What topics are covered during the 2-week onsite initial training program at Chop5 Salad Kitchen?

According to Chop5 Salad Kitchen's 2024 Franchise Disclosure Document, the 2-week onsite initial training program doesn't have a set curriculum. Instead, it's an informal program where the franchisor monitors operations, trains staff, and assists with the restaurant's grand opening. This training starts about 2 weeks before the grand opening and continues until after the opening date.

In addition to the onsite training, Chop5 Salad Kitchen also provides about 1 week of training at their company-owned restaurant in Columbus, Ohio, which serves as their designated training facility. The franchisor may use various training formats like lectures, interactive role-playing, hands-on training, and online modules. They can also conduct training remotely via webinar or conference call. The Chop5 Salad Kitchen Manual is the principal training material.

For the training program at the designated training facility, the initial training program covers topics such as POS and computer systems (1 hour on the job training), site selection proposal and analysis (1 hour of classroom training), site visit (1 hour on the job training), prepare plan for restaurant marketing (.5 hours of classroom training and .5 hours on the job training), training in marketing management (.5 hours of classroom training), food storage and safety (1 hour on the job training), inventory management (.5 hours on the job training), equipment set up (.5 hours on the job training), managing labor costs (.5 hours of classroom training), customer service (.5 hours on the job training), menu planning (.5 hours of classroom training), business development (1 hour of classroom training), branding and trademarks (.5 hours of classroom training), review of available consulting services (.5 hours of classroom training), supplier relationships (.5 hours of classroom training), legal compliance and tax overview (.5 hours of classroom training), hands on work at restaurant (8 hours on the job training), preparations for opening (1 hour of classroom training and .5 hours on the job training), food preparation (2 hours on the job training), quality control and tasting (2 hours on the job training). The total training time is 9.5 hours of classroom training and 18 hours on the job training.