Training Articles (formerly Member Blog)

What is keeping foodservice managers up at night? With the recent spotlight on sexual harassment, we find that our managers are concerned that they will not respond appropriately to a claim and potentially fail the needs of the employee and the legal obligation of the company. Here are 5 rules of thumb to help them navigate these sometimes murky waters.

People grow into the conversations you create around them. The best tool great leaders have to strengthen and empower others is powerful questions. Questions evoke curiosity. They force others to think. And, when answered well, allow others to take ownership of the process and responsibility for the outcomes.

It’s finally time, you’ve decided, for your company to set up a training department. Maybe you’ve been getting too many complaints about disappointing guest experiences, maybe you’ve determined the costs of outside consultants have gotten too expensive, or maybe you’d like to open a bunch of new locations and need the structure and talent pipeline to make it happen. Whatever the reason, you’re ready to establish an internal training division within your organization.

Change happens all the time, and change can be a good thing. Change brings opportunities for evolution, connection and growth. But keeping the team energized through continuous change can be challenging. Listen how Jason Lechner manages change with “Energy” during this brief CHART Talks.

With employee turnover rates at an all-time high and the labor market tighter than ever, hospitality organizations are constantly looking for ways to improve retention and attract new talent.

Your training department can deservedly feel an immense amount of satisfaction and accomplishment after completing the development of a new training program. When the objectives are crystal clear, the text passes spellcheck with flying colors, and the bullet points are perfectly lined up, all that remains is to hit the appropriate button (send/upload/print), and then it’s Miller time, right?

Limited Time Offers (LTOs) can be some of the most effective means of attracting new clients to your restaurant locations, as well as increasing your engagement with existing customers. They can also be an ingenious way to test out new menu items. However, if the offering is not effectively communicated across locations - and your front line is not prepared to execute - it will be difficult to see value!

CHART's own Gabe Hosler, Michele Lange, and Patrick Yearout are featured experts in this practical article by Ron Ruggless and Nation's Restaurant News on harassment prevention training.

Leadership lessons from the stage are presented in this entertaining talk. John takes his time from the Improv and draws parallels in leadership practices he observed from comedians and club owners. Watch and learn how to command the stage!

One of the benefits of being a part of CHART is the support we receive from one another. Our members teach their skills during conference breakout sessions, share best practices through both informal networking and established programs such as Ask My Peers, and donate money for new trainers to attend conferences with our Learning Legacy Fund. It seems like in almost every method possible, CHART folks are doing something to help out their fellow members. Except in one way...

Since the story broke regarding the unacceptable sexual misconduct of Harvey Weinstein, there is a new public figure accused every day. According to a Times Magazine article by Samantha Cooney published on November 9, 2017, there are now 36 high-profile people accused. They are high-powered directors, actors, senators, and comedians. And yes, chefs, restaurateurs, and hoteliers.

CHART recently announced a new partnership with the International Food and Beverage Technology Association (IFBTA). You may now be asking the question, “Why would CHART partner with a technology association?” Well, IT and Training go together like peanut butter and jelly, milk and cookies, and donuts and coffee of course!