Every organization is prone to dysfunctional discord and infighting. The restaurant business is hardly an exception. You know it. Your guests know it. Restaurant reality shows thrive on this drama. The television series “The Bear” portrays restaurant life as taking a toll on the well-being of the characters and contributing to their burnout and anxiety.

Perhaps the difference between the restaurant business and other organizations is that we accept dysfunction as par for the course. We do not have to do so.

In this article, we look at how three operators foster cooperation and teamwork in their concepts. It requires breaking down walls and valuing the contributions of every staff member from the executive chef to the dishwasher.

First, Loosen the Reins

Old-school business theory informs us that managers lead and staff follow. But everyone in the restaurant should be able to step up as a leader on occasion. When you loosen the proverbial reins and look for opportunities to give your employees opportunities to educate, inform, and influence, you send the message that their experience and opinions are valuable. In the long run, this promotes collaboration and teamwork while also providing valuable insights from front-line workers that can drive sales and profits.

“I realized that we were not involving hourly employees in enough decisions or conversations and have learned that frontline voices are often the most insightful. They see what leadership doesn’t. Empowering them earlier would have created stronger buy-in and a more collaborative culture from the start,” says Jennifer Erdman, co-founder and owner/operator of Pochino Italy, an Italian fast-casual concept in Kennesaw, GA.