Regardless of whether or not they purchase equipment from Euro Catering, end-users, restaurateurs, dealers, supermarket kitchen operatives and private individuals, whether operating ovens, rotisseries, bakery equipment, or something else, can access the training.
Darren Massey said: “We believe the content of our training will be unique and the approach we are taking to this, truly enlightened. Those we work with through this programme can be using any brand of equipment, as the principles of capitalising on functionality and focusing on the minutiae of a food manufacturing or food service business, to ensure that all works in harmony and on an optimal basis, is the same regardless of what is being used.
“This is about added value, but much more. It can provide participants with all the tools they need to make their business run more effectively, dynamically and profitably, whilst generating higher levels of customer satisfaction and better product taste, presentation and payback. It might be training for half or a full-day in most cases, but it will be training with purpose and intent that will be embedded in processes forever more, if applied post-training.”
The training, which is provided free to some Euro Catering customers, is all about upskilling, but also making sure that, in a time of economic uncertainty, every facet and feature of a piece of equipment can be utilised for competitive advantage and rate of return on investment.
It takes a holistic view of every aspect of the end-user’s service environment, assessing how gains can be made, satisfaction levels improved, new menu items developed or perfected and strategic planning and reporting enhanced.
Massey believes end-users and chefs, on average, currently only use around 60% of their equipment’s functionality at best and that many could reduce operational costs and optimise their menus, if they knew how to use the functionality behind their control panel to the full.
The training works at two levels – Equipment Plus and Equipment Plus Advanced. The first is a 3-hour session, guiding the trainee through the basic operation of their equipment, its functionality and its general care. This includes programming and programme selection, cleaning advice and recipe guidance and, if desired and appropriate, cooking-off a dish or dishes using a pre-set programme.
Equipment Plus Advanced is a session of a working day’s duration and enables the trainee to do all of the above, but also go deeper into the formulation of recipes, testing of potential new product lines or dishes, advanced problem solving and trouble-shooting, menu innovation and out-of-kitchen food management and budgeting.
Training will take place at Euro Catering’s state-of-the-art Culinary Centre in Daventry, but the trainers can travel and train on-site, charging travel and any accommodation costs.
Equipment Plus costs £225 plus VAT, whilst Equipment Plus Advanced costs £495 plus VAT for a day’s training. Both costs are per person attending.
To find out more about the options, contact Darren Massey on 01455 559969, or email darren@euro-catering.co.uk