Companies & multi-site networks
Roll out training at scale across your teams
View this use caseBefore starting the job
Give landmarks on the place, the role and the standards before the first real situation.
Hospitality & foodservice
Prepare your teams for the situations that make the guest experience.
In a restaurant, a hotel or a specialised training centre, Soriston brings training closer to the situations people actually meet: welcome, service, production, hygiene, quality, customer relations and site procedures. The goal: give landmarks before the field and complete existing paths with concrete situations to work on.
As close to the job as possible
Work from scenes, procedures and contexts directly linked to the business.
For several roles
Kitchen, dining room, reception, housekeeping, management or F&B roles: adapt uses to the job concerned.
Sector challenges
In hospitality, training often follows the pace of operations
Teams have to learn while serving, producing, welcoming guests and handling the unexpected. Some situations are frequent; others are essential but hard to trigger at the right moment for training.
Job starts to prepare
A new employee must quickly understand the premises, the team’s habits and the expected standards.
Standards made of details
Order of steps, presentation, guest posture, quality control or opening procedure: small gaps can change the experience.
Situations you cannot schedule
A guest in difficulty, a complaint, a preparation error or an unusual situation does not necessarily arise when a trainer is available.
Frequent changes to pass on
New recipe, new offer, new equipment or a change of procedure: teams need shared landmarks.
Living the situation before it really happens is the best way to prepare for the field.
Job situations
Train your teams for the situations they will really meet
Soriston fits wherever the job requires observing, finding one’s way, following a procedure, making a decision or adopting the right posture with a guest.
Welcome & guest relations
Check-in, special request, guest in difficulty, complaint.
Kitchen & production
Recipe, mise en place, hot/cold station, equipment, order of steps.
Dining room & service
Set-up, order taking, service, coordination and guest posture.
Hygiene & quality
Hand washing, use-by dates/FIFO, cross-contamination, cleaning, checks.
Rooms & housekeeping
Preparation, room order, checkpoints and handling a deviation.
Operational management
Briefing, prioritising, checking standards and supporting teams.
Consistent training
The same training reference, whatever the site
When a procedure is only passed on orally, its explanation can vary with the manager, their experience or simply the time they have that day. From one location to another, small gaps can appear.
Soriston presents the same situations, the same expectations and the same points of vigilance to the teams concerned. Every employee starts from a shared reference, while the manager keeps their role to explain the context, answer questions and support practice on the ground.
A shared reference
The same procedures, situations and standards are presented the same way to the teams concerned.
Fewer gaps between locations
Passing on knowledge depends less on each manager’s availability, experience or way of explaining.
The manager stays in charge
Soriston provides a common base. The manager adds context, debriefs and supports application on the ground.
Same brand. Same reference. Fewer gaps in how things are passed on.
Onboarding & starting the job
The first service should not be the first discovery.
Before a first day, a first service or starting a new role, the team can already have seen the environment, understood the points of attention and worked on situations representative of the job.
- Get oriented Discover the premises, the station and the useful landmarks.
- Understand Identify the standards, the steps and the priorities.
- Face situations Work on concrete guest or job situations.
- Debrief Go over the key points with the manager or the trainer.
Soriston does not replace support on the ground: it gives landmarks upstream and provides the manager or trainer with a common base to explain, observe and debrief.
One sector, several jobs
A single guest experience relies on several jobs
The quality perceived by the guest depends on a succession of moves, decisions and coordination. Soriston lets you work on situations suited to each function without reducing hospitality to a single type of job.
Standards & guest experience
A procedure says what to do. A situation shows when and how to act.
Standards take on their full meaning when placed back in context: a guest is waiting, an order changes, a room shows a deviation, a product is no longer compliant or several priorities arise at once.
Make the standard concrete
Link the procedure to a scene, an environment and a situation the team can recognise.
Work on decisions
Get people thinking about the right response when several choices are possible or something unexpected happens.
Create a shared reference
The manager or trainer can use the same situation to explain and debrief with several employees.
Evolve the content
When practices change, training can be adjusted or may need new filming depending on changes on the ground.
Key moments
Soriston can step in where passing on knowledge becomes strategic.
Onboarding & integration
Prepare a new recruit before their first real situations.
New offer or new recipe
Present the steps, points of attention and standards before the launch.
Quality & hygiene
Work on procedures and control situations in a context close to the field.
Guest relations
Prepare welcome, advice, difficulty or complaint situations.
Opening or changing site
Give landmarks on a new environment and how it is organised.
Refreshers & upskilling
Go back over a specific situation when a point needs reworking.
For training centres
Let learners discover the job before the first service
For an apprenticeship centre, a hospitality school or a specialised training centre, Soriston brings paths closer to the situations expected in a real establishment. Learners can discover professional environments, work on shared cases and arrive at their placement or work-study with more landmarks.
- Prepare before the companyFamiliarise learners with situations they may meet during placements or work-study.
- Share the same referencesHave a group work on the same key cases, even when their host sites differ.
- Build on real situationsWith the agreement of a hotel, a restaurant or another partner establishment, the training centre can turn situations actually met in the field into Soriston teaching material.
A concrete case
A new recruit before their first service
A restaurant or a hotel welcomes a new employee. Before they meet every situation of the job, the establishment uses Soriston to give them landmarks and structure their first discussions with their manager or trainer.
Discover the context
The employee gets familiar with the environment, the useful areas and the main landmarks of their station.
Understand the standards
They work on the steps, points of attention and expected behaviours in representative situations.
Work on concrete cases
They observe, choose or carry out the planned actions depending on the type of training and the device used.
Go to the field with landmarks
The manager or trainer takes up the useful points and continues support in the real situation.
The field remains essential. Soriston simply means that not everything starts for the first time in front of the guest.
Getting started
Start with a priority situation
You do not need to transform your whole path at once. A first case can answer a concrete need, then be extended to other jobs or situations once its use is validated.
An onboarding to secure
Start with the onboarding of a job where newcomers need landmarks.
A standard to harmonise
Choose a procedure or practice that must be understood the same way.
A guest situation hard to reproduce
Work on an important case that cannot easily be triggered in real conditions.
A change to prepare
Use a new product, a new procedure or a new environment as a first use case.
What if your teams already knew the situation before living it?
Show us a key moment of your business: welcome, recipe, service, room, quality control or a guest situation. We will show you how Soriston could fit into your organisation and your existing paths.
About 15 min · No commitment · Nothing to install
FAQ
Frequently asked questions
Yes. Uses depend on the situations to work on: kitchen, dining room, reception, housekeeping, guest relations, quality, management or other operational roles.
No. Depending on the content, Soriston can be used on VR headset, mobile, tablet or desktop.
Yes. Rollout can start with a targeted situation or job before being extended to other uses.
Yes, when the sites genuinely share the same situation or procedure. Adaptation or new filming may be needed if the environment or the standard differs.
Yes. Some elements can be adjusted; new filming may be needed when the environment or the filmed action changes significantly.
Yes. Soriston can complement the paths of an apprenticeship centre, a hospitality school or a specialised centre to prepare learners for concrete professional situations.
Yes. Welcome, advice, a guest in difficulty, complaints or decision-making can be part of the situations worked on, depending on the scenario designed.
No. The data reflects the actions and results observed during Soriston sessions. It supports follow-up and debrief, without replacing observation on the ground.
From the kitchen to the front desk, bring training closer to the situations that really make the job.
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