Cost-saving Strategies for Hospitality Trainers: Part 2 – New Employee/New Manager Training & Big Picture

March 30, 2017 | 1182 Views

Cost-saving Strategies for Hospitality Trainers: Part 2 – New Employee/New Manager Training & Big Picture

Gabe Hosler, FMP

Vice President of Operations Support and Training | Del Taco

Hopefully, you had the time read Part 1 of this two-part blog. If you missed it, check out the March 13th issue of the Training Flash or visit the Member Blogs on the CHART website, chart.org, under Training Tools and Resources. In the meantime, let's move on to Part 2!

Believe it or not, the first quarter of 2017 is already over, 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? 

Here are some strategies to consider around New Employee/New Manager Training and the "Big Picture" that will help improve the affordability of your programs:

New Employee / New Manager Training 

Big Picture 

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!

CHART Community Discussion

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