bake - April 2017 - 6

management

The Power of Schoox
For retail bakery owners and managers seeking a cost-effec-

25,000 video lectures in a single day and serves more than 1

"In order for franchisees
and company employees
to ensure they are always
providing exceptional
services to their customers,
proper training is critical."

million users in 111 countries.

Trevor Haynes, vice president of operations for Subway

tive solution to organize and implement employee training
programs, a valuable online option now exists that you may
know little about.
Schoox is an e-learning cloud-based company that provides
training platforms for small businesses and franchises specializing in restaurant and retail industries. Retailers like Creative
Cakes in Tinley Park, Illinois, use it. Schoox's intuitive mobile
interface has delivered more than 5 million video lessons,

What makes Schoox work so well is that today's workers don't
like reading manuals. They want to be engaged, interact in real

be instant and more effective," says Trevor Haynes, vice presi-

time and have fun while learning.

dent of operations for Subway.

Schoox is a comprehensive social learning, knowledge sharing

Small businesses can measure the impact that training has on

and collaboration platform, which does not require the need

your company. By tapping into metrics to discover any relation-

to use and integrate endless numbers of applications. Are

ship and dependence between training and business perfor-

your training materials in 10 forms? Schoox enables customers

mance, according to Schoox, you gain a unique and innovative

to upload virtually any file type instantly. You can also use

tool that gives you the power to set training goals and improve

cutting-edge tools to add a web resource to your training

all aspects of your business. This can involve sales customer

library in seconds.

satisfaction and productivity.

Last summer, a new, easier-to-use University of Subway was

Further, Schoox partners with restaurant industry leader

rolled out to 540,000 users in 110 countries at the brand's

HotSchedules to offer retail customers a complete full-suite

44,000 locations in just 30 days. Schoox's training platform

solution for hiring, training and scheduling.

enabled the global implementation of one of the world's largest
franchise companies, reaching peak daily rollouts to 125,000

Five Guys restaurants, of which about 70 percent are fran-

users with no issues.

chised, uses Schoox as its official online training platform. "The
feedback has been overwhelmingly positive. The rollout took

"In order for franchisees and company employees to ensure

less than 30 days from beta to completed launch and our

they are always providing exceptional services to their

teams have found it very easy to use," says Joshua

customers, proper training is critical. Schoox allows training to

Flores, system administrator of Five Guys.

06 < APR 2017 | bakemag.com



http://www.bakemag.com

bake - April 2017

Table of Contents for the Digital Edition of bake - April 2017

bake - April 2017
Editor’s note - a dazzling new porto’s
Contents
Management - The Power of Schoox
New product success stories - Gourmet Biscuits
Technical corner - The Proof is in the Fermentation
FOUR INDUCTED TO BAKING HALL OF FAME
Food safety - Code Uniformity
Equipment innovations - Clean Efficiency
A dazzling new porto's
THE BAKING ORIGINS OF PORTO’S
Display innovations
THE EXPERIENCE ECONOMY
Where grab-and-go meets health
Chocolate & decorating - MCCAFE TAKES FLIGHT
Cakes - Mother’s Day Ideas
Breads - Sprouting Wings
INTERNATIONAL BREAD SYMPOSIUM
Pastries - DoughBoys Donuts
Foodservice - Breakfast Sandwiches
Product showcase
Classifieds
Formulation of the month - Kouign-Amann
bake - April 2017 - Contents
bake - April 2017 - 2
bake - April 2017 - 3
bake - April 2017 - 4
bake - April 2017 - 5
bake - April 2017 - Management - The Power of Schoox
bake - April 2017 - 7
bake - April 2017 - New product success stories - Gourmet Biscuits
bake - April 2017 - 9
bake - April 2017 - Technical corner - The Proof is in the Fermentation
bake - April 2017 - 11
bake - April 2017 - FOUR INDUCTED TO BAKING HALL OF FAME
bake - April 2017 - 13
bake - April 2017 - Food safety - Code Uniformity
bake - April 2017 - 15
bake - April 2017 - Equipment innovations - Clean Efficiency
bake - April 2017 - 17
bake - April 2017 - A dazzling new porto's
bake - April 2017 - 19
bake - April 2017 - 20
bake - April 2017 - 21
bake - April 2017 - 22
bake - April 2017 - THE BAKING ORIGINS OF PORTO’S
bake - April 2017 - 24
bake - April 2017 - 25
bake - April 2017 - Display innovations
bake - April 2017 - 27
bake - April 2017 - THE EXPERIENCE ECONOMY
bake - April 2017 - 29
bake - April 2017 - Where grab-and-go meets health
bake - April 2017 - 31
bake - April 2017 - Chocolate & decorating - MCCAFE TAKES FLIGHT
bake - April 2017 - 33
bake - April 2017 - Cakes - Mother’s Day Ideas
bake - April 2017 - 35
bake - April 2017 - 36
bake - April 2017 - 37
bake - April 2017 - 38
bake - April 2017 - 39
bake - April 2017 - Breads - Sprouting Wings
bake - April 2017 - 41
bake - April 2017 - INTERNATIONAL BREAD SYMPOSIUM
bake - April 2017 - 43
bake - April 2017 - Pastries - DoughBoys Donuts
bake - April 2017 - 45
bake - April 2017 - Foodservice - Breakfast Sandwiches
bake - April 2017 - Product showcase
bake - April 2017 - 48
bake - April 2017 - Classifieds
bake - April 2017 - Formulation of the month - Kouign-Amann
bake - April 2017 - 51
bake - April 2017 - 52
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https://digital.bakemag.com/sosland/bake/bake-march-april-2022
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https://digital.bakemag.com/sosland/bake/bake-july-2021
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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