as someone who works at a licensed store we have a different POS system and some licensed stores even have different versions of equipment. my store still has old espresso machines and ovens so familiarizing the barista with how those work would be helpful.

as far as i know, they have 0 experience with our POS, so dto/dtr is def something to work on, especially taking orders with a headset. they should know how to make all the drinks, so just making sure they’re good on everything and remember the standards. CS will also be something that they’ll probably need more work on, especially your stores dish machine, cs cycle, etc.
this is based on what i know from when i was trained at the same time as someone coming from a license store (same trainer and had the same training shifts) so i could be wrong but hopefully this is a helpful starting point!!

make sure to ask what equipment they were working with! don't just assume that they're working with the same stuff at your store, or vice versa, don't assume they don't know anything about the equipment. some licensed stores have nitro and m2s, some have the new ovens, some are still working with the oldest available equipment.

i would also recommend checking in on recipes that have changed within memory (hot chocolate, the new cold brew pumps, whipped cream, whatever the fuck went on with salted caramel cold brews last year) because a lot of licensed stores either don't really have access to the weekly update or the baristas don't read it. some of them have very outdated training materials as well.

honestly, barista training and quality varies wildly - you could get someone who can essentially be treated like a transfer who just has to learn your stores routines and systems, or you could get someone who you'd want to start from scratch with.

best strategy is assume they know nothing- over explain, check in for questions, if they look stumped than try to go over it in a different way or try a different learning method (ex hands on vs hearing it). you can apologize for over explaining but its better than just assuming they know something. overall: ask about themselves, introduce them to everyone, taste everything. the extended training gives u more time to get to know eachother! i like making cheat sheets for bar stuff and various recipes for them as a gift at the end along with some pens and sharpies

i came from a licensed store to a corporate! biggest thing would be the POS and headsets if you're drive thru. also the mastrenas because licensed stores still have old models. and personally what i appreciated was that my trainer didn't talk down to me, a lot of people look down on licensed baristas when not everyone who comes from them are badly trained/have bad habits/etc. also they may not be used to being in a planted position, so go over that with them because at a licensed you have to do everything yourself. just try and see how much they know already so you have a good gauge of what to work on! you got it :)

I'm a corporate shift and was a trainer at my old licensed store. My suggestion, and the way I wish I was trained when i moved: ask them what they need from you. Don't talk down to them or assume they have bad habits. Maybe spend the first fifteen minutes showing then around and ask what routines are standing out to then as different.
The pos is going to be the biggest hurdle and probably the only full training they'll need unless you're a drive thru. Maybe a tour of the new ovens and mastrenas, or the cold brew/nitro situation if your store has those and their old store didnt.
I would go over the different roles as well (cs/warming/main bar/etc) because at least for my old liscenced store, 3+ partner plays were unheard of, so we never needed to get familiar with staying planted in one spot, and what that really encompasses.
After letting them lead their training on the things that they know they need from the ground up, I would have them make the drinks from the different training modules and watch their sequencing and make sure they have a handle on pumps/shots/steaming and demonstrate and correct as needed.
Obviously keep your manager in the loop too and make sure they seem okay with what you guys are doing. But as someone who told my trainer that I needed pos training and cold brew training and then spent three days trying to prove that I did, in fact, know how to properly sequence a latte... you're already doing great by asking this question 😂