We offer restaurant staff training; the programs are designed taking into account the specifics of the restaurant business. Training takes place at the customer’s premises, directly at the institution. The training schedule is agreed upon in advance so as not to interfere with current work. The main niches of the restaurant business are: fast food, medium-priced restaurants and gourmet restaurants. In all three niches today there is one significant problem - this is the “personnel shortage” of both the attendants and cooks, and the managerial personnel.
We offer a comprehensive training program for waiters, bartenders, and administrators of the hall for restaurants of various levels. From our point of view, the most effective way is exit training on the basis of your institution. With this format, the program is compiled individually for you, the coach takes into account the characteristics of your institution. For example, a bartender, once in your bar, can improve the technology of the bar, make changes to cocktail recipes.