CHART's monthly flipCHART newsletter is a quick, light, and fun read that keeps you in the know about the latest member news. #CHARTtrainers
CONNECTING THE CHART MEMBER COMMUNITY
BLOOMING MAY NEWS MAY 2023
VISIONARY TRAINERS TRANSFORMING HOSPITALITY
Announcing Virtual Hospitality Training Competency Workshops Free for CHART members and online this Spring Virtual workshops have been added to your member benefits to support your development in 2023! Take advantage of another way to continue your learning in between conferences.
SUMMER – In-person at the CHART Orlando Conference Trainer Track: Presentation Effectiveness Manager Track: Project Management Saturday, July 29, 2023 | 9:00 am - 12:00 pm EST $79 for members, $99 for non-members FALL - Virtual Manager Track: Coaching & Development October 10 & 17, 2023 Free for CHART members. $149 for non-members. Stay tuned for more details.
SPRING - Virtual
FREE for CHART Members; enter the discount code MEMBER-COMP at checkout. $149.00 for non-members. Space is limited to the first 20 registrants, and the sessions will not be recorded. Please only register if you are confident you can attend both workshop sessions. Trainer Track: Participant Management Two, 2-hour sessions from 3:00 pm - 5:00 pm EST Tuesday, May 16, 2023 | Tuesday, May 23, 2023 Presented by: Master Facilitator Danielle Dally, CHT, Learning & Development Manager, Buffalo Wild Wings
REGISTER TODAY!
chart.memberclicks.net/virtual-competency-workshop
King to Keynote in Orlando
Get More Yes: Ignite Your Influence
Erin is an incredibly dynamic and sought-after speaker, and we’re over the moon to have her at CHART. She’s perfect to inspire you inspire others to say YES to your ask, YES to your idea, and
YES to YOU. For over a decade, her proprietary methodology for communication has trained and motivated leaders, executives, and entrepreneurs to increase their influence from the keyboard to the boardroom. She is the author of “Digital Persuasion: Sell Smarter in the Modern Marketplace” and “You’re Kind of a Big Deal- Level Up by Unlocking Your Audacity.”
Erin King Keynote Speaker, Bestselling Author, Founder, Get More YES Media
Also Keynoting Orlando
View from Above: Restaurant Business 2022 Restaurant Leader of the Year Claudia San Pedro Former Head of Limited Service Category, Inspire Brands, President, Sonic Drive-In
Rosen Plaza Hotel, Orlando Florida
Run for the CHART Board of Directors! Elections for the Board of Directors will be held during the Orlando Conference this summer (absentee ballots will be available to eligible members who are not attending the conference). If you would like to be considered for a regular board position or the appointed Education Strategist position, please email Damian Hanft at dhanft@inspirebrands.com for more information.
Email Damian
PresidenTalks Learning is Everywhere: A Relaxing Vacation Read Gives Food for Thought
I don’t spend a ton of time reading outside of work-related or developmental reading. When I do read for fun, it’s always Food Network magazine. Since I have a subscription, I often have a drawer overflowing of old unread issues as I tend to save them for when I can fully relax on vacation. While the pages are filled with amazing and tempting articles and recipes, my favorite parts are always within the first 20 pages. On a recent vacation (while catching up on the six-month old October 2022 issue), I paused and actually thought about why those pages are my favorite. Typically the juicier items in a magazine are center spread. I had the realization that it is because it totally taps into my training psyche. It mimics some important aspects when building training programs. Rachel Richal
The Recipe Index – This is my all-time favorite spread, and it’s simply the picture, name, and photo of every recipe in the magazine. This is the “what to expect” in a training curriculum. It gives a preview, and as a learner, opens my mind to learning. We all know that people set out to learn for different reasons, and this helps me if I want to prioritize what pages to read due to time constraints, or as a job aid to the magazine if I want to reference back on specific items. It’s a quick snapshot vs. a deep dive. The Editor’s Letter - This sets the stage for the “why” behind that issue. It gets me bought into the flow, and helps me connect the individual articles to the storyline throughout. In a training program, we have individual learning objects or exercises to keep the learning exciting and tapped into attention span, but as an overall training, it’s important that our learners can connect them all to a bigger purpose or behavior that logically makes sense for the result we are trying to achieve.
Star Search - This page shares which chefs I will see throughout that issue. It lets me know the “who.” Essentially it is telling me who my “trainers” are as I learn about new techniques and food trends. Not only does it introduce them and share their credentials giving credibility as trainers, but it also asks a fun question they answer to further connect me to them. As new team members come in, they not only have to learn new skills and expectations, but they also are learning a whole new set of people. It’s important that we welcome them in, and not only help acclimate them to their new role, but also give them fun ways to relate to the community they are joining. Calendar - The magazine publishes a monthly calendar that shares recipe and celebratory ideas for each day of the month. It connects these into the theme, and feels like a call to action coming out of reading the magazine – call it the magazine’s 30-day plan coming out of training. It’s important that training is not looked at as an event, but rather continuous, and this taps into a way of laying out a continuous learning plan.
Lastly, I am drawn to this first section of each issue because the format is consistent. While the content changes to keep me drawn in, the format is reliable. Room for retention in our brains is based on how much space is left after we digest what we learn and how we learn it. If learners do not have to work too hard on familiarizing themselves with how they learn it, there is more capacity to retain. So, the next time you are looking for a new recipe, or are simply tempted by the picture on the cover, check out the first 20 pages of a Food Network magazine. Not only will you walk away hungry for the recipes you read about, but you will also
nourish a craving for some training ideas. Cheers to learning being everywhere!
CHART Members Speak at the 2023 National Restaurant Association Show Workshop: Menu Optimization to Grow Business - Day 1 - Manage Your Menu for Greatest Profitability
FREE Sexual Misconduct & Response Trainings Women of the Vine & Spirits (WOTVS) is offering this free training through RAINN, the nation’s largest anti-sexual violence organization. Open to all in the beverage alcohol industry, with dates through November. womenofthevine.com/cpages/rainn-trainings-1 May schedule: Level 1: Sexual Misconduct Prevention & Response Training • Wednesday, May 17, 12:00PM EST Level 2: Strategies for Creating Safe, Healthier Communities • Wednesday, May 24, 12:00PM EST
Mindy Armstrong
Rachel Richal
Congratulations to these Competency Track Completers
Managing Training and HR When You Are Responsible for Both
95 of your peers completed tracks in Seattle!
Jennifer Belk White
Christine Andrews
Meetup for Franchisors and Those Interested in Franchising
Instructional Designer
Trainer
Kendall Ware
HR & Training Professionals Meetup
Manager
Executive
TRAINER TRACK
Myra Adiba Jessica Burke Daniele Ceccato Jaycie Chance Sam Churkey
MaLeeka Curry Paul Dorval Caitlin DuMars Sara Edminsten Adam Falkenberg
Michele Harrison Aaron Macias Ashely Marion David Marshall Jessica Norton
Cristi Lee Parker Alex Parks Kyle Pepperell Maria Serrato Tania Soto Candice Klobuchar Meshell Liette Wendy Martinez Jade McClure Lauren Mendenhall Stephanie Meyer
Maddie Takacs Julian Tolossa Guy Weaver Raeanna Woodall
Tren Reed
INSTRUCTIONAL DESIGNER TRACK
Young Professionals Meetup
Mari Ames Allen Amey
Linda Canada Melisa Carson Krista Chacon Monique Elliott Louise Ellis Kristy Fagone
Christina Galloway S. Clare Goble Brooke Harris Bronwyn Horn Barbie Huang Michael Jolly Stephanie Lauridsen James M. Lee Toni Lindner Nancy Loizeaux Anna Mason Paula Henkel Stephanie Herrmann Laura Komenda Amy Marchessault Cassie Miller Tayler Neugent
Margaret Morgan Madison Pickett
Kirsten Baribault Domenic Bartolini Leigh Belmont Dylan Bitticks
Brea Watkins Katy Wheeler
MANAGER TRACK
Carlo Cesario
Aleisha Achilles Daniel Benson Danielle Bertram Danielle Dally Zoe Dorworth
James Frank TJ Grisel Nicole Holiday India Houston Alec Karakolis
Melinda McGuire Chris Patterson Jay Polner Kaci Pratt Dana Ruckman
Daniel Wood
For more info, go to NationalRestaurantShow.com
CHART/IFBTA Reception at the Show Once again, we are partnering with the International Food & Beverage Technology Association (IFBTA) to celebrate another year in foodservice at the CHART/IFTBA reception during the National Restaurant Association Show in Chicago. Sunday, May 21, 2023 | 6:30 pm – 10:00 pm CST Centennial Craft Beer + Eatery Email Tara at Tara@chart.org to RSVP.
EXECUTIVE TRACK
Heather Bailey Audrey Benet Christina Briggs Winona Bullis Jessica Burke Danielle Dally Kim Evans
Margaret Fox Angela Gintz Alisha Gulden David Hansen Laura Hansen Katy Harrington Steven Haynes
Corban Nichols Tiffany Perez RoseAnn Siciliano
Paul Therens Diana Uribe Tresa Wells Devon Williams Janice Williams
Travis Skoog Jordan Smith Kate Stiteler Sara Studer
LMS improvements coming soon! Updates are being made that include easy-to-find navigation to download and print your certificate of completion.
Council of Hotel and Restaurant Trainers P.O. Box 2835 Westfield, NJ 07091 chart.org (800) 463-5918
Please send content to flipCHART Managing Editor | Lisa Marovec, lisa@chart.org Deadline is 1st of the month for the next month’s issue | Back issues: chart.org
Emerald City & The Rainbow
CHART Member blog by Louise Ellis, Instructional Designer, Scooter’s Coffee Attending a CHART conference can be life-changing. Hear how what transpired for me at CHART, and the memory of a dear, departed friend, inspired me to chart a new course in life. As hospitality trainers, we are uniquely suited to help others chart their courses as well, and we are in a key position to impact the lives of our employees and the world around us.
Many years ago, I was working and supporting a disabled woman named Kim in her home. Kim, orphaned on the streets as a 2-year-old and ill with brain infection encephalitis in a foreign city, was eventually adopted by an American family. Throughout my 10 years of hands-on training with Kim, her ability to perform daily living tasks declined, and she started exhibiting new and peculiar behaviors. It was like she was a different person every 3-6 months, which presented many challenges. I was tasked with writing new learning strategies and behavior management plans and utilizing creative ways to re-teach her skills that she once had. Read the full blog at chart.org > Training Tools & Resources > Member Blog Louise Ellis
The Significant Impact of CHART
New Member Spotlight
How did you get into the hospitality industry? I was hired as a host for Logan’s Roadhouse during college. I had an amazing GM who loved his job and really stressed the importance of hospitality very early in my career. He eventually became a great mentor when I went into management for the company. What has been the most unexpected moment in your training career so far? Having to roll out a new LMS program, Opus, as soon as I got promoted into this new position. We had to integrate 400 employees, which was a huge
Rolie Sanchez Director of Training & Development at Tatsu-Ya
project on top of building the essential tools for the Training Department. Once we were 100% onboard with Opus, it has been a great help for our entire company.
What is your “golden rule” of training?
To always create a variety of content for employees to cater to both the majority and minority. As a company, we have a large amount of Gen Z’s, which Opus has been a huge help with their mobile access. Second to that, we also try our best to incorporate documents with pictures or create videos to help those spatial learners. Lastly, we work our best to translate material for our non-english speakers. Everyone should be kept in mind when creating training tools in order to impact your entire company’s community.
Page 1 Page 2 Page 3 Page 4Made with FlippingBook - Online Brochure Maker