Have you completed the RU Game Beginner course? 

Do you have some experience on the RU Game platform, as both learner and Manager?  

If you said yes to either of those and you’re ready to step up your game, then you’re in the right place! This course focuses on how to use Leader Zone and Admin Zone to drive results and build a team of high performers.

This course is not applicable for brands that do not use Axonify.

1. Understand how to use Leader Zone and reporting to accurately assess and improve a team’s performance

2. Develop fun ways to engage teams and drive participation

3. Solve and troubleshoot learner profiles

This food safety fundamentals course is a comprehensive introduction and review of food safety risks and associated risk reduction practices. It will focus on how to confidently make sound, science based assessments and decisions around matters of food safety in the restaurants, so as to ensure restaurants deliver on RECIPE’s promise to provide guests with safe, wholesome food as part of a great guest experience.

1. Identify the types and nature of contamination risks to food

2. Understand the means of controlling risks in your restaurant

3. Recognize food safety processes and associated risks

This course reviews the tools and procedures necessary for a Manager to create a culture of food safety in the restaurant.

The training will provide knowledge around confidently locating and leveraging resources that will enhance food safety programs, and mitigate risks to ensure restaurants deliver on Recipe’s promise to provide guests with safe, wholesome food as part of a great guest experience.

It is highly recommended to complete the Food Safety: Foundations & Daily Operations course prior to this course. 

1. Review best practices for completing Manager food safety logs

2. Understand how to access food safety resources such as SOPs and food safety tools

3. Recognize how to manage food safety risks in the restaurant

4. Develop a SMART food safety action plan for restaurant opportunities

In today’s evolving landscape where there are many different avenues that guests can provide feedback to restaurants, it is critical that restaurant leader’s understand how to recover guests by focusing on hospitality. This course will focus on how to handle guest concerns which  greatly impacts the guest experience both inside and outside of the restaurant.

1. Understand the impact of social media platforms and ratings on guest experience and profitability.

2. Define an evolving guest profile from increased guest traffic from mobile apps and off-premise dining.

3. Exercise the BLAST guest recovery approach.

4. Determine strategies to empower front line employees to recover guests in the moment.

Fires, slips, falls and other hazard related incidents within our restaurants can lead to significant property and/or liability losses, and can often be mitigated or avoided. This course will review techniques and procedures necessary for Managers/Operators to identify and reduce both the hazard risks within their restaurants and the subsequent costs.

1. Understand the impact of hazard losses in our industry.

2. Recognize the key areas that can lead to hazard losses in your restaurant.

3. Identify specific hazards within your restaurant.

4. Implement loss prevention techniques to eliminate or reduce risks.

As guest needs continue to evolve, industry leaders are constantly creating innovative solutions to increase patio profitability. This course focuses on the specific actions that can be taken in the pillars of food, beverage, service, value, and ambience, to create a profitable patio, and includes interviews, articles and videos.

1. Identify the five specific parts of a profitable patio

2. Explore the ROI on investments that can be made immediately

3. Implement a profitability plan for specific restaurant patios

Takeout and delivery is sometimes considered a supplementary revenue stream for restaurants, as the bulk of revenue comes from guests dining in. Guest behaviours continue to evolve and demand has transformed off-premise operations into a very necessary part of restaurant business. This course will examine the specific details of off-premise operations including the guest profile, daily success measures, profitability, and corporate social responsibility.

1. Identify the off-premise profitability model

2. Develop an action plan to set up an efficient off-premise area

3. Identify what daily success looks like for off-premise

4. Distinguish between key components of the off-premise channel

This course will focus on preventative maintenance and the impacts it has on a business. It will discuss how a preventative maintenance plan saves money by ensuring the upkeep of some of the most important equipment in the restaurant, and elevates both the guest and employee experience. 

1. Explain what preventative maintenance is

2. Recognize which systems need preventative maintenance

3. Define what a successful preventative plan looks like

4. Identify typical system issues addressed by preventative maintenance

Find resources you need about Food Safety and Quality Assurance on this navigation portal.

• Updates from the FSQA team

• HACCP Plan

• SOPs

• Pest Control Information

• Steritech Tools

• Complaint Forms