⏳ Duration: 2 – 3 Months
A total of 10 half-days (approx. 5 weeks) including observation + training + control + retraining cycle.
🧭 Step-by-Step Process

✅ PHASE 1 – Role Distribution & Workflow Analysis (Week 1)

Scope of Work:

• Check whether all team members have clear written job descriptions

• Observe daily operations (opening, service start, order flow, closing)

• Identify overlaps, gaps, or “unowned” tasks

• Conduct one-on-one meetings with chefs and managers: Do formal roles match actual responsibilities?
   

📋 Sample Checklist:

• Task list created for each position

• Opening and closing responsibilities clarified

• Service flow timeline mapped

• Communication chain between kitchen and front-of-house observed
   

📄 Deliverables:

• Role Distribution Matrix (who does what?)

• Daily Service Flow Diagram

• Observation Notes: Pain points & improvement suggestions

⏱ Estimated Time: 2 half days 

📚 PHASE 2 – Training Module Implementation (Weeks 2–4)
Scope of Work:
For Kitchen Staff:

• Recipe-accurate production

• Portion control

• Hygiene routines & time management
   

For Service Staff:

• Customer greeting and order-taking language

• Appropriate crisis communication

• Basic product knowledge (ingredients, allergens, recommendations)

Training takes place on the job: 1-hour micro-sessions or short role-play scenarios during service breaks.

📋 Sample Checklist:

• Plates prepared according to recipes

• Accurate product knowledge during order taking

• 3-step resolution applied during customer complaints

• Hygiene checklist implemented
   

📄 Deliverables:

• Training Participation List

• Practical Observation Reports

• “Minimum Service Standards” Document (for kitchen & service)

• Role-play Scenarios + Evaluation Forms

⏱ Estimated Time: 6 half days 

📈 PHASE 3 – Adaptation Monitoring & Integration Review (Week 5)
Scope of Work:

• On-site observation post-training: how much was retained?

• Supervisor checklists created: each employee observed weekly

• Refresher micro-trainings for gaps in practice

• Testing kitchen-service harmony (e.g., delays, order errors, communication gaps)
   

📋 Sample Checklist:

• At least 75% of training content applied on the floor

• Supervisor observation forms in active use

• Staff assessed against “minimum standard” criteria

• Remaining needs recorded
   

📄 Deliverables:

• Adaptation Evaluation Report

• Supervisor Observation Form (blank + sample completed)

• Refresher Training Plan (if needed)

• Final Summary Report & Recommendations (PDF)

⏱ Estimated Time: 2 half days 

 
💷 Average Cost
Total Duration: 10 half days
Total Fee: 
Additional weeks or onboarding training for new hires can be included at extra cost.