Dining Training/Customer Service Consulting Program for
Caterers and Restaurants
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Enhance Your Operations with Service Excellence and Dining Training
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How confident are you in your staff's performance in two often-overlooked areas of your operations: Service Excellence and Dining Training?
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The way your staff represents your brand and masters the “art of service” is crucial for creating memorable events and building loyal clients.
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Drawing on his extensive experience, including catering 25 Pro Football Hall of Fame National Induction events and thousands of other occasions, Bob Pacanovsky is committed to training staff in key areas essential to the success of his events and catering business:
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Practicing Hospitality
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Defining Service Excellence
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Developing a top-tier Dining Training program
We have been a client of Bob’s for over two years. During that time Bob has conducted Leadership and Service Excellence training for our Catering and Restaurant teams. Bob’s personalized approach, knowledge of our industry, and training concepts have benefited our company, our leadership team, and our service team in helping us perfect our skills. Bob has become an integral part of the Divine Events' success. Pam Howatt, CEO – Divine Events
The Dining Training Program is interactive training for all Front of House staff. Bob takes you through the entire process of tasks associated with the front-of-house service and what the responsibilities are for the front-of-the-house when setting up and working in your restaurant or catered event.
Additionally, sessions can be added that focus on elevating the guest experience…to that of a Black Tie Level. In one, staff will learn the “polish” needed to carry themselves while they are working. It is the little details that make a big difference for your customers and their guests, as they are the front-line “Brand Ambassadors” for your organization.
The other focuses on the Science of the Plated Meal, and how to create systems that will ensure a smooth-flowing process when it comes to meal plate-up. Whether that is for 15, 150, or 1,500 guests.
Bob is proud to be a Senior Consultant with Certified Catering Consultants, a national catering organization. His area of expertise is Staff Development & Training.
The answer to-
"We're already
training our
Food Service staff."
(Click here to find it out)
