welcome program - ny version
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Todays Journey
I. History
II. People
III. Connecting to ourguests
IV. Menu
V. Break theBaguette
Global Chief Executive fficer! VincentHerbert
Chief perating fficer! "ack Moran#oun$er % Chief Creative fficer! &lainCou'ont
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(. & sense of )ho )e are
*. Excite$ for the next + , - $ays of training
. Create a 'eaningful connection
Objectives for the day
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Our Mission
Creatin eaninfu" connections
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#ntroducin$the %ostt 'roject
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Our (ae
)"uh 'a( koh&ti&dya(*
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%art #. +istory
October 2/th0 1
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4here ,e coe fro. Be"iu$
/'all country in the heart of Europe
Many historical influences have le$ to national languages 0#rench! 1utch an$Ger'an2
Brussels is the Capital of the E3
4no)n for being hu'ble! $iverse! outgoing an$their )ar' hospitality
#a'ous for chocolate! beer! )affles % fries 5loves goo$ foo$ % $rinks
En6oys the goo$ life but loves si'plicity
E'braces $iversity as global citi7ens
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4here it a"" started$
Be"iu & Our Birth'"ace
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4here in the ,or"d 5%6 is today$
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Breakfast. Tastin 78ercise
8ake out your tasting gui$e9
:hat have you taste$ this 'orning;
8ell 'e )hat
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ur Icons
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8he Bo)l
Co''unal 8able
8artine
Brea$
&lain Cou'ont
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Bread 11
/i'ple Ingre$ients
#lour! )ater! /alt! =east08i'e % >ove2
?atural =east , >evain Benefits
@ich aro'a
Pleasantly $evelope$structure
Easier to $igest
Healthier for your bo$yA good starter will last aslong as its needs are met food, water, warmth andcare
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#nredients in
;Anonyous< -tone&round 1= 4ho"e
4heat Bread.
4ho"e ,heat f"our -oy 5ecithin,ater 4hey,heat "uten -a"t
hih fructose corn syru'Vinear+oney Mo"asses>east
Contains 2= or "ess of.,heat bran0 soybean oi"0 ca"ciu
su"fatedouh conditioners ;sodiu stearoy""acty"ate0 etho8y"ated ono anddi"ycerides0 ca"ciu dio8ide0 and?ora@odicarbonaide< soy f"our0 yeastnutrients ;aoniu ch"oride0
aoniu su"fate and?oronoca"ciu 'hos'hate< ca"ciu
(utritiona" :acts
#nredients in%6 4heat
Bread.
:"our
4ater-a"t
5evain ;>eastP;
1evelop'ent"ournal
Create youro)n story99
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5ets et soe 5unch!
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5unch. Tastin 78ercise
:hat is the na'e of the 1ish youselecte$;
:hy $i$ you select it; 1escribe your $ish
:hat $oes it re'in$ you of;
:hat sensory )or$s stan$ out 0spicy!s)eet! etc.2
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%art ###. Connectin ,ith ouruests
4ho is our Custoer$G
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Keora'hics
Ma6ority fe'ale
Global average age , years ol$
/tylish /ophisticate$
Cos'opolitan
/ocially a)are
Health conscious
Culture$
Custo'er Experience @atings ($Anyone ,ho ,a"ks throuh
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A"" custoers ,ant the saethin
8o feel goo$! be happy
8hey share the positive
8hey blast thenegative
/ocial Me$ia
:hat attributes$o you look for in a
restaurant; Co'fort D &t'osphere
/taff frien$liness
#oo$ uality
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+o, to ake a eaninfu"connection
&ckno)le$ge the guest
@ea$ the guest! respon$ appropriately
>eave evi$ence to sho) that you )ere there
Be helpful )ith the 'enu 1eliver )hat is or$ere$ uickly an$ correctly
Make sure they have everything they nee$
Be available
Check back
:hen pro'pte$! $eliver the check an$ process thepay'ent uickly
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-tLff +a''ens
&&& &pproach
&pologi7e
&ckno)le$ge
&$$ress @ole , Play
/ay =es9
)e can figure it out
@ing! @ing! @ing
Ho) to ans)er thephone
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Play /ervice Vi$eos
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+oe A,ay :ro +oe
Create a sense ofco''unity % partnership
local events! baking % coffee
classes! post car$ pro6ect
#ocus on sustainability
Co'posting! recycling! foo$banks! eco,frien$ly 'aterials% pro$ucts! >E1 light bulbs
8reat our guests like theyare ho'e
Co'fortable! )elco'e! partof the fa'ily
1Ncor Co''unal 8able! Plaster!
Marble! European :oo$!@ecycle$ antiues
Music
'usic lea$s to relaxationan$ reflection
Blen$s 'in$! bo$y % soul
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5ets take a ,a"k0 back in
1!
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%art #V. Menu
Pri$e in #oo$ D uality
Ingre$ients
/i'ple
rganic 5 )henever possible High uality
/ustainable 5 lo) carbonfootprint
Healthful an$ :holeso'e
Mini'ally processe$
#rie$
&rtificial
Genetically 'o$ifie$
Menu -cavener+unt Can youidentify soe
unusua"#nredientsD
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y
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Tartines
8artine L8o /prea$J
/ignature pro$uct
#resh organicingre$ients sprea$artfully across abase of brea$
>ets sho) you ho)to prepare a tartine
n Chef Co'etition!!!
und&obin! 7veryone stand u'!
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Beverage >ab
>P beverage Philosophy
ur Bean
Bre)ing process Beverage offering
ur Milk
/tea'ing Milk
Cleaning
5ets 5earnabout our
coffee!
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Black 8eas
Green 8eas
8isanes ,caffeine free0herbalteas2
rganic 8eas an$ 8isanes
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5es Mou"ins Mahjoub
Mah6oub fa'ily far' ,8ebourba! 8unisia
rganic far'ing
Certifie$ organic pro$ucts
Partners since (
3se$ in our $ishes an$ sol$ inthe pantry
3se$ as choice ingre$ients orcon$i'ents
#eature$ on C?? 5 lets )atch9
Ma6i$ Mah6oub
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>es Moulins Mah6oub
reen Meski O"ives ,? "eon and fenne"
B"ack -ah"iO"ives -un&dried toatoes 4i"d Mountain Ca'ers
Artichokes in 7VOO ,? herbs %reserved 5eons +arissa B"ack O"ive %aste
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Other etai" %roducts
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The %antry
/elling 8echniues
&ctive vs. Passive /a'pling
>earn the 1escriptors
4no)le$ge bringsconfi$ence
Best )ay to learn 5 to
taste!!
On"ine %antry!
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1G4ho are ,eD
2G 4hat are you ost e8cited to"earn about over the ne8t 3 & /days of traininD
FG 4hat is our MissionD
Ney Objectives0 te"" us$
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4e"coe to the fai"y!Bienvenue la famille!