The Accent Training Company
has been created for the sole purpose of providing System Tools and Education to improve Consistency, Service and Sales to the Food Service Industry…truly putting the Accent on Training!
This message needs to be heard by all!
Service is your secret weapon!
“If you want your people to do it ‘right’, they need to know what ‘right’ is!”
It may start at the top, but putting the puzzle pieces together equally requires the skills and talents of everyone on the Team! Everyone holds a piece to the puzzle. For an operation to be consistent and profitable, the proper tools are required.
I assist to put the pieces together by providing:
About Scott Armstrong
Raised in the heart of northwest Ohio’s farmland, I started in the Food and Beverage Industry at a very young age! My first real job was flippin’ burgers and scoopin’ ice cream cones in a nostalgic ice cream parlor in historic Grand Rapids, Ohio. Now, with over 45 years of service to the industry and progressively having worked every level of Team and Management roles, I utilize my first-hand exposure, to do my part for the betterment of our flourishing industry!
Metro-New Orleans being my home for the past 35 years, I reside in Mandeville, LA and have worked with a large variety of groups across our entire beautiful state! Additionally, I’m a long-term instructor for the Louisiana Restaurant Association’s Educational and Training Programs.
I am a very firm believer that the Team of a business is either properly Trained, or they are not; they have the tools they need to do their job, or they do not. I compose and supply these Tools for you to ensure the puzzle fits together!
FOOD SAFETY
Nausea, projectile diarrhea, projectile vomiting, stomach cramps, fever, sweating, loss of work, hospitalization…and maybe even death! The perfect formula for an embarrassing and expensive lawsuit – possibly may even lead to business closure and loss of personal assets and property!
Sounds scary, huh? According to the Centers for Disease Control and Prevention (CDC), an estimated 1 in 6 American’s (48 million people) get sick from food each year. 128,000 are hospitalized, 3,000 die!
Establishing Safe Food Handling Procedures and discipline is not easy. This requires Education, System Tools and a focus from the entire staff. I am a ServSafe Certified Instructor and can assist you to initiate and instill Food Handling systems into your operation.
PEOPLE DEVELOPMENT
MANAGEMENT/SUPERVISORS
Often, we place a Team Member in a supervisory role, hand them the keys and put them in charge without a footprint for success; often creating untamed authority. I fully understand today’s audience! I’ve created an excellent in-person Supervisor Workshop that provides basic knowledge of understanding, and to develop a path of success. It is designed in three basic components:
Some Suggested Management Development focus areas:
- Resourcing Humans:
gaining and retaining a strong Team, getting the most from your Training Programs, the vision (and plan) of on-going development of people.
- Cost and Financial Control:
a better understanding of proper financial management of food, beverage and labor costs, and how every cost impacts the entire operation.
- Leading your Sales Force:
increasing Sales through your Team, creating internal Marketing Programs, developing Brand Ambassadors, having fun making money.
TRAINERS
The success of any Training Department begins by having the foundational tools required, and putting the right people in place. Working very closely with you and your people, I’ll build and provide customized Tools and Education to assist in the building of the Training Department.
Some Suggested Training Department Development focus areas:
- Building the Training Department:
selecting proper trainers, Train the Trainer programs, effective Exceptional Training without Exception concepts - Trainer People-Skills Development: fundamentals of ‘How to be a Trainer’, Having a patient attitude, mentoring and coaching Trainees, handling difficult Trainees
- Training Skills for the Trainer: Planning, Presentation and teaching skills that make Training ‘stick’
THE TOOL BOX
THE TOOLBOX MANUALS and SUPPORT TOOLS
To ‘Go By The Book’, you must first have ‘The Book’
I’ll put your operation on paper so it all looks the same, feels that same, is customized and cohesively designed to match the flair, procedures and standards of your company. For me, every project is unique and fun!
- Rules, Regulations and Policies
- Specific Operating Procedures and Guidelines
- Steps of Service Menu Service/Salesmanship
- Kitchen Basics
Other Manuals:
- Recipe Manual
- Manager Manual
- Train the Trainer Programs
From these Materials, Training Outlines, Systems and Guides for each position can be developed.
CHECKLISTS AND FORMS
Are the lights and music turned on? Is the bank deposit made? Is the refrigeration working properly? With each department having customized checklists, forms and tools, the operation is bound to run efficiently!
Some Common Checklists
(the list is endless!):
Mystery Shopping
If you really want to know what’s going on in your operation, ask your Customers!
I’ll be an under-cover Customer and provide to you a detailed, chronological, timed narrative report of all staff interactions, environmental comments (cleanliness, organization, ambiance, music) and food and beverage timeliness and quality – complete with photos.
I can also create a Customized ‘At-A-Glance’ outline that demonstrates, by percentages, the areas that may need a little more focus.
Multi-visit packages available so you can see trends!
