Training Plan

Problem

All waitstaff will be able to assemble salads with the correct type and amount of ingredients ensuring consistency in product for customers. Currently, the salads can vary depending on what waitstaff prepares them. This is a problem as customers expect consistency in the products that they order and have been complaining that sometimes their salads lack toppings or have different toppings than what is listed on the menu. Inconsistent salads are leading to profit loss. This is caused by both waste and shortage of ingredients due to deviation from salad recipes by staff. Resulting in customers being unhappy with the product which leads to loss of business. This can be resolved by creating training materials for reference and retraining waitstaff on salad prep as well as tracking salad consistency through weight and dollar amount, specific to desired salad.

Goals

Management Print-Outs

Audience

Statement of Work

In efforts to resolve salad inconsistency at Bocelli, the project team has observed waitstaff preparing salads. As a result, the project team has identified issues contributing to the salad inconsistency. To resolve these issues, the project team will create detailed instructions on the creation of each salad with photos to serve as a reference for waitstaff. The project team will implement a salad weighing system for waitstaff to ensure that each salad prepared is within the margin of error. The project team will also provide a training tracking log for Bocelli management to use to ensure all staff are properly trained or retrained on salad prep as well as an incentive chart for management to use as a guide to reward employees for improved performance.

Scope Exclusions

We will not consider variations of weight regarding food allergies or changes made to salads by customer’s dietary needs or preferences. This plan is specific to a single restaurant location. While it could be rolled out to additional locations, it would require additional development due to specific restaurant needs. The project team will not be responsible for training employees and tracking individual employees' progress.

Constraints

While the overall goal is to create consistency with the preparation of salads, it is important for team members/waitstaff to understand that there may be times when unforeseen circumstances affect the consistency of the salads being prepared. Items that may affect the consistency of salads include the availability of necessary ingredients, time needed to train waitstaff and staffing morale. When ingredients are not available staff will have to make changes to the recipe which will create inconsistencies. Waitstaff will need to be trained in proper procedures and can take lots of time depending on scheduling and who is available to be trained. If staff morale is not positive, it could negatively affect the consistency of the salads.

Acceptance Criteria

Waitstaff will consistently follow recipe when building salads daily with an average success rate of 90% amongst staff.

Milestones

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