One of the dying restaurant industry trends is the idea of a teaching kitchen. It might be costly, but if it results in a low staff turnover rate and is an overall morale booster it might be worth it. Hear how Chef and Co-Owner, Meghann Ward, of Tapestry makes a teaching kitchen work for her.
Having a teaching kitchen has been a dream because that is how I learned how to cook. I didn’t go to culinary school. We do want to keep that system going, where you are able to learn that this is a trade. That you’re not just punching a clock and you know making a high hourly rate to just learn how to heat something up.
Having a teaching kitchen is great for low turnover. There’s just so few left, because the cost is so high. Really I feel that the employees are eager to stay on with us because they know that as the menu changes and as they move stations, they’re gonna be learning more it’s not just about checking a box that they stayed somewhere one year.
Restaurant staff management just got easier, employee turnover just became a thing of the past.Download The Guide
They really want invest the time with us to make sure that they’ve learned everything that they can here. We’ve been really blessed that we’ve had practically zero turnover since we opened almost a year and a half ago. I think it’s completely worth it to them to stick with us because we continue to evolve as chefs, and as a restaurant and they’re a huge part of that.