resist change is an important factor - but it's not the first step. Try again. Good call. Meeting with the staff will be a good start. You scheduled staff meetings with the front and back of the house separately to gain insights about the problems. Justin (Owner/Head Chef) Based on your notes from the meetings, what or who is driving the changes? Economic Trends Employees Management Things outside the restaurant Submit Staff Meeting Staff Meeting Meeting with Front of House (Andy, assistant manager, April, server, & Dining Room Staff) 1. They (particularly the wait staff) are super frustrated with the slow and ineffective kitchen. a. "they get paid but we get tips - this is our livelihood that they are messing up". b. "we are embarrassed in front of our customers every night with bad food and long waits". Materials c. "the menu is too old and too big for the kitchen to pull off but Justin is the boss so he does what he wants". d. Most of them feel like Justin doesn't listen to them at all. 2. Staff is frustrated with the limitations from the pandemic - with fewer people in the dining room, they don't get as many tips. Meeting with Back of House (Justin head chef/owner and Kitchen Staff) 1. Justin and Kitchen Staff are frustrated with the 'demanding' front of house staff and are very vocal in their criticism. a. "They don't understand that we are the reason that they have jobs". b. "They are impossible to satisfy" and "they are constantly in the kitchen yelling at us." c. "They sabotage us and overwhelm the kitchen by submitting all their orders at once and then get mad when we get behind." 2. Justin knows that he has "old and worn out" equipment and tools in the kitchen. But he insists that he's good enough to over come it. 3. Kitchen Staff (particularly Justin) feel frustrated when dining room staff come into his kitchen and "bark" orders at them.