How long has it been since YOU spent a full shift working the floor alongside your young team? An expo shift in the kitchen or 5 hours behind the bar?
Many of you are thinking “I don’t have time for that!” but it might surprise you to find out that doing so is part of the monthly repertoire of some of our industry’s top operators.
Recently a client took on his first shift in years working the floor at one of his 4 busy restaurants. He called me immediately afterwards and described the experience as “eye opening, extremely productive and long overdue.” During the shift, he drafted a list of issues to address with his management team and came up with several ideas about how to improve operations that would not have surfaced in a boardroom meeting.
There is no better way to transfer knowledge, passion and etiquette “from the root to the fruit.” The occasional shift with your team goes a long way to close the gap between front line staff and senior management (not to mention the invaluable direct contact with your customers).
I encourage you to roll up your sleeves and jump into the trenches with your team for a shift. You will be glad you did!
Onward and upward,