At Zeppe’s Pizzeria in Bedford Heights, Ohio, managers focus on experiential training, and lots of it. Franchisees receive a six-week course, but even hourly delivery drivers have up to four days’ training.
Drivers spend their first two days on the job shadowing other drivers and taking a safe-driving course, and another day-and-a-half driving with a trainer.
Then managers call their customers to rate the trainees’ hospitality, an idea at the business’s core.
The company also trains drivers in the kitchen so they can work there during off-peak hours. In return, the restaurant pays them better than minimum wage and lets them keep their tips and delivery fees, which they spend on vehicle maintenance.
Turnover is lower than the 125% typically found in the food industry, says Operations Director Larry Mench.
Contact: Larry Mench at (216) 360-9100.
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