Tag: Employees

STRATEGIES FOR MANAGING TROUBLESOME, DISRUPTIVE, AND DRAMA DRIVEN TEAM DYNAMICS

Posted on by Franchise Strategist

STRATEGIES FOR MANAGING TROUBLESOME, DISRUPTIVE, AND DRAMA DRIVEN TEAM DYNAMICS

INTRODUCTION
Every workplace is a melting pot of personalities that, when harmonized, can create a symphony of productivity and innovation. However, it’s not uncommon to encounter discord in the form of troublesome, dramatic, or disruptive team members. These individuals can hinder progress, cultivate a toxic work environment, and drain managerial resources. Hence, employers must proactively mend these fissures and restore workplace harmony. This blog post delineates several strategies employers can employ for challenging team dynamics.

1. Early Identification and Intervention:
Recognizing early signs of disruptive behavior is crucial. Employers should be attuned to team dynamics and promptly address issues before they escalate.

2. Clear Communication:
Employers should communicate openly about acceptable behavior and the impact of disruptive behavior on the team and organization. Ensuring everyone is on the same page can prevent misunderstandings and foster a positive work environment.

3. Offering Constructive Feedback:
Constructive feedback can help disruptive individuals understand the repercussions of their actions and offer them a chance to amend their behavior.

4. Implementing a Code of Conduct:
A clear and enforceable code of conduct can provide a framework for acceptable behavior, which can be referred to when addressing disruptive behavior.

5. Mediation and Conflict Resolution:
Employing mediation or conflict resolution strategies can be beneficial in resolving interpersonal issues within the team.

6. Training and Development:
Training programs on communication, conflict resolution, and team-building can equip employees with the skills to navigate workplace challenges.

7. Performance Management Systems:
Utilizing performance management systems can help monitor and evaluate employee behavior and productivity, providing a basis for feedback and improvement.

8. Promoting a Positive Work Culture:
A positive, inclusive, supportive work culture can deter disruptive behavior and promote teamwork.

9. Seeking External Help:
If internal measures fail, seeking external consultation or mediation can provide fresh perspectives and solutions to ongoing issues.

10. Termination as a Last Resort:
When all else fails, and a disruptive individual continues to impact the team negatively, termination might be necessary to preserve the organization’s well-being.

Conclusion:
Dealing with troublesome, dramatic, or disruptive team members tests an employer’s leadership and management acumen. Employers can mitigate the negative impacts of disruptive behavior, restore team harmony, and drive their organization toward success by employing proactive and reactive strategies. Through open communication, education, and a structured approach to conflict resolution, the stormy seas of team discord can be navigated, leading to calmer, more productive waters ahead.

10 TIPS TO HELP YOU BUILD AND MAINTAIN A WINNING CULTURE FOR YOUR RESTAURANT.

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Photo by Rene Asmussen

The magic woven by a good culture is subtle yet profound. It’s the invisible thread that ties the hearts of the staff to the establishment, fueling a sense of ownership and pride in being part of a larger, meaningful narrative. This sentiment is palpable to the patrons, who are not merely looking for a meal but an experience that warms the heart and nourishes the soul.

10 TIPS TO HELP YOU BUILD AND MAINTAIN A WINNING CULTURE FOR YOUR RESTAURANT.
By Dom Hemingway

In the restaurant industry, creating a distinctive niche entails more than just a unique menu. The very essence of the culture embedded within the restaurant’s walls often makes a lasting impression on the palette of the patrons. A positive and enriching work culture can transform the dining experience, crafting an ambiance where employees and guests thrive. This symbiotic relationship between a restaurant’s culture and customer experience underpins a successful business.

A welcoming culture in a restaurant acts like a magnet, pulling in a loyal customer base and passionate and dedicated employees. This magnetic culture is often reflected through the interactions between the staff, the quality of service, and the overall vibe of the establishment. Each individual, from the chef to the waitstaff, contributes to the narrative of the restaurant, and it’s this collective narrative that either enchants or dissuades customers from returning.

The ten pearls of wisdom outlined here are geared towards assisting you in nurturing and preserving an inviting, warm, and collaborative culture within your restaurant venture. This endeavor is not a one-off task but a continuous growth, adaptation, and rejuvenation journey to keep the restaurant’s spirit fresh and appealing. Investing in a positive culture lays down the foundational stones of an authentic brand identity that resonates profoundly with your employees and cutomers.

Creating a culture that celebrates every individual’s unique contribution, values open communication, and strives for service excellence can significantly elevate the stature and appeal of your restaurant. Such a culture in your restaurant fosters a community of satisfied customers and a dedicated, happy workforce. The tips provided below are a compass to guide with the cultivation of a culture that’s as enriching and delightful as the items on your menu.

1. Recruit Passionate Individuals:
Hiring individuals who share your love for the culinary arts and excellent customer service is the cornerstone of a vibrant restaurant culture. Look for passion and a willingness to learn during the recruitment process.

2. Foster Open Communication:
Encourage a culture where feedback flows freely between the staff and management. It promotes transparency, helps in addressing issues promptly, and nurtures a sense of belonging.

3. Invest in Training and Development:
Continuous learning is critical. By investing in your staff’s training and development, you are enhancing their skills and showing that you value their growth.

4. Celebrate Achievements, Big and Small:
Recognition goes a long way in boosting morale and fostering a positive work environment. Celebrate the big and small milestones to keep the spirits high.

5. Promote Work-Life Balance:
The demanding hours of the restaurant business can take a toll. Promoting a work-life balance shows that you care about your employees’ well-being, which nurtures a positive culture. .

6. Engage in Team Building Activities:
Team-building activities are a fun and effective way to foster camaraderie and a cooperative spirit. They can range from simple outings to engaging workshops.

7. Maintain High Standards of Professionalism:
Upholding a professional atmosphere while keeping the environment warm and friendly is a delicate balance that can set the tone for your restaurant’s culture.

8. Be Adaptive to Change:
The restaurant industry is ever-evolving. Being open to change and adapting to new trends or feedback can keep your restaurant culture dynamic and appealing. .

9. Invest in Community Engagement:
Establishing a presence in the local community by engaging in social causes or local events can create a positive image and foster a sense of pride among your staff.

10. Maintain a Clean and Safe Environment:
Ensuring your restaurant is a clean, safe, and enjoyable workplace is fundamental. It reflects respect for both your employees and your patrons.

Summary:

Embarking on the journey of integrating these invaluable tips can significantly contribute to cultivating a restaurant culture that emerges as a source of joy and motivation for your staff while acting like a magnet that irresistibly draws in your clientele. This invigorating atmosphere is a testament to the harmonious co-existence of passion, professionalism, and a penchant for creating memorable experiences. A robust and positive culture is akin to a backstage pass, offering a glimpse into the core values and ethos that propel a restaurant toward the pinnacle of success, making it a cherished spot for both the ones who serve and those who savor.

The magic woven by a good culture is subtle yet profound. It’s the invisible thread that ties the hearts of the staff to the establishment, fueling a sense of ownership and pride in being part of a larger, meaningful narrative. This sentiment is palpable to the patrons, who are not merely looking for a meal but an experience that warms the heart and nourishes the soul. When the staff is happy, motivated, and engaged, it reflects in the quality of service, the enthusiasm in their interactions, and the genuine smiles that greet the customers. This aura of goodwill and camaraderie envelops the clientele, enticing them to return to the delightful experience and to become part of a community that appreciates and celebrates good food in good company.
Moreover, a vibrant culture within a restaurant acts as a catalyst for innovation and excellence. It fosters a conducive environment for the staff to continuously learn, grow, and contribute their unique flavors to the restaurant’s identity. This amalgamation of diverse talents and ideas often leads to a menu that’s as dynamic and engaging as the team behind it.

Furthermore, it cultivates a fertile ground for receiving and acting upon feedback from the staff and the patrons, which is crucial for the restaurant’s evolution and staying relevant in the ever-evolving culinary landscape.

Learn more about creating a great restaurant culture at FRANCHISE GROWTH SOLUTIONS

GROW LEADERS WITHIN YOUR RANKS

Posted on by Franchise Strategist

If you want to increase retention and expand diversity in the restaurant business in 2023 – especially in leadership, on boards and with founders of growing brands – start with education.
The restaurant industry has an information problem. Historically, most restaurant education is limited to on-the-job (OTJ) training, which presents numerous challenges.

Increase retention and expand diversity through employee education
By Lauren Fernandez

If you want to increase retention and expand diversity in the restaurant business in 2023 – especially in leadership, on boards and with founders of growing brands – start with education.
The restaurant industry has an information problem. Historically, most restaurant education is limited to on-the-job (OTJ) training, which presents numerous challenges.

Traditional restaurant OTJ training is fraught with issues such as a lack of budget, lack of time and no quality control standardization. Accessibility is also an issue: often we see that with OTJ training there is no way to accommodate different learning styles and languages, alienating non-English-speaking employees. A lack of training stems from many problems, such as categorically high turnover rates, high levels of attrition and a general lack of leadership training that plagues our industry.

I’m a Latina and a first-generation American, and my parents saw education as a means for me and my siblings to better our lives. They worked hard to make sure we received the best education in order to create more opportunities than they had.

While I followed a traditional educational path in law and business, my OTJ training operating our restaurants was undoubtedly the most impactful. Experience in the field as an operator taught me more about the restaurant industry than my previous education could, and it closed the information gap on what it takes to be a leader in our industry. But both my educations together – in graduate schools and on-the-job – have equipped me with a unique lens, and it informs my call to action: we as restaurant leaders can leverage education to overcome barriers and as a tool for growth.

When we champion education, we mean restaurant-specific training with a focus on operational excellence, profit and loss management, leadership development and more. Investing in people and their personal and professional development contributes to a culture where people are valued, and ultimately develops stronger leaders that will make the industry a better place to work. We must proactively nurture the next generation of restaurant workers who will see the industry as a long-term career rather than a temporary job.

And this isn’t as hard of a lift as you would think. While I was an operator, I hosted quarterly management team meetings where we not only focused on results and celebrated wins, but we focused on new leanings and sharing best practices. I taught high-level strategies like profit management, but we always-connected theory back to actual practice. These meetings created a collaborative and transparent environment where managers helped each other improve, and they were instrumental in improving the performance metrics of the group as a whole.

Restaurants nationwide employ nearly 12 million workers and account for 4% of the overall GDP in the United States. As an industry, we still suffer from very high turnover and attrition. Investing in education is one key to retention and building long-term, desirable careers in our industry. To address the challenges of turnover and retention, consider some of these additional ideas:

*Innovative incentive and rewards programs like matching payments on student loans. More than 43 million people in the U.S. owe money toward student loans, and the average federal student loan debt balance is nearly $38,000. Offering a program to help reduce that debt can be a huge incentive to draw good employees and keep them. In fact, one study noted that 86% of people between the ages of 22 and 33 would commit to an employer for five years if offered a student loan repayment program. And, through 2025, employers can offer up to $5,250 in student loan repayment benefits without paying any tax thanks to the Consolidated Appropriations Act, which was signed into law in 2020 as part of pandemic relief efforts.

*Volunteer days for a food-related cause like a community food bank. Many studies have shown that offering some sort of volunteer program can boost productivity, increase employee engagement and improve hiring and retention rates. Ask your employees to select a cause, or find something that ties into what your restaurant offers – not only are you giving back to your larger community, you’re also showing your employees that you are doing something worthwhile outside your restaurant’s four walls.

*Encouraging participation. Support your employees to seek out opportunities to learn and engage in the industry. It can also encourage them to grow and thrive in their potential hospitality career. That can be through culinary schools and events, volunteer board opportunities or speaking on panels and at conferences.

*Sponsoring conference membership and attendance. Encourage employees to attend conferences or pay for memberships to restaurant- or culinary-related organizations. This will help create networking opportunities for them, and they will bring back information that could help your business grow, too.

*Teambuilding retreats/exercises. Consider building a program that promotes your company’s mission, vision and goals while also creating an atmosphere for support and encouragement.
With education as the cornerstone of your efforts to retain good employees, expect it to play an even larger role in the future as labor challenges continue. To that end, Full Course launched a new 501(c)(3) nonprofit foundation, Full Course Learning Center, to ensure education and support are accessible to all in our industry, from back of house to operators. You can find educational tools and resources, including more ideas about employee retention, at fullcourse.com/education.

When it comes to employee retention, new ideas and approaches will continue to evolve. By implementing some thoughtful ways to address these challenges, you can make sure that not only will you find good employees, but that they stay and grow with you and your business, too.

Lauren Fernandez is the Founder and CEO of Full Course (www.fullcourse.com ), a non-traditional restaurant investment group created for operators by operators that is changing the way new businesses grow their brands. The company partners with restaurants in the early stages of development to optimize existing operations develop strategies for sustainable growth and bring the right investors or franchise partners to the table. Fernandez is a restaurant industry veteran with two decades of experience. She previously served as general counsel and head of franchise administration for FOCUS Brands, a multi-brand restaurant company with more than 4,000 restaurants (including Carvel, Cinnabon and Moe’s Southwest Grill) in over 15 countries, and was co-founder, president and operating partner for multi-unit franchise developer Origin Development Group, acting as a strategic growth partner for brands such as Chicken Salad Chick. She also is a frequent speaker in the areas of organic business growth, licensing and franchise operations across the country.

HOW TO SOLVE THE BIGGEST CHALLENGES OF A HYBRID WORKFORCE

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According to Forrester, 70% of U.S. and European companies will pivot to a hybrid work model post-pandemic. What’s more, 75% of CEOs expect their office spaces to shrink, so the space that is retained must be intentionally created with hybrid in mind.

How to solve the biggest challenges of a hybrid workforce

Contributed by BrandPoint

(BPT) – Since the onset of the global pandemic there has been a paradigm shift that work is what you do, not where you do it. As workers increasingly return to traditional offices, the need to transform the space into more dynamic and collaborative business centers grows.

According to Forrester, 70% of U.S. and European companies will pivot to a hybrid work model post-pandemic. What’s more, 75% of CEOs expect their office spaces to shrink, so the space that is retained must be intentionally created with hybrid in mind.

“The problem is that while many American employers have embraced this model for their employees, they have not fully implemented collaborative strategies and the necessary technologies that help workers remain productive, creative and inspired in and out of the office setting,” said Shannon MacKay, general manager of WW Smart Collaboration Business Group, Lenovo.

Adopting the right technologies so employees can seamlessly work in the office, at home or elsewhere is key to the success of hybrid work. When done correctly, it can set an organization up for success: According to a recent Lenovo study, a majority (77%) of employees and IT decision-makers believe that productivity and collaboration tools have made or will make their business more efficient in the long run.

When done poorly it can diminish productivity, culture and ultimately, the workforce: According to the Adobe State of Work Report, 32% of workers (nearly a third) have said goodbye to an employer whose tech was a barrier to their ability to do good work — up from 22% pre-COVID.

Hybrid work will require new ways of collaborating to ensure an inclusive environment that attracts and retains top talent. This is particularly important considering in-person meetings will drop from 60% of total enterprise meetings to just 25% by 2024, according to Gartner’s 2021 Digital Worker Experience Survey.

Unfortunately, the Lenovo study shows large enterprises report an average of three unified communication/collaboration applications in use at their companies. This makes collaboration complex and a daily pain point for workers. Not only does this restrict communication, so many of the important interactions between people that build company culture and teams are lost.

“Hearing the live reactions, or impromptu exchanges going on at the end of the table is the difference between feeling like an equal citizen at a hybrid meeting and feeling like a second class one. What about if those microphones can auto-adjust to the positioning of the participants in the room and upweight the sound of those on the right of the room in the right-hand speaker to make it as realistic as possible for those at home too?” said MacKay.

Purpose-built technology like Lenovo’s new ThinkSmart One, the world’s first Windows-based completely integrated collaboration bar, anticipates the continued growth of hybrid meeting spaces as businesses strive to find innovative ways to work together in a distributed workforce. Designed to easily equip small meeting rooms, the bar offers an exceptional audio-visual through eight microphone arrays with echo and noise cancellation, 15-Watt stereo speakers and an integrated high-resolution camera with wide field of view.

There is no one-size-fits-all solution when adjusting to hybrid work. It is critical for IT leaders to reassess their technologies and best practices to ensure all participants have an equal opportunity to collaborate, share ideas and influence decisions. Companies focused on a successful ‘return to work’ plan must implement customizable technologies to make sure their office setup matches their employees’ needs.

MANAGING PART-TIME EMPLOYEE SCHEDULES

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Photo by Jessica Lewis on Unsplash

There are several reasons why shift scheduling is a critical part of managing your workforce. For one thing, if you have part-time employees who aren’t able to work every day that you need them, it’s vital that you have some system for organizing their schedules. In addition, consistency will help make things easier for everyone involved.

Managing Part-Time Employee Schedules
By Dom Hemingway

If you’re managing a part-time employee schedule, you know how important it is to be organized and prepared. Managing a part-time employee’s schedule can be tricky because you must keep your team member’s other priorities in mind and ensure that their work hours fit into those priorities accordingly. These priorities may include school, taking care of children or an elderly parent, and another part-time job. It’s essential that your employees can balance multiple aspects of their lives while still working for your company successfully!
Here are a few tips to consider:

Know Your Labor Needs In Advance
First, consider the business’s needs and how many employees you will need to cover the shifts. Next, consider how many shifts you need to cover each week and month (not just in specific time slots). Finally, be sure that all your available times are covered.

An excellent place to start is by creating standard templates for when employees will be working each week (e.g., every Monday afternoon). In addition, these templates should include what shifts are available and any special days off that might change weekly (such as holidays). Once set up, these templates let employees know their schedule via phone or other digital notification so they can plan accordingly!

Use A Scheduling Tool
A scheduling tool can help you organize your employees’ schedules, set up shift swaps, and more. There are numerous scheduling tools used by companies like Google, Red Bull, Spotify, and LinkedIn. Using A Scheduling Tool Is Simple. First, set up templates for days off and specific shifts (like the weekend). Next,use those templates as needed by dragging them onto the calendar view. Templates allow you to see your schedule at a glance so that you don’t have any surprises when it comes time for each person’s next shift. Include Shift Swaps. Shift swaps allow employees to trade shifts with each other. Swapping a shift is a great way to balance work and personal life, prevent burnout, and get the days off you want. If you have an employee self-scheduling system, it will also help avoid turnover by allowing employees to pick their schedules.

Managing Days Off
The first step in creating an employee schedule is to set up templates for each day off. You can do this by setting up a template that applies a specific day off for each employee. If you have more than one part-timer working simultaneously, ensure their days out are consistent, so they don’t conflict. Also, when setting up their days off, consider their work schedule and personal life—not only will this make things easier for them overall, but it’ll also ensure that they can attend family events or plan fun activities outside of work! Finally, if an employee is sick or needs time off during the week, consider how long they’ve been working before approving any requests. This flexibility will help ensure they get enough time away from work while still staying productive at home without having too much downtime.

Let Employees Select Their Shifts
It may be a good idea to allow employees to select their shifts. Self scheduling gives them the freedom to choose when they want to or can work, which can help them be more productive at work and happier overall. Many part-time employees also have multiple jobs and might need a schedule that works with another. For example, let’s say you have an employee who is also a freelance writer; he might need his schedule to include Friday off, so he has time to write articles for other publications. Allowing him to switch shifts with other employees in your organization makes it possible for him (and others) who may need this flexibility to have multiple jobs simultaneously! To ensure your part-time employees are scheduling themselves most efficiently, it’s important to know your needs before you begin.

Employee self-scheduling is a great way to reduce employee turnover and keep employees accountable for their schedules.
Employees pick their shifts based on availability and job needs with self-scheduling. This method also allows you to see how many hours each employee works, which can help you track attendance and make sure they’re adhering to policies regarding overtime or sick days.

Create Weekly Schedules At Least A Week In Advance
The weekly schedule prepared in advance is the best way to track employee hours and manage payroll. It also helps you plan by clearly showing the shifts to be covered according to sales and other projects.
Employees can quickly see how much time off they have next week, making planning life events easier (and more likely).
Managers can see what projects are due around the same time or when an employee will be out sick or on vacation. They can also use this information to choose who should help cover each other’s shifts if someone suddenly needs time off unexpectedly.

A Consistent Scheduling Process Is Critical
There are several reasons why shift scheduling is a critical part of managing your workforce. For one thing, if you have part-time employees who aren’t able to work every day that you need them, it’s vital that you have some system for organizing their schedules. In addition,consistency will help make things easier for everyone involved. For example, employees can plan their personal life around this schedule. In addition, employers can ensure that they always have enough employees working during each shift.You will also be in a better position to manage labor costs by scheduling team members in advance and according to projected sales for the week.

Additionally, if your company has full-time employees with varying schedules—such as those on-call or night shifts—it’s important to keep track of how many people you schedule during any given time. For example, suppose one employee misses two days in a row due to illness. In that case, it might be necessary for another coworker with flexible hours to cover those shifts instead, so nothing falls through the cracks!

Conclusion
Finally, an organized schedule will make things easier for everyone involved in ensuring there aren’t any scheduling conflicts within teams or departments because everything has been planned out ahead of time rather than being handled on an ad hoc basis.”

When managing part-time employees, it’s essential to consider their needs in advance. After all, they’ll be working with you regularly. Hence, you want them to feel comfortable and empowered in their work environment.

CONTROLLING LABOR COSTS IN A RESTAURANT

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Photo by Charlie Firth on Unsplash

Controlling Labor Costs In A Restaurant
By Johnny Day

Labor costs are a critical part of the restaurant business. The labor costs in your restaurant will vary depending on how much you staff your business, what kind of benefits you offer, how large your staff is, and how much turnover there is. If your labor costs are too high, it can cause issues with profitability. However, if they’re too low, then you may not be able to meet customer demand or provide the level of service that customers expect. Unfortunately, there’s no one-size-fits-all solution for controlling labor costs; every restaurant will have unique factors affecting its labor expenses. The best way to manage these costs effectively is by creating an action plan based on data from previous years’ budgets and actual payroll figures from those same periods. Here are a few tips as an overview to labor cost management.

Control Staffing Costs
Staffing costs are typically the most significant expense in a restaurant. Hence, it makes sense that controlling labor costs is one of your biggest priorities. You can do this by hiring the right people, ensuring you have enough staff to cover shifts and peak times, ensuring you have the right staff for the job, and keeping your team happy and engaged.

As you can see, payroll cost is one of the largest expenses in a restaurant. The good news is that they can be controlled by carefully planning how team members are scheduled according to past sales trends. In other words, if you control your staffing levels and manage employee benefits and turnover while keeping an eye on labor-related taxes, you’ll be well on keeping your payroll costs under control.

Control Employee Benefits
Employee benefit costs can be a significant part of your labor costs. Health insurance and retirement benefits are usually the most expensive. Still, you may also offer additional perks such as vacation time or sick pay. As a business owner, it’s essential to understand what is covered under each employee’s benefits package. In addition, it’s critical to keep these costs in line with your budget and ensure that employees have everything they need to perform their job well. Also important is communicating these details clearly with employees. Take the time to ensure there are no misunderstandings about what they can expect from their benefits package.

Create A Management Staff That Must Multitask
To keep labor costs low, you must have a management staff who can multitask. A manager should be able to manage multiple employees and tasks simultaneously. This means they must be able to effectively prioritize and delegate tasks, as well as address any issues that arise from the execution of those delegated tasks.
To do this effectively, managers need a solid understanding of how their business works. They need to know what positions are required for optimal performance. For example, what duties each requires and how these roles relate to the greater operation (i.e., if an employee is late or leaves early). With this information readily available, managers can quickly decide which tasks they should assign where they’re needed most—and whether or not an employee might need training before taking on new responsibilities.

Optimize Your Team Member Schedule
Optimizing your team member’s schedules is essential in controlling labor costs. Optimizing your schedule ensures that every shift has the correct number of workers and that no worker is over or underutilized. You’ll want to define the problem before starting on a solution, however, so here’s how:
Figure out how many labor hours are used for each shift in your restaurant. Then track this number each day across all shifts
Review the duties performed by each employee during their shift(es), and allocate labor costs per job type (e.g., food service or dishwashing) according to industry standards or best practices
Determine how many hours each job takes based on its nature.

Software Helps Manage Labor Costs
As a business owner, you want to ensure that your business stays profitable. One way to do this is by software designed to help you control staffing costs. Labor management software can help you accomplish this goal by keeping track of time, attendance, and scheduling in one place.
You’ll want to use the right labor management software for your business. Find one that’s easy and efficient to use so that it doesn’t create more work for yourself or your employees (who are already busy enough). It also has to be affordable and reliable to provide accurate data about when employees start and stop working each day.

Conclusion
A successful restaurant can positively impact the local economy, but not if it’s not profitable. Therefore, controlling labor costs in your restaurant is one of the most important aspects of restaurant operations. Follow these few tips and see how they improve your bottom line.