You're facing resistance in your kitchen team. How do you navigate change with a resistant member?

When you notice resistance, start by understanding the cause. Have a one-on-one conversation with the team member to hear their concerns. Resistance often stems from misunderstandings or a lack of information. By giving them a safe space to share, you show respect for their views. This helps clear up any misconceptions and allows you to explain the goals and expectations more clearly.

Listen to their concerns: Have a one-on-one chat with the team member ,. Explain the reasons: Clearly communicate why the change is necessary and how it benefits the team. Involve them in the process: Ask for their input on how to implement the change, making them feel valued. Provide support: Offer training or resources to help them adjust to the new way of doing things. Lead by example: Show enthusiasm for the change and demonstrate its positive impact. Be patient: Change takes time, so give them a chance to adapt while offering encouragement.

I’m a very blunt person. In turn, if one team member is driving a wedge in what is otherwise a well oiled machine, they would have two options from me; 1. Get on board and get yourself on the same page as the team or 2. Get off the team or get kicked off the team. There is no excuse to let one slacker/rebellious member destroy the commitment and dedication of the rest of the team, as one bad apple quite literally can ruin the whole basket.

Clear communication is crucial in culinary management, especially during changes. Explain the reasons behind new processes or techniques and how they benefit both the team and the restaurant. Keep your explanations simple and relevant to their tasks. When team members understand the "why" behind the change, they’re more likely to accept it. Aim to align their personal goals with the kitchen’s objectives for a win-win outcome.

After explaining the reasons for change, provide the necessary training. Resistance often comes from fear of not being able to adapt or learn new skills. Offer hands-on, interactive training sessions to help team members gain confidence. This not only smooths the transition but also shows your dedication to their growth in the kitchen.

Encouraging feedback is key to good culinary management. It makes team members feel heard and valued, especially during times of change. Foster an environment where feedback is welcomed and considered. This open communication can provide insights into how changes are impacting the team and help make adjustments for a smoother transition.

Leading by example is indeed a powerful approach to managing resistance. When you actively participate in and demonstrate enthusiasm for the changes, it sets a positive tone for the team and can inspire confidence. This aligns with the principle that when employees are involved from the beginning and see enthusiasm and proficiency from their leaders, they are more likely to embrace the changes and feel motivated to follow suit. By demonstrating your willingness to be hands-on and visibly supporting the decisions being made, you can set a strong example for your team and significantly reduce resistance to change.

Leading by example is a powerful way to manage resistance. When you embrace changes with enthusiasm and skill, it sets a positive example for your team. Your active participation can build confidence and motivate others to follow your lead. Showing that you're involved and committed to the decisions helps reduce resistance and encourages your team to get on board.

Leading by example is key to managing resistant staff. When you actively embrace change with enthusiasm and skill, it sets a positive tone for your team. Showing you're a willing team player and supporting their decisions firsthand inspires confidence, motivating others to follow and reducing resistance, the adage still applies monkey see monkey do.

It's all about creating a sense of potency, meaningfulness, autonomy, and impact on results for each team member. When everyone feels motivated and empowered, they can work together effectively, be productive, and provide outstanding service to customers. It's also crucial to celebrate small victories and progress as a team, as this can help to highlight the impact of each member's contributions and build a sense of collective effort and achievement. Creating an environment where team members feel supported, where their roles are clear, and where they are encouraged to think like a team can go a long way in mitigating resistance and fostering cooperation and excitement for the future.

Fostering a strong team spirit can ease resistance. Highlight how each member’s role contributes to the kitchen’s success and celebrate small wins and progress together. When the team views change as a group effort rather than an individual challenge, resistance can turn into cooperation and excitement for what’s ahead.