Staff Training

Guests do not experience your concept. They experience the person who greeted them and the cook who plated their food at 9pm on a Saturday. Training is where strategy stops being a document.

Kitchen

Station discipline, mise en place, cooking to the recipe card rather than to memory, plating to the photo, and timing so a table’s dishes arrive together. We run drills against a ticket clock, because speed and consistency are skills, not attitudes.

Hygiene is not negotiable: handwashing, temperature control, labelling, storage order, cleaning schedules. We prepare the team for the FSSAI requirements they will be audited against.

Service

The first thirty seconds set the review. We train greeting, seating, reading a table, menu knowledge deep enough to answer a real question, and the recovery script for when something has gone wrong — which is the moment that decides between a one-star review and a regular.

Recommending is taught as knowledge, not pressure. “The prawns came in this morning” outperforms “would you like starters?” every time.

Managers

Someone has to hold the standard after we leave. Managers learn the weekly audit, the daily numbers that matter, rostering against covers, and how to run a five-minute pre-shift briefing that actually changes the shift.

Where this sits in the framework

Training is the Launch stage for new outlets, and a recurring Grow activity for existing ones. Skills decay; refreshers are cheaper than replacements.