Written by Milt Miller – April is just around the corner! Take some time now to think about the training and enrichment needed by your staff. What are the problem areas of this school year as a whole? Are these problem areas due to a lack of training? Make a list of current issues and look at how improved training and communication can alleviate them. I used to give my staff a short quiz each year to assess the areas where we were weak as a program and would plan my training and enrichment around those weaknesses.
The implementation of the Final Rule on Professional Standards for Food Service Professionals now makes these trainings mandatory; so why not put this mandatory training to good use? Six (6) hours of training are required per year for fulltime and four (4) hours for part time staff. There are many areas required by these new rules that will help to overcome the knowledge gaps that hurt program performance. Customer service, marketing, proper use of standardized recipes and production records, cooking techniques, and proper handling of product to insure top quality are just a few areas that many programs take for granted or have skipped completely in the past. One of the most overlooked areas is meal identification and this one hurts most programs financially every year.
Take a long hard look at you staff’s needs and select programming that will help them and your operation grow. There are state programs available like the Train the Trainer Program that will teach directors and managers how to train their staff. I know, you are so busy you just can’t spare the time for training. Well how can you afford not to and now it’s mandatory! Many state departments of education have already developed curriculums for these training issues. Look into using what is available to save yourself time developing your own program. Why reinvent the wheel? “Still can’t find the time,” you say. Then why not look to an outside source like a consultant or professional trainer or chef? You can’t keep putting training on the back burner it is a requirement now. “My program is small and can’t afford the cost of a consultant or trainer,” is the most often used excuse for failing to develop one’s staff.
A properly trained and informed staff saves food operations a great deal of money and increases revenues normally lost due to lack of knowledge. Most training fees are absorbed by improved cost efficiencies and service delivery due to having a more informed and professional staff. You have to spend money on occasion to make money. Pick the areas that have hurt revenues or caused waste in the past and make them go away by improving the skills and knowledge of your staff. If your district is small, co-op with other districts in your area and host a group training session. Split the cost among the districts involved. Many times getting a professional from the outside lends credibility to the presentation. It isn’t that you don’t tell the staff the same things as the trainer, but it’s the way it’s presented and they feel important that they are getting special training. This tends to cause them to pay closer attention. It’s kind of like being a parent, your kids don’t think you know anything and an outsider knows more than you. I used to get my neighbor to tell my daughter things that I wanted her to know. She would then come home and say, “Hey Mr. Jones told me this, isn’t that a great idea?” I was just happy she got the message and accepted it. It didn’t matter to me who told her.
However you plan to train your staff doesn’t matter. What matters is that you take the time to train them. A well informed staff that understands what they are doing will save and make additional money for your food program. If they feel important and are treated as professionals, they will act professionally. Don’t let upgrading the knowledge of your staff get swept under the rug again this year. Take time to plan and present well thought out enrichment programs that will enable them do their jobs and are pertinent to what they do. I assure you the results will yield a smoother and more profitable year.
Milt Miller is the Principal and Chief Innovator at Milton Miller Consulting. Throughout his 32 years in the food service industry he has managed, operated and assisted food service programs to become successful. For more information on this and other topics, contact Milt at; www.miltonmillerconsultant.com.