How do you get your kitchen and front-of-house staff to work together?

1 Communicate clearly and respectfully

Communication is key to any successful relationship, especially in a fast-paced and high-pressure environment like a restaurant. You need to establish clear and consistent channels of communication between your kitchen and front-of-house staff, such as daily briefings, checklists, feedback forms, and radios or headsets. You also need to communicate respectfully and professionally, avoiding blame, sarcasm, or insults. Instead, use positive and constructive language, acknowledge each other's efforts, and express appreciation and gratitude.

2 Define roles and expectations

Another way to improve the collaboration between your kitchen and front-of-house staff is to define their roles and expectations clearly and explicitly. You need to assign specific tasks and responsibilities to each staff member, such as prep work, plating, serving, cleaning, and inventory. You also need to set clear standards and goals for quality, speed, safety, and hygiene. By doing so, you can avoid confusion, duplication, or gaps in your workflow, and ensure that everyone knows what they are supposed to do and how they are evaluated.

3 Train and cross-train your staff

Training and cross-training your staff is a great way to enhance their skills, knowledge, and confidence, as well as to foster a sense of empathy and understanding between your kitchen and front-of-house staff. You need to provide regular and comprehensive training to your staff on the menu, ingredients, recipes, equipment, procedures, and policies of your restaurant. You also need to cross-train your staff on different aspects of the operation, such as cooking, serving, hosting, and bartending. By doing so, you can increase your staff's versatility, flexibility, and adaptability, as well as their appreciation and respect for each other's work.

4 Encourage feedback and innovation

Feedback and innovation are essential to the continuous improvement and growth of your culinary business. You need to encourage your kitchen and front-of-house staff to share their feedback, suggestions, and ideas with each other and with you. You also need to listen to their feedback, acknowledge their contributions, and implement their ideas whenever possible. By doing so, you can create a culture of openness, trust, and collaboration, as well as stimulate your staff's creativity, motivation, and engagement.