102 Business View - August 2015
of the technicians who work under the Grease Monkey
brand: “This is not a rubber stamp - this is a pretty
intense program. They have to be qualified in all four
positions in the store, which is about 15 courses on-
line that they have to pass with an 80 percent or bet-
ter, and then they have to take a physical evaluation
by our regional directors, in-store, to make sure that
they’re doing all of our quality double checks and all of
our processes and procedures correctly and accurate-
ly and efficiently.” Schneider adds, “The Certified Pit
Crew program really raises the bar for our employee’s
customer service. They must be able to perform the oil
change flawlessly and in a timely manner.”
While the tasks that Grease Monkey technicians have
to learn in order to perform their jobs proficiently is
not a game, it has, in fact, become a contest within
the Grease Monkey culture. The company regularly
holds regional competitions among its workers to see
which crews can most quickly and correctly perform
a series of maintenance procedures, culminating in
FRANCHISE
