Patrick Yearout, FMP, CHT
Director of Innovation, Recruiting, and Training | Ivar's & Kidd Valley Restaurants
Posted on Oct 27, 2016 | 3911 Views
When I got my start in the world of hospitality training back in 1999, I was given a very tight budget in my role as Ivar’s Training Manager. For the different workshops I was tasked with creating, for example, the company would pay for the attendees’ time in the session, and I could use one of our banquet rooms without being charged, but those were the only costs that were covered. Everything else, including training props, flipcharts and easels, prizes, and snacks, were not included, so I either had to 1) pay for them myself, or 2) rely heavily on whatever free stuff I could get my hands on…and eventually I became pretty good at the latter option.
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