I'd Rather Be Short-Staffed Than Have the Wrong Restaurant Employee
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I'd Rather Be Short-Staffed Than Have the Wrong Restaurant Employee
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An empty spot on next Friday's schedule is scary. The wrong person filling it is worse. In episode 160 of "The Restaurant Prosperity Formula" podcast, I explain why I'd rather be short-staffed than keep the wrong employee on my team, even though I know how painful a hole in the schedule can be for an independent restaurant owner. You'll hear about the hidden costs of a bad restaurant employee that never show up on your P&L, why a talented employee with bad behavior can be the most dangerous person in your building, and how tolerating poor performance affects your best people and your managers. I also share a simple three-word framework, know, can, choose, that helps you figure out whether you're facing a training problem, a role problem or a choice, so you can make the call with confidence.
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Visit my website for more information about my restaurant coaching program: https://www.davidscottpeters.com/restaurant-transformation-coaching