Employing a crew of trained kitchen killers means you need brain power as much as cooking firepower.
So how do you get your cooks to think, troubleshoot, and work critically? Or do you?
Asking members of the biz for their insight on how they get their cooks to think, the responses fell shockingly silent. This quiet is surprising because we ask our kitchen crews to work harder, work faster, work cleaner.
“Work smarter, not harder” is cliche and familiar. But what are we doing as leaders in the kitchen to be a catalyst for thinking?
Historically - and depending on with whom you are talking to - restaurant failure rate within five years is somewhere in the neighborhood of 80%. Poor product? Sometimes. Location? Maybe. Fiscal mismanagement? Now you are getting warmer. Off-mission? A resounding yes.
Having a mission and actually understanding how to keep the train on those tracks requires intellect. And that is where we aren’t stirring the pot.Read More