4 Ways to Prevent Restaurant Burnout

4 Ways to Prevent Restaurant Burnout

We know restaurant owners, chefs, and managers, more often than not, wear too many hats, leading to upwards of 60 to 80+ hours of work per week.

No matter how much improvement we’ve collectively made in recent times to keep operations manageable, flexible, and “fun,” there still seems to be the long hours, the working on holidays and weekends, and the minimal margins. Let's not forget about the labor restraints, the rising operating costs, and the demand of the overall market to deliver quality food, drink, and experiences; all at often the lowest price point possible.

 It takes sacrifice and required systemized thinking, creativity, social skills, stress management, and a lot of passion to win in this industry— which leads to an enormous amount of personal pressure.  

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4 Ways to Teach Your Managers to Work Smarter and Prevent Employee Burnout

4 Ways to Teach Your Managers to Work Smarter and Prevent Employee Burnout

By Andrew Carlson, Foodable Industry Expert

The restaurant industry has a lot of moving parts. Quality managers that know and understand the industry are very hard to come by, which is why it’s your responsibility, as an employer, to protect them from hitting the point of burning out.

The reason why it’s your responsibility is because it’s your brand on the line and employees that are feeling burnt out can result in problems at work between co-workers or customers.

We invest a lot of time, energy, and money into training people. If they are top quality managers, you want to do everything in your power to turn it around before throwing in the towel.

The truth is, a lot of managers put a lot of care into their work and are hard workers, but no one has ever taught them how to be effective. They show up to work and can become very reactionary throughout the day, which increases stress levels, makes them feel unorganized, and that the day was very chaotic. Why? It stems from them having no clear plan.

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