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Ruby Tuesday Expands Its Training Program With a World-Class Culinary Arts Center


MARYVILLE, Tenn. - Ruby Tuesday, Inc., one of the nation’s leading casual dining restaurant chains, is announcing the grand opening of its new Culinary Arts Center, which is an expansion of its on-site training program, located at the Ruby Tuesday Restaurant Support Center in Maryville, Tennessee. The new facility was created at a cost of more than $4 million and will greatly enhance hands-on culinary training for employees at all levels of the organization, from hourly team members to restaurant managers to the company’s senior leadership. It is one of the most advanced and well-equipped of any in the industry.

The custom-designed, 6,300-square-foot space includes a classroom with multiple learning stations, all of which incorporate the equipment and supplies found in a typical Ruby Tuesday restaurant. Attendees will participate in interactive, instructor-led culinary classes. The Center features advanced audio and video equipment, computer-driven displays, and an elaborate refrigeration and ventilation system.

“The addition of our new Culinary Arts Center is the latest example of Ruby Tuesday’s commitment to continually improving the skills and performance of all our team members" said Jim Domanic, Director of Training and Development. “It will provide training that will enable team members to prepare food and beverages with uncompromising freshness and quality in our restaurants,” he added.

Ruby Tuesday team members attend development classes year-round at the company’s Maryville training center. In addition, they are treated to deluxe overnight accommodations and four-star meals at the nearby Ruby Tuesday Lodge™, where they share ideas and best practices with their teammates as well as the company’s leadership.

“Few if any restaurant companies invest the resources we do in learning programs and facilities,” Domanic said. “Our new Culinary Arts Center is another example of our on-going commitment to the development and success of our people.”


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