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The Latest in Hospitality Training

  • Patrick Doyle, Domino's President & CEO, to be honored with CHART's Commitment to People Award in New Orleans

    Posted July 7, 2015 in News

    New Orleans (July 7, 2015) – The Council of Hotel and Restaurant Trainers (CHART) ( is proud to announce that Patrick Doyle, President and CEO, Domino’s Pizza, is the recipient of their 2015 Commitment to People Award. Doyle will be honored at the Commitment to People Awards Gala on Monday evening, July 20, 2015, during CHART’s 90th semi-annual Hospitality Training Conference to be held at The Ritz-Carlton in New Orleans, LA.      “Created in...... Read More

  • An Incredible Year In and Year Out for CHART

    Posted July 6, 2015 in Member Blog

    It seems like mere moments ago that Calvin Banks departed the stage at the end of the awards banquet at CHART’s 88th Hospitality Training Conference in Atlanta last July, ending his term as President of the organization and handing the reins over to me. But it’s been almost a year since that event took place, and what a year it’s been!  Since that time we have launched a popular new educational webinar series, created a new CHART position to oversee the trainer competency...... Read More

  • LIVE From Your Peers: 5 Best Practice Strategies to Improve Retention

    Posted June 3, 2015 in Member Blog

    According to statistics gathered by the National Restaurant Association, the hospitality industry experienced its fourth consecutive year of rising turnover in 2014. At 66.3%, we are 20% higher than other industries, and quick service is a nightmarish 140%. While the recent recession years saw an all-time low, associates are no longer hesitant to take flight if they are unhappy and unengaged. It’s no secret that this scenario wreaks havoc on our businesses by escalating costs in recruitment...... Read More

  • Finding keepers: The Art of New Employee Orientation

    Posted June 3, 2015 in Member Blog

    Smart organizations proactively build retention and momentum into the orientation and onboarding process “Today, more than ever, if a company is bleeding people, it is bleeding value.” —Marcus Buckingham  Last month, this column examined the essential best practices of recruiting and attracting high-performing foodservice managers and crew. This month, let’s take a deeper dive into the next step of the process: Successfully hiring and transitioning new employees onto...... Read More

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