Dining Training/Customer Service Consulting Program for
Caterers and Restaurants
How confident are you in your staff in two key areas of your operations that are sometimes overlooked? Service Excellence and Dining Training.
How your staff carries themselves when they are representing the brand of your company and how they implement the “art of service” are vitally important in creating memorable events and loyal clients for your company.
Whether it was catering 25 Pro Football Hall of Fame National Induction events or thousands of other events with his company, Bob Pacanovsky was passionate about training his staff in the following key areas that were critical to the success of his events and catering business- Practicing Hospitality, Defining Service Excellence, and creating a top-notch 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.