Looking after our staff, so they look after our customers

Looking after our staff, so they look after our customers
November 22, 2016 mg_ksl

Richard Branson once said, “Train people well enough so they can leave, treat them well enough so they don’t want to.” At KSL, we firmly believe this to be true and also that if you invest in your staff and treat your staff well, they will treat our customers well. It’s a simple but effective philosophy that drives our CPD (continuous professional development) of which we are extremely proud.

Our staff undertake all sorts of industry and non-industry training to ensure that the KSL team are on top of their game, feel motivated and can share the knowledge gained with our customers. Some training we provide is in-house and sometimes it’s in somebody else’s house. We don’t mind, as long as we continue to learn!

A day with Miele

Last week, our team attended Miele’s ‘built in’ training course, which was to learn about Miele’s built-in cooking appliances – the new products, services and technology that Miele are now offering.

 The team here love the Miele courses as they are interactive, entertaining and keep them energised all day. We get to see, touch and use all appliances. We also get to cook on the appliances and eat lots of food that comes out of the appliances!

 Miele often gets awarded the best training providers for a good reason. What’s more, we come back enthused, motivated and with a bit more insight on the Miele range enabling us to specify items that exactly meet our customers needs.
 “Training like this is really helpful for us to learn about upgrades to technology and the full range of appliances available,” says Kitchen Designer, Steve Clarke. “It means that when our customers ask us how an appliance is different to another product or brand, we have a clear understanding of its features and benefits. We’re then far more likely to suggest the right appliance to meet our customers’ needs. It’s also nice to have a day out of the office and come back feeling refreshed and ready to go.”