In an article by Gigi Sukin titled “Turn Staff Downtime into Opportunities for Training and Growth” the author gathers ideas from various restaurant chefs and leaders about how to deal with downtime on the clock. Kate weighs in:

“Each staff member should have clear expectations for managing quiet periods.” Kate recommends “putting downtime into two possible efficiency buckets: organization and education.”

By effectively filling moments of downtime you can “reduce labor costs, help maintain morale, and improve guest service” Kate shares. Read more from Kate as well as industry leaders here!