Training
Our 4-step training process
Tell, Show, Practice, Assess
Core Values
Positive Impacts, Integrity, Excellence
Pal's Quality Control Process
Plan, do, check, act
8 key business drivers
Quality, Value, Cleanliness, Hopsitality, Accuracy, Speed, People Development, Attitude
The first tool used in training that sets expectations
Oreintation
Brand Promise
Great food in a flash
using all of our senses to ensure meal quality is a part of this
Chef's Mindset
our plan for winning as a business and with our customers
Annual Plan
This happens 180 days after successful certification
Recalibration/ Recertification
Mission
Delight customers in way that creates loyalty
Everything has a place, stock fronted, FIFO, and employee appearance are all a part of this
Professional Image
Triple 100%
100% standard, 100% of the time, at 100% volume
Trainee reviews this several days after initial training
Powerpoints
Vision
Pal's to be the preferred quick service restaurant in markets where we compete.
The rule that prevents substandard products from going to the customer
No exception rule
Double Jeopardy: Current top 5 priorities
Positive customer and sales growth, Prime costs under 54% consistently, Continuous improvement with Chef's mindset, All employees 100% on must know document, recruit hire train and maintain a team of 54 members
The first tool used in the initial training
One-on-one checklist
Pal's Culture
Customer Focus, Continual Improvement, Teamwork, Integrity, Performance Excellence, Engagement
This means I have complete control of my station and the results produced
State of self control
known as HACCP
Hazard Analysis Critical Control Point.