Training Articles (formerly Member Blog)

In the ever-evolving world of hospitality, the topics of onboarding and new employee training are often at the forefront, particularly for those of us in charge of the new-hire experience. Rarely do we find ourselves being the new hire, however, as I realized when I recently had my third “first day of work” in 17 years of employment. The trainer was about to become the trainee!

As the aging Baby Boomers exit the workforce, they will take with them a great deal of skill, knowledge, wisdom, institutional memory, relationships, and the last vestiges of the old-fashioned work ethic.

Your company has a team of leaders whose focus is to support achieving the company’s mission and goals. That group provides insight to the executive team in the pursuit of driving sales, growing profits, and strategizing for the next five, 10, and 20 years

There is a “Great Generational Shift” underway in the workforce today. This is the post-Baby Boomer shift that demographers and workforce planners have been anticipating for decades

In 1776, artistic consultant Pierre Eugene du Simitiere suggested the adoption of the U.S. motto “E Pluribus Unum” (“Out of Many, One”). The original meaning of the phrase was that out of many colonies rose a great nation. However, in recent years, its meaning has evolved to suggest that out of many peoples, races, religions, languages and ancestries has emerged a single people and great nation, illustrating the concept of the melting pot.

What is restrictive scheduling? Sometimes called predictive or penalty scheduling, it is a national labor movement that wants to require businesses to notify employees well in advance of their work schedules (generally 2 to 4 weeks ahead of time).

I’m back in the office after a fantastic CHART (Council of Hospitality and Restaurant Trainers) conference. The full conference was four straight days of 200 L&D leaders in a room, brainstorming and networking.

The day is fast approaching when the hospitality training community will descend upon Seattle for CHART. Trainers often feel stuck in a thankless task of checking the box when really they hope their content is making an impact on their learners’ careers. So you’re probably excited to be in a room with 200 other people who think about the same things you do.

Did you know the average attention span for a person is now just 8 seconds ... which is less than that of a goldfish! Because of this, the need to alter our training to engage our learners and improve retention is critical.

Food safety is a hot topic in the news lately, and many restaurants are looking for ways to quickly shore up their food safety training programs. E-learning is an ideal solution for managing food safety training programs, and it has many advantages over both traditional classroom training and on-the-job training. Let’s take a look at some of the top ways that e-learning is more effective for food safety training.

In my former CEO position, I was always looking at the bottom line and what our return on investment would be when an individual would attend a CHART conference or any industry event. Here’s a concrete plan for how to convince your executives that the CHART conference is a MUST attend for you:

Let’s face it; sometimes eating out is scary, especially with the recent increase in foodborne illness outbreaks mentioned throughout every media and social media outlet. The two most highly-discussed outbreaks to date are E.coli and Norovirus. As I received the latest daily news blast from my favorite industry news outlet, I started to think about how this recent increase of outbreaks could affect our industry as a whole.