In this fifth installment of her How to Open a Restaurant series, hospitality consultant Alison Arth explains why employee handbooks matter, and how you can use them to educate your staff and stay out of trouble.
Most independent restaurateurs spend years carefully considering every detail of their dream restaurant, from the concept and menu to the upholstery on the banquettes and everything in between.
Rarely, however, do those same new restaurant owners think excitedly about putting together their employee handbook, and understandably so – it’s not the most stimulating subject matter, and seems more a chore than a passion project. Despite their relative dryness, employee handbooks are a vital asset of any restaurant that plans to be successful and stay out of court, regardless of size.
In this article, I’ll dive into why employee handbooks are so necessary, what should be in yours, and provide some insight into effectively translating what’s on paper into action when opening a new restaurant.