Don’t Hide the Truth

 In Operations

By Jenny Brooks

No matter what’s happening in your restaurant, your employees know.

They know because it directly impacts them as much as you.

When you’re doing well, they’re usually doing well along with you. Tips are bigger, the kitchen is busier, labor hours aren’t cut, etc.

They also know when things start to slip. The dining room isn’t as full, the take-home tips aren’t as much as usual, labor gets cut hour by hour each night and projections fall short on a regular basis.

So instead of hiding news from them, bring them in on it. If you can foster a team environment, you have access to a team of problem solvers. Use your team to think of ways to boost sales for your restaurant, increase traffic, increase ticket average.

As an independent restaurant owner, you can challenge your team to find ways to differentiate your service, your menu, your offerings.

If they have a part in it, they are going to care more about it. When their voices are heard, they understand their value to the company and are more willing to give to it in time, ideas and work.

Happy employees make for productive employees which make for a more successful and profitable business.

Don’t hide the truth. Let them know what’s going on and give them a chance to help you.

On the other side of the coin, don’t hide when you’re doing well, either. Bring them in on it, let them help you identify what makes the restaurant so successful. Ask how you can ensure the success continues. Invite your team to keep the trend going in the same direction.

Accountability and ownership bring great results.

Jenny Brooks is a public relations professional providing expert and strategic tactics for businesses trying to increase awareness about themselves and their products. She is also the editor of SMART Systems Insider, a monthly newsletter from Restaurant Expert David Scott Peters. Questions about PR and how she can help your restaurant? Email her.

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