We want to provide the skills, both emotional and technical, for the future generation of hospitality professionals.
From small cafés to fine diners, coffee roasters to destination restaurants, both locally and around the world, the GROW team has had a range of experiences within the hospitality industry. Our experiences have taken us from London to New York, Israel to New Zealand and back to Melbourne.
In these broad experiences we have always received “product- knowledge-based” training. It’s simple – “this is ingredient X, it’s made in the small town of Y by farmer Z. Taste it. It’s good.”
Far less often however have we been told to decipher if the guest cares about this information. Why are they dining with us? What is their goal for the evening? Hardly ever have we been shown the effect of moderating our tone or language when dealing when guests. Never have we been talked through a P&L report or taught how to write a budget.
Each of these skills are vital for a leader in any industry, triply so in the people-first industry of hospitality.
We want to provide the skills, both emotional and technical, for the future generation of hospitality professionals. Businesses are too time-poor or under equipped to do it properly. The few training institutions that exist for hospitality are anachronistic and sometimes lagging in the technology and language necessary.
We are based in the tenets of true hospitality, and whilst we’ve spent more time on the restaurant floor than the kitchen, we want to take a holistic approach to the profession and offer skills for all involved.