Post by Andreas Tuffentsammer

"New Work is not a foosball table." That’s how Stephan Grabmeier put it when we spoke recently in the Restaurant Hero Podcast. I move between both worlds: white collar in my consulting business and blue collar in everyday restaurant operations. While New Work principles are already well integrated in many office environments, hospitality and other blue collar industries are still catching up with the basics. What does a four-day week mean when the restaurant still needs to open its doors on day 5 and can't find staff? How do flexibility and empowerment translate into shift plans, service routines, and kitchen teams? Thanks Stephan Grabmeier for helping to translate learnings for our industry. Find the link to the podcast in the comments. 🦸 Jeden Tag ein kleiner Schritt. #RestaurantHero #HospitalityLeadership #NewWork #FutureOfWork #HospitalityCommunity #KnowledgeSharing