Black and White Hospitality has been recognised for its workplace training.
Established by renowned chef and restauranteur Marco Pierre White, it has now received the Princess Royal Training Award (PRTA) for its on-boarding and brand engagement training programme.
Established by global skills development body City & Guilds Group and now in its fourth year, the Princess Royal Training Awards recognise employers with outstanding training and development programmes that have had a direct impact on business performance.
Subject to a rigorous assessment process, those businesses chosen will receive their Awards from HRH The Princess Royal at a ceremony held in London in October.
Jennie Mackenzie, Head of Training and Development for Black and White Hospitality said: “We are all absolutely delighted to receive this award and is down to the dedication of the support team at Black and White Hospitality and our teams within the Marco Pierre White franchised restaurants and their commitment to training and development.
“In an extremely transient industry, the Black and White Hospitality training programme was developed to be accessible and interactive and included the inclusion of training champions. Following the training programme, both mystery diner scores and guest satisfaction responses have improved across the business and is a great indication of training that has been successful and works.”
Set up by Nick Taplin and Marco Pierre White in 2013, Black and White Hospitality operates close to 50 franchised venues across the UK. Including eight distinct concepts it employs over 2000 people across the group.
Nick added:
“This has been an incredible journey and to receive this award is testament to the commitment and dedication of the whole Black and White team. We’re in the business of selling a night out and staff training forms a vital element of achieving that. In these more difficult trading times, it is so important to be at the top of your game with training and Jennie, without question, ensures that.
“Jennie has worked tirelessly to put in place training programmes that focuses on service and this is reflected in the improvement in guest responses. As we approach our 50 venue, ongoing training will ensure we remain ahead of the curve when it comes to maintaining the standards our customers come to expect.”
