{"id":7731,"date":"2024-03-06T15:32:59","date_gmt":"2024-03-06T13:32:59","guid":{"rendered":"https:\/\/www.dineplan.com\/blog\/?p=7731"},"modified":"2024-03-06T15:33:05","modified_gmt":"2024-03-06T13:33:05","slug":"serving-success","status":"publish","type":"post","link":"https:\/\/www.dineplan.com\/blog\/serving-success\/","title":{"rendered":"Serving success: Fostering collaboration and peak performance in restaurant teams"},"content":{"rendered":"

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Flexibility, agility, diversity, continuous learning, and a unified objective all serve as the fundamental cornerstones for establishing an efficient brand<\/a>. Keen observers readily see when restaurant personnel need refinement or enhancement \u2013 a process I term \u201cfinessing\u201d. <\/p>\n

However, in many cases, restaurant management may not prioritise offering professional growth opportunities to their staff. Concerns about return on investment or the difficulty of allocating time for staff development often arise.<\/p>\n

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Happy staff make happy diners<\/h4>\n
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An exception to this trend is the Manor House<\/a> restaurant in Stanford. Here, rather than focusing on winning awards, they win the hearts of their team first and then their diners\u2019. Staff are hired based on their genuine love of serving others with a positive attitude.<\/p>\n

Rather than having an Executive Chef, the entire kitchen team collaborates to craft a seasonal menu that showcases local products. The change of seasons also provides opportunities for management training, ensuring seamless coordination between the front-of-house team and the staff in the kitchen. Everyone tastes the dishes, gives feedback, and engages in discussions about diners\u2019 preferences, gathered from their Dineplan reviews<\/a>.<\/p>\n

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A post shared by Manor House (@stanford_manor_house)<\/a><\/p>\n<\/div>\n<\/blockquote>\n