Behind every successful service is a dedicated team of chefs and kitchen staff working in harmony. While customer satisfaction is crucial, a growing number of restaurants are realising that the key to a thriving kitchen lies in putting staff first.
Prioritising the wellbeing, development, and morale of kitchen employees not only fosters a positive work culture but also enhances productivity, creativity, and the quality of the food. We discussed with Chef Ryan Gregorash why a people-first approach to your business is the key to success and what policies you can start implementing now.
6 Ways to Put Staff First in Your Restaurant
1. Offer career growth opportunities
Providing training opportunities in the workplace is essential to nurture talent and support your team’s growth. Make sure you have regular check-ins with your team members to evaluate goals and aspirations and cater for their needs accordingly. Whether it’s rotating stations in the kitchen or trying dining experiences, make sure your staff is exposed to as many up-skilling opportunities as possible.
Ryan Gregorash, Chef and owner at Stolen Bike Catering, promotes tailored training programmes in his business: “I have an individual development programme for each of the chefs and work on strengthening them and finding out what they want to achieve, where they want to be.”
Top tip! If you want to enhance your team’s leadership skills and learn how to build fairer kitchens, check out our Free Leadership Training.
2. Pay fairly and reward hard work
Rewarding your employees for their efforts also means equitable and fair pay for all roles. Establish fair and unbiased policies to evaluate and review performance and challenge the gender pay gap. Rewards and bonuses can also be in the form of experiences or extra time off.
3. Promote family-friendly policies
As you hire a diverse and inclusive staff, some of your team members are likely to have children or families to look after. Make sure you cater for their needs, whether it’s flexible shifts and schedules or benefit packages. This will help build trust and keep employees motivated.
4. Encourage work-life balance
Now more than ever, mental health has taken center stage. A recent survey by Unilever has revealed that the majority of operators feel that work has a negative impact on their wellbeing. For example, 22% of interviewees reported they often take home stress from work.
Establish policies that promote work-life balance, including regular breaks during every shift, time to have a meal or a drink during service and time off prevent burnout and come back to work refreshed.
Chef Ryan highlights the importance of giving your crew enough time off to recharge: “We give seven weeks of paid holiday a year. We don't have to lose these people. We can still retain them and still make them productive members of the team. Because if they haven't got things right at home, they're never going to be able to do things right in the kitchen.”
Want to implement more wellness policies in your restaurant? Read our guide on how to look after your team’s health and well-being.
5. Create a positive kitchen culture
Foster a workplace where people feel valued and heard. When employees feel included, respected and that they can express themselves, it's reflected in the business.
A great starting point is the TEAMS code, a blueprint we’ve created for every kitchen to establish values of togetherness, empathy, growth and communication.
6. Invest in your staff
Ultimately, investing in your staff’s growth and wellbeing is the savviest business decision you can make. Employees who feel valued and rewarded will perform better, feel more motivated and more encouraged to bring their contribution to the workplace. What's more, happier staff means less turnover, so you’ll be able to retain the talent you’ve nourished.
Pull quote: “It's not what's costing you, it's what you're buying, and what you buy is loyalty. You buy better-engaged staff. You buy an investment, emotionally, in these people. And to have someone stay on, engaged, and want to be a part of a long-term journey, is far more beneficial for the business.”
The Secret Ingredient for a Successful Kitchen
Putting your staff first is the secret ingredient behind a thriving kitchen. By implementing these simple policies, you will see improvements in all aspects of your business. Plus, by caring for your employees, you’re contributing to building a more positive future for the foodservice industry.
Read next: Positive Kitchens Code.
