Academy of Food: sacrifice training at your peril

Cutbacks in training will lead to loss of quality and service levels and ultimately loss of customers, the Academy of Food and Wine has warned.

The Academy has warned operators that training must not be sacrificed despite the current economic downturn.

"Training is an investment not a cost and now is the time to invest in skills to keep your competitive edge," said the Academy chairman and chief executive Nick Scade.

The Academy has slashed the price of its membership by 50% to help members currently struggling.

"This year will be a tough one for trading in our industry," said Scade. "We need to support hoteliers, restaurateurs and food service operators and in turn ensure they have access to affordable training for staff.

"Customers are cutting back on the number of meals they are having outside the home, but when they are eating out now, more than ever before, they are demanding value for money and good service levels."

He added: "Not every restaurant can afford a sommelier, but many restaurants could boost their wine sales by improving the wine skills and knowledge of a waiter, for example. We are hoping that more operators will do this, thereby raising service levels and ultimately improving customer satisfaction."

The Academy of Food & Wine has also announced that Academy chief executive Nick Scade will take over from Jeremy Rata as chairman from the beginning of 2009. Paul Breach has been appointed deputy chairman, in addition to his role as strategy and communications director.