How To Handle (Staff) Poachers In Your Restaurant

QUESTION FROM: Phil in RI

“Looking for the best way to handle this. I have a bar down the road where the owner or manager keeps coming into my bar and trying to recruit my bartenders to work for him. Kind of an unwritten rule that it’s not a professional thing to poach if your f#ckin neighbors.

Where would you go from here?”

HH ANSWER:

Don’t pay him any mind. Stay above it. Unless he’s distracting them… Otherwise make sure he’s paying for his drinks.

If someone wants to leave your place… I’m of the opinion that – the sooner the better.

Nothing speaks louder than having the kind of culture people don’t want to leave or do leave - but then come back once they realize how good they’d had it with you.

On the flipside, I’ve always cared enough about my staff to want the best for them. And if the best opportunity for them is somewhere else, then I don’t want to hold them back from it.

Once you find yourself fully invested in your staff, they will fully invest themselves in you.

If it’s not just your staff and they begin copying your menu, concepts, fit-out and design or anything else that you’ve held onto as being part of your signature offering(s) read this article: https://www.hospitalityhelpline.com/new-blog-1/2019/5/30/how-to-deal-with-copycat-concepts

Just do you,

Josh Sapienza

Best of Luck,

Josh Sapienza | Managing Partner

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