A wise caterer once said that the most important six weeks of a staff member's time was the two weeks before they started and the first four weeks of their employment. The pre-employment time showed how willing they were to learn theoretical information while the first four weeks created habits – good or bad.

This induction period and process is rarely done well in hospitality. Far too often the dreaded Buddy System is employed whereby a newbie is assigned to a senior staff member and they follow, shadow and practice, often in a live environment with guests in plain site. If the staff member is lucky, a series of outdated manuals are thrust in their hands and perhaps tested in a high pressure test in a few weeks time and then discarded. If they are not lucky then no manuals are forthcoming and staff battle through a baptism of fire.

It is no surprise that companies with the most rigorous induction and training programs are the most successful and have the highest staff retention rates. But not all of us are so lucky to have world class training experts on staff, nor the time to be able to build dedicated personnel records for each staff member. To keep up with new products, new trends, new processes and the increasing amount of regulatory and health and safety legislation, takes a huge amount of time that most businesses do not have - but can't afford to be without.

It was our studying the habits of the most successful hospitality outfits around the world and seeing the lack of effective and cost effective tools that led Barmetrix to develop the PROtrainer system for you.

Whether it is a manager, bartender, cook, or wait staff, this system will put you leaps and bounds ahead of your peers and competitors.