MISEbox provides restaurant operators reliable sources of the information and expertise they need to implement effective training programs.


Photography by Blake Noyes

Photography by Blake Noyes

Powerful Training: Menu Modules™ with Level Learning

A better understanding of your menus means higher sales and better guest experiences. The signature format of our Menu Modules™ allows managers to update menu education materials quickly, and the staff to learn more information in less time.

New staff won't be overwhelmed with a giant packet of information that may or may not be up-to-date. They can see exactly what they need to know to get through training and making money on the floor. By going online with your education and training, you can save time by linking to sources of content such as definitions, purveyor information, product information, cooking techniques, and almost anything else the internet has to offer. 

Brooklyn Girl , San Diego

Brooklyn Girl, San Diego

Instant Communication: News Feed

Clear and direct communication is a must in our business. Use the News Feed to deliver direct notifications to your staff, for the staff to communicate with your restaurant, and to communicate with one another. 

Each time you post to your private News Feed the staff automatically receives a notification by email letting them know there is a new post and includes any attachments. You can use this to notify the staff of special events, changes in policy, etc.

Robert Irvine of Food Network's "Restaurant: Impossible" shares his thoughts on the top-three things that make a staff successful:

— Be invested in your success: If making a dollar is the only reason why your employees show up to work, you’ll never succeed. Employees should have a vested interest in seeing your restaurant succeed because of their respect for you, their fellow employees and the customers that your business serves. If this is not the case, it shows.

— Get educated on your product: No server should be allowed to serve your customers unless they know your menu backwards and forwards. No cooks should be in your kitchen unless they know not just their own jobs, but the execution of all of the other dishes that are created in your kitchen. Education is the cornerstone of proper execution and customer communication.

— Know the value of proper communication: The #1 most-destructive force in your restaurant is lack of communication. If the kitchen cannot properly communicate with the servers, then the servers cannot properly communicate with the customers (and vice versa). However, owners must understand that THEY set the standard for communication in their own business. How they interact at all levels determines how their employees follow suit.