Restaurant Hospitality Institute

06/12/2026

Hospitality Jumpstart training in action for St. Jude's Ranch for Children. These participants are preparing to begin their employment journey at The Blooming Bistro.

Through hands-on hospitality training, they are building valuable skills, confidence, and experience that will help them succeed in the workplace.

06/09/2026

In many restaurants, beverage sales generate half or more of total revenue, yet alcohol education often takes a back seat.

Investing in alcohol education equips staff to provide better recommendations, enhances guest satisfaction, and turns every pour into an opportunity to create a more meaningful experience.

Alcohol education is worth the investment. Here’s why.↓

In restaurants, bars, tasting rooms, and even private gatherings at home, alcohol is often part of the experience, but understanding it is what elevates the experience. Alcohol education doesn’t have to feel stiff, pretentious, or like sitting through a sales pitch. In fact, the best education is ...

06/04/2026

Another TV moment for The Blooming Bistro! 📺🍽️

Mark Steele sat down with MORE FOX5 reporter Dani Masten to discuss the impact of this on-the-job training restaurant and how it helps individuals gain valuable skills, confidence, and experience for future careers.

Mark Steele talks with FOX 5 reporter Dani Masten about how RHI’s crucial role in providing hospitality training and assistance with obtaining necessary work cards to participants at The Blooming Bistro. This restaurant provides on-the-job training to uplift lives of young adults aging out of the ...

05/30/2026

Coast to Coast: Building Stronger Hospitality Through Training, Culture & Beverage Education - May 2026 News is live.
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https://mailchi.mp/rhinstitute.com/may2026news

05/27/2026

DiningOut New York recently spotlighted Vegas restaurants landing in NYC, and spoke with Las Vegas–based hospitality expert Mark Steele for insight.

Having worked with Carversteak, Mark shared why Vegas concepts are positioned for success in the New York dining scene.

Las Vegas is famous for over-the-top dining experiences, and now some of the hottest spots are making the exodus north to NYC.

05/19/2026

It’s a wrap.

Just shy of three weeks at the iconic Cypress Inn in Carmel-by-the-Sea—time well spent with a team that reminded us exactly why we love what we do.

Our focus: introducing a new seasonal menu, refreshing service standards (because every great restaurant can always sharpen the edge), and reimagining the beverage program with a coastal California wine perspective—all while honoring the timeless legacy of Doris Day.

What stood out most wasn’t just the work—it was the people. A true team of professionals who embraced every session with curiosity, enthusiasm, and an open mind. Strong leadership, solid operations, and a culture that cares.

We’re incredibly grateful to be trusted with projects like this.

And yes…we still have those moments where we look at each other and say, “We get paid to do this?”

Thank you.

04/23/2026

That’s a wrap.

Over the years, we’ve supported food & beverage operations on premise during high-volume periods—but this was the first time we were able to truly immerse ourselves with the team at Tratto, The Marker’s flagship restaurant.

Even with the challenges of operating across three meal periods, it was incredibly rewarding to spend real time with the team and reinforce what great service can look like. San Francisco food scene is no joke.

“Not fine dining” should never mean “not elevated.” Standards are a mindset—and this group proved that.

Grateful for the opportunity and proud of the work. Without a doubt, we left it better than we found it.

04/22/2026

That’s a wrap.

Over the years, we’ve supported food & beverage operations here during high-volume periods—but this was the first time we were able to truly immerse ourselves with the team at Tratto, The Marker’s flagship restaurant.

Even with the challenges of operating across three meal periods, it was incredibly rewarding to spend real time with the team and reinforce what great service can look like. San Francisco food scene is no joke.

“Not fine dining” should never mean “not elevated.” Standards are a mindset—and this group proved that.

Grateful for the opportunity and proud of the work. Without a doubt, we left it better than we found it.

04/07/2026

Behind the scenes of an upcoming FOX5 Las Vegas segment featuring The Blooming Bistro 🌸 take a peek.↓

The segment highlights how this workforce training program is empowering foster youth from St. Jude's Ranch for Children with real-world hospitality skills that open doors, build confidence, and create brighter futures. RHI is proud to be a part of their journey.

Stay tuned for the full story.

03/28/2026

Consistency in service should never be optional—regardless of how formal or casual the setting may be. Attention to foundational standards is what separates a good experience from a memorable one.

What are your biggest service pet peeves—within your own operation or when dining out?

If consistency is a challenge, we’re here to help.

Employees are the face of a restaurant. Every interaction employees communicates to guests – whether by design or default. Wait staff should be courteous,