Food Service Professional Guide to Controlling Restaurant and Food Service Costs by Sharon Fullen

Author:Sharon Fullen
Language: eng
Format: epub
Tags: Food Service, Restaurants, labor, costs, employees
Publisher: Atlantic Publishing Group
Published: 2013-05-02T00:00:00+00:00

Challenge Your Employees

Highly productive and service-conscious employees are made, not born. They are a product of their work environment. Hire the right attitude, train properly, reward outstanding performance and guide them in the right direction to build a successful team.

• Expect the most from people. People will often surprise you (and themselves) by rising to the occasion when expectations and standards are set high!

• Make change a priority. Making at least one change every month shows your employees that you are actively working to make your business better. Even small changes can accomplish this end. And if your employees are expecting and used to changes, they will accept bigger changes more readily.

• Have a “no stupid questions rule.” Encourage employees to ask plenty of questions. You’d be surprised at how often a “stupid” question is the one everyone is afraid to ask. These are also signals that your training in insufficient.

• Reward thinking. Encourage and reward creative problem-solving and cost-saving solutions.

• Be able to explain why. As any small child knows – “because” isn’t an answer. You must be able to explain the reasons for procedures to your employees. If they don’t know why things are to be done a certain way, they will take shortcuts. In some cases this can improve productivity, so be open to suggestions. But some shortcuts will reduce your standards.

• Learn how to create challenge programs from Dr. John Sullivan (San Francisco State University) at ourworld.compuserve.com/homepages/gately/ pp15js34.htm. Read about Peak Performance: Aligning the Hearts and Minds of Your Employees by Jon R. Katzenbach.

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