Getting the Most from Your Team Members Is a Team Advisory Committee one of the Answers?


Posted July 3, 2018 by BillhansenCatering

Smart caterers know that the best ideas come from those closest to the action.

 
Bill Hansen Luxury Catering and Event Production

Smart caterers know that the best ideas come from those closest to the action. For example, it was a hotel maid who suggested putting mirrors by the elevators so their guests would look at themselves, rather than fret that the elevator was taking so long. It was a bellman who suggested putting an elevator on the outside of a hotel when there was no room on the inside. It was a room service waiter who suggested putting toasters in each room when guests kept complaining about cold toast.

Our team members are no different…they have ideas that can boost not only our top lines but our bottom lines. One way to encourage feedback is to form an employee advisory committee to specifically seek feedback and innovative ideas. Yes, go to the people closest to the action, the utility worker, the pantry person, the warehouse employees, the busboy, the server, the receptionist, etc. If we don’t ask they are reluctant to give their opinions. A team setting will encourage taking each idea or suggestion so that it is considered. Whether an idea is put into action, each person should be treated with respect. That same person may come up with a super idea next time.

Here are some ideas to start the ball rolling:

. Be sure to select people from all the departments. Anywhere from 5-10 members, depending upon the size of your firm. I support a one-year term for each member so that others may participate too.

. Decide on how frequently you want to meet. I suggest more meetings in the slower months and obviously fewer or none during peak season. No less than six per year.

. Clearly define the mission of the advisory committee which must be in alignment with your firm’s mission.

. Prepare an agenda for each meeting and distribute it at least a week in advance so that members can talk to co-workers about issues and ideas.
Assign a leader from the group who runs the meeting from the agenda and someone to take notes and distribute them to management and the team members.

. As the owner or manager, be there, but let them run their own meeting, and only jump in if you’re asked a question, or if you know they’re going down the wrong road. Occasionally, don’t attend to see what is suggested.

. Obviously, the members will also voice grievances. And that’s fine. At least they know they were heard and it’s up to management to reply with an answer of some sort. Either “yes, we can fix that”, “no, along with a reason” or “set a date for further discussion if unsure.”

. Lastly, and most importantly, write a follow-up report with who is going to “own” each recommendation. In many instances, it will be management who will need to act, but try to have the members take some initiative too in solving issues and implementing new ideas.

In closing, I recall a true story about a 30-year veteran shelf-stocker in a Western New York supermarket who was so excited when a new regional manager asked her opinion on where to put the various products on the shelves. Teary-eyed she replied that for over 30 years, no manager ever asked her what she thought. People want to have a voice and want to be heard. As astute managers, supervisors, and owners, we must give them a chance. It will help bond your team and engage your team members. And it will make your catering firm better. You can count on that!!!
-- END ---
Share Facebook Twitter
Print Friendly and PDF DisclaimerReport Abuse
Contact Email [email protected]
Issued By Bill Hansen
Phone 305.858.6660
Business Address 2167 South Bayshore Drive, Coconut Grove, FL. 33133
Country United States
Categories Business , Food , Restaurants
Tags bill hansen catering , catering , event , food , luxury catering
Last Updated March 4, 2019