Shakey's center for leadership and learning

Visit Shakey’s head office and two new buildings will immediately catch your eye.

First is the Shakey’s corporate support office, which houses all key departments which help in the day to day operations of all the Shakey’s restaurants nationwide. Second is the Center for Leadership and Learning, built earlier this year. A training center, separate from the head office premises, had been conceptualized as early as 2006. The Center was officially opened in the first quarter of 2008.

Whether employed as a restaurant manager or staff, all service employees go through a rigorous training program at the Center. Knowledge of food products, their handling and preparation is a must as well as training in looking after every guest’s wants or whims, because food quality and safety are priorities for Shakey’s. Every ingredient that goes into any meal one orders at any of its branch locations is fresh from the oven, refrigerator, etc. Food handlers not only wear gloves but food handlers and servers, as well, are constantly reminded to wash their hands to make this habit instinctive. Sanitation and hygiene may be considered over-emphasized at Shakey’s but to this popular pizza chain, food safety can never be compromised. Everyone is regularly reminded that certain physical disorders/diseases can be transmitted through contaminated food.

Connected to the center for leadership and learning is a Shakey’s restaurant. Per initial plans, the restaurant was constructed for training purposes only. In this environment, food handlers and food servers get a simulation of the actual workings of a Shakey’s kitchen and the restaurant’s serving area. In effect, the last week of training would be a final “dress rehearsal” before new hires are assigned to different restaurant locations.

However, due to the consistent public demand of residents and employees of nearby business establishments for Shakey’s to “open” its small restaurant, it became operational although smaller in scale and has a limited menu. It is also open to the public only at certain times.

The management of Shakey’s believes that a rating of “good” is never good enough. This is very evident as it has invested in the development of its primary resource – its people. Their employees therefore execute their learnings by serving their guests with excellence. This is one of the reasons guests feel its oft-hailed guest service ranks equal to its excellent food products – when asked for reasons why they continue to patronize Shakey’s restaurants.