With workplace culture in the foodservice industry getting some negative attention lately, operators are being challenged to make positive changes. But there’s no widespread guidebook or toolbox for creating and managing culture. “We’re constantly learning in that space,” says Donna Lee, founder of Brown Bag Seafood Co., a four-unit fast casual in Chicago. As such, Lee has come up with several innovative ways to nurture her 80 employees and foster a culture of caring. Here’s how she put five of these ideas into practice at Brown Bag Seafood.
Brown Bag Seafood Co.