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MAFSI launches program to help workers new to the foodservice industry get up to speed

Foodservice 101

The Manufacturers’ Agents Association for the Foodservice Industry (MAFSI) has launched a program that it hopes will help workers new to the industry.

The Foodservice 101 program is aimed at reps, manufacturers, dealers, consultants and service agents new to the industry, teaching the fundamentals of foodservice, in a ‘fast, fun and effective’ format.

It says that it will ensure employees get up to speed quickly, and can therefore save companies thousands of training dollars.

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The association said: “MAFSI recognizes that our members need young and talented sales staff to lead their firms in the future.

“However, we also know that training new personnel on our exciting, yet complicated industry, can be a challenge.

“Foodservice 101 is a chapter based, online education series, designed to get your new sales personnel trained quickly and effectively…enabling you to get them up to speed fast.”

The Foodservice 101 program is user friendly and self-testing with each chapter taking users through a section of the program and ending with a quick quiz to reinforce the information studied.

The first of the six chapters is called ‘This is Foodservice’ and explains the foodservice industry across the US and Canada, as well as our side of the industry’s portion and impact.

It defines the products categories and sub-categories, and how they fit into the landscape of the industry.

Chapter two, ‘Operator Alley’, teaches students the 24 Operator segments and how to determine whether an operator is commercial or non-commercial.

The third chapter, ‘Meet The Channel Partners’ sees the student assume the role of a new restaurant owner, meeting the channel partners as they open their restaurant Best Pizza Ever. 

In their journey they meet the manufacturer, rep, dealer, consultant and service company and learn about their roles and responsibilities in the channel.

This is followed by ‘Foodservice Math’ in which purchase process is defined starting from list price to quote, P.O., acknowledgement, invoice, and payment.

It takes a look at which channel partner is responsible for each part of the transaction, why they’re responsible for it, and how to calculate common foodservice transactions.

Chapter five is titled ‘Running a Restaurant’ where the student assumes the role of a busy operator and  gains first-hand knowledge of running a restaurant. 

They will learn about repair, replacement, replenishment, rollout, renovation and new construction. 

The final chapter, ‘Culture & Customs of Foodservice Town’ teaches what channel partners expect from one another.

Foodservice 101 is available for Members at $499 and for Non-Members/Channel Partners at $599.

Tags : MAFSItraining
Patrick Cremona

The author Patrick Cremona

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