In this module, you will learn how to organize yourself to have a better organization during the rush (who does what)

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Our customers expect a quality service. In this module you will learn how to make a successful first impression.
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At the end of this training module, you will be able to: manage a complaint (more or less aggressive) and make a concrete commitment to a response, become aware of the impact of the non-verbal (voice, attitude, rhythm , tone) in the management of the complaint and to seize the opportunity of a complaint to increase the satisfaction of a customer.

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Discover our hot drinks menu

Discover in video the origin of our organic and Fairtrade coffee!

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Coffee ! This dark, sweet and bitter beverage ranges from tight and full-bodied Italian espresso to long Americano through cappuccino, creamy and full of sweetness; there is something for all tastes and desires. Coffee has pride of place at EXKi since it is a convivial pleasure that brings friends together, but coffee is above all one of the most consumed drinks around the world with more than a hundred thousand cups drunk every minute. If for many of us it has almost become essential every morning, behind the scenes of coffee are often less known.Through this journey, we take you to discover the coffee planet, its production system, its culture and of its inhabitants. As well as discovering our thinking and our approach to coffee to serve it in the best way possible and according to the rules of the art

Avec cette vidéo apprenez à réaliser un matcha latté

Apprenez à réaliser un Golden curcuma frappé

Apprenez à réaliser un ginseng coffee grâce à cette vidéo

Avec cette vidéo apprenez à réaliser un matcha latte frappé

This module will make you aware of the 7 basic rules of food safety at EXKi.
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After following the e-learning module "A fly in the soup" and your training in restaurant, we offer you a small quiz to refresh your knowledge concerning the basic rules of food hygiene at EXKi.

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We will first discuss the infrastructure of a restaurant, then upkeep and maintenance, and finally waste management.

First, we will see how to act in case of detection of a compliance or a customer return. How to assess the situation? How to get the information back? Finally, how do you follow up?

First we will see what a pest is, then how to avoid the presence of pests, finally we will see what to do if there are pests ?

We will see the usefulness of the yellow, blue, green, red cleaning cloths. Finally we will see what the zig-zag paper is for.

Welcome to this food safety module whose theme is checklist 1 Inspection upon receipt and verification of product quality. First of all, we will discuss the flow of a commodity at EXKi. How to complete the checklist ? What to do in the event of non-compliance ?

Welcome to this food safety module, on Checklist 7: Temperatures of products in service: the hot and cold chain. First of all, we will discuss the concepts of the hot and cold chains. Then a presentation of the checklist. How to complete the checklist ? Finally, what to do in the event of non-compliance ?

Hello, welcome to this food safety module whose theme is the checklist 8 Traceability. We will see what traceability is. Then a presentation of the checklist 8 Traceability. Finally we will see how to complete the checklist

Welcome to this food safety module whose theme is checklist 2 Storage chamber temperatures. First of all, we will see a presentation of the checklist. How to complete the checklist? What to do in the event of non-compliance ?

What are we talking about today? Discover some directly applicable tips and tricks to save energy in your restaurant
from the small everyday things to the big things. Do you know of any others? Tell us in comments...

In France or in Belgium, only 1 person out of 2 has been trained in first aid. However, it is estimated that if only 20% more of the population were trained in first aid, 10,000 more lives could be saved each year