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SPONSORED CONTENT Unilever Food Solutions

Talking kitchen culture with a hospitality legend The #FairKitchens programme connects fair working conditions with positive mental health. By Glen Cartledge

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ighly regarded restaurateur Krishna Botica operates three renowned Auckland restaurants: Cafe Hanoi, saan, and Xuxu Dumpling Bar. She has notched up more than 30 years in hospitality, giving her a unique insight into commercial kitchen culture and the challenges that venues face to secure a sustainable future. Botica and her restaurants are partnering with industry programme #FairKitchens to advocate a more progressive approach to employee welfare. Q. You’re very focused on happy and productive staff

12 FEBRUARY 2020 - HOSPITALITY BUSINESS

environments. How do you go about creating a healthy kitchen culture? A. The principles behind our HR philosophy are simple – Belonging, Meaning and Performance. As a management team, we have to be focused on performance but also remind ourselves that everyone on the team is there to do a good job. If someone isn’t doing a good job then there is a reason; either a lack of clear training goals, barriers that the individual employee has (personally or professionally) or a mixture of the two. So we pair our HR philosophy with our training philosophy, which is

Profile for The Intermedia Group

Hospitality Business February 2020  

Hospitality Business is New Zealand’s independent source of news, insight, business advice and opinion for the hospitality and liquor sector...

Hospitality Business February 2020  

Hospitality Business is New Zealand’s independent source of news, insight, business advice and opinion for the hospitality and liquor sector...

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