By Fati Niang, Resource Coordinator, Midwest Services USA
NOT JUST BUSY, BURNT OUT
The Red Flag
At one restaurant group we supported, turnover in the dish pit hit 300% in 60 days. Reviews blamed “slow service” and “messy stations.” The staff didn’t lack drive, they lacked structure.
REPLACING CHAOS WITH CONTROL
What We Noticed
No pre-shift briefings. No task rotation. Staff were pulling 12-hour doubles with zero relief. Breaks were missed. Morale followed.
Our Adjustments
- Pre-Shift Rundown: A 5-minute team brief launched each shift, with task assignments and special notices.
- Rotation Protocol: Roles like dishwashing and prep were rotated every 90 minutes.
The Result
Shift completion rates increased. Complaints about cleanliness dropped by 41%. Staff retention doubled within the first eight weeks (Midwest Services data, 2023).
CLEAN SYSTEMS = CLEAR MINDS
Why It Matters
When food safety routines are documented and visible, kitchens run smoother, and staff trust the process.
What We Did
- Safety Labelling Kits
- End-of-Shift Sanitation Checklists
The Result
EHO visits were passed without remark. Staff reported lower stress and higher clarity.
YOUR ACTION PLAN FOR Q4 AND BEYOND
- Stop the Verbal Chaos: Run structured shift briefings.
- Respect the Back of House: Fair shifts. Real breaks. Visible standards.
- Train Clean, Not Just Fast: Food safety is also team safety.
The Bottom Line
Busy doesn’t have to mean broken. Structure prevents burnout, and makes kitchens more human.
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