Skip to content
MarketScale
‹ Back to IndustriesFood & Beverage

QSR & Restaurant Employees Need Digital-First Designed Training For Better Retention

Mobile-based training solutions address a critical challenge that affects both recruitment and long-term workforce stability in food service

This story was produced through MarketScale. See how Food & Beverage teams put it to work with Customer Stories & Case Studies.

By Bobby Connors · Bobby ConnorsDigital-firstFood IndustryMobile-based
Share

Key takeaways

01

Mobile-based training solutions address a critical challenge that affects both recruitment and long-term workforce stability in food service

The concept of digital-first is permeating every corner of our lives and the food service industry is no exception. Switching to mobile-based training solutions isn’t just a fad. It is a strategic move rooted in both psychology and practicality. For one, some studies confirm that game-based, positive reinforcement can elevate retention rates to staggering numbers. But it’s not just about higher retention—these mobile solutions alleviate a logistical nightmare, for both employers and potential employees.

Game-based, positive reinforcement can elevate retention rates to staggering numbers.

However, these digital programs aren’t plug-and-play. They require thoughtful investment in quality content and constant calibration to ensure intended outcomes. Most interestingly, the likelihood of potential AI integration may have some impact on digital training modules. This is realm that invites the blend of traditional management wisdom with cutting-edge technology to create something holistically effective.

Bobby Connors, Contributor at Modern Restaurant Management, had some insights into why some companies are nailing this transformation, which could be invaluable for the industry. Connors has more than a decade of experience managing restaurants and has written about business and marketing.

He detailed how the concept of mobile-based training creates many advantages for trainees, and in turn, their employers. Connors further added that restaurants like Just Salad are exemplifying this, and benefiting greatly.

Connors' Thoughts on Digital-First Training

"Digital-first, mobile-based training solutions for food service employees are an excellent option because they meet modern employees where they’re at. They significantly reduce the burden on employees to commute to the office or workplace in order to receive training, and they reduce the amount of time that managers need to spend with every single new hire. In addition to all that, they’re simply more effective.

Psychology and neuroscience tell us that positive reinforcement that is delivered in the form of gameplay can increase retention rates up to 90 percent. There are some caveats or some things to keep in mind with mobile-based training, including the fact that it still requires some upfront investment to make sure that you’re creating quality content that can live in the digital space, and it requires continual calibration as you deliver the different training modules to make sure that they’re having the intended impact. Training always needs to be well-branded.

Psychology and neuroscience tell us that positive reinforcement that is delivered in the form of gameplay can increase retention rates up to 90 percent.
— Bobby Connors, Contributor at Modern Restaurant Management

"Management will always need to make judgment calls in the delivery of training and to assess the progress of employees as they progress through any program. I’m very curious to see the implementation of AI chatbots within mobile-based training solutions to see if that can address the gap that exists with the need for real-time questions that need to be answered as an employee progresses throughout a training module. Just Salad is seeing real results in their training completion rates that are enviable. A 99 percent number is something I think any organization would strive for. And they’ve also seen demonstrable increases in their TooGoodToGo program, which is a really excellent program that focuses on their value of sustainability. Their efficiency in delivering over 400 modules to all of their employees is something that is a huge advantage with mobile-based training solutions that, again, any organization could use. The why behind this is all working for them and the why behind their success is because they’re focusing on the right things. Namely, they are focusing on their values and their culture. Specifically, their value of sustainability shines through with their TooGoodToGo program and their culture of emphasizing customer service is something that is ingrained within this training program.

"In addition to all that, another reason that they’ve had such success is that they are blending the delivery of training with mobile games, on-the-job instruction, and continual skill assessments through management. So, it’s delivered in multiple ways in multiple phases to make sure that nothing falls through the cracks. I think this is absolutely applicable across the industry because quality always matters with the content that you’re putting out or the training program that you’re delivering, but the need for increased efficiency and efficacy is universal. Lessons that we can take away from the success that JustSalad has had include emphasizing your core values that differentiate your brand throughout any program, including especially the training programs that you’re delivering to your employees, regardless of how they’re delivered.”

About the author

Bobby Connors
Bobby ConnorsContributor

Bobby Connors is an Operations Manager and Hospitality Specialist with over 10 years of experience shaping business strategies and leading teams nationwide. Driven by nurturing individual growth, his areas of expertise include training and development, copywriting, SaaS implementation, marketing and connecting through the language of food.

Food & Beverage: are you visible to AI?

Before they reach out, Food & Beverage buyers ask AI engines which vendors to trust. See how AI describes your company today, and where competitors show up instead.

Free workspace

You just read one expert. Imagine publishing your whole team.

This article was produced through MarketScale. Create a free workspace and turn your own team's expertise into articles, video, and social posts. No credit card, no demo required.

NPS +73 · 1,000+ creators · 38+ countries

What you get, free

Your own MarketScale Studio workspace
One video edit a month, on us
AI writing, editing, and publishing tools
In-platform coaching to learn the system

More Food & Beverage Insights

FDA slows synthetic-dye phase-out as 160 food and ag groups press for USMCA renewal

FDA slows synthetic-dye phase-out as 160 food and ag groups press for USMCA renewal

The FDA has revised its timeline for phasing out petroleum-based synthetic food dyes, slowing a process it announced in April 2025 with a target end date of 2027. Separately, nearly 160 food and agriculture organizations have signed a coordinated letter urging USMCA renewal before the agreement's July 1 review deadline. Additional regulatory fronts — including a California ultra-processed food labeling bill, a bipartisan FDA import-destruction measure, and a USDA domestic fertilizer push — are compounding compliance demands across the food and agriculture sector.

  • 01FDA has revised its synthetic dye phase-out schedule, slowing a voluntary removal program originally targeting six petroleum-based color additives by end of 2027.
  • 02Nearly 160 food and agriculture groups have urged USMCA renewal before the July 1 joint review deadline, warning that inaction could disrupt cross-border supply chains.
  • 03California's AB 2244 and a bipartisan federal bill targeting unsafe food imports are adding new compliance layers for food manufacturers and retailers.

Jun 17, 2026

FDA slows synthetic-dye phase-out as 160 food and ag groups push to renew USMCA

FDA slows synthetic-dye phase-out as 160 food and ag groups push to renew USMCA

The FDA's April 2025 voluntary initiative to phase out petroleum-based synthetic dyes from the U.S. food supply has generated a wave of corporate commitments, with major brands targeting 2026–2027 deadlines. However, Consumer Reports found that many large food companies have yet to pledge any changes, even where natural alternatives are already used abroad. Meanwhile, broader regulatory shifts — including a USDA reorganization affecting food assistance programs and new legislative proposals on food labeling and import safety — are reshaping the operating environment for food and beverage manufacturers.

  • 01The FDA is working with industry to eliminate six certified petroleum-based color additives from the U.S. food supply by the end of 2027, after revoking authorization for Red No. 3 earlier in 2025.
  • 02A March 2026 Consumer Reports survey found 72 percent of U.S. adults are at least somewhat concerned about synthetic dyes, and 66 percent say companies should be required to phase them out — yet many major brands have made no commitments.
  • 03Separate regulatory pressures are mounting: California advanced a non-ultra-processed food labeling bill, Congress moved bipartisan legislation to let the FDA destroy unsafe food imports, and the USDA reorganized its food nutrition administration amid leadership changes.

Jun 17, 2026

The Produce Distribution Industry Needs Flexibility, Empathy, and a New Generation of Talent

The Produce Distribution Industry Needs Flexibility, Empathy, and a New Generation of Talent

Produce distributors are facing tightening margins and supply chain pressures that demand more flexible operations and empathetic leadership. AJ Krow argues that attracting and retaining a new generation of talent is critical to the industry's long-term survival. Modernizing workplace culture and rethinking traditional distribution practices are central to meeting these challenges.

  • 01Produce distributors must adapt operations to withstand tightening margins and supply chain volatility.
  • 02Empathetic leadership and flexible workplace culture are essential to attracting younger talent to the industry.
  • 03A generational shift in the workforce requires the produce distribution sector to rethink recruiting and retention strategies.

May 1, 2025

Explore More Food & Beverage Insights

Read more expert perspectives from across Food & Beverage.

Browse Food & Beverage Hub

About the Expert

Bobby Connors
Bobby Connors

Contributor

Bobby Connors is an Operations Manager and Hospitality Specialist with over 10 years of experience shaping business strategies and leading teams nationwide. Driven by nurturing individual growth, his areas of expertise include training and development, copywriting, SaaS implementation, marketing and connecting through the language of food.