Industry experts answers questions on improving foodservice operations
To get on the same page with your younger staff, you have to take the time to listen and explain.
My feeling is that phones distract staff from prioritizing guests, and introduce an unnecessary and unsanitary item into a foodservice setting.
Try to make the conversation as comfortable as possible for them. If an employee has grievances about the work environment, you might be able to accommodate them.
If a multilingual employee fails a certification exam in English, should an operator pay for a retake in another language?
In most cases, operators have little control over a staff strike. However, a warning does provide the opportunity to get prepared.
It can be tricky to find the balance between listening to your team’s point of view and avoiding giving your power away. You may accept many or few recommendations.
Employees need to be brave enough to get out of our comfort zones and explore the soft skills that complement our abilities to provide exceptional hospitality.
The short answer is yes, but with a strategy. Use review sites to listen to your customers, because they are talking. Then develop a strategy with your team.
Your two shifts disagreeing is really a teamwork problem. Of course each shift has their immediate goals, but your operation is much larger than that.
No matter how management tells the story, layoffs are not pretty. They may be necessary, but leadership can help reduce anxiety and fear with a plan in place.