Casual Dining Group plans to run 100 more apprenticeships this year on top of the 116 already in place across 60 restaurants within its portfolio, the company has announced.
Since its launch last year, which saw CDG partner with Remit Training to deliver apprenticeships across its growing estate of 300 restaurants, CDG has developed a scheme focusing on servers, chefs and managerial roles.
With almost 8,000 employees across its businesses, which include the Bella Italia, Café Rouge and Las Iguanas brands, plus airport concessions and its collection of restaurants in Centre Parcs, CDG is hiring more apprentices as a way to train, develop and retain high-calibre individuals.
CDG chief executive, Steve Richards, said: “We are delighted to be in the position to grow the number of apprentices in our business this year. The quality of our team plays a huge part in the guest experience and therefore the continuing success of our restaurants. There is real appetite in the business to offer more apprenticeship levels and we are pleased to be building on our partnership with Karen Davies at The People Factor – Karen’s business has played a vital role in helping us land and build this programme – and also Remit Training, which has also supported our desire to grow our apprenticeship initiative.”
The current scheme offers a bespoke apprenticeship programme for each CDG brand and supports the career development of existing staff and new recruits in kitchen, front-of-house and management roles.
The course is designed to deliver structured training for Level 2 and 3 apprentices that helps them gain the skills required to progress in the industry. They are awarded with a qualification at the end.
Meanwhile, CDG brand Las Iguanas is to launch its Birmingham restaurant this month.
The venue will open in Temple Street on Monday, 28 August with the decor reflecting the Las Iguanas team’s recent travels to South America, including comfortable booths against a backdrop of sunshine shades of yellow, sky-blue and turquoise, and bold graphics inspired by Buenos Aires street art.
New additions to the menu include Bolinhos de Caranguejo (crab, prawn and potato croquettes), and a Cuban sandwich consisting of roasted pork belly, pulled pork, cheese, ham and relish.