The hospitality industry is using attitude surveys to identify the causes of employee dissatisfaction and turnoverand perhaps discover why there is a shortage of good cooks. A recent survey conducted by Culinary Agents revealed that career development opportunities were very important to kitchen and dining room employees. Managers use results from surveys like this to make organizational changes. One restaurant, for instance, implemented a Sous Chef Supper Series, in which under-chefs can introduce original dishes to the public. Others are making it easier for their cooks to stay healthy. Chef Tony Maws of Craigie on Main in Cambridge, Massachusetts, offers company-sponsored yoga classes for employees. At SPQR in San Francisco, executive chef Matthew Accarrino has led his kitchen staff on bike rides to the Napa Valley to visit the restaurant's partnering farm. Blue Apron, the meal kit delivery service, uses customized software to regularly survey employees with quick polls.

 

1. What are the pros and cons of using results from attitude surveys to create organizational changes?
2. Do you think the changes described above will reduce employee turnover for cooks?