Catering Leadership Training Programme

£999

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.

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.

  1. Environmental considerations & energy efficiency
  2. Mental health and team welfare
  3. Production methodology & batching
  4. Production waste & customer waste
  5. Suppliers & product prices
  6. Goods receipt, storage & consumption
  7. Preservice briefing: Portions and customers
  8. Financial reporting & assessment
  9. Planning your menu/Understanding menu reasoning (centrally produced/branded menus)
  10. Forecast uptake & Calculating food orders
  11. Innovations & ideas
  12. Quality control: Supporting continuous improvement

 

Year 2 front of house essentials;

  1. Environmental considerations & energy efficiency
  2. Customer attraction
  3. Social media, local presence, and ratings
  4. Up selling
  5. The benefits of customer service excellence
  6. Deals, bundles & discounts
  7. In-Menu marketing
  8. Complaint handling
  9. Revenue capture
  10. Gaining & retaining repeat customers
  11. Awards & Accreditation
  12. Evaluation & maintaining standards for continuous improvement