuttle sits down with Jennifer Burgess, founder of Plus 1 Hospitality and a Danny Meyer / Union Square Hospitality Group alum, to unpack why F&B training breaks faster than any other department in hospitality—and what actually works to stabilize it.

Jennifer has spent her career turning chaotic F&B operations into structured, scalable systems. Her clients range from world-renowned chefs to luxury hotel brands, and her take on training is refreshingly blunt: most programs fail because they optimize for knowledge transfer, not behavioral reliability.

In this conversation, we cover:

→ Why F&B has more variables than any other department—and why that breaks traditional training models
→ The "iced tea test" for manager alignment (ask 10 managers how to serve iced tea—you'll get 10 different answers)
→ Why it takes 18-254 days to form a habit, not 21 (and why that matters for your training cadence)
→ Managerial heroics: how filling gaps kills coaching
→ The "Follow Sally" training model and why training by telephone guarantees drift
→ Danny Meyer's "constant gentle pressure" and what feedback cadence actually changes behavior
→ How to shorten time-to-competence when your team is constantly cycling
→ Why competence enables confidence—not the other way around

This isn't ideal-state training theory. It's operational realism for the most unpredictable environment in hospitality.

Connect with Jennifer Burgess:
Website: plus1hospitality.com
LinkedIn: [Jennifer Burgess]

Connect with Adam Tuttle:
LinkedIn: [Adam Tuttle]

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Yipy is the Hospitality Standards Management System that helps hotels define, distribute, and execute standards daily—so consistency becomes infrastructure, not accident.

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