Valutus.

Case study · Operations

Turning a cost line into a revenue stream.

A new restaurant chain in a brutal market built a training program that worked. It produced more skilled, more loyal staff than anything else in the industry. Then its own success started limiting it.

01At a glance
Client
A new restaurant chain in a highly competitive market.
CORE dimension
Operations and employees
Challenge
Keep developing excellent staff while turning the training program from a cost center into a profit center.
Method
One technique from the Valutus Lever Inventory™, applied to the training program.
Scope
The company’s training program and the local hospitality labor market.
Outcome
An internal cost center became a profit-generating unit, and the company became one of the top partners of the local workforce development agency.
02The challenge

Success created the problem.

Getting and keeping good staff is the permanent problem in restaurants. This chain took it seriously and built a training program that graduated people who were more skilled and more loyal than the industry norm. It also brought people back into work who had been out of it for a long time.

The program succeeded on every measure, and then ran into two walls. Lower turnover saved real money, but in that market the company needed more financial benefit than saving alone could produce.

And the better retention got, the fewer new hires were needed. Success was shrinking the program’s reach, which is a strange and very real place to end up.

Substitution, again

The reflex here is to cut the program, or to justify it on cost saving alone. Both treat one technique as if it were the whole toolkit. The Lever Inventory exists because it usually is not.Read more about the substitution trap here.

03What we did

Build the surplus. Then sell it.

The move was counterintuitive enough that nobody in the company had proposed it: rather than shrink the program to fit demand, expand it deliberately past demand and monetize the excess.

01
Expand
Grow the program so it produces more qualified graduates than the company can employ itself. This is the step that looks like a mistake right up until the second step.
02
Place
Offer local hospitality and food service companies the chance to hire the graduates. Because graduates arrived skilled and stayed, those firms paid a placement fee.
03
Select
Keep the best of a larger pool. Expanding the intake improved the quality of the people the company kept, not just the number it trained.
04What it showed

A cost line started earning.

The same program, unchanged in what it did, moved to the other side of the ledger.

Training stopped being a cost the company defended and became a revenue stream it operated. The graduates it could not use were the product, and local competitors were happy to pay for them.

Hiring quality went up rather than down. A larger pool meant the company could keep the best of the best and place the rest, which is the opposite of what shrinking the program would have produced.

The community effect grew too. More people came back into the workforce, and the company became one of the top partners of the local workforce development agency. That was a byproduct, not the objective, which is usually how the durable ones arrive.

05The bottom line

They stopped asking what it cost. They asked what it could sell for.

One technique, from a toolkit of thirty-six, turned one of the company’s largest costs into a source of profit. The program did not change. What changed was the question the company was asking about it.

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Notes on figures

  1. The technique applied here is one of the levers in the Valutus Lever Inventory™. Client financial figures are not disclosed.
  2. The workforce development outcome was a consequence of the commercial design rather than a separate program.