When you’re pressed for time, training the back-of-house team needs to be quick, effective, and focused. Here are some strategies from the Chefs of the Mills to effectively introduce new products or menu items:
1. Prioritize important skills
Focus on the key skills that make the biggest impact for your operation — like efficient prep techniques, multitasking, and consistency. For example, when working with biscuit dough, show team members how it can be used to bake classic breakfast biscuits and create savory hand pies for banquet service. Showing how to maximize the value of a product helps keep training targeted.
2. Use products made for consistency
Products like parbaked pizza crusts or puff pastry sheets are great for streamlining workflows. They deliver consistent results, which builds confidence among team members. For example, easily thaw parbaked pizza crusts, then bake and top to perfection, revealing consistently delicious pizza every time.
3. Learn during service
Training doesn’t have to pull the team off the line. Show how products like scone dough can be shaped and baked for breakfast, then transformed into petite dessert bites for afternoon tea service. Integrating training into real-time prep ensures everyone learns while contributing to the day’s production.
4. Call quick team huddles
A five-minute pre-shift meeting can work wonders for introducing new techniques or products. If rolling out something like a croissant-based breakfast sandwich, walk through the assembly process during the huddle. It’s an easy way to reinforce training and allows team members to ask questions before the rush and in a low-pressure environment.
5. Keep menus simple during training
Focus on items that rely on versatile products to minimize complexity. For instance, parbaked flatbread can be used as a canvas for personal pizzas, topped flatbread appetizers, or even dessert-style flatbreads. This allows the team to quickly learn a product while keeping the menu flexible.
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