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December 14, 2016

 In This Issue

  • Addressing the Industry’s 800-lb. Gorilla in 2017
  • Beyond Task Training: Easier Said Than Done

Details on Breakout Sessions Added to Conference Site

Additional information on our competency and breakout sessions, including pre-conference workshops, have been added to our conference site. 

Check registration off your to-do list and register today for CHART 93.

CHART 93 - Colorado Springs, CO
T3: Training Competencies Conference
March 4 - 7, 2017
The Broadmoor

Registration Open for CHART 94

You can register now for CHART 94 if you want to pay in 2016.

94 Banner 2

CHART 94 - San Diego, CA
Hospitality Training Conference
July 15 - 18, 2017 
Rancho Bernardo Inn

Next Free CHART Webinar: Wednesday, February 8

Make Time for Success
Wednesday, February 8
1:00 pm ET

Melanie Johnson, FMP
Senior Manager of Training and Program Development at Rubio's Restaurants, Inc.

Registration is now open.

Also, d
id you know that prior webinars are on our website?Take advantage and learn from some past recordings.


Regional Training Forums

Learn and share locally with your hospitality peers at one of our Regional Training Forums (RTFs).                            

View our RTF schedule online. Dates for 2017 RTFs will be posted soon.

Photos from past RTFs can be viewed on CHART's Facebook page.

To make sure you receive future emails, please add to your address book or safe list.

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!

 Sullivan J
Addressing the Industry’s 800-lb. Gorilla in 2017
by Jim Sullivan, CEO, Sullivision   

One hundred ten percent.

Question: Is that number a) the amount of effort every pro athlete expends for their team or b) the average hourly employee turnover in the food service industry every year, according to TDn2K's People Report data? The wretched answer is: b). And it’s time we address this crisis head-on before the Gen Z labor pool passes the food service industry by like so many silos on a Wisconsin road trip.

110%.  Reading that number you either shrug or shiver. If you merely shrug--rationalizing that “that’s the price of doing business” in the food service industry—you’re whistling past the graveyard. You shiver if you realize that this rate of employee churn is unsustainable in the near-and-long-term lest the labor side of our business collapses. The fact is we passed the crisis point five years ago and are sliding toward a system wide breakdown if we don’t address the problem today, and start applying the requisite fixes tomorrow, and the day after that, too. Read more. 

 Herbel 3

Beyond Task Training: Easier Said Than Done
by Donna Herbel, Lead Director, Training & Development, Perkins & Marie Callender's 

Recently, CHART Past President Dr. Mike Hampton from Florida International University hosted a leader’s panel to “share insights on how we need to align higher education with the evolving needs of the industry brought about by the massive transformations taking place in global economies, markets, technologies, environment and other macro factors.” What an ambitious goal!

Some key themes came from this thought-leading conversation that we might consider: Read more.

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