HoneyComb Hospitality

199 BUSINESS VIEW MAGAZINE VOLUME 9, ISSUE 12 This means in attendance at these quarterly meetings are chefs, bartenders, servers, and hostesses, allowing all of them to give direct feedback to the owners and management. A substantial amount of information is fed back and has been implemented to create a better working environment for all and a healthier company. Another initiative is called Partner Shift, where a company partner will approach an employee team member and take on their shift for eight hours. This has allowed the owners to understand pain points from a first-hand perspective. The employees who are replaced for the shift are given the time off and a budget to enjoy lunch or dinner. And these staff members are given a debrief about the owner’s experience. “Most of the employees are still surprised when this happens, and we find it fun to 905 . 997 . 5231 . KAFSUPPL I ES . COM