Training on the Go: A Direct Line to Food Service Profits?

Training on the Go: A Direct Line to Food Service Profits?

Several years ago, the Peninsula Yacht Club was selected to be the club to implement the Hospitality Resources International Training on the Go (TOG) Program. Once the TOG program was instituted and the bugs were worked out, several amazing things happened in our restaurant. The first noticeable change was in the demeanor and confidence of the front of house staff. Almost instantly, they became more comfortable discussing foods and beverages with members and guests and with making recommendations. Their newly gained knowledge of the preparations and histories of the food and beverages helped them to become more confident in their ability to answer members’ questions. They looked forward to being asked about the history or preparation of certain items and the social interaction that was created when these questions were asked.

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