Marc Haine describes how a restaurant kitchen reduced panic and made daily work easier by involving the entire staff in operational changes over six months. The chef publicly thanked the team, and Richard and others celebrated their collective success.
The kitchen was shut down. All the people got together. All the team members got together and they got to celebrate a little bit of their end of year. I have to tell you that they marveled and toasted to their success for the year because the chef took the time to thank the team for supporting and contributing to the changes that they made within the last 6 months. The changes ensured that Richard and the chef would never have to panic like they did 6 months before. But the chef and Richard involved the whole team. And because of that, they had complete buy-in for everybody who was on board. It made their lives easier.
