When Jaime Ortiz was opening his newest restaurant, Toro Cantina in Albany, NY, he already had a lot of past experience to draw from. Having opened 12 restaurants prior, Ortiz, who currently also owns a high-end steakhouse with a banquet hall and a stand within a food hall, went all-in on menu development and staff training for his 11,000 square foot restaurant. “We were doing friends and family dinners, mock trials, servers serving each other and role-playing, R&D in the kitchen. We were spending a lot of money on training. Probably the most intense training program I’ve ever been a part of,” says Ortiz.