- Basic Crew Training Orientation to introduce new hires to the store, fellow employees, and the training system we use. Both computer/written resources are used as well as on-the-floor/hands-on application of lessons learned on the computer. [Back to Top]

- This is a computer-based English as a Second Language course for crew who need it. [Back to Top]

- This course certifies a crew person to become 'Crew Trainer', which offers additional pay, and challenges employees to teach and verify new crew members on the Basic Crew Training lessons.
They work closely with the Store Manager and Training Manager for planning and execution of the Training Program. [Back to Top]

- This level of training is focused on preparing the crew person for the world of Management. As Crew Chief, the crew person learns to serve as trainer with the management team. The candidate is introduced to area management and the tools needed to supply total customer satisfaction to our patrons. Candidates are placed in management positions for their shifts and act as operations support for the Shift Manager. [Back to Top]

- Management trainees are Certified in Food Safety Training by the NRA through the ServSafe program administered by our Trainers. [Back to Top]

- This is a company based, 8-week class which teaches basic shift management skills. Students learn Basic People Skills, Shift Management Tools, and are given a Shift Management Verification. [Back to Top]

- After the company based Basic Shift Management course, students are registered to attend a 3-day Regional Basic Shift Management course. They work closely with managers from all over the area. Completion of this class certifies the student as a Shift Manager. Students will return to their store to put into action what was learned in the course. [Back to Top]

- Six weeks after the completion of the Regional BSM class, students attend the Regional Advanced Shift Management course, which focuses on profitability within the shift. Like with BSM, the students implement what they learned in their store. [Back to Top]

- This course is available to both Hourly Management and Salaried Management. It is a Regional, 5-day course that teaches about the systems to keep stores operating 24/7, such as Computer scheduling, Inventory, Equipment maintenance, Crew training, and the safety management system. This course focuses also on shifting from shift operations, into the business world, emphasizing methods to manage the 'Business'. Once students complete this course, they spend 6-14 months working each of the store's systems, and then train the next manager to take over the system. [Back to Top]

- Employees at this level begin preparing for the Restaurant Operations Leadership Program, or ROLP. This is a 5-day course and it is offered at Hamburger University in Oakbrook, IL. Students are exposed to managers from all over the world, and learn from instructors who have mastered the art of management in an easy and non-rushed manner. HU graduates are ready to become store managers upon their return. [Back to Top]

- Regional Course that teaches Computer Labor Scheduling. [Back to Top]

- Regional Course teaching Food Cost Management. [Back to Top]

- Regional Course teaching Basic Supervisors techniques. [Back to Top]

- Regional Course teaching Presentation skills. [Back to Top]

- National Business Leadership Program. [Back to Top]

- National Operations Supervisor program. [Back to Top]

- National Training Supervisor program. [Back to Top]