Productivity is something that is crucial for a restaurant to be successful. Frederick Winslow Taylor published “The Principles of Scientific Management” in 1909, and his idea was that productivity would improve if jobs were better optimized.
He also analyzed the idea that there were little to no incentives when it came to employees working more efficiently, there was no motivation for them to work harder.
“The principal object of management should be to secure the maximum prosperity for the employer, coupled with the maximum prosperity for each employee.” - Frederick Winslow Taylor
Taylor thought that money was the root of motivation for employees, so he developed the concept of those who are more productive being paid more. Employees who put forth more effort to increase productivity deserve to earn higher wages, and it’s basically the concept of you get what you give.
Time is something we wish we had more of because we never seem to have enough hours in the day. Taylor believed that breaking down the time it took to complete components of a task was crucial because then you could determine how much time it would take to finish the task as a whole.
He also believed that certain employees were more efficient than the rest of the pack, and these were the people that you wanted on your team because they could be more productive.
Hard working employees are the solid foundation to any successful business, they’re the ones who maximize their time available and are in turn more productive.
The premise behind these principles is that employees can perform effectively when they’re given tasks that align with their strengths and they can succeed when given the proper training. Ultimately, managers need to provide employees with the tools for success.
As a restaurant owner, you want to have your employees operate efficiently so that they’re more productive. When employees are more productive, this leads to better customer service. Better service increases your customer retention, and loyal customers will spend more money at your restaurant ultimately generating more profitability.
