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January 14, 2016

 In This Issue

  • Training Department Leadership and Crisis Management in a Food Safety Outbreak: Food for Though
  • Convincing the C-Suite: 10 Steps to Making a Compelling Case to Attend CHART
  • HR in Hospitality 

New Speakers/Sessions Added to #CHARTSeattle

Visit the conference site for further details and to register.
Early registration discount ends January 21. 
Coffee Alone BrandmarkREDUCED 

First Free CHART Webinar in 2016 Series

Empowering Team Members with the Ability to Speak English
Wednesday, February 10
1:00 pm ET
Register now to hear Christine San Juan, Head of HR & Training for Caffe Nero Americas, present our first webinar. 

If you missed one of our 2015 webinars, visit our website to hear the recordings.


Regional Training Forums

Learn and share locally with your hospitality peers at one of our Regional Training Forums (RTFs).                            
January 14: Miami, FL
January 21: Chicago, IL
January 22: Orlando, FL

View our online calendar for the latest news. #CHARTrtf


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We interrupt your regular programming with insightful and sometimes amusing posts from your peers.  Read and enjoy these recent posts to the member blogs on CHART's Home Page!

Training Department Leadership and Crisis Management in a Food Safety Outbreak: Food for Thought
by Michele Lange, Director of Training & Development, The Habit Restaurants, LLC                         
Let’s face it; sometimes eating out is scary, especially with the recent increase in foodborne illness outbreaks mentioned throughout every media and social media outlet. The two most highly-discussed outbreaks to date are E.coli and Norovirus. As I received the latest daily news blast from my favorite industry news outlet, I started to think about how this recent increase of outbreaks could affect our industry as a whole.

How do these outbreaks affect consumers’ confidence level in food safety? Will we start to see a decrease in people dining out? Will customer complaints increase from people who “think” your restaurant or hotel caused them to become ill? Will regulatory agencies begin placing tougher restrictions on businesses that sell food? Will there be tougher regulations on food producers? 

My question to you is, “If a foodborne illness outbreak happened at your restaurant or hotel are you equipped to handle it?” Do you have a comprehensive food safety training program to prevent an outbreak? Do you have a crisis management plan in place if an outbreak did occur? These are two serious questions to ask yourself and to discuss with your operations and senior leadership teams.  Read More  

Lyon 2

Convincing the C-Suite: 10 Steps to Making a Compelling Case to Attend CHART
by Jason Lyon, CEO & Founder, Boondocks Hip                   

In my former CEO position, I was always looking at the bottom line and what our return on investment would be when an individual would attend a CHART conference or any industry event. Here’s a concrete plan for how to convince your executives that the CHART conference is a MUST attend for you:
1. Study the program and identify sessions that could help you do your job better. The full brochure and agenda is at
2. Share program information with your colleagues and identify what kind of information you could bring back to them.
3. Share program information with your supervisor and identify which sessions they believe would benefit your workplace. Read More.


HR in Hospitality               


Your best savings for HR in Hospitality ends soon!  Register today at with Promo Code CHT16 to save $125.00 on top of the $400.00 Pre-Early Bird Savings (ending January 15). HR in Hospitality, March 14 - 16, is your chance to hear proven HR strategies from top brands including Interstate, Ritz-Carlton, Zoës Kitchen and more.

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