Finding a new training use case to re-engage employees can be difficult when you're in the trenches. We invited Natalia Rojas-Valois (PLANTA) and Lori Goldstrohm (Untamed Brands) to walk through how they train on Standard Operating Procedures (SOPs), Product Knowledge, and Brand & Culture.
Watch and download their training
Key takeaways
Standard Operating Procedures and Product Knowledge
Lori covers four essential steps to rolling out a new standard, which includes:
- Creating learning objectives
- Measuring different levels of success
- Establishing your advocates
- Curriculum development
Check out her course by scanning the QR code above. She includes how she applies these steps when developing new falafel recipe training at Taim.
Brand and Culture through the Guest Experience
Natalia highlighted the significance of considering brand and culture training as a holistic endeavor that spans both external and internal perceptions. For example, she shared different approaches related to the guest / concierge service.
- PLANTA Restaurants instills its service culture in team members through specific courses, like the "Concierge Service Techniques" course.
- For tenured employees, refreshers like the "Concierge Skills Practice" keep these skills top of mind but in a more applied fashion.
- Lastly, PLANTA encourages store leaders to reinforce values regularly. She shares the "Pre-shift How-To for Leaders" course that teaches managers how to incorporate training every day.
Natalia emphasized the role of company values in shaping culture, outlining the steps PLANTA takes to bring these values to life within its teams. Her insights underscored the importance of flexibility in training approaches, allowing for a balance between structured content and creative, adaptable methods. You can find the three PLANTA trainings in the download.
About the speakers
Lori Goldstrom: Lori Goldstrom is the Vice President of Training and People Development at Untamed Brands, a parent company overseeing two smaller brands: Taim, a Mediterranean fast-casual restaurant with a history of over 16 years and 17 locations and Hot Chicken Takeover, which has eight locations in Columbus, Ohio. Lori brings extensive experience in operations, training, HR, and payroll, having previously worked with prominent organizations like Cava, where she contributed to significant growth from nine to over 250 locations. Her background spans various levels of training and operational scaling in diverse organizational settings. LinkedIn
Natalia Rojas-Valois: Natalia Rojas-Valois serves as the Senior Learning and Development Manager for PLANTA Restaurants, a plant-based restaurant group with nearly 14 locations. Natalia's career journey began with Marriott, where she participated in their management training program after college. With her background in management and a passion for learning and development, Natalia contributes to the growth and success of PLANTA Restaurants. LinkedIn
