Transform Your Restaurant
With The Operational Excellence Restaurant Management Program
Transform Your Restaurant
With The Operational Excellence Restaurant Management Program
About The Program
The Operational Excellence Restaurant Management Program is structured with instructor-led sessions and hands-on activities, and will train you and your team on a simple operational system that helps you sell more, waste less, get 5-star reviews, and makes life less stressful for the management team.
Why Invest In This Program?
This program was created for restaurant that wish to develop their management team to provide more value & deliver better results.
Employees who complete the Operational Excellence Restaurant Management Program are trained in customer experience, marketing, operations, talent acquisiton & development, software, finances, and more.
This leads to happy staff, repeat customers, and an organized and efficient restaurant.
Program Modules
- Conducting Powerful Research
- Employee Purpose & Customer Avatars
- Customer Experience
- Restaurant Marketing
- Team Development
- Operations, Part 1
- Operations, Part 2
- Restaurant Finances, Technology, & AI
Program Details
24 hours of instructor-led classes
Live instruction (virtual or in-person)
Certificate of Completion
Pricing
$2995/participant
$1495/participant (20+ employees)
Course Content
Module 1 - Conducting Powerful Research
Instructor-Led: 3 Hours
Lesson 1 – Affected Parties Analysis for Restaurants (1 hour)
- Introduction to Affected Parties analysis
- Conducting a SWT (Strengths, Weaknesses, Trends) analysis for the role/department through the lens of Affected Parties
- Role/impact analysis through the lens of Affected Parties
Lesson 1 outcome: Employees understand who is impacted by their role & performance.
Lesson 2 – The Qualitative Research Model for Restaurants (1 hour)
- Understanding the qualitative research model
- Qualitative research techniques
- Qualitative research campaigns
Lesson 2 outcome: Managers and supervisors can identify creative solutions to business problems & challenges.
Comfort Break (0.5 hours)
Lesson 3 – Executing Research & Analysing Research Data (1 hour)
- Conducting research
- Interpreting quantitative data from qualitative research findings
- Driving business results from qualitative research
Lesson 3 outcome: Management can execute campaigns to source creative solutions to business problems, identify opportunities for growth, and take action based on qualitative research findings.
Activities & Exercises: 4 Hours
Management team will practice the skill sets and techniques learned in the theoretical component of the day, including:
- Executing 5 research conversations (3 hours)
- Preparing an analysis of findings for Module 2 (1 hour)
Module 2 - Employee Purpose & Customer Avatars
Instructor-Led: 3 Hours
Lesson 1 – Module 1 Debrief; Analyzing Qualitative Research Findings (1 hours)
- Analyzing qualitative & quantitative data gathered from research interviews
- Developing an action plan based on research findings
Lesson 1 outcome: Managers and supervisors understand the strengths, weaknesses, and trends impacting the restaurant and the actions they can take to improve business results.
Lesson 2 – Mission, Vision, & Values (1 hour)
- Understanding mission, vision, & values statements
- Identifying natural talents & understanding skill development
- Using mission, vision, & values statements to develop a sense of purpose
Lesson 2 outcome: Managers and supervisors develop a deeper sense of pride and performance regarding their role and are motivated to develop and use their talents for maximum impact.
Comfort Break (0.5 hours)
Lesson 3 – Ideal Customer Profiles (1 hour)
- Introduction to Ideal Customer Profiles
- Ideal Customer Profile building templates, techniques, & tips
Lesson 3 outcome: Managers and supervisors can contribute their unique perspectives to help the company develop a deeper understanding of how to deliver a 5-star experience.
Activities & Exercises: 2 Hours
Management team will practice the skill sets and techniques learned in the theoretical component of the day, including:
- Refining Ideal Customer Profiles (2 hours)
Module 3 - Customer Experience
Instructor-Led: 3 Hours
Lesson 1 – Customer Experience Maps (1 hour)
- Introduction to customer experience maps
- Implementing effectiveness & satisfaction Key Performance Indicators (KPIs) to customer experience maps
Lesson 1 outcome: Managers and supervisors can map the effectiveness and satisfaction of the customer experience.
Lesson 2 – Customer Retention (1 hour)
- Soliciting customer feedback
- Developing customer retention programs
- Using data to improve customer retention
Lesson 2 outcome: Management can gather customer feedback and use the data they collect to improve the customer experience and retention.
Comfort Break (0.5 hours)
Lesson 3 – Introduction to Strategic Partnerships (1 hour)
- Expanding the value you provide as a restaurant
- Creating Ideal Customer Profiles for Strategic Partners
Lesson 3 outcome: Management understands how to create service offerings for new audiences and open new revenue streams for the restaurant.
Activities & Exercises: 4 Hours
Management team will practice the skill sets and techniques learned in the theoretical component of the day, including:
- Executing 10 customer feedback conversations (3 hours)
- Team-wide customer retention program review (1 hour)
Module 4 - Restaurant Marketing
Instructor-Led: 3 Hours
Lesson 1 – Marketing Channels & Brand Strategy (1 hour)
- Analysis of marketing channels
- Understanding brand development vs. business development
- Conducting brand assessments and contributing to brand development campaigns
Lesson 1 outcome: Managers and supervisors understand how to appeal to Ideal Customer Profiles (ICPs) and positively impact the restaurant’s brand.
Lesson 2 – Understanding Business Development (1 hour)
- Introduction to business development
- Implementing Key Performance Indicators (KPIs) & metrics into business development campaigns
- Monitoring departmental campaign metrics & making suggestions for campaign changes/improvements
Lesson 2 outcome: Managers and supervisors can positively contribute to marketing campaigns that drive new business for the restaurant.
Comfort Break (0.5 hours)
Lesson 3 – Creative Marketing Campaigns (1 hour)
- Creating and managing creative marketing campaigns
- Creating irresistible dining offers (for catering & special events)
Lesson 3 outcome: Management is prepared to execute marketing campaigns that unlock new revenue streams for the restaurant.
Activities & Exercises: 2 Hours
Management team will practice the skill sets and techniques learned in the theoretical component of the day, including:
- Team-wide business and brand development program brainstorm (2 hours)
Module 5 - Team Development
Instructor-Led: 3 Hours
Lesson 1 – Employee Scorecards & Performance Measurement (1 hour)
- Introduction to employee scorecards and performance measurement
- Employee scorecard templates
Lesson 1 outcomes: Management can measure and monitor employee performance and help build performance guidelines for all roles in the restaurant.
Lesson 2 – Contributing To Talent Acquisition (1 hour)
- Talent acquisition basics
- Contributing to talent acquisition programs & employee screening
- Contributing to the onboarding process
Lesson 2 outcomes: Managers and supervisors can positively contribute to the talent acquisition and onboarding processes.
Comfort Break (0.5 hours)
Lesson 3 – Employee Training Programs (1 hour)
- Employee onboarding programs
- Ongoing employee training and development
Lesson 3 outcomes: Managers and supervisors can positively contribute to the employee training and development processes.
Activities & Exercises: 1 Hour
Management team will practice the skill sets and techniques learned in the theoretical component of the day, including:
- Team-wide departmental talent plan review (1 hour)
Module 6 - Operations, Part 1
Instructor-Led: 3 Hours
Lesson 1 – Productive Meetings and Communication (1 hour)
- Introduction to productive meeting cadences and agenda templates
- Productive meeting guidelines
Lesson 1 outcome: Managers and supervisors understand how to effectively facilitate productive team meetings.
Lesson 2 - Restaurant-Wide Communication Channels (1 hour)
- Analyzing employee communication channels
- Improving staff-wide communication
Lesson 2 outcome: Managers and supervisors understand how to communicate critical information to the entire team.
Comfort Break (0.5 hours)
Lesson 3 – Mapping & Measuring Core Processes (1 hour)
- Introduction to core process mapping
- Implementing metrics to core process maps
- Monitoring Key Performance Indicators (KPIs) & improving core processes
Lesson 3 outcome: Managers and supervisors can objectively evaluate operations across all areas of the restaurant and can identify and suggest improvements to the processes integral to company operations.
Activities & Exercises: 3 Hours
Management team will practice the skill sets and techniques learned in the theoretical component of the day, including:
- Facilitating 1 team-wide meeting before Module 7 (1 hour)
- Team-wide core process map review (2 hours)
Module 7 - Operations, Part 2
Instructor-Led: 3 Hours
Lesson 1 – Review of Module 8 (1 hour)
- Reviewing core process & Key Performance Indicator (KPI) improvements from Module 8, including improvements suggested by team members
Lesson 1 outcome: Managers and supervisors better understand core processes & Key Performance Indicators.
Lesson 2 – Operational Checklists, Performance Dashboards, & Accountability (1 hour)
- Introduction to operational checklists
- Introduction to performance dashboards
- Instilling company-wide accountability
Lesson 2 outcome: Managers and supervisors can ensure all necessary restaurant tasks are being completed.
Comfort Break (0.5 hours)
Lesson 3 – Company Knowledge Bases (1 hour)
- Developing a company Knowledge Base
- Knowledge Base maintenance & improvements
- Enrolling employees into using the company Knowledge Base
Lesson 3 outcome: Managers and supervisors can help create and maintain a database of all key information required to successfully operate the restaurant and can hold their employees these resources from this point forward.
Activities & Exercises: 2 Hours
Management team will practice the skill sets and techniques learned in the theoretical component of the day, including:
- Refining & improving operational checklists & performance dashboards (1 hour)
- Team-wide review of Knowledge Base rollout plan (1 hour)
Module 8 - Restaurant Finances, Technology, & AI
Instructor-Led: 3 Hours
Lesson 1 – Restaurant Finances, Cash Flow, & Risk Mitigation (1 hour)
- A new approach to restaurant finances
- Contributing to risk-averse restaurant cash flow strategies
- Understanding risk assessment & mitigation
Lesson 1 outcome: Managers and supervisors understand restaurant finances and risk mitigation and can make better informed day-to-day decisions that will positively impact company profits.
Lesson 2 – Leveraging Software And Technology (1 hour)
- Understanding restaurant software and technology
- Conducting software/technology assessments
- Contributing to restaurant software/technology plans
Lesson 2 outcome: Managers and supervisors understand the role software and technology plays in their restaurant’s success and can contribute to a software/technology plan for the restaurant.
Comfort Break (0.5 hours)
Lesson 3 – Using Artificial Intelligence (AI) (1 hour)
- Introduction to “artificial intelligence”, Web3, and the future of the internet
- Understanding the business applications of these technological developments
- Conducting research using AI
- Leveraging AI for communication and copywriting
- Advanced AI software strategies
Lesson 3 outcome: Managers and supervisors learn about current global technological shifts and how to use AI tools to positively impact their role and the restaurant.
Activities & Exercises: 2 Hours
Management team will practice the skill sets and techniques learned in the theoretical component of the day, including:
- Refining & improving team-wide departmental risk assessment (1 hour)
- Refining a team-wide software/AI plan (1 hour)
What does an Operational Excellence Certification mean?
Employees who obtain an Operational Excellence Certification understand the role they play at their company and the impacts of meeting the objective performance metrics they have helped create for their role. They know how to find creative solutions to business problems, effectively communicate company value, deliver a remarkable customer experience, and positively impact company operations. An Operational Excellence Certification means the employee is motivated, engaged, and prepared to perform exceptionally in their role.
Instructor Bio
With 15 of years experience in the restaurant industry, Dakota LaMarre helps restaurants invest in their people and improve their operations. When delivering training programs, Dakota brings restaurant management teams through a transformative experience that helps them deliver improved results and gain more fulfillment from their work. His expertise includes operations, marketing, and talent development.