A hospitality LMS built for seasonal teams.
You hire in waves, train on the floor, and half the team turns over by next season. This hospitality LMS gets a new server or housekeeper shift-ready in days, keeps every property on the same standard, and keeps your food safety records straight.
Seasonal teams make a standard hard to hold
- Mass hiring at season start, and nobody free to brief people one by one.
- Service standards drift between properties with no shared source.
- Staff without a valid hygiene certificate are on service and nobody notices.
- The night shift never makes it to a training session.
What restaurant training software has to get right
Seasonal churn, several properties on one standard, and a food safety record that has to be current. Each of these is already handled.
Seasonal onboarding in days, not weeks
a short track for people staying one season
fast trackMulti-property, one standard
each property sees its own people, you see all of them
per propertyFood safety and allergen records
current certification, with the expiry tracked
trackedPhone-first, on the floor
learned between covers, not in a back office
mobileReturning staff skip what they know
rehires get the refresher, not the whole course again
rule-drivenMenu and standard changes push once
update it centrally, every property gets it
one pushThe rules that put this training on the calendar
The hygiene certificate does not expire; the safety training does.
learn.place does not deliver these courses — you run them with your own trainer or an accredited body. Our part starts after: holding the record of who took what and when, warning you before it expires, and producing the evidence when an inspection asks.
A multi-property service program, ready to copy
Lakeside Hospitality Group runs four properties and two restaurant brands from this panel. Click through the service standards, the food safety check and the seasonal automations.
Like it? The whole property program copies into your space, properties and brands included. Put your own menus and standards in afterwards.
Every property runs the same standard, every season.
Copying is free. Keep the seasonal and food safety logic, put your own menus and service standards in, and the next intake trains itself.