Training With Intention

Early on a sunny Sunday morning, the air is thick with humidity and the servers are reeling from consecutive busy services. As families flood out of a nearby church and line up at the front door for high chairs and hash browns, it becomes clear that the grill cook isn’t showing up and the computers are down (again). 

As the manager on duty prioritizes each crisis and puts out literal fires in the kitchen while trying to get the POS company on the phone, a chipper newcomer clad in all black strolls in through the back alley to drop a bomb:

“I think I’m training with you today?”

If you know, you know. Sans preparation and coordination, many new hires (and managers) endure training experiences in the restaurant industry more akin to improvised circus acts than curated brand experiences. 

Hospitality Specialist Filip Obradovic sat down with me to discuss the vital importance of well-designed training programs, the impact of ongoing staff engagement and exciting advancements in…