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When the dining room is packed, a waitlist is forming, and the kitchen printer is firing relentlessly, the divide between the front of house (FOH) and back of house (BOH) can easily turn into a battlefield. Servers stress over impatient guests, while line cooks drown in complicated modifications. When communication breaks down, ticket times skyrocket, orders come out wrong, and the guest experience suffers.
Running a restaurant sometimes feels like hosting a family reunion where half the family is late, the other half didn’t read the group text, and someone accidentally set the fryer on fire.
If you're managing a shift-based team—whether in a restaurant, hotel, or manufacturing plant—then you already know the chaos that can come from a poorly executed shift change.
Twice a year, the clocks shift—and so do your operations. While most people just lose (or gain) an hour of sleep, for shift-based businesses, daylight saving time (DST) brings extra challenges: schedule confusion, fatigue, and even dips in productivity.