FOOD MADE GOOD BY…….
Prioritising people
Lussmanns are doing things right, looking after the most important aspect of a hospitality business, the people.
HOW WAS IT DONE?
- Followed government guidance strictly to ensure everyone feels safe
- Reduced hours for staff
- Cut menu size by a third, focusing on key suppliers and paying them weekly
WHAT WAS THE IMPACT?
- Customers feel safe and say they’ll come back
- Front of house staff are engaging brilliantly with customers whilst kitchen staff aren’t burning out after months on furlough
- Longstanding suppliers feel valued and supported
Top Tip
- Remember staff are your biggest asset and you can’t overstretch an elastic band
- Demonstrate goodwill and reliability to suppliers and it’ll be rewarded
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