Spanish cooperative Eroski announced that it has increased the training hours of its employees by 20% in 2016, exceeding 210,000 training hours.
The company said that the reason for such internal training was in order to improve customer service, as well as provide specialised training of Eroski employees in fresh goods, the pillar on which it has created its 'contigo' store model.
This model increases the offer of fresh produce and local items. It also features fish and meat counters where items are prepared according to customers' tastes, as well as in-store bakeries.
Eroski created its own 'Escuelas de Frescos' for the meat counter, fish counter, and bakery. Close to 500 employees have passed through these training schools, receiving 67,00 hours of training.
"Strengthening professional and personal development is the basis of the move to the contigo model, that seeks to place the client at the centre of our activity," commented the director of employees and talent, Igor Rodríguez.
"Our clients recognise that we are on the way to better service in our store, and the training of staff will continue to be one of the keys to advancing successfully against our challenges. The development of our staff will be one of the core strategic concepts until 2020."
The company also announced a change in uniform for every post in its stores, starting with outlets in Bizkaia and Gipuzkoa. This transformation is more than just an aesthetic change, Eroski said; it will result in better and more personalised attention to the customer.
A team of 22 employees guided the design of the unique uniforms, focusing on comfort, ergonomics, and security. The uniforms have been fitted to meet each individual employees' needs.
© 2017 European Supermarket Magazine – your source for the latest retail news. Article by Karen Henderson. Click subscribe to sign up to ESM: The European Supermarket Magazine.
