IN DECEMBER, JUICE DADDY UK COMBINED FORCES WITH MIKE BARRETT FILMS TO PRODUCE WHAT COULD QUITE POSSIBLY BE THE BEST "HOW TO ROLL A BURRITO VIDEO" EVER.
The above 1:20 teaser is a prelude to a series of short "Training Vignettes" which demonstrate the power of Video based learning in a retail/ hospitality environment. You can see the project homepage www.mexicanrestaurantlegend.com
In many cases, people attend a training session and do not get a chance to apply what they learn straight away and when the time comes to apply the learning they cannot recall the solution in detail. By having videos kept online, employees can access the training videos just before they need it in real life rather than attending training class weeks/ months before they need it to complete the job.
By using video-based training, companies can also limit and track the time employees spend in training, i.e. a 2 minute training video will take only two minutes, not more than that. This permits better organization of the trainees time.
Videos make it easy for a trainer to demonstrate how a product/ procedure works in the real world. Photos and animation can always be helpful but a video can bring the product/ procedure to life for learners. A video showing how to handle an angry customer is substantially better than reading about it.
According to a study conducted by Cisco, 90% of users, who use video conferencing technology very often, reported that a lot of cross-cultural and language confusion can be avoided with the help of this technology. Surely a picture speaks a 1,000 words!
In conclusion, video-based training is a powerful tool for any organization to train their staff and allow them to learn in-house. It will allow for saving resources while delivering a superior result.
To learn about the 4 Key Benefits of Video Based Training, click right here.
If your are not using a Managers Diary in your Restaurant, your going nowhere. I believe a Manager Diary should have 2 sections: Checklists & General Notes I like to have a Checklist for each of the day-parts of the Business. At most of the Fast Casual Brands I have worked at, we trade over Lunch and Dinner. On a typical day we will run with an Opening Manager (OM) and a (CM). Therefore each day has an Opening and a Closing Checklist.
AM Manager ______
Opening Check List
Notes:
The Managers Log should sit in the office and be a means of communication between the Management Team. Every person on the management team should start their shift by reading it and end their shift by writing notes in it. It works particularly well for the CM to communicate to the following days OM without having to disturb them with a phone call/ email. If filled out correctly, the OM will have no reason to call the previous nights CM for clarification. The less Managers are disturbing each other during their time off, the better quality time off they can enjoy. Managers enjoying their time off without non-critical communication is an attribute of a strong Team.
These are examples of things that should be recorded in the Manager Log:
When I visit sites, I always try to flip through their Manager Log to get a sense of the team. I feel comfortable making the following assumptions:
