2024 Workshops
1:1s THAT COUNT: MYPLAN FOR TEAM MEMBER ENGAGEMENT & RETENTION
Our team members tell us, “I don’t feel like I have a career with KFC” and that “frequent 1:1s with my RGM would keep me engaged, and I’d stay longer.” We know that if we can retain team members for at least 90 days, they will likely stay with us for a year or longer. We will introduce a new tool that will tackle both of those issues. MyPlan is a fun and interactive online program that helps team members set short- and long-term goals (inside and outside KFC). It is an opportunity for managers to better connect with their team members, understand what motivates them through 1:1s, and assist RGMs and team members on what they can do at work to achieve their goals.
STOP THE SHIFT SHOW: TURN YOUR STRUGGLING HOURLY WORKERS INTO A TOP-PERFORMING TEAM (SCOTT GREENBERG)
Hourly workers are different than salary workers and managing them can be tough. So can finding and keeping them. And while bosses have always complained about “kids these days,” today’s employees seem more mysterious than ever. But some workplaces have cracked the code. They’ve transformed their hourly workforce into a powerhouse of superstar employees. They enjoy the highest team performance without relying on the highest wages. This presentation will explain how these great managers think and what they do to recruit the best talent, retain them, and lead them toward greatness – and how you can, too.
GROWING SALES THROUGH EXCEPTIONAL GUEST SATISFACTION
The fastest way to grow your restaurant’s same-store sales is by increasing the frequency of guest visits. In this workshop, we will share proven shift planning tools to help each shift run smoothly and ensure guest and Team Member satisfaction. We will discuss our guests’ expectations and share ways to engage our team members in delivering exceptional “come back” service. We will explore proven guest loyalty practices that will correct mistakes we make when serving our guests and create pride within our Team Members and loyalty from our guests.