Treat all staff fairly

The issues 

Bakeries, patisseries and restaurant kitchens can be physically demanding places to work. Anti-social hours and high-pressure environments, alongside often low salaries can make a long-term career in the world of sweet gastronomy seem unappealing 

Why it matters

  • Supporting a positive staff culture helps foster a fulfilling place of work for all and makes hospitality a more attractive career prospect, meaning talented individuals can thrive. Don’t underestimate the benefits of staff loyalty and commitment 
  • Staff turnover represents an added cost to businesses. The most successful businesses have found that a progressive approach to pay, tips and broader working conditions helps improve recruitment and retention 

Top tips to treat all staff fairly

  • Foster a healthy work culture (mentally and physically) by promoting wellbeing through support, training and staff benefits 

Get inspired by our contributors

Over the past 3-4 years Nadège Nourian has worked extensively on issues of staff wellbeing at Nadège Patisserie, “making a real investment in our people.”  

This includes maximum working hours of 8 hours a day, offering flexible rotas for staff and ensuring there is a diverse mix of genders and cultures within the workforce. A horizontal management structure means staff feel able to speak up, with Nadège encouraging her staff to see her as an equal rather than as a superior. These efforts have paid off as there has been no staff turnover for the last two years!   

Chef Owner
Nadège Patisserie
Toronto, Canada

We invested in a new prover machine that can be left on overnight. This has eliminated the need for a night shift meaning the staff have better working hours and are therefore much happier!

Carolina MOLEA
L’Artisane Creative Bakery
Coral Gables, USA

Assess your impact

So what now? You understand the issues, you’ve read the tips. Now find out how your own business measures up by taking our free online assessment.