Franchisee Training Schedule - 10 Day Program – Roti

Purpose

The purpose of this 10-day franchisee training program is to fully prepare new franchise owners and managers to operate a Roti Restaurant. This structured training combines hands-on learning with digital coursework to ensure competency in food preparation, guest service, management duties, and operational excellence.

Day One

7:00am–8:00am: Meet with Trainer, receive your uniform and complete Schoox Training
8:00am–10:15am: Restaurant Prep on sides/toppings
10:15am–10:45am: Full tasting of all Bases, Mains, Sides, Toppings, Spreads and Sauces
10:45am–11:15am: Shift Huddle and Break
11:15am–2:00pm: Work the line in the Meet & Greet Position
2:00pm–2:30pm: Order lunch as a guest and enjoy!
2:30pm–5:00pm: Set up next day's catering and shadow shift change procedures

Day Two

7:00am–10:45am: Restaurant Prep spreads/sauces
10:45am–11:15am: Shift Huddle and lunch break
11:15am–2:00pm: Work the line in the Meet & Greet position
2:00pm–2:30pm: Complete food orders and afternoon prep list
2:30pm–3:30pm: Complete Schoox Training
3:30pm–5:00pm: Set up next day's catering and complete shift change procedures

Day Three

7:00am–10:45am: Train on catering execution, organization and systems
10:45am–11:15am: Shift Huddle and lunch break
11:15am–2:00pm: Work the Backline (digital ordering)
2:00pm–2:30pm: Shutdown the backline with trainer and reset for next day's service
2:30pm–3:15pm: Complete Schoox Training
3:15pm–5:00pm: Back of House shift change switch over (dishes, garbage, etc.)

Day Four

7:00am–10:45am: Work as the catering captain for the morning
10:45am–11:15am: Shift Huddle and lunch break
11:15am–2:00pm: Work the backline
2:00pm–2:30pm: Shut down the backline with trainer and reset for next day's service
2:30pm–3:30pm: Write a schedule with Trainer
3:30pm–5:00pm: State Food Safety Exam

Day Five

10:00am–1:00pm: Leadership Training
1:00pm–1:30pm: Lunch
1:30pm–5:00pm: Food ordering, zoning, accounts payable
5:00pm–8:00pm: Complete restaurant inventory

Day Six

7:00am–8:00am: Complete prep list/deployment sheet/put away truck
8:00am–10:45am: Shadow opening manager duties
10:45am–11:15am: Shift Huddle and lunch break
11:15am–2:00pm: Train and learn Toast and cashier position
2:00pm–5:00pm: Shadow opening Manager

Day Seven

7:00am–8:00am: Grill prep
8:00am–10:45am: Setup grill including emptying fryer
10:45am–11:15am: Shift Huddle and lunch
11:15am–2:00pm: Work grill position (temps, knife skills, cutting techniques)
2:00pm–3:30pm: Grill prep
3:30pm–5:00pm: Clean the grill and station

Day Eight

7:00am–8:00am: Grill prep
8:00am–10:45am: Set up grill and prep mains for catering/lunch
10:45am–11:15am: Shift Huddle and lunch break
11:15am–2:00pm: Work grill solo during lunch; stock line
2:00pm–3:00pm: Grill prep
3:00pm–5:00pm: Clean the grill and station

Day Nine

12:00pm–2:00pm: Work the Get Together position on the line
2:00pm–5:00pm: Complete shift change manager duties and prep list
5:00pm–5:30pm: Break
5:30pm–8:30pm: Work the Get Together position
8:30pm–10:00pm: Complete all closing manager responsibilities

Day Ten

7:00am–10:45am: Work as the opening manager
10:45am–11:15am: Shift Huddle and lunch break
11:15am–2:00pm: Work the Get Together position
2:00pm–5:00pm: Complete all opening manager duties