How can you collaborate with front-of-house staff to create a well-rounded menu?

1 Listen to their suggestions

One of the simplest ways to collaborate with front-of-house staff is to listen to their suggestions. They may have ideas on how to tweak your recipes, add new dishes, or remove unpopular ones. They may also know what your customers prefer, what they complain about, or what they rave about. By listening to their suggestions, you can show them that you value their opinions and expertise, and that you are willing to adapt your menu to meet the demand and expectations of your customers.

2 Involve them in the tasting process

Another way to collaborate with front-of-house staff is to involve them in the tasting process. Whenever you introduce a new dish, change an ingredient, or modify a technique, invite them to taste it and give you honest feedback. This way, you can ensure that your dishes are consistent, delicious, and appealing to your customers. You can also train your front-of-house staff to describe your dishes accurately and enticingly, and to answer any questions or concerns that your customers may have.

4 Solicit their feedback regularly

A fourth way to collaborate with front-of-house staff is to solicit their feedback regularly. Don't wait for them to come to you with their suggestions, but actively ask them for their opinions and observations. You can do this by holding regular meetings, sending surveys, or creating feedback forms. You can also encourage them to share their feedback with each other, and to discuss any issues or challenges that they face. By soliciting their feedback regularly, you can keep track of your menu's performance, identify any problems or opportunities, and make informed decisions on how to improve your menu.

5 Reward their contributions

A fifth way to collaborate with front-of-house staff is to reward their contributions. Recognize and appreciate their efforts, and show them how their collaboration has made a positive impact on your menu and business. You can do this by giving them verbal or written praise, offering them incentives or bonuses, or inviting them to celebrate your achievements. You can also involve them in the planning and implementation of any changes or improvements that you make to your menu. By rewarding their contributions, you can foster a culture of collaboration, trust, and loyalty among your front-of-house staff.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?