{"id":8937,"date":"2016-07-25T09:00:03","date_gmt":"2016-07-25T16:00:03","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=8937"},"modified":"2016-07-25T09:00:03","modified_gmt":"2016-07-25T16:00:03","slug":"what-operators-can-learn-from-disney-concepts","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/what-operators-can-learn-from-disney-concepts\/","title":{"rendered":"What operators can learn from Disney concepts"},"content":{"rendered":"<style>\ndiv#keypoints {\n  margin-left: 2em; margin-top: 0.5em;\n}\nli#takeaway1, li#takeaway2, li#takeaway3 { \n}\np#quote {\n  background-color: #AFEEEE; padding: 1em; margin-top: 0.5em; font-style:italic;\n}\n<\/style>\n<div class=\"richsummary\">\n<p id=\"abstract\">What operators can learn from Disney concepts briefly discusses the advantages to treating employees as they would treat their guests and general customer base. While guests can often be rather critical of an establishment and how it is run, they can just as often provide details that could use some remediation. As is shown in this article, there was recorded an instance where in on of Disneyland&#8217;s theme parks, the staff had noticed a small detailed that had not been prepared for and because of Disney&#8217;s ability to treat their employees as they would their staff, they fixed the problem.<\/p>\n<p>Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">Disney\u2019s culture is so immersive that employees, known as cast members, undergo three levels of training: \u201cTraditions,\u201d which teaches them what it means to be a Disney employee; \u201cWelcome To,\u201d which teaches them what it means to be a Disneyland employee; and a training for what it means to work at their specific foodservice location.<\/li>\n<li id=\"takeaway2\">Part of getting that buy-in, Gendreau says, includes finding ways to make employees feel valuable on multiple levels.<\/li>\n<li id=\"takeaway3\">\u201cIt\u2019s really engaging, and it\u2019s much more fun,\u201d she says. \u201cWhen cast is involved in development, the efficiency and safety of themed phrasing increases, and it\u2019s much more likely to be used.\u201d<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;Disney\u2019s culture is so immersive that employees, known as cast members, undergo three levels of training: \u201cTraditions,\u201d which teaches them what it means to be a Disney employee; \u201cWelcome To,\u201d which teaches them what it means to be a Disneyland employee; and a training for what it means to work at their specific foodservice location.&#8221;<\/p>\n<p id=\"source\"><a target=\"_blank\" href=\"http:\/\/www.foodservicedirector.com\/ideas-innovation\/emerging-trends\/articles\/what-operators-can-learn-from-disney-concepts#page=3\" rel=\"noopener\">http:\/\/www.foodservicedirector.com\/ideas-innovation\/emerging-trends\/articles\/what-operators-can-learn-from-disney-concepts#page=3<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>What operators can learn from Disney concepts briefly discusses the advantages to treating employees as they would treat their guests and general customer base. While guests can often be rather critical of an establishment and how it is run, they can just as often provide details that could use some remediation. As is shown in [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8157,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/8937"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=8937"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/8937\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8157"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=8937"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=8937"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=8937"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}