There will be times when staff are sick or are held up.
When that happens, are your customers going to be inconvenienced, or do you have a back up plan?
It is quite unacceptable to offer inferior service or expect customers to wait because your staffing levels have dropped. Each customer pays the same price for your service so it is essential for you to operate adequate contingency plans.
In the restaurant trade we have staff on standby on busy nights so that if there are staff no shows, we can still operate with a full floor staff, and our service levels are not compromised.
In other industries gaps in staffing levels can have knock on effects across extended front line areas so that many departments and many more customers are indirectly affected.
The solution :- have a back up plan.
When that happens, are your customers going to be inconvenienced, or do you have a back up plan?
It is quite unacceptable to offer inferior service or expect customers to wait because your staffing levels have dropped. Each customer pays the same price for your service so it is essential for you to operate adequate contingency plans.
In the restaurant trade we have staff on standby on busy nights so that if there are staff no shows, we can still operate with a full floor staff, and our service levels are not compromised.
In other industries gaps in staffing levels can have knock on effects across extended front line areas so that many departments and many more customers are indirectly affected.
The solution :- have a back up plan.
" Quality is remembered long after the price is forgotten. "
Gucci
