Cheezious
Training at Cheezious

Learning Principles & Strategies

Cheezious designs every training program around proven learning principles.

Foundation

Learning Principles

Four beliefs that shape how every Cheezious team member learns.

Four-Step Method of Training on the Floor

Prepare, Present, Try-out and Follow Up.

Learn Right the First Time

People remember first impressions best -- a wrong habit takes five times longer to unlearn.

Variety of Learning Techniques

Our programs blend classroom learning, demonstrations, simulations, and real-time, on-floor practice.

Reinforce with Recognition

Badge Color, Stars, and Salary raise are built into our training to encourage consistent growth.

How we teach

Core Learning Strategies

A blend of self-paced, hands-on and instructor-led learning.

Five ways we build skill

Each strategy reinforces the others, from first read-through to floor mastery.

  • Strategy 01

    Self-Study

    Trainees independently explore standardized learning materials to understand key concepts prior to floor execution.

  • Strategy 02

    On-the-Job Coaching

    Hands-on practice alongside experienced coaches to apply classroom knowledge in real restaurant situations.

  • Strategy 03

    Classroom Workshops

    Instructor-led sessions conducted either on-site or off-site, integrating real-world activities and discussion-based learning.

  • Strategy 04

    Learning Management System (LMS)

    Interactive software applications allowing learning at your own pace, place, and comfort.

  • Strategy 05

    Pre-Class and Post-Class Action Plans

    Structured action plans ensuring preparation before training and accountability/follow-up after training sessions.

On the floor

Using the Four-Step Training Method

The foundation of both curriculums is shoulder-to-shoulder training. The following four-step method is used to execute all training: Prepare, Present, Try Out, and Follow Up. Although the specific tools may vary, all training at Cheezious follows this same proven process.

1

Prepare

  • Make sure the necessary training materials (booklets, guides, SOCs) are available.
  • Make sure the equipment is available and in working order.
  • Make sure the training area is neat, organized, and safe.
  • Review the content of the training session yourself, if necessary.
  • Practice the correct procedures, if necessary, to ensure you are modeling perfection.
  • Prepare the trainee by putting them at ease. Explain what you will be doing and why it is important.
2

Present

  • Conduct a brief station orientation.
  • Review information from the station guide, booklet, or video and SOC.
  • Emphasize safety and sanitation procedures from the very beginning.
  • Follow the recommended training steps for each session.
  • Demonstrate the procedure, one step at a time, explaining what you are doing and why. Speak clearly and use terms the trainee can easily understand.
3

Try Out

  • Have the trainee perform the procedures.
  • Ask the trainee to explain what they are doing and why as they go, reinforcing their understanding.
  • Be patient when coaching; learning takes time and practice.
  • Praise correct procedures immediately to encourage and build confidence.
  • Correct any errors immediately and in a positive, constructive way. Focus on the action, not the person.
  • Demonstrate specific procedures again, if necessary, to clarify.
  • Ensure all sanitation and safety procedures are followed throughout.
  • Stay with the trainee until they can perform the procedures without your close supervision.
4

Follow Up

  • Observe the trainee practicing on their own and be careful to correct any errors you see, always in a positive manner.
  • Follow up frequently at first, then less often as the trainee builds proficiency and confidence.
  • Complete an announced SOC to formally verify their proficiency on the station.
  • Inform the training manager immediately when the trainee achieves 100 percent on their SOC, so their achievement can be recognized and recorded.
Why it works

Features and Benefits of Cheezious Training

i

Structured Onboarding Programs

New employees feel welcomed, valued, and quickly become productive members of the team, understanding the Cheezious culture from day one.

ii

Loyal, motivated and confident teams

With structured and effective Training System, teams become more loyal, motivated and confident in their roles.

iii

Just-in-Time, Hands-On Learning

Skills are learned in the actual work environment, leading to faster skill acquisition, better retention, and immediate application on the job.

iv

Clear Paths for Advancement

Motivates employees by showing them a future with the company, whether they aspire to be a station trainer, master trainer, manager, or beyond.

v

Focus on Soft Skills & Customer Experience

Empowers employees to handle pressure with patience and create exceptional experiences, turning every interaction into a positive memory for guests.

vi

Continuous Feedback & Recognition

Creates a supportive environment where employees feel their efforts are noticed and appreciated, boosting morale and loyalty.

vii

Time Saving and faster Customer Service

Trained staff work faster and more accurately, resulting in faster customer service.

Through this structured yet flexible approach to training, Cheezious ensures that every team member--from a new cashier learning the ropes to a manager preparing for regional leadership--has the opportunity for continuous learning and a rewarding, long-term career. Our goal is to not only serve the best taste but to provide the best opportunity for growth.

The journey

Stages of the Staff Training

From a warm welcome on day one to running a station independently.

A

Conducting Orientation

What You'll Need

  • Orientation booklet
  • Manager's Orientation Checklist
  • Welcome videos

During orientation, you will introduce new staff members to their job responsibilities and performance expectations as Cheezious restaurant employees. It is equally important to make every new employee feel genuinely welcome. Not only does this effort make the new employee feel important to our family, it also gives you an opportunity to demonstrate leadership by emphasizing Cheezious's core values, such as customer satisfaction, teamwork, and our commitment to the "Finest Taste Ever".

The orientation process is critical to retaining employees and gives you the opportunity to create a lasting, positive impression. Here, you establish expectations, set the tone for open communication, and lay the foundation for all future training. Remember, the overall goal of orientation is to make people feel comfortable and to make a great first impression.

During orientation, welcome new employees and describe the following key information for them.

  • The Cheezious philosophy of customer satisfaction through exceptional Quality, Service, Cleanliness, and Value.
  • Our commitment to food safety and hygiene standards.
  • What to expect during their first few days on the job.
  • What Cheezious expects from the employee.
  • What the employee can expect from Cheezious in return, including opportunities for growth.
B

Crew Training at the Beginning Level

What You'll Need

  • Beginning booklets
  • Service reminders
  • Station guides
  • Training videos

The beginning level is designed to address the learning needs of employees new to a station. At this level, you will assist a crew member in learning basic station procedures, such as fries and service, and basic restaurant policies and procedures, such as safety, security, teamwork, and food safety.

After completing the beginning level of training, a crew member is expected to perform procedures comfortably during peak periods to meet Cheezious's high standards.

The tools used at this level include:

  • Beginning booklets to focus on the basic steps to serve the customer and provide a welcoming environment. These booklets also introduce crew members to restaurant policies and procedures. Training with booklets generally occurs off the floor.
  • Service reminders to highlight basic service steps at the counter, drive-thru, and for delivery coordination.
  • Station guides, installed at work stations, to help focus discussions during initial training. After training, the crew member uses the guides as a quick reference. Managers and trainers can use them for follow-up to correct or reinforce behavior on the job.
  • Videos to convey additional information on safety, security, and service excellence.
C

Staff Training at the Advanced Level

What You'll Need

  • Advanced booklets
  • Station guides
  • Advanced skills videos

Staff members who have achieved 100 percent on a beginning-level Station Operation Review (SOR) may move to the advanced level. Here, they can expand their operational skills and learn to run a station independently. The goal at this level is to teach Staff members the "whys" behind procedures as they relate to food safety, food quality, and profitability.

The tools used at the advanced level include:

  • Advanced booklets covering information introduced away from the station but practiced on the floor. After the scheduled training session, crew members keep the booklets for reference and further study.
  • Station guides to show advanced or secondary procedures, such as equipment maintenance or specialized preparation techniques.
  • Videos providing supplemental information on advanced service, showing examples of outstanding hospitality and how to help customers with special needs.
Proficiency

Verification & Recognition

Every station mastered is verified, celebrated and worn with pride.

Verification & Recognition Systems

Station Operation Review Checklists (SORs) are used to verify performance at each station, from beginning to advanced levels. The trainer uses SORs to confirm the crew person's station performance, ensuring every step meets our standard.

Rewards and Recognition

Rewards and recognition are an important part of the culture at Cheezious. Our program offers a way to recognize individual achievement for both beginning- and advanced-level training.

The system includes a personalized name badge and skill stickers. When a new station is learned, the staff member receives a sticker to display on the name badge. By learning additional stations, staff members can acquire more stickers at both the beginning and advanced levels, earning the recognition they deserve for their achievements. This visible recognition builds pride and motivates continuous learning.

Planning

Staff Training Plans and Management Responsibilities

Administering a sound staff training program involves developing a clear plan, understanding the role of those responsible for the training, and ensuring the trainers themselves have been properly prepared.

Making a Training Plan

You will need to create a training plan to get the most from your staff curriculum. With the right process and tools, you can evaluate training needs more accurately and execute a plan more successfully. By using the following procedure, you can accurately develop a monthly plan for crew development.

Apply the GAME Model to break the training process into four parts:

  • G

    Gather Facts

    Pointing to training needs; seasonal changes, holidays, school schedules, customer satisfaction (CSAT) scores, employee feedback, new product promotions, audit reports, and current staffing tracking charts.

  • A

    Analyze Data

    Use the Crew Training Needs Analysis Form to determine specific gaps per station.

  • M

    Make a Plan

    Create a monthly schedule defining WHO needs training, WHEN it will occur, WHAT stations are involved, and WHO will train.

  • E

    Execute and Evaluate

    Execute training and measure success via operational results, QSC&V standards, and floor checks. Adjust plans monthly.

Detailed Steps of the GAME Model

1

Gather Facts

Several factors can point to training needs in your restaurant. Use these factors and consult with your scheduling manager to develop your monthly plan.

  • Seasonal changes and holidays
  • School schedules
  • Customer satisfaction scores
  • Employee satisfaction feedback
  • New menu promotions or products
  • Diagnostic tools and restaurant visitation reports
  • Current staffing levels
  • Crew tracking charts
2

Analyze Data

Use the crew training needs analysis form to determine your specific training needs.

  • First, determine the total number of crew members needed at each station to operate effectively.
  • Then, subtract the number of crew members who are already trained and available for that station.
  • Finally, using this information, plan an accurate training schedule for the month.
3

Make a Plan

Each month, create a training plan based on the facts you gathered and your analysis. Ensure your plan includes:

  • Who needs to be trained
  • When each person needs to be trained
  • What stations need to be learned by each person
  • Who will be conducting the training
4

Execute and Evaluate

Execute your plan and determine its effectiveness by evaluating operational results. Assess how well your restaurant is running and if you are meeting Cheezious's standards for quality, service, cleanliness, and value.

Once training has begun, adjust your schedules as necessary. Identify what went smoothly and note things that should be modified. Incorporate these lessons into next month's plan for continuous improvement.

Staff Training Needs Analysis (Example)

Recommended % of Staff for Station Total Staff Needed This Month Number Available to Work at Station Number Already Trained at Station Number You'll Need to Train
60% 50 30 24 6
Leadership

Trainer Development: Master Trainer and Station Trainer

Great trainers are grown deliberately, one verified station at a time.

Guidelines for Training the "Master Trainers"

The patch trainer is directly responsible for training the Master Trainer, who, in turn, is responsible for training the Station Trainers. To be successful, the patch trainer must be an expert in all components of the Staff Training Program.

Patch Trainer must know every aspect of the curriculum and be able to use the tools effectively. They must be proficient with scheduling tools to ensure the right person is being trained on the right station at the right time. And they must be capable of training competent staff members to become skilled crew trainers.

Station Trainers and Their Training

The Master Trainer is responsible for training new Station Trainers. Before staff members can become trainers on a station, they must be verified by demonstrating 100 percent proficiency on that station.

Here is a process a Station Trainer can use to develop a crew trainer:

  1. Schedule an introductory meeting to describe the roles and responsibilities of trainers. Demonstrate the training materials and explain their functions. Discuss how training will occur, how it is scheduled, and how to follow up.
  2. Demonstration Excellence: Through the live floor demonstrations, show the new crew staff how to effectively perform on each station.
  3. Practice Teaching: Have the candidate trainer teach on the station, allowing them to practice their teaching skills in a low-pressure setting.
  4. Observed Live Training: Have the training manager observe the crew trainer as they train a new staff person on the station. Ensure this step does not occur on the same day as the previous step to allow for reflection and preparation.

Ready to put these principles into practice?

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