Hobart fears for operators that abandon training

Hobart kitchen

Hobart UK is urging casual dining operators not to let training slip down the business agenda in 2015 as the growth in de-formalised dining puts increased pressure on kitchens and kitchen equipment.

With the UK branded restaurant market now attracting an extra 47 million visits each year compared to five years ago, the company is encouraging casual sites to place renewed emphasis on staff training to ensure that equipment such as warewashers are properly operated and prevent potentially disruptive and costly breakdowns.

David Riley, managing director, warewashing, Hobart UK says: “The explosion in all-day dining means training is more important than ever. Increasingly, it is consumers, and not operators, that are setting the agenda for when they want to eat and this is having a significant impact on kitchens and the way in which warewashing equipment is being used. Added time pressures could see training fall down the pecking order — we’re calling on casual operators to not let this happen.”

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Hobart offers free training for the life of its warewashing equipment, which includes briefing staff on the best and most effective ways to operate the machines. This ongoing training programme also allows operators to help new employees get up-to-speed.

“Alongside the offer of free training, we recommend that all outlets invest in a sound service plan to help safeguard the longevity of their warewasher,” said Riley. “This allied to the training offer gives casual operators peace of mind that they can focus on providing a top quality dining experience and not worry about kitchen breakdowns.”

Tags : Casual diningHobartTrainingWarewashing
Andrew Seymour

The author Andrew Seymour

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