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A Properly Trained Staff Will Save You Money
 
The restaurant industry is facing tough economic times. According to a recent survey from foodservice consultants Technomic, 35 percent of consumers said they are eating or buying dinners out less frequently than they were one year ago.
 
When business is down, operators constantly look for ways to save money and maximize profits. Some might even be tempted to cut corners on training. This is often a huge mistake because it can cost the operator more money in the long run. Having a properly trained staff is an essential key to success in the restaurant industry.
 
The benefits of training employees with a food safety program, such as ServSafe, are myriad. Produced by National Restaurant Association Solutions, SevSafe is the nation's most widely accepted food protection manager training/certification program.
 
Training with ServSafe can save operators money in the following ways:
 
● Employee Retention. Employees who undergo proper training tend to keep their jobs longer than those who do not. Staff members who clearly understand their roles often seek professional advancement within the organization. This leads to a higher degree of job satisfaction and company loyalty.
 
● Reduced Turnover. When staff members retain their jobs, the operator faces less turnover. This means less time will be devoted to introductory training and employee orientation tasks. An operation with excessive employee turnover cannot function efficiently and meet its long-term goals.
 
● Increased Productivity. Greater stability within the staff can lead to greater productivity. Properly trained workers can guide/mentor each other so that incorrect procedures are fixed quickly and organically. This can be a bonding experience for employees who take pride in "getting it right the first time."
 
● Consistent Safety. Proper training in food safety can protect the public by preventing a foodborne-illness outbreak. Every staff member should be aware of the numerous ways that she or he can make every meal safe for every customer. "The costs of a foodborne-illness outbreak to an operation can add up," said LeAnn Chuboff, director of Science and Regulatory Relations for National Restaurant Association Solutions. "Those costs can include a loss of sales, a loss of reputation, negative media exposure, lowered staff morale, legal fees and increased insurance premiums."
 
● Absence of Fines. Remaining compliant with health codes enables an operation to avoid costly fines that can damage the bottom line, or, in the worst-case scenario, result in the closure of an operation.
 
A downturn in business certainly presents challenges for any operation, but maintaining a properly trained staff is a surefire way to stay ahead.

 

 
By: Virginia Petrancosta, NRA Solutions

 

Prairie Kitchen Food Safety Training

23 West Central Entrance # 172

Duluth, Minnesota 55811

customerservice@prairiekitchenfoodsafety.com

218-269-7979

 

 

 

 

 

Prairie Kitchen Food Safety Training is now offering

ServSafe Manager

Foodservice Sanitation Certification and Recertification Classes

Health Department Approved in Minnesota, Wisconsin and Michigan

Initial Certified Food Safety Managers Training Course covers critical information to provide safe food to your customers.

The course fee includes:

  • All instructional materials- Servsafe Manager 6th Edition textbook
  • Servsafe exam
  • Exam certificate and state application

 

Recertification course covers the required 4 hour class, no test is required. This course fee includes

  • All instructional materials and handouts.
  • Continuing Education Certificate

Classes conducted by certified Servesafe instructor and chef Arlene Coco who has been a sanitation practitioner for over 25 years.

 

Classes in the Upper Peninsula  of Michigan, Duluth, Superior and your location for 5 or more students

 

 


Duluth Classes
 

 


Grandma's Sportsgarden

Duluth, MN

 

 

 

October 17

November 14

December 5

 

Houghton, MI

Franklin Inn

 

 

October 25

November 29

 

Ontonagon MI

Aspirus Hospital Conference Room

Nov 16

 

Superior Wisconsin

Superior Business Center

 

November 2

 

Marquette Michigan

Country Inn and Suites

October 10

December 12

 

 

Register and payment in advance required to receive your book prior to class

otherwise book will be available on the day of class.

Renewal Classes for Minnesota only now available on line, no test.

Tests available in Spanish, Chinese and Large Print. Call for info.

 

Complete the registration form and return

To address listed. Register early, space is limited.

.  Please register 2 weeks in advance to receive book to study prior to the class, otherwise we will have a book for you on the day of class.

Allow 5 business days for mailing check, payment must be received before class.

 

Duluth and Superior Class Hours:

Initial class hours are 8:00 a.m.-4:00 p.m.

Recertification Class is 8:00 a.m. – 12:00 p.m. (Minnesota only)

 

Michigan Class Hours

9:00 a.m -5:00 p.m. EST

 

To register, call 218-269-7979 or send registration form allowing 5 days for mailing to:

Prairie Kitchen Food Safety Training

23 West Central Entrance # 172

Duluth, MN 55811

or

PO Box 234

Ontonagon, MI 49953

Initial Certification 160.00 (includes book, class and test)

Re certification (no test or book)-75.00- Minnesota Only

 

 Lunch is on your own

 

Register at least 10 days in advance of class to receive Textbook, otherwise it will be available on the day of class..

Books are mailed aprox. 2  weeks before class.