It seems every part of a restaurant kitchen has a “smart” solution these days, whether it’s smart sensors to monitor the temperature of a pot of water, the volume of ingredients needed for a dish, or any number of other tasks. But these new tools are only as good as the knowledge employees possess in using them. Make sure your staff first understands the problem you’re looking to solve with smart tools and appliances. Then provide hands-on introductory training, follow-up training and ongoing monitoring to ensure you’re getting the most you can from these new additions to your kitchen. If you have a tech skeptic on your staff, it may improve your eventual buy-in by working with this person on the new tool, then having them teach others on the team.