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Essential Equipment and Hiring Practices for Franchise Training

This document outlines the necessary equipment and hiring practices for a successful franchise training program. Required equipment includes two Caloric industrial ranges, three Sub-Zero refrigerators, and pre-packaged Good 4 U cookware and stoneware, along with Oneida flatware. For hiring, first-level managers should possess a minimum of five years of management experience, chefs must have a culinary degree from an accredited institution, and waitstaff are required to provide references. These guidelines ensure operational efficiency and high-quality service in the franchise.

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Essential Equipment and Hiring Practices for Franchise Training

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  1. Franchise Training August 4, 2002

  2. Required Equipment • Two Caloric industrial ranges • Three Sub-Zero refrigerators • Good 4 U cookware (pre-packaged) • Good 4 U stoneware (pre-packaged) • Oneida flatware

  3. Projected Sales

  4. Hiring Practices • First-level managers must have five years management experience • Chefs must have a culinary degree from an accredited school • Waiters and waitresses must have references

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