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Make training stick for restaurant employees

This video post is part of Sullivision on, a resource center for restaurants looking for service, leadership and sales-building techniques from industry expert and NRN columnist Jim Sullivan.

Fact: No train, no gain.

But how can we avoid “Teflon” training  — the kind that doesn’t stick — and get the most from our time, money and efforts? What’s the best way to develop teams to maximize both learning and the likelihood of our teams using what they’ve been taught? "Slow-drip" training is one answer.  

This short video details the importance of the daily development for training that sticks. It shares creative ways to apply gentle, constant pressure every day to improve your managers and crew.

This video clip is excerpted from the 90-minute-long DVD "60 Second Lessons in Leadership," a collection of 65 short video lessons available at

Jim Sullivan is a popular keynote speaker at leadership conferences worldwide. He’s the chief executive and founder of, which designs leadership, service and sales-building products, programs and services for the Top 200 restaurant and retail brands worldwide. Clients include McDonald’s, Starbucks, Pizza Hut, Applebee’s, Denny’s and Walt Disney Company. More information on Sullivision and its products and services can be found at

Follow Jim Sullivan on Twitter, Pinterest and LinkedIn: @Sullivision

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