MEMBER NEWS
T
High 5 Hospitality’s Year of Training
he year 2015 will be known as“The Year of Training”for
High 5 Hospitality. The Delaware-based company enacted a
yearlong program in which each location held training sessions
for their respective management teams. The goal of this program
was to help the managers function more effectively and cohesively, as well as to prepare them for the next phase in their
career. The sessions were held for assistant managers to transition
to assistant general managers and assistant general managers to
transition to general managers and so on.
All management teams and other staff have been enthusiastically embracing the opportunity the training program provides
to learn more and be“in the know.”A noticeable effect could also
be seen in regard to the overall understanding and utilization of
the CTUIT restaurant management software, an increase in the
number of restaurants developing local store marketing initiatives
and a resurgence of enthusiasm from High 5 Hospitality’s Wing
Certified Trainers (WCT). High 5 Hospitality is confident that it
will see similar results from future sessions.
Additionally, these training sessions gave the management
teams an opportunity to voice concerns and raise questions
about existing best practices and even resulted in the development of several new standard operating procedures.
“Since the Local Store Marketing (LSM) training in July,
I have had 50 percent of our locations approach me about
running a specific LSM program. That is 50 percent more than
last year, which is very exciting,”said Alison L. MacKenzie, High
5 Hospitality’s director of marketing.
Each class was held at High 5 Hospitality’s Middletown,
Delaware, location in the private function area, typically lasted
from two to four hours — dependent upon the subject taught
— and had an average class size of 15-25 trainees. The training
was led by internal leaders from each department. High 5
Hospitality also had a former BWW New Restaurant Opening
(NRO) trainer who worked with their franchise group to facilitate some of the operational training sessions as well.
To ensure that there was proper customization for each
individual scenario, High 5 Hospitality varied the audience
based on each subject. For example, the LSM training session
was given to the general managers and the marketing manager
for each location with the CTUIT training and human resource
seminars given to all members of management.
Overall, High 5 Hospitality saw noticeably positive results
from this yearlong program and strongly believes other organizations would find such an initiative equally beneficial. S
Four M Capital Donates $5,000
to Harlem Boys and Girls Club
F
2015 Issue 4 |
THE
SCORE
6
our M Capital, LLC recently
Club and raised $2,300. However,
opened a new location in Harlem,
Four M Capital wanted to double
New York, and made a donation of
that number and provided an
$5,000 to the Harlem Boys & Girls
additional $2,300, plus $400 raised
Club to commemorate the occafrom patrons during the month of
sion and give back to their newest
October, for a total of $5,000 donated
community. The money was raised
to the Harlem Boys & Girls Club.
during the location’s preopening
The check presentation was held
event and will aid in enhancing the
Oct. 12, at the restaurant and was
youth of Harlem’s futures. The soft
heavily attended by members of the
opening, or VIP night, was held to
Harlem Boys & Girls Club. Execuensure that production and procetive director for the club, Dominique
L-R: Ashanti Pratt, BGCA coordinator; Dominique
dures were fine-tuned before the
Jones, was there to accept the donaJones, BGC executive director; Genelle Green, BWW
official hard opening of the Harlem
tion on behalf of the club. Four M
Harlem manager; Paul Alcazar, regional manager;
location while simultaneously serving Mike Zotter, general