Create A Motivational Environment For Your Restaurant Staff

Create A Motivational Environment For Your Restaurant Staff

by | Feb 29, 2016 | Business Toolkit, Management

One of the biggest challenges in the food and beverage industry is hiring qualified and capable employees and keeping them around for the long run. The average day in the life of a food and beverage worker can be stressful, and using motivational techniques to inspire and support your staff will not only improve the quality of work but also increase the liklihood that they’ll stick with you.

Use these tips to incorporate a dose motivation into the daily management of your staff and watch them succeed!

Focus on the positive

Have you ever had a manager who put a spotlight on everything that was going wrong during the pre-shift meeting? Nothing beats people down more than only hearing about the things they have done wrong. The things that your staff needs to improve upon do need to be addressed, but addressing them in a constructive way is more likely to have a positive effect.

Try the “sandwich” technique. Begin by talking about some positive things you have seen in your employees. Maybe celebrate the successes of each individual employee. Then discuss things that need improvement. Then, conclude by thanking your staff for their hard work. By sandwiching the negative between two positives, your staff will feel encouraged, instead of discouraged.

Keep the acknowledgement coming

Have ongoing acknowledgement programs, like “Employee of the Month”. Designate an area in the back of the house where the successes of your staff members can be posted. If a customer writes a good review of your restaurant or the staff, post it there. Regularly update the postings, making sure to rotate through the whole staff.

Have daily goals

Create daily goals for your staff to work towards. Do you manage a steakhouse? Offer a reward to the server who sells the most of a certain type of steak. Does your restaurant specialize in fine wine? Set a wine sales goal for the server who has the highest wine sales.

The reward can be anything from a free meal to a gift card. Make it interesting by creating teams, and having your employees work together to achieve a goal.

Set monthly goals as well

If your daily goals are for a small reward, create a larger goal for the entire month. For example, set a goal for the staff member with the highest monthly sales, with nothing under a certain amount. The reward could be something like a $500 bonus or a paid day off.

Set up a continuing education program

If your employees feel like you care about them, it will show in the quality of their work. Investing in their future by offering further job training and education shows them you care, and it will increase the likelihood that they will stick with you long-term.

Provide opportunities to cross train within your restaurant, and if promotion is possible, try to do it from within.

Get your hands dirty

In a restaurant’s busiest moments, it’s easy for a manager to shout out for someone to cut lemons or roll silverware, but that may send the wrong message to your staff. Show them that you aren’t above tasks like these.

When it’s obvious a staff member could use an extra pair of hands, roll up your sleeves and help out. One of the characteristics of a good leader is to lead by doing not by telling.

Feed your staff

If you have ever worked as a server or cook, you know often it is that you go an entire shift without getting the opportunity to sit and eat. Provide these short breaks for employees to grab a bite if possible.

For shifts that are really busy, bring in breakfast, lunch, or dinner every now and then. This is another way to show your employees that you care, and they won’t have to try to get through a shift on empty stomachs!

The food and beverage industry is a stressful, but rewarding one. By following these tips, you’ll motivate your staff and encourage them to work towards being a valuable part of the team!

 

 

BOH Hacks: Managing Stress

BOH Hacks: Managing Stress

by | Feb 24, 2016 | Career

Working in a restaurant kitchen is notoriously stressful. A daily routine filled with precise techniques, an ever-ticking clock, and the constant pressure of hundreds or thousands of people critiquing your work, needless to say, those that thrive in these conditions have a high-stress tolerance. However, that doesn’t mean BOH employees aren’t susceptible to the detrimental impacts of being stressed out at least 10 hours a day, so here are some skills and tricks to help manage the pressures of the kitchen.

The Stress Response

Before getting to management, to understand the importance of it, it’s best to understand how our bodies deal with stress. Check out the infographic below.

stress response

As shown above, if you’re chronically stressed, there can be some major consequences. This is why it’s so important to find constructive solutions to manage the intense pressure that comes with working in the back of house, so here goes.

Stress Management 101

After Hours Stress Relief

Working in the industry means having good, bad, and downright bloody ugly days. We’ve all experienced a shift after which we simply wanted to go home, crawl under a rock, and never come out. This is why everyone, especially those that work in restaurant kitchens, should have a way to unwind outside of work.

If you’re thinking that you do and it’s with alcohol, think again. Although alcohol may help us unwind in the moment, it actually keeps our bodies’ stress response in full swing. In fact, studies have found that alcohol increases the release of cortisol to levels higher than that of a true stress response. While a drink or two after a shift is perfectly fine, and even shown to be healthy in some cases, more than that will do you more harm than good.

Instead, try doing something that takes your mind off of work but keeps it engaged like an outdoor activity, watching movies, karaoke, video games, enjoying good conversation, reading, working in the yard, chess, working out, or anything else which you enjoy doing. The possibilities are endless.

Hope for the Best, Plan for the Worst

The typical plan of action usually covers what needs to be done on a normal day…here’s my menu, here’s my prep list, and this is who’s responsible for each station. However, as I’m sure you know first hand, even the best-laid plans fail (hello Murphy’s Law).

That’s why it’s never enough to make a plan solely based on what you need to accomplish. Your next step should always be to evaluate how that bastard Murphy could show his face and screw everything up.This is where always having a “plan B” just in case is the best plan of all.

Your plan B should provide a solution for things such as equipment failures, guests arriving late/early, being short-staffed, and covering for others just to name a few.

This will not only ensure that you keep your head in a crisis situation, but also keep your stress levels at bay.

Even knowing that if something were to go wrong, you’re prepared, will keep your anxiety low and stress in check. So, hope for the best, plan for the worst.

Seconds Save Minutes

A common stress trigger is time, or lack thereof, so finding places to save even a few seconds can be a huge stress management tool. If you can shave five seconds off of the service time of every dish you’re prepping or cooking, you’ll be eliminating several minutes work throughout service.

Not only will the speed of service increase, but the stress level throughout the kitchen will decrease.

Whether you’re in a lead role or just starting out, take a few minutes to think of the workflow in the kitchen to see if there’s anywhere you can find these precious seconds. This can be from changes in prep to reorganizing the kitchen.

Only Work for Management Whom You Like and Respect

All of us have worked under poor upper-level management. Whether it’s that imbecile manager who sets unachievable budgets and then tears you up for not being able to meet them or it’s the lazy operator that takes all the credit for your hard work, it’s not worth putting up with it for long.

Endure them only as long as you have to because their arrogance and stupidity will not change, but your stress will only build.

The bottom line is, if you are unhappy in your current position because of those in authority over you then it’s time to move on. Put in your year (for resume history purposes), do your job to the best of your ability, don’t burn bridges, and get out.

Deal With Problems… In a Constructive Way

Do not ignore problems… they rarely go away and usually only get bigger. Every position in the back of house has their own challenges based on their responsibilities and personalities. If you see a problem, deal with it immediately.

Decide what needs to be done, when you will do it, and what type of follow-up is required. Rip the bandaid off!

A Few More Stress Managment Basics

  • Schedule time to relax where you do nothing remotely work-related.
  • Learn a stress reduction method such as meditation, progressive muscle relaxation or guided imagery.
  • Follow a healthy diet.
  • Get an adequate amount of rest and sleep.
  • Exercise on a regular basis.
  • Speak to your supervisor if you feel stress building.

Whatever you do, don’t ignore the signs of chronic stress. If you’re not feeling or acting like yourself, take the time to find the right tools and techniques to manage your stress before it’s too late.

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BOH Hacks: Improving Front And Back Of House Teamwork

BOH Hacks: Improving Front And Back Of House Teamwork

by | Feb 17, 2016 | Career

It’s not uncommon for there to be tensions between restaurants’ front and back of house staff. From opposing personality types to the contentious fact that only the FOH gets tipped, animosities can run high and ultimately cause the quality of service to suffer. However, it doesn’t have to. Although the BOH and FOH may never be besties, the two can work as a team so that service is at its best. Here are a few ways the BOH can help to make it so.

“The BOH needs to know the reality—a team effort between FOH and BOH determines the quality of service.”
Adam Weiner, Culinary Arts Instructor

  1. Have tastings of menu items and daily specials available for the waitstaff before service, so they can answer customer questions with first-hand knowledge.
  1. Along the same lines, use a dedicated board to list the ingredients in the specials so the servers are informed in the case the case of questions and allergies. This way, the kitchen staff does not have to be bothered in these situations.
  1. Instruct the servers on the focal points of each dish so they can place the plate slightly off the focal point and turn it to the proper position. Customers will notice the extra gesture and tips will go up.

When that happens, the servers will think the BOH staff are heroes.

  1. Train FOH staff on how to proceed if a customer is unhappy with the food, whether that is notifying a manager or going straight to the chef. In this situation, Adam Weiner suggests having the chef personally talk with the customer as “doing this fosters loyal customers who bring in more new customers.”
  1. This one is specifically for Kitchen Managers and Executive Chefs – be in the kitchen so that you’re seen by the FOH. Everyone seems to work harder, faster, better and more effectively when the KM or chef is in the kitchen—even if he or she isn’t doing anything.
  1. Continuing with the tip above, take it a step further by dropping in unannounced. According to Weiner, “even when servers don’t report to the chef, they are better servers (and treat the kitchen staff better) when the chef is there or might come in at any moment.”
  1. Don’t let servers hang out in the kitchen as they will inevitably slow down the BOH and potentially get hurt or cause someone else to get hurt due to lack of training.

FOH should only be present in the kitchens their jobs require. No more, no less.

  1. Develop a discreet restaurant-wide hand signal or verbal cue for gathering staff to use in the event of conflict. This helps shield guests from embarrassing situations that might affect how they perceive your business.

The bottom line is that there needs to be an understanding between the front and back of house that personal differences come second to service, and that working as a team will only prove to help this cause. 

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BOH Hacks: Tips To Succeed As A Restaurant Stage

BOH Hacks: Tips To Succeed As A Restaurant Stage

by | Feb 10, 2016 | Career

So, you’ve decided the restaurant kitchen is the place for you, professionally speaking, and, in doing so, secured a coveted position as a stage. Here’s your guide to setting yourself up for success.

First, you have to prepare

Number one, make sure you have the necessary gear. For clothing, you should have black chef pants, a t-shirt, and a white chef’s jacket, all of which can be found at a restaurant supply store or from the web. If you’re working multiple days in a row, be sure to get more than one set so you don’t have to go home exhausted and immediately do laundry.

You’ll also need a way to cover your hair (unless you don’t have any). And you’ll need comfortable shoes that you don’t mind getting dirty. Pro-tip: it’s best to have shoes you can wipe off, meaning not tennis shoes because they’ll get gross and stay gross.

Pro-tip: it’s best to have shoes you can wipe off, meaning not tennis shoes because they’ll get gross and stay gross.

Don’t forget the knives! At a minimum, you’ll want an 8″ chef’s knife, a paring knife, a serrated bread knife, a steel, and a vegetable peeler, and all should be sharpened beforehand. You’ll feel best if you put them in a knife bag, which you can also pick up at the restaurant supply store.

While we’re on the topic, make sure to practice your knife skills leading up to your start day. Go buy a ten-pound sack of onions and another of potatoes and makes sure you can quickly, neatly, and uniformly slice, dice, mince, julienne, etc.

It’s the day of, here’s what to expect

Most importantly, show up on time, and when I say on time, I mean 5-10 minutes early, ready to work. Go to the back door. Open it, step confidently in, and say to the first person you see,

“Hi, I’m Stefanie. I’m scheduled to stage today.”

They will know what to do, which is likely to deliver you to a station lead, who may well be slightly annoyed that you’re under their wing. They know how to work their station like the back of their hand, and you’re going to slow them down, at least, that’s what they think.

It sounds negative, and maybe they won’t feel that way, but it’s best to be prepared for the worst case.

Anyway, they will most likely show you where to get your apron and a side towel, set you up with a cutting board next to them, and give you something very basic to do, like peel and rough-chop vegetables or pick herb leafs off their stems.

Another thing you’ll want to be prepared for is being asked, “where are you coming to us from?” If you have some experience under your belt, especially at a reputable restaurant, this question isn’t a big deal. However, if this is your first stage, saying so can be a little intimidating. Don’t let it get to you though; just be honest!

Now, set yourself up for a great stage

Your overall goal is to demonstrate that you can be a net plus in the kitchen, so that by later in your stage you’ll be allowed to do more interesting things and learn as much as possible. So, how can you do this?

Be a hard worker, which means always be working. Start by doing the project given to you, working as quickly and cleanly as possible, and do a great job of it. Then label and put away your project (asking if you aren’t sure where it goes), clean up your area, put all your dirty stuff in the dish pit, and ask what you can do next.

If for some reason you don’t have something to do, maybe because your supervisor is temporarily tied up, ask others if there is something you can help with. If nothing else, find something to clean.

This is the number one source of respect available to you. If you are working hard and trying to contribute, you’ll be off to a great start.

Be prepared to ask questions, because you’ll have to just to complete what seem like the simplest tasks. This is ok – it is much better to ask than to do a project wrong and have to start over. If you don’t understand the explanation, ask for clarification or a demonstration right away. Just say, “can you show me how you want that done?” Then leave the example piece in a corner of your cutting board so that you can reference it later.

Pro-tip: don’t ask the same question twice, so really pay attention to the answers and write them down if need be.

Once the prep phase is complete, it’s time for service…

This is when your role changes. In some restaurants, you might not be allowed to do anything but watch, unless it’s prepping backups. In others, you might be given one simple dish to plate up repeatedly.

In any event, be aware of your surroundings: stay out of the way of the professionals and do what you are asked.

At the end of the night, every station has a whole list of things to do, with which you’ll need to help. Again, you’ll be given tasks, and if not, ask for them. When you’re good to go, your station lead will let you know. It’s poor form to ask if and when you can leave, so don’t do it!

Whatever you do, your attitude should be one of humility and respect when interacting with all of the restaurant’s employees.

Even if you think you know a better way to do something, you really don’t know until you’re at least a few days in, and you also don’t know how your suggestions will be received. After you’ve established some rapport with your coworkers, you’ll sense whether it would be ok to put forth your idea.

Some final tips

  • Say “behind you”, “hot behind”, “sharp behind”, “corner”, “oven open”, etc. in all applicable instances. It is a matter of both safety and respect to let each other know where the hazards are.
  • Be nice to the folks in the dish pit. They are the backbone of a kitchen and often some of the most valuable employees. Learn where they want stuff stacked, and which things (typically anything sharp) you wash yourself.
  • If for some reason you get chewed out, so be it. Accept the criticism, correct the mistake, and move on.
  • If you get cut or burned, ask where the medical kit is and cover the damage with a bandaid and glove before returning to work.
  • Hygiene is essential. Wash your hands well and frequently, anytime you handle anything messy or go to the bathroom.

Last but not least, good luck on your first day of staging! 

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BOH Hacks: Is It The Right Job For You?

BOH Hacks: Is It The Right Job For You?

by | Feb 3, 2016 | Career

Working in a restaurant’s back of house isn’t for everyone. Not only is the schedule punishing and vacations few and far between, but the job also requires stamina, both physically and mentally, patience, and precision. It’s no cake walk. That being said, for some, working in a kitchen is a great fit and the perfect place to thrive professionally. So, how do you know if this is the case for you? Well, chances are that if you have these qualities, it could be a match made in restaurant heaven.

You stay calm under pressure

Professional kitchens are extremely high-stress environments and it takes discipline and nerves of steel not to freak out. Whether you’re washing, prepping, on the line, or calling the shots, it’s a fast-paced environment where teamwork is key. If one person drops the ball, the entire operation could collapse.

If one person drops the ball, the entire operation could collapse.

Not to mention the seemingly unmanageable workload. The combination makes for one very stressful work environment where if you don’t stay calm and maintain focus, you’re cut. However, if you thrive under this type of pressure, and maybe even find it exhilarating, the kitchen could prove to be a great workplace.

You can handle the physical demands

If you work in a restaurant kitchen, you’re standing for your entire shift during which you have no breaks (unless it’s when you go to the bathroom, on which there’s a strict time limit) because there is always something to do. If not your job, it’s probably cleaning or helping a coworker get caught up.

Plus, you may be lifting fairly heavy loads of food or equipment. Oh, and did I mention that it gets extremely hot in the back of the house? Taking these factors into account, during a 10-hour shift, kitchen employees can burn up to 1,750 calories.

Don’t think you can handle it? Then it’s best to step back.

You’re an efficient, yet accurate multi-tasker

This point cannot be emphasized enough. In a professional kitchen, you’re likely handling several things at once, all of which must be well-executed and delivered not a second late.

In order to be successful in this endeavor, you must be organized in your preparation, speedy in your performance, and precise in your multi-tasking.

In a professional kitchen, you’re likely handling several things at once.

You’ve got a tough skin

Working in the kitchen means being yelled at and sometimes criticized. Day to day, when the restaurant starts to pick up and the kitchen gets busy, voices will inevitably raise as well. Some don’t work well in this type of environment. If this is the case for you, it’s just the beginning, so back of house probably isn’t a good fit.

If you can handle it, be prepared to handle criticism as well. We all have off days; it’s inevitable. And when that bad day strikes, if you’re working in the kitchen, you’re going to get called out.

This can and does mess with everyone’s mind to some degree. However, those that will excel as part of the back of house team will be able to take it for what it is, and use the criticism as motivation to pick up their game.

You’re not afraid to ask questions

There will definitely be a time when you’re unclear about a task that has been assigned to you. In this situation, you absolutely have to be able to ASK!

You absolutely have to be able to ASK!

Great kitchens are all about consistency, and that means knowing exactly what you’re supposed to be doing. Sometimes this will require asking for more information or help. If you’re easily intimidated, or just hate asking questions in general, this isn’t the right career path for you.

You’re a team player

As mentioned above, the restaurant’s back of house must work as a cohesive team. Each person must be able to carry their own weight as well as collaborate with coworkers in order for the kitchen, and restaurant in general, to be successful.

Although you’ll be working most closely with the kitchen staff, you’ll also have to interact with the front of house staff. Tensions may run high.

However, you can’t let them get in the way when it comes to service. If you can put your differences aside and cooperate with everyone (mostly), it’ll serve you well when working in the back of house.

If you identify with most if not all of these qualities, it’s a good sign that you’re well-suited to work in a professional kitchen. Of course, it’s not a given because you have to also enjoy the work, which you’ll only know if you try. So, if you think there’s a shot that the back of house is a good fit, go for it! 

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