Owner dating employee

05-Jan-2020 09:12

If you own or manage a restaurant, you know that getting it open was the easy part. We can give you insights and tools to help you turn your restaurant into a better, more profitable business and operate the way it should without you having to be there all the time.

Learn More One or more crucial mistakes at this stage can doom your restaurant before it even opens.

It can lead to everything from a loss of respect among your staff to a sexual harassment lawsuit.

Add in that you write the schedules, assign stations, issue reprimands and write-ups: In other words, you control the situation. At some point in your career, you may find it very tempting to have a drink, then date, or (in corporate language) fraternize with your employees. (There are no secrets in the restaurant business.) Eventually, someone will confront you.

Better systems not only ensure a more predictable guest experience, but also make the restaurant less dependent on the owner’s constant involvement in daily operations.

One or more crucial mistakes at this stage can doom your restaurant before it even opens.

Unless you've actually owned one, you can't possibly imagine what you're getting into.

We've seen too many restaurant dreams turn into financial nightmares.

Add in that you write the schedules, assign stations, issue reprimands and write-ups: In other words, you control the situation. At some point in your career, you may find it very tempting to have a drink, then date, or (in corporate language) fraternize with your employees. (There are no secrets in the restaurant business.) Eventually, someone will confront you.Better systems not only ensure a more predictable guest experience, but also make the restaurant less dependent on the owner’s constant involvement in daily operations.One or more crucial mistakes at this stage can doom your restaurant before it even opens.Unless you've actually owned one, you can't possibly imagine what you're getting into.We've seen too many restaurant dreams turn into financial nightmares.Many food service environments have all the "wrong" ingredients; a server/bartender staff made up of charismatic employees, late nights and/or long hours, and a limited social life outside of work.