NATIONAL HARBOR MD. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
In a follow-up to a survey conducted at CHART’s winter conference, the majority of human resource and training executives reported their companies are experiencing such belt-tightening measures as budget cutbacks and increased expense scrutiny. Of the 200 executives who responded to the survey, 31 percent said the belt-tightening at their companies has been significant, up from the 22 percent who indicated that at the earlier conference in March. Another 54 percent said their departments have experienced some belt tightening—about the same percentage as did in the earlier meeting. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Casual-dining and family restaurants were hardest hit, with 34 percent reporting their departments had experienced a significant impact and 46 percent saying their departments were impacted somewhat. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Most of the belt-tightening has come in the form of reduced budgets, attendees said. Sixteen percent of respondents said the cutbacks were significant, while 48 percent noted their departments had suffered some cutbacks. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Trainers reported they were seeing staff reductions, position freezes, reduced travel budgets, and cutbacks in new programs and staff development training. About a quarter of them reported training positions were being absorbed into operations departments. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
“Fuel prices, commodity prices, those sorts of things—you can’t rely on business as usual,” said incoming CHART president John Isbell, the vice president of training for IHOP Corp. in Glendale, Calif. “That’s been the theme for this whole conference: Business is not usual anymore. For me, it’s how do we do more with less? How do we prove our worth? That’s never been more important than it is today.” —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
About 300 CHART members attended the three-day event, held at the Gaylord National Resort & Convention Center on the banks of the Potomac River here. The conference included several training-related breakout sessions and motivational speakers as well as industry updates from Mary Adolf, president and chief operating officer of the National Restaurant Association Solutions’ Products and Services Division, and Teresa Siriani, president of People Report, a Dallas-based firm that measures human resource practices for restaurant companies. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
A group of restaurant and hotel presidents and chief executives also expressed their concerns about the future and advised CHART members on how to defend their training programs. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Trainers must think strategically and research completely how new programs will impact a business, said Thom Crosby, chief executive of Pal’s Sudden Service, a 21-unit quick-service company based in Kingsport, Tenn., and the only hamburger chain to win a Malcolm Baldridge award for business excellence. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
“The CEO’s language is money,” Crosby told attendees. “Tell me the financial impact [a training program] is going to have and what period of time it will take to realize that financial impact. Here is what the process should look like, here’s the positive and negative, and here is where we are going to gain financially. I understand dollars.” —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Even in difficult times, training remains important, said Cliff Burrows, who was promoted to president of Starbucks’ U.S. division in March as part of a major restructuring for the coffee shop giant. The Seattle-based chain reported a $6.7 million net loss—its first-ever as a public company—in the third quarter ended June 29. Starbucks, which has more than 16,000 stores worldwide, is closing some 600 stores across the United States and reducing the number of new openings. The chain also is eliminating more than 1,000 corporate positions. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
“We’re going through a time of change,” Burrows said. “It’s important not to blunder some of the investments we’ve made in [our employees].” —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Starbucks closed all of its stores for a three-hour evening training session in February. In addition to reinforcing coffee-making and customer service skills, the experience was a morale booster, Burrows said. Employees who work different shifts had a chance to meet and get to know their co-workers. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Starbucks is planning to make another major investment in its employees when it brings together all of its restaurant managers—more than 10,000—for a meeting in New Orleans later this year, Burrows said. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Training and employee development have been critical to the success of Fleming’s Prime Steakhouse & Wine Bar, said president Skip Fox, who also received CHART’s annual Commitment to People award. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Based in Newport Beach, Calif., Fleming’s has nearly 60 restaurants across the country. In accepting the award, Fox said the importance Fleming’s places on its employees is not affected by the volatility of the economy. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
“Since they are core to our business, we [remain committed to] them, no matter the circumstances,” Fox said. “We continue to invest in our people and they continue to invest in us.” —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
Keynote speaker Billy Shore, founder of the nonprofit organization Share Our Strength, lauded the restaurant industry for continuing to support anti-hunger programs, despite the economic strain many operators are experiencing. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
“Unlike any other industry I know, the hospitality and foodservice industry has not reduced its participation,” Shore said. “It’s an industry that understands the real intimate connection between health, food and happiness and sees the impact of the work they are doing.” —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
CHART members raised about $11,000 for Share Our Strength through a silent auction. The organization, in conjunction with the NRA Educational Foundation and the American Hotel and Lodging Association Educational Institute, awarded $2,500 scholarships to two high school seniors to pursue careers in culinary arts and hospitality. They were Camly Nguyen of Norcross, Ga., and Richard Stevens of Brodheadsville, Pa. —The financial belts on hospitality training departments are being cinched even tighter in today’s challenging economy, according to an informal poll of attendees at the Council of Hotel and Restaurant Trainers conference here.
