welcome program - ny version

8/22/2019 Welcome Program - NY Version

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Video


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Todays Journey

I. History

II. People

III. Connecting to ourguests

IV. Menu

V. Break theBaguette

Global Chief Executive fficer! VincentHerbert

Chief perating fficer! "ack Moran#oun$er % Chief Creative fficer! &lainCou'ont

Activity Book

Video

(. & sense of )ho )e are

*. Excite$ for the next + , - $ays of training

. Create a 'eaningful connection

Objectives for the day


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Our Mission

Creatin eaninfu" connections

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#ntroducin$the %ostt 'roject


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Our (ae

)"uh 'a( koh&ti&dya(*

Activity Book

Video +o, to


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%art #. +istory

October 2/th0 1

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Video


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4here ,e coe fro. Be"iu$

/'all country in the heart of Europe

Many historical influences have le$ to national languages 0#rench! 1utch an$Ger'an2

Brussels is the Capital of the E3

4no)n for being hu'ble! $iverse! outgoing an$their )ar' hospitality

#a'ous for chocolate! beer! )affles % fries 5loves goo$ foo$ % $rinks

En6oys the goo$ life but loves si'plicity

E'braces $iversity as global citi7ens


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4here it a"" started$

Be"iu & Our Birth'"ace

Activity Book


9/48over /0 e'"oyees$and countin$

4here in the ,or"d 5%6 is today$

Video


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Breakfast. Tastin 78ercise

8ake out your tasting gui$e9

:hat have you taste$ this 'orning;

8ell 'e )hat


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ur Icons

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8he Bo)l

Co''unal 8able

8artine

Brea$

&lain Cou'ont


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Bread 11

/i'ple Ingre$ients

#lour! )ater! /alt! =east08i'e % >ove2

?atural =east , >evain Benefits

@ich aro'a

Pleasantly $evelope$structure

Easier to $igest

Healthier for your bo$yA good starter will last aslong as its needs are met food, water, warmth andcare

Activity Book


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#nredients in

;Anonyous< -tone&round 1= 4ho"e

4heat Bread.

4ho"e ,heat f"our -oy 5ecithin,ater 4hey,heat "uten -a"t

hih fructose corn syru'Vinear+oney Mo"asses>east

Contains 2= or "ess of.,heat bran0 soybean oi"0 ca"ciu

su"fatedouh conditioners ;sodiu stearoy""acty"ate0 etho8y"ated ono anddi"ycerides0 ca"ciu dio8ide0 and?ora@odicarbonaide< soy f"our0 yeastnutrients ;aoniu ch"oride0

aoniu su"fate and?oronoca"ciu 'hos'hate< ca"ciu

(utritiona" :acts

#nredients in%6 4heat

Bread.

:"our

4ater-a"t

5evain ;>eastP;

1evelop'ent"ournal

Create youro)n story99


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5ets et soe 5unch!


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5unch. Tastin 78ercise

:hat is the na'e of the 1ish youselecte$;

:hy $i$ you select it; 1escribe your $ish

:hat $oes it re'in$ you of;

:hat sensory )or$s stan$ out 0spicy!s)eet! etc.2


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%art ###. Connectin ,ith ouruests

4ho is our Custoer$G

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Keora'hics

Ma6ority fe'ale

Global average age , years ol$

/tylish /ophisticate$

Cos'opolitan

/ocially a)are

Health conscious

Culture$

Custo'er Experience @atings ($Anyone ,ho ,a"ks throuh

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Activity Book


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A"" custoers ,ant the saethin

8o feel goo$! be happy

8hey share the positive

8hey blast thenegative

/ocial Me$ia

:hat attributes$o you look for in a

restaurant; Co'fort D &t'osphere

/taff frien$liness

#oo$ uality

Activity Book


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+o, to ake a eaninfu"connection

&ckno)le$ge the guest

@ea$ the guest! respon$ appropriately

>eave evi$ence to sho) that you )ere there

Be helpful )ith the 'enu 1eliver )hat is or$ere$ uickly an$ correctly

Make sure they have everything they nee$

Be available

Check back

:hen pro'pte$! $eliver the check an$ process thepay'ent uickly

Activity Book


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-tLff +a''ens

&&& &pproach

&pologi7e

&ckno)le$ge

&$$ress @ole , Play

/ay =es9

)e can figure it out

@ing! @ing! @ing

Ho) to ans)er thephone

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Play /ervice Vi$eos


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+oe A,ay :ro +oe

Create a sense ofco''unity % partnership

local events! baking % coffee

classes! post car$ pro6ect

#ocus on sustainability

Co'posting! recycling! foo$banks! eco,frien$ly 'aterials% pro$ucts! >E1 light bulbs

8reat our guests like theyare ho'e

Co'fortable! )elco'e! partof the fa'ily

1Ncor Co''unal 8able! Plaster!

Marble! European :oo$!@ecycle$ antiues

Music

'usic lea$s to relaxationan$ reflection

Blen$s 'in$! bo$y % soul


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5ets take a ,a"k0 back in

1!


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%art #V. Menu

Pri$e in #oo$ D uality

Ingre$ients

/i'ple

rganic 5 )henever possible High uality

/ustainable 5 lo) carbonfootprint

Healthful an$ :holeso'e

Mini'ally processe$

#rie$

&rtificial

Genetically 'o$ifie$

Menu -cavener+unt Can youidentify soe

unusua"#nredientsD

Activity Book


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y


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Tartines

8artine L8o /prea$J

/ignature pro$uct

#resh organicingre$ients sprea$artfully across abase of brea$

>ets sho) you ho)to prepare a tartine

n Chef Co'etition!!!

und&obin! 7veryone stand u'!


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Beverage >ab

>P beverage Philosophy

ur Bean

Bre)ing process Beverage offering

ur Milk

/tea'ing Milk

Cleaning

5ets 5earnabout our

coffee!

Video

Activity Book


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Black 8eas

Green 8eas

8isanes ,caffeine free0herbalteas2

rganic 8eas an$ 8isanes


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5es Mou"ins Mahjoub

Mah6oub fa'ily far' ,8ebourba! 8unisia

rganic far'ing

Certifie$ organic pro$ucts

Partners since (

3se$ in our $ishes an$ sol$ inthe pantry

3se$ as choice ingre$ients orcon$i'ents

#eature$ on C?? 5 lets )atch9

Ma6i$ Mah6oub


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Activity Book


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>es Moulins Mah6oub

reen Meski O"ives ,? "eon and fenne"

B"ack -ah"iO"ives -un&dried toatoes 4i"d Mountain Ca'ers

Artichokes in 7VOO ,? herbs %reserved 5eons +arissa B"ack O"ive %aste

Activity Book


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Other etai" %roducts


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The %antry

/elling 8echniues

&ctive vs. Passive /a'pling

>earn the 1escriptors

4no)le$ge bringsconfi$ence

Best )ay to learn 5 to

taste!!

On"ine %antry!


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1G4ho are ,eD

2G 4hat are you ost e8cited to"earn about over the ne8t 3 & /days of traininD

FG 4hat is our MissionD

Ney Objectives0 te"" us$

Video


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4e"coe to the fai"y!Bienvenue la famille!

welcome program - ny version

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