It makes sense that if restaurant employees are valued and empowered by their managers, it would make for a more pleasant environment, for both the staff and the customer. Unfortunately that happens less often than it should. This post from Restaurant Hospitality aims to change the way that restaurant workers are perceived are perceived as “laborers” with a high turnover rate who are disposable and shift the focus to their talented skill sets, empowering them to work at their highest potential.
Read the full article here: How to Turn ‘Laborers’ Into ‘Talent Assets’
