Speakers: Ron Hall, Chief Operating Officer, GB Fish and Chips
Ron Hall: Hi, I'm Ron Hall. COO at GB Fish and Chips in Denver, Colorado.
What goals did you have when providing ServSuccess training to your team?
Ron Hall: Our goals in providing ServSuccess training is really to expand the knowledge and remind the staff that we have of the different types of training needs and/or knowledge base needs that our staff needs to perform at their highest level in front of our customers.
How did your team grow after taking the Leadership and Communication training?
Ron Hall: I believe the training really just brought to the forefront of their minds
Ron Hall: the things that they need to make sure they're staying on top of every day when it comes to leading our teams and helping our teams understand how to communicate better.
Ron Hall: I think, nothing in a restaurant, failure comes very quickly when communication fails.
What are the benefits experienced since completing the ServSuccess training?
Ron Hall: The experiences that and benefits that our staff receive from the ServSuccess training really is surrounded about reminding them that communication between individuals and teams is a big thing, and that our staff and our management staff, most importantly, need to make sure that they're aiding all of the types of communication we need to have going on in our restaurants between the back of the house, the front of the house, between staff at other stores, et cetera. So, it really just highlighted all the needs, all the things that they need to be conscious of every day as they manage throughout their day.
What sets ServSuccess training apart compared to other trainings your team has completed?
Ron Hall: What sets ServSuccess apart really is that it's built by restaurant people, for restaurant people. Our staff really related to the information and how it was given to them through the videos and the questions. So, they relate to it in real life. It actually is something that they relate to because they understand it and see it day-to-day. But then also, understand the perspective that the training is coming from and how to correlate and implement it in their daily life at our restaurants.
