Roti Franchisee - Restaurant Opening Training

Purpose

The purpose of this training is to establish operational consistency and deliver an exceptional guest experience aligned with Roti's brand standards. This document ensures every new franchise opening is prepared with a clear, consistent approach to staff readiness, operational setup, and guest service from day one.

Introduction

Welcome to the Roti Modern Mediterranean Restaurant Opening Training. This training is designed to ensure a consistent, high-quality experience for our guests and staff from the very first day of operations. It outlines the necessary procedures, expectations, and training practices required to prepare your team and location for a successful launch.

Scope

This training applies to all new franchise openings and is intended for franchise owners, general managers, shift leaders, and trainers.

Training Program Overview

The training program runs 3–4 weeks prior to opening day.

The Franchisee oversees the overall opening and ensures all training requirements are met. The General Manager (GM) leads the training process on-site. Corporate Training Support provides guidance, materials, and in-person or virtual training assistance. Team Members complete all required Schoox training modules before the grand opening.

Training is delivered through on-the-job training (OJT), digital learning modules, classroom-style workshops, and shadowing experienced staff at existing locations.

Pre-Opening Checklist

• Secure all licenses and permits
• Complete building inspections
• Install and test kitchen and POS equipment
• Conduct deep cleaning of all facilities
• Receive and verify initial inventory
• Set up vendor accounts and delivery schedules
• Hire and schedule all staff
• Prepare training schedule and materials

Staff Training Module

Each team member must complete training modules based on their role.

Brand Standards & Culture covers the company's mission, vision, and values; guest service philosophy; and uniform and personal appearance standards.

Food Safety & Sanitation covers local health regulations, proper handwashing, cleaning schedules, and storage and labeling.

Customer Service covers greeting guests, taking orders accurately, handling special requests, and managing complaints professionally.

Kitchen Operations covers prep procedures, cooking methods and recipes, food quality control, and time management.

Front-of-House Operations covers POS system training, cash handling, dine-in and takeout procedures, and lobby cleanliness.

Evaluation and Certification

Team members must pass written or hands-on evaluations to be certified in each role, with trainers and the GM signing off on completed modules. Certification must be completed before the soft opening.

Ongoing Support and Follow-Up

Ongoing support includes scheduled follow-up visits from the corporate training team, refresher courses and ongoing learning modules, regular performance reviews and coaching sessions, and mystery shopper evaluations and customer feedback assessment.