Star Pubs & Bars is to offer its lessees and their staff a specialist online food training course, in what it claims is a pub industry first.
The course is adapted from the company's food training lectures and demonstrations, designed to boost pub food sales whilst reducing the time and expense spent on attending courses.
The Good Food Partnership course will launch this month and is an adaptation of the company's existing lecture and workshop based courses. It includes insight into what consumers want from pub food, the expertise needed and the standards required; and it provides a grounding in the basic skills required covering areas such as the importance of spec sheets to maintain consistency, staff training and presentation. There are also master classes on a number of topics including step-by-step demonstrations on how to cook the perfect steak, roasting joints and carving.
The course is being launched through CPL, providers of Star Pubs & Bars e-learning package. Star Pubs and Bars claims it is the only one of its kind, because to date the only online food courses suitable for pubs have been on basic food hygiene. On completion, participants will receive a certificate in recognition of their training.
Chris Jowsey, trading director of Star Pubs & Bars said: "Over the past year we ran more than 25 demonstration and lecture courses around the country for lessees wanting to offer food. The courses were very popular and well received. However, many more wanted to attend but had to wait or couldn't take time out of the business.
"We want every pub in the Star Pubs & Bars estate to serve food by 2020, providing 50% of their sales. To achieve this ambition it is important that lessees are given the skills and confidence they need to establish reputations as a great pubs offering good food. This is what this course provides. It can be done anytime and anywhere and, as it is part of our e-learning package, at no extra charge.
"The value of the course, however, lies not just in the money and time lessees save, but in the enhanced dining experience for customers at the end, which will translate into improvements to the bottom line and the long-term profitability of the business."