Did you know that The Hospitality Industry is one of the few industries left in the UK where continued professional development is not catered for in colleges across the UK? Once a chef/F&B professional leaves college, that’s it for the rest of his/her working life. It’s not an ideal situation, and it’s a problem only partially solved by niche trainers like us.
At visionarydining.com we specialise in direct training modules that deliver your team cutting edge systems that blend industry best practice with business development so your team know exactly what’s expected of them today and tomorrow, and how this is more effective than what they did yesterday. Every business needs to grow and your staff need to feel that you’re offering them career development.
We provide a range of training courses that support the progressive skills delivery and successful guest experience within your business.
Head Chef Mentoring. Unleashing Potential. Head Chef, one to one.
How and why a chef cooks and runs your kitchen is intrinsically an extension of the chefs’ personality, the leading edge of the chefs’ artistic life and career experiences, the sum of the chefs’ culinary beliefs, and the cornerstone of the chefs’ professional pride and accomplishment. How do you go about changing this for the better? Click
Allergen Awareness. How to become fully compliant with Allergen EU Directive. All Staff/Management
This half day course will empower your team to fully embrace an awareness of how their roles need to be shaped to comply with new Allergen legislation. Course content covers an overview of the legislation, the 14 key Allergens, and best practice systems to insert into your business to ensure compliance and minimise all risks. Click
The Taste Academy. Ideal for groups of F&B staff.
This full day course was originally designed by Gordon Cartwright at the AA and was known industry wide as the Rosette Academy. This course has now expanded significantly to explore best practice for both F&B professionals and chefs and the effective construction of a sustainable and meaningful guest experience. The 16 modules and live testing make this a defining course to remember. Click
Understanding Procurement. For Chef de Parties Upwards
In the absence of a Kitchen Manager, procurement is a key part of your business that demands rigid structure, control and accuracy. Our experience time and time again is that your Head Chef is provided with neither the tools or the time to fully control procurement. Not only does this half day course map out a strategy for the busy chef but we’ll also provide the cutting edge time saving tools for your chef to move forward with. Click
Taking Control of your GP. For Chef de Parties Upwards
To understand how a chef controls his GP is to understand the complex and sometimes unruly forces that the chef often doesn’t have time to understand and monitor. Not only does this half day course recognise the issues chefs face on a daily basis, we’ll provide the tools and knowhow to help the chef monitor the performance of his kitchen on an almost live basis. Click
If you have issues with profitability and the empowerment of your staff to stimulate business growth get in touch today.