Cost-saving Strategies for Hospitality Trainers: Part 1 – Materials & Classes

March 13, 2017 | 660 Views

Cost-saving Strategies for Hospitality Trainers: Part 1 – Materials & Classes

Gabe Hosler, FMP

Vice President Training and Ops Services | Rubio's Restaurants, Inc.

We’re just a few months into 2017, and if your training department is like mine, then you’re probably already watching every dollar spent between now and the end of the year to make sure you don’t go over budget.  With rapidly rising wages and the increasing cost of materials (and just about everything else), it’s becoming more and more expensive to develop, implement, and evaluate training programs in the hospitality industry.  

The challenge for trainers, of course, is that we don’t want to cut any of our programs if possible, because less training isn’t going to help our people and our company continue growing.  So how do we provide the same level of support and still keep our costs in check?

In a two blog series, I will share some strategies to consider that will help improve the affordability of your programs, organized into four different categories: Materials, Classes, New Employee/New Manager Training, and Big Picture. Let’s start with the first two:  

Materials  

Classes 

Those are some of my ideas, but I would love to hear yours as well.  Please add your thoughts to the CHART Community Discussion section below and let’s keep this conversation going! Stay tuned for my second blog: Cost-saving Strategies for Hospitality Trainers: Part 2 – New Employee/New Manager Training & Big Picture.

CHART Community Discussion

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