A SIDE OF FRIES, PLEASEJune 6, 2022
NEW TECH, NEW OPPORTUNITIES
With modern life comes modern challenges. From the latest smart phones to advanced cooking systems, we're faced with new learning curves and features to master.
Investment in new equipment, software and third-party services to improve efficiencies is growing. With that comes the worries of adaptation, staff training and changes to operational systems. As many teams adopt the method of "make it as simple as possible," the key is to plan these new systems effectively and efficiently.
Some of the most difficult challenges facing organizations when adding new equipment are cultural. For many years, the traditional labor heavy operations drove business. The "this is the way we do it," approach is highly dependent on an excess of tenured employees and can be difficult to change if not addressed in training. This is fundamental to a successful capital investment strategy especially in today's employee driven labor market.
Investment in technology must be combined with an investment in cultural and personal development as well. This may be a difficult hurdle to overcome if there isn't a fundamental shift to putting the right equipment in the right hands.
Limited-service restaurant groups are pushing for the investment of efficient technology such as double-sided cooking platforms. But once the unit is in place, how can we assure that the unit will function as expected?
Training is a two-fold process that is first based on the assumption that a unit is installed correctly, the programming is set and specific products are in stock. The second step of unit level staff training can be highly effective and deliver immediate results if the following objectives are in place:
- Training needs to be from the bottom-up
- First train the staff using the equipment as an inclusive group
- Focus on daily use operations
- Keep the lessons short and to the point
- Powering up and down
- Selecting a recipe
- Scrape and squeegee
- In-shift cleaning
- End of day breakdown
- Training must be interactive
- Every employee must have an opportunity to use the equipment or complete the tasks during the session(s)
- Train and practice with the specified products
- The products you cook should be tasted by the employees to experience the difference and justify the quality and efficiency goals
- Discuss improvements to their daily routines
- Employees need to understand that technology is improving their jobs not eliminating them
- Make it a fun event
- Training should not interrupt their ability to complete their responsibilities and it needs to be enjoyable
The best way to train your staff is to invest in them. Give them top-of-the-line equipment, the right training, support documents and communication channels so they can be more successful at their job.