Lancashire's Booths brings traditional skills back to the supermarket
Skills like fishmongery and cheesemongery are alive and well in Booths supermarkets.
Over the past five years, Northern Food & Drink retailer, Booths, have been developing their specialist craft and skill training academies - to help colleagues gain more knowledge and learn traditional skills behind the counters.
Pioneered by Craft & Skill Manager Colin Porter and his team of Operational Trainers, Mark, David, KJ, Toni and Vanessa, Booths has successfully seen the launch of their Butchers, Fishmongers and Cheese Academies.
Open to colleagues across all 25 of their North West based stores, each training programme consists of six learning sets which colleagues take part in over 20 weeks alongside their regular working hours. Learning sets in all the academies help colleagues develop commercial expertise such as ordering, displays and how to improve sales as well as teaching them valuable skills, such as ‘Thinking Like a Chef’, that will help improve customer experience at the counters.
Whether it’s giving cooking tips, recipe recommendations or advice on which products to choose, colleagues leave the academy well equipped to offer a fantastic service to all Booths customers.
Kate Emerson Brown, Cheese Academy Graduate said: “I really enjoyed being part of the academy, it helped me gain more knowledge and grow my confidence when it came to serving suggestions and the different ways to cook with cheese.
“My favourite part since graduating has been creating new seasonal displays and tastings for customers to enjoy, it’s lovely to see everyone taking photos and buying the cheeses that are showcased!”
Fish Academy Graduate, Jack Hewitt said: “I have a passion for learning new skills and applying myself to new challenges. I’m definitely a foodie person so having the opportunity to learn more about fish and the amazing meals that can be created has been one of my favourite experiences as I wouldn’t normally go for fish but since being on the academy that has 100 per cent changed.”