Team Training

How to train your staff in different processes & in a systematic code of conduct.

When Team becomes a Power!

The biggest pain point of hospitality is “regular team trainings”. DNY Corporate chef team and operations team conduct a full week of team trainings on these factors as below-

  • Kitchen Management Procedures
  • Wastage control & log books
  • Hierarchy system of reporting
  • Recipes, procedures, cooking techniques
  • Portion size and packaging training
  • Personal and Kitchen Hygiene
  • Customer service
  • Mock-trials
  • POS – Point of sale
  • Vendor management
  • Stock ordering- receiving procedures

Owner's Awareness

An integral part of the system is you, the decision maker. Its well said that direction is the key foundation of an organizational strength.  For the decision makers, to always keep empowering your team correctly, DNY team makes you aware of extremely crucial factors to consider in your operating process.

  • Loopholes in the industry
  • Solutions to the loopholes
  • Theft prevention
  • Weekly audit checklist to ensure your people are moving in right direction
  • Power of vendor relationships
  • Right methods to solve disputes
  • Wrong direction flags
  • Power of business values

Related Scope

Dream Big! See Your Bigger Picture! Plan Ahead!

Market Feasibility Study
In-depth market research in the form of online & offline data associated with the top performing cuisines & total order valuation in a given area to determine your brand’s acceptability. Learn More →
Business Ideation & Concept
We ideate Brands based on the market study and positioning. Business model setting and concept creation go hand in hand and this depicts alignment. Learn More →
Menu Engineering
Menu engineering is a deep science to determine your niche, the target audience, food costing and the recipe consistency standards. Learn More →
Smart Kitchen Planning
Kitchen plans created to optimize the compact space, aiming negligible order delays and highest team efficiency. Learn More →
Operational & Kitchen SOPs
We define the standards to operate your restaurant business to guide the business in a determined trajectory for easier management and a faster expansion. Learn More →
Team Training
An integral part of the planned menu which entails an on-ground training of all the recipes, processes & a systematic code of conduct. Learn More →

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