Academy cuts cost of membership by 50%

In addition, the Academy has issued a stark warning to operators not to make cutbacks in staff training as any loss in quality and service levels ultimately leads to the loss of customers and the lowering of standards across the sector. Nick Scade, the Academy's chairman and chief executive, said: "Training is an investment not a cost and now is the time to invest in skills to keep your competitive edge." "This year will be a tough one for trading in our industry. 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." Scade went on to explain that he sees sommeliers as a way of boosting wine sales: "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 provides a one-stop shop of focused training programmes and continues to enhance its range of direct benefits available to individual and corporate members and to expand its range of practical, topical training programmes. It has also launched a new training programme - Professional Connoisseur Series - designed to help businesses maintain standards through the downturn, perhaps by up-skilling existing staff.