Training Program

The franchise provides a comprehensive training program for the master franchisee, restaurant managers and their employees.

The master franchisee and other people in leading positions will have to complete training courses which are normally completed on-site, in an existing full service restaurant, within a minimum period of 6 weeks. The training programs cover every specific aspect of the restaurant operation, from food and beverage preparation, service, and menus to financial control. The training programs are “hands-on” and “learn by doing courses” in operating restaurants as designated by the franchise. All attendees are under the close supervision of experienced trainers to ensure that they learn it right the first time in a minimum span of time and cost.

Furthermore, as a part of the franchise operational requirements, the master franchisee must acquire full knowledge of the franchise’s accounting and inventory control system in order to have full command of the business.

All operating, managerial functions and aspects of a restaurant will be studied and analyzed:

Managerial and technical skills
Food and beverage preparation and service
Equipment maintenance
Purchasing and storage records
Inventories (including monthly inventory check of food, beverage and other supplies).

Franchise executives are also participating actively in the training course to monitor the progress of the attendees. In addition to the aforementioned, special emphasis will be put on human resource management and development, including a staff motivation program. All the contents of the training curriculum are highlighted in the Operating Manuals, which are to be kept in the restaurant as a quick reference made available to all staff at any given time.