Why Your Restaurant Should Never Depend on One Great Employee
There is a restaurant problem that owners and managers often recognize without quite knowing what to call it.
You walk into the restaurant on Tuesday afternoon and everything is beautiful. The kitchen is clean. The prep is finished. The walk-in looks organized. The cooks are working calmly. Tickets are moving through the line without drama. Someone even remembered to wipe the fingerprints off the stainless steel refrigerator doors, which in some kitchens qualifies as a minor miracle.
Then you come back Friday night.
Same restaurant. Same menu. Same equipment. Same owner.
Completely different operation.