Management is more than just budgets and labor schedules; a key aspect is adding excitement to an operation, Lynne Eddy, associate professor at the Culinary Institute of America, says. Be sure to add a bit of change to spice things up and help employees learn new skills—but not so much that they feel out of control. Some ideas:
- Invite guest chefs and speakers to your operation to have some fun and challenge your culinary team.
- Bring in an outside manager to audit your kitchen. They are cluttered, so get fresh eyes to come in.
- Get fresh menus. Highlight a special food they do not typically work with. Set up a calendar based on seasonality a year out. For example, this month could be tomatillos, and the next could be guava.