Morale is low in a restaurant’s kitchen
|“The Verge”, a local restaurant is concerned about low morale in the kitchen. He assumes it is related to hourly wages or benefits—two expenses he can’t afford to increase.
The owner uses design thinking to conduct interviews with the kitchen staff to get feedback, he works a few shifts to develop empathy and get first-hand experience of a typical shift in the kitchen.
He discovers that morale is low in part because employees prepare the same dishes over and over, and in part because their uniforms are itchy and uncomfortable.
The solution: kitchen staff now have new uniforms and staff have the opportunity to create one new menu item per month as a special.
Overall morale is higher, fewer mistakes and table re-calls, and fewer sick days.