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

Discover our hot drinks menu

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Fairtrade is an NGO that connects producers, industry and consumers to promote a sustainable economy. If you see the Fairtrade label on a product, it is fair trade!

Avec cette vidéo apprenez à réaliser un matcha latte frappé

Apprenez à réaliser un ginseng coffee frappé grâce à cette vidéo

Apprenez à réaliser un Golden curcuma frappé

Apprenez à réaliser un ginseng coffee grâce à cette vidéo

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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This module will make you aware of the 7 basic rules of food safety at EXKi.
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We will first discuss the presentation of the cold offer, then the presentation of the hot offer, the presentation of dry products, and finally the equipment and packaging service.

First we will discuss cleaning, then disinfection. We'll see what a cleanup plan is. Finally, we will see 3 cleaning products to know.

First we will discuss the storage of opened products, the rules to follow for storage spaces, the exceptions

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?

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 ?

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 ?

Welcome to this food safety module which has for theme the checklist 9 Recording of non-conformities. First of all we will define what a non-conformity is, then we will see a presentation of the checklist. Finally we will see how to complete the checklist.

Welcome to this food safety module whose theme is checklist 5 Restaurant cleaning. First of all we will see a presentation of the checklist. How to use the checklist ? Finally, we will see the additional documents for the use of the checklist.

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