Heads of F&B businesses and chefs at March's Caterer Middle East conference on Food & Business were urged to share their financial information with staff and be 'open and honest' if they hoped to generate higher revenues.
“You've got to share the numbers with your guys,” said Russell Impiazzi, culinary director, Galeries Lafayette. “The gas bill — don’t just tell them they need to switch off the gas when they're not using it, tell them it saves the business AED 5,000 (US $1,400).”
Wouter Lap, chef and founder More Cafe agreed: "Every Monday morning we had our department head meetings, and showed covers, revenue, water consumption and electricity consumption compared with last week, last year and everyone there has to justify or explain the values. And if you go that direct, that close, it’s much easier for them to cascade down to the line staff, because the whole frame of mind is efficiency."
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He noted this was easier in a non-hotel environment: “Communication is one of the biggest challenges for hotels — that is, communicating all the way down like they do in standalone restaurants.
We don’t have a pyramid, they know they can just ‘go and see madam’ which makes it a lot easier.”
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