Training builds skills, confidence and loyalty, and venues that invest in it tend to keep staff longer. Good programmes start with proper onboarding, covering food safety, allergens, licensing responsibilities and the venue's standards, then move into structured development with clear steps and goals. Apprenticeships combine paid work with funded training and recognised qualifications, while short courses in wine, spirits, coffee, management or food safety add specialist skills. Mentoring, shadowing and regular feedback matter just as much as formal courses.
Yet many venues neglect training because of tight margins, high turnover and busy rotas, creating a cycle where untrained staff struggle and leave. Mandatory training such as food hygiene and allergen awareness protects guests and the business. Clear progression routes, with pay rises linked to new skills, give people a reason to stay. Investing in people pays off in better service, fewer mistakes and a stronger reputation as an employer, which makes hiring easier.
What we ask on the show
- What's the best training you've ever had in hospitality?
- Why do so many venues skip training?
- Should pay rises be tied to new skills?
- How do you train people when you're short-staffed every week?