This weekend, I'd like to chat about MORALE! In my opinion, morale is the single most important element to successfully managing a restaurant. When morale is up, it positively impacts everyone and bleeds through into the guest experience. When morale is down, it actually ends up negatively impacting your bottom line. A demotivated FoH doesn't sell, and doesn't give high quality service. A demotivated kitchen produces sub-par product. What do you do to keep morale up at your establishments?

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Additional Posts in Bar and Restaurant Management

Hello and welcome to the Bar and Restaurant Management Bowl. A place to discuss the ins and outs of running businesses in the restaurant industry. Please feel free to share your stories, troubleshoot problems, and collaborate with other people in positions of leadership in the restaurant world.

My hosts from last night didn’t finish their cut work and there was still a mess when I opened for gift card sales. My manager is blaming me for their mess.

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