Here's some thoughts Keep everyone informed: Share why business is slow (seasonality or maybe the economic) and explain the steps you are taking to improve it. Transparency fosters trust. Set clear expectations, let your team know what you are focusing on to improve sales, such as marketing initiatives, special promotions, or events. Provide Opportunities for Growth Training: Use slow times to train your staff on new skills, menu knowledge, or customer service techniques. This keeps them engaged and adds value to the team. Crosstrain: Encourage employees to learn different roles, so they feel more versatile and can contribute to the restaurant's overall efficiency.

As in any situation, especially in a negative one , you need to be the first in line, the Alpha who will calm and make everyone feel safe. So in a case where business is slow you can first of all reassure your people that this is temporary, and that you re doing everything possible to turn things around. Also , instead of cutting shifts , you can take advantage of the slow period and conduct internal or external trainings that will keep your staff busy and help them develop their skills. Be a calm force and do your absolute best to bring the business back on track.

Keeping employee morale high when business activity slows down is necessary to retain them in the long run. At a time like this it is probably best to unravel your employees ingenuity, harvest their talent and discuss all matters concerning restaurant operations, recipes and plates mostly worshipped by customers, menu proposals and additions. It is the best time to acknowledge your employees input to the business and at the same time engage them in a series of activities that will improve their skills.

It's safe to say that most people working in the restaurant will know that this a normal part of the business. If you can control it in advance, make sure you don't have too many staff members present when you know it will be quiet. Send people home so nobody is wasting their time if possible. And if you can't send anyone home, there's always something to prep for the next day or something you can teach the team (whether they have the ambition to progress in their career or you just want them to provide better service to guests).