Description
This programme sets out some simple, easy to do habits, for you to adopt and to cascade to your teams. The combined compounded benefits are extensive; improving your operations, culture, welfare, costs and profit. The program has evolved from a food focused eight step strategy to become an all through business development program covering 24 essential areas over 12-24 months that support, improve and maintain your business:
Future proofing whilst generating savings and increasing performance.
This training programme is a focus on optimising food business performance and is aimed at senior catering operations people or corporate management. It is a 12 month course with regular monthly Teams meetings, some face to face development days and one 2 one coaching also via teams.
Course content includes:
Year 1 Back of house essentials: Starting behind the scenes sets the foundations for your business that will quickly grow to show benefits to your front of house services.
- Environmental considerations & energy efficiency
- Mental health and team welfare
- Production methodology & batching
- Production waste & customer waste
- Suppliers & product prices
- Goods receipt, storage & consumption
- Preservice briefing: Portions and customers
- Financial reporting & assessment
- Planning your menu/Understanding menu reasoning (centrally produced/branded menus)
- Forecast uptake & Calculating food orders
- Innovations & ideas
- Quality control: Supporting continuous improvement
Year 2 front of house essentials;
- Environmental considerations & energy efficiency
- Customer attraction
- Social media, local presence, and ratings
- Up selling
- The benefits of customer service excellence
- Deals, bundles & discounts
- In-Menu marketing
- Complaint handling
- Revenue capture
- Gaining & retaining repeat customers
- Awards & Accreditation
- Evaluation & maintaining standards for continuous improvement
