teractive pre-shift meetings, role play with your staff, and have a contest-a-day to bring some fun back into the work environment. Making your restaurant great starts with you. If you can’t or won’t re-condition yourself, the staff certainly won’t.

Remember, gas for $2 per gallon is not cheap…we’re just conditioned to believe it is. Want your staf

Have you pulled up to the gas pump lately and thought about how cheap gas is? If so, that's called conditioning. We've been conditioned over the last few months by the high gas prices that $2 per gallon is cheap. I'm sure the oil companies hope it stays there, and they've conditioned us to accept it.

Look inside your restaurant. Have you conditioned your customers to accept mediocre food, service, or cook times? Are your employees conditioned knowing you accept the lowest standards possible and they can come in late, out of uniform, and be unproductive? It’s never too late to re-condition the team. It’s not so important where you are today, but rather what you are doing about it.

Get a jump on New Year’s Resolutions and take the month of December to re-focus on recipes, procedures, cook times, and cleanliness in the back of the house. Make a commitment to uniform standards and attendance policies. Ask the staff for input on how to make your restaurant a better place to work--perhaps being a better boss is a good place to start. Out front, work on hospitality when greeting and thanking the customer vs. putting them through a process. Get the team to suggestive sell and move those new gift cards or gift certificates during the holidays.

For you personally, condition yourself to say more positive comments than negative ones (4-to-1 is a good ratio), train something new each day, hold interactive pre-shift meetings, role play with your staff, and have a contest-a-day to bring some fun back into the work environment. Making your restaurant great starts with you. If you can’t or won’t re-condition yourself, the staff certainly won’t.

Remember, gas for $2 per gallon is not cheap…we’re just conditioned to believe it is. Want your staff

d your customers to accept mediocre food, service, or cook times? Are your employees conditioned knowing you accept the lowest standards possible and they can come in late, out of uniform, and be unproductive? It’s never too late to re-condition the team. It’s not so important where you are today, but rather what you are doing about it.

Get a jump on New Year’s Resolutions and take the month of December to re-focus on recipes, procedures, cook times, and cleanliness in the back of the house. Make a commitment to uniform standards and attendance policies. Ask the staff for input on how to make your restaurant a better place to work--perhaps being a better boss is a good place to start. Out front, work on hospitality when greeting and thanking the customer vs. putting them through a process. Get the team to suggestive sell and move those new gift cards or gift certificates during the holidays.

For you personally, condition yourself to say more positive comments than negative ones (4-to-1 is a good ratio), train something new each day, hold interactive pre-shift meetings, role play with your staff, and have a contest-a-day to bring some fun back into the work environment. Making your restaurant great starts with you. If you can’t or won’t re-condition yourself, the staff certainly won’t.

Remember, gas for $2 per gallon is not cheap…we’re just conditioned to believe it is. Want your staf

on New Year’s Resolutions and take the month of December to re-focus on recipes, procedures, cook times, and cleanliness in the back of the house. Make a commitment to uniform standards and attendance policies. Ask the staff for input on how to make your restaurant a better place to work--perhaps being a better boss is a good place to start. Out front, work on hospitality when greeting and thanking the customer vs. putting them through a process. Get the team to suggestive sell and move those new gift cards or gift certificates during the holidays.

For you personally, condition yourself to say more positive comments than negative ones (4-to-1 is a good ratio), train something new each day, hold interactive pre-shift meetings, role play with your staff, and have a contest-a-day to bring some fun back into the work environment. Making your restaurant great starts with you. If you can’t or won’t re-condition yourself, the staff certainly won’t.

Remember, gas for $2 per gallon is not cheap…we’re just conditioned to believe it is. Want your staf

work on hospitality when greeting and thanking the customer vs. putting them through a process. Get the team to suggestive sell and move those new gift cards or gift certificates during the holidays.

For you personally, condition yourself to say more positive comments than negative ones (4-to-1 is a good ratio), train something new each day, hold interactive pre-shift meetings, role play with your staff, and have a contest-a-day to bring some fun back into the work environment. Making your restaurant great starts with you. If you can’t or won’t re-condition yourself, the staff certainly won’t.

Remember, gas for $2 per gallon is not cheap…we’re just conditioned to believe it is. Want your staf

teractive pre-shift meetings, role play with your staff, and have a contest-a-day to bring some fun back into the work environment. Making your restaurant great starts with you. If you can’t or won’t re-condition yourself, the staff certainly won’t.

Remember, gas for $2 per gallon is not cheap…we’re just conditioned to believe it is. Want your staff to be excellent? Condition them to believe that as well!