The best way to facilitate positive interactions between restaurant managers and service staff is to remove subjectivity from the conversations. Learn some metrics that lead to constructive feedback.
Meet the people behind Axial Commerce in this series where we learn about our employees’ career paths, what they enjoy about the restaurant industry, and more. We begin with Aaron Frescas.
There’s a thin line at restaurants between understaffing and overstaffing. For most stores, though, there’s little bandwidth to spend hours scrutinizing numbers in pursuit of the perfect labor-and-sales mix. That’s why we developed a new approach.
Imagine a career where the demands of the job are largely detached from what it is you’re being graded on. That is what managing a restaurant is like for too many people. It’s time to acknowledge the problem and solve it.
The key to a high-functioning restaurant is unlocking access to data and making it available to staff in a timely manner. The most successful operators emphasize this in their restaurants.