“BOOST“: Train
- Brand & Identity: our team must represent the brand before they serve it. We train everyone on the principles of Cello’s identity, voice, and visual standards.
- Back-of-House (BOH): The kitchen team receives practical training in food preparation, station setup, hygiene practices, workflow precision, and proper execution of our recipes and plating standards. Our program ensures alignment with how we work.
- Front-of-House (FOH): Hospitality is not a suggestion—it’s a system. We train your service team on guest flow, table handling, and hospitality behaviors that define the Cello experience.
- Cost & Inventory Management: Your team will be trained to manage inventory, control costs, minimize waste, and follow structured purchasing protocols. Discipline starts with knowledge.
- POS & Inventory System Handling: Clear input ensures clean data—and clean data drives smart decisions.