The foodservice industry has long been associated with high pressure, long hours, and tough working conditions. But we believe it's time for a shift. With a collective effort, we can transform kitchens into fairer, more supportive spaces.
Discover how top chefs are already leading the way in creating better work environments—and how you can start making changes in your own restaurant today.
What is a Fair Kitchen?
A Fair Kitchen is one where the wellbeing of the team is valued just as much as the quality of the food. It’s an environment where staff are appreciated, treated fairly, and have real opportunities for growth—all while ensuring guest satisfaction.
“I would describe fair kitchens as a progressive way of running a kitchen,” says Chef Amanda Fuller of Sam Prince Hospitality Group. “I think it encapsulates good conditions, happy staff members, conducive hours, flexibility, good pay, a sense of respect, and inclusivity.”
How to Lead a Fair Kitchen
Get inspired by top chefs on how you can lead your kitchen fairly and build a positive future for the food industry.
1. Create an employee-first culture
A kitchen’s success starts with its team. To lead a fair kitchen, your top priority must be your people. Catering to your staff’s needs will make them feel more connected and motivated and less likely to look for opportunities elsewhere. When you invest in your team, you’re increasing performance, loyalty and trust, and you’re building a workplace where people thrive.
Ryan Gregorash, owner and executive chef at Stolen Bike Catering, puts employees at the core of his business: “One of the major reasons people leave organisations is that there's lack of development; lack of training. I have an individual development programme for each of the chefs and work on strengthening them and finding out what they want to achieve, and where they want to be. I also started paying well above what they should be being paid.”
2. Lead with values
Great food may bring customers in, but strong core values inspire both your team and patrons to be part of something greater. Your mission and the “why” behind your dishes and atmosphere create a kitchen culture everyone can contribute to.
Naama Tamir, chef and co-owner of Lighthouse explains: “It's not just about making money; it really is about creating a special place where there's education and patience and family and all these things come together. When people ask us what kind of restaurant Lighthouse is, I usually say that it's a philosophy-driven restaurant rather than cuisine, and our values are around feeding people food that is good for them […] but also delicious in a fun atmosphere”
3. Schedule healthy working hours
The hospitality industry is known for long, exhausting shifts, but setting fair schedules, including balanced shifts, breaks, and time off, is essential for staff wellbeing. When employees can recharge, they perform better and feel more valued—leading to higher retention rates and overall satisfaction.
Philip Branch, Group Head Chef for Hawksmoor Group, encourages fair shifts and overtime pay for employees: “Every year we do a big staff listening exercise. One of the main things that came out was chefs talking about just being tired and struggling with work-life balance. So, we looked at what the restaurants needed, and we decided on the 52-hour cap and after that extra pay kicks in.”
4. Promote mental health and wellbeing
Your employees are more than just members of your team—they’re individuals with lives beyond the kitchen. Leading a fair kitchen means creating a safe space where team members feel comfortable opening up about personal and professional challenges. Regularly check in with your staff, paying attention to changes in mood or performance. Approach them with empathy, offer support, and help them find solutions.
Mieshkah Solomons, Sous Chef at Grand West Casino, highlights the importance of checking in with team members: “Once you know what their point of view is, then take it step by step and start unravelling what their issues are and how we can move forward on those issues”.
If you’re ready to build a fairer and better environment in your kitchen, check out our Free Leadership Training and start making effective, impactful changes to the industry.
You might be interested in: What is a Fair Kitchen?
