From virtual kitchens to AI-illustrated videos, foodservice consultant Josh Miller is rethinking training for the modern era.

His experience working as a chef and MAS consultant gives the co-founder of Remarkable Academic Foods a unique insight into the role training can have when driving efficiency and promoting employee retention.

Josh MillerQ: Why prioritize training and development today?

A:  The labor pool isn’t getting better anytime soon. It’s like the game of telephone—directors train managers, who train team leads, who train someone who just started last week. That’s where things get lost. And expectations keep rising—equipment is smarter, menus more complex—but skill levels aren’t. We have to train smarter.

Q: What’s your approach when on a training initiative?

A:  We start by assessing where they are with onboarding and training. We talk with the management team, get surveys out to frontline workers, and look for gaps. Then we build a roadmap. Whether it’s a college campus or a foodservice management company, we tailor solutions to their needs.

Q: You’re known for using tech-forward tools—what does that look like in practice?

A:  We use AI-illustrated training videos—avatars that talk and teach. These aren’t just icons or words on a screen. We blend visuals and real footage to keep it engaging. You can easily update the scripts or visuals, which is huge for long-term usability.

Q: How do you make these videos accessible to frontline workers?

A:  We place QR codes right on equipment or documents. That way, if someone needs to learn how to clean an oven or fill out a production log, they can scan and watch a step-by-step video on the spot. We focus on delivering training where and when it’s needed.

Q: How have you leveraged virtual reality to modernize training programs?

A: We developed a “digital twin,” or virtual kitchen environment with our partner Brenden Wright, founder of Visual Conquest, which mirrors our clients' kitchens. We plug our training videos into it, so someone can put on goggles—or use their phone—and walk through a kitchen before ever stepping foot inside. It’s a great way to onboard staff across multi-unit operations. And younger employees really resonate with the digital interface.