0min
For many restaurant owners, January can feel like a sigh of relief. The holiday season—with its hectic schedules, overbooked tables, and exhausted staff—finally winds down, providing a welcome opportunity. While you might see a dip in foot traffic, this lull can become an asset if used wisely. It’s the perfect time to breathe, reevaluate, and reset. But to leverage January’s potential, you need a solid plan for guiding your team.
Why does January matter so much? Because it’s when your staff’s mental slate is (mostly) wiped clean from the previous year’s pressures. People are naturally more open to new ideas and fresh starts. They’re likely making their own personal resolutions, and that mindset can extend into the workplace. If you want your staff to be invested in your business and deliver consistently excellent service, January offers a golden window.
Many restaurant experts, including those who regularly contribute to the National Restaurant Association, emphasize the importance of post-holiday recalibration. Making small but significant shifts in January can bring clarity and motivation that last throughout the entire upcoming year. If you embrace a motivational tone—paired with clear goals—your team is more likely to show heightened commitment and a willingness to adapt.
Have you ever realized that some roles in your restaurant might have become a bit muddled over time? Maybe your servers are also hosting without any clear guidance. Or perhaps your kitchen assistants occasionally handle bar duties, leading to confusion. Cross-training is great for flexibility, but if boundaries blur, accountability suffers.
January offers a chance to revisit each person’s official job description and see if it still makes sense. Hosting a short “role refresh” meeting can help you clarify who is responsible for what, ensuring there’s no overlap or tension. Find gentle ways to highlight how roles intersect and support each other. For instance, your culinary team might explain to the front-of-house staff what’s needed for smooth service, and your bartending crew can share best practices on drink timing and garnish prep.
Clarity around roles fosters respect among team members. It also ensures that guests receive consistent service. When everyone knows why they’re doing what they’re doing, confusion decreases, and collaboration thrives.
Whether you run a bustling bistro or a cozy diner, open communication forms the bedrock of a well-functioning restaurant. When staff members speak up about issues and ideas, you can catch small problems before they evolve into bigger headaches. January is an excellent period to reinforce how vital this willingness to speak up really is.
Set up a straightforward communication structure. You might:
By letting them know that their feedback isn’t just tolerated but valued, you nurture a culture where staff feel comfortable expressing everything from scheduling issues to menu ideas. The result? Faster solutions and an environment that supports growth.
The moment you say “goals,” some people think: “Uh-oh, more pressure.” But if you frame them the right way, goals can be remarkably motivational. Think of them as flexible guidelines aimed at success rather than strict deadlines to obey at all costs.
How to do it? Make sure your goals are:
When you give your staff real ownership over these goals, you’ll see a much stronger drive to deliver. Instead of feeling pushed, they’ll feel pulled by a common vision.
There’s a delicate dance between holding employees accountable and giving them empathy. Many restaurant owners struggle to find the right tone when it comes to rules, punctuality, or following protocols—like cleanliness checks or properly using a payment terminal (POS).
One approach is to clearly communicate non-negotiables. For example, if food safety is a top priority, then personal hygiene checks and strict cleanliness guidelines are mandatory. But always connect these rules back to the ultimate goal: top-notch guest experience and staff well-being. Staff won’t mind following rules that make sense for everyone’s benefit.
At the same time, show genuine understanding. Life happens—people get sick, or the train might be delayed. What matters is handling these occasional blips gracefully while still reinforcing that repeated tardiness or ignoring procedures isn’t acceptable. A warm, understanding attitude combined with firm professional standards can foster both respect and loyalty.
The best restaurants never stop training their employees. Even experienced servers can benefit from a little brush-up. January is a terrific time to schedule staff workshops or refresher courses. You might:
One Los Angeles bistro owner once invited a well-known local barista to help her servers improve their espresso-making skills. The result? A sharper beverage menu and staff who felt more confident in presenting premium coffee drinks. Training can be a bonding experience as much as a learning one, injecting fresh energy and camaraderie into the team.
If your restaurant changes its menu seasonally, January is often a natural time for an update. Nothing says “We’re turning a new leaf” like a few fresh dishes highlighting winter produce or improved recipes for classics. But remember to loop in your entire team—especially the front-of-house staff—so they can present the changes accurately.
Use a tasting session not just to show off the new items but also to educate your servers about each dish’s flavor profile, allergens, and potential drink pairings. Offer them a list of descriptive words—“lively,” “toasty,” “smoky,” “refreshing”—so they feel comfortable describing the dishes to customers.
A well-coordinated rollout signals professionalism. Guests can sense when everything is in sync: the server knows exactly what’s in the specials, the kitchen has precise timing, and the bar pairs beverages confidently. These harmonious shifts often translate into better reviews and more loyal patrons.
In the restaurant world, speed and convenience are king. While it may feel strange to talk about technology during a conversation about resetting expectations, tech tools can drastically shape staff efficiency and customer satisfaction. If you were considering a new point-of-sale system last year, or you’d like to explore contactless payment solutions, January is an ideal time to finalize and introduce those changes.
Solutions like sunday, which allows guests to pay directly by scanning a QR code, can shorten the wait time at the table and create a more positive customer experience. When servers spend less time back-and-forth with a traditional payment terminal, they can refocus on guests’ needs, interact more warmly, and be more proactive in upselling desserts or specialty coffees. This is also when you can check if your staff is comfortable explaining these new methods—because a sleek technology that confuses your servers won’t help much.
Consider walking your entire team through the steps of how to guide a customer using a QR-based payment. Let them practice it themselves, possibly in a mock interaction. Also, discuss tipping and encourage staff to remind guests that it’s quick and easy to leave a tip through the same QR code.
Restaurants bring together a wide range of personalities—introverted line cooks, outgoing servers, detail-focused managers. How do you ensure they all stay on the same wavelength? By fostering relationships incrementally.
Short, casual gatherings can be just as powerful as structured meetings. Consider hosting a brief pre-service “huddle” each evening. During that ten minutes, let everyone share something positive from the last shift and something they want to improve on in the upcoming one. These micro-moments build a habit of reflection and continuous improvement.
Additionally, encourage mentorship. Pair up newer staff with seasoned pros. This approach not only accelerates the learning curve but also reduces the feeling of being “the rookie” left to fend for oneself. When you show you’re invested in building each individual’s confidence, you create a stronger, more cohesive team.
Scheduling might be one of the most contentious issues in a restaurant. After the busy holiday marathon, it’s tempting to maintain the status quo. But January is a good moment to see if your scheduling system truly respects both your business needs and your employees’ lives.
Are you packing too many people on slow nights, eroding their tips and morale? Are you leaving critical roles understaffed at peak hours? A fair schedule is a strong morale booster. Many restaurants adopt scheduling apps or internal tools that let employees request shifts or swaps quickly. But be sure to keep an eye on equity—not just convenience. If the same server always lands the Friday night prime slot, you may eventually see dissent within the team.
By making scheduling fair and transparent, you honor your staff’s need for balance and show you value them as people, not just workers. This can lead to greater loyalty and a more motivated group overall.
Guest feedback can shape how your restaurant grows. Sure, some reviews can be hard to take if they’re overly critical, but more often than not, they illuminate areas needing improvement. January is the right time to remind your staff that inviting (and listening to) feedback is essential, not optional.
Consider giving tables a discreet nudge to share their thoughts. For instance, if you use a QR-based payment solution, you might include a quick “Leave a Google review” option when guests finalize their transaction. Brief your servers on how to politely mention that you value honest customer insights. That small step can yield significant results in terms of online reputation and overall quality of service.
If multiple customers point out that the music is a bit too loud, you can adjust it. If they mention that staff seems rushed, you can refine your approach to table allocation or examine your staff workloads. Feedback becomes actionable data, helping you continuously perfect the dining experience.
While every restaurant is unique, here’s a concise roadmap you can adapt to your specific situation. Use it as a checklist for your January reset:
| Action | Outcome |
|---|---|
| Role Refresh Meeting | Eliminate confusion, reinforce accountability |
| Communication Structure | Weekly or monthly feedback loops, open channels |
| Goal Setting | Motivated team with clear, measurable targets |
| Training Workshops | New skills, improved techniques, staff harmony |
| Menu Update & Tasting | Refresh dishes, empower staff to upsell confidently |
| Tech Upgrade Session | Streamline dining experience, encourage digital payments |
| Scheduling Review | Fair distribution of shifts, boosted morale |
| Feedback Emphasis | Enhanced service, better online reputation |
By systematically addressing each point, you’ll create an atmosphere where your staff feels supported, structured, and clear about how best to delight your guests.
The restaurant business is a marathon, not a sprint. January can be your starting line for the long year ahead. Set expectations, reinforce open channels, highlight team wins, and ensure everyone understands the goals you’re collectively chasing.
Of course, challenges will still arise—equipment can break, staff might leave, or a new competitor could open next door. But with a strong baseline of mutual respect and clarity, your team will be more resilient. They’ll handle changes with agility because they know precisely what’s expected of them and how their roles contribute to the restaurant’s broader success.
A big part of that success lies in adapting to modern diner behaviors. More and more consumers prefer seamless experiences: scanning a QR to view the menu, paying in seconds, and leaving a tip with a tap. Matching these conveniences with stellar service can set you apart. Show your staff how these tools actually make their work smoother, freeing them from tedious tasks so they can shine in customer interactions.
One of the greatest misconceptions about setting expectations is the idea that you’re imposing a rigid framework on your team. In reality, it should be a conversation, not a lecture. Staff engagement flows naturally when they can speak up about which parts of the job they love, where they feel stuck, and how they’d like to learn new skills.
During this quieter month, schedule one-on-one chats with key team members. Ask them about their career aspirations, any challenges they face, and what they think could be improved in the restaurant. Some of the best operational tweaks originate from your staff’s daily experiences, whether that’s rethinking how the cutlery is organized or finding a more efficient approach to refilling water glasses.
When people see that their voices matter, they invest more in the overall success of your business. The cumulative effect of all these small, engaged contributions can be substantial.
It’s easy to make big plans and resolutions in January, only to see excitement fizzle out by February. To maintain that spark, consider scheduling monthly or quarterly “pulse checks.” During these reviews, ask how the team feels about the progress on the goals you set in January and whether any adjustments are needed.
These regular check-ins also let you address any new issues proactively. Maybe a brand-new local food trend has emerged in spring, or your staff is dealing with an unexpected shortage of a key ingredient. By staying vigilant and connected, you ensure that the initial momentum from January doesn’t fade away.
And remember: a healthy work culture is never “one and done.” It’s an evolving process that requires ongoing attention and care.
What if my restaurant is new and I haven’t set initial expectations yet?
If you recently opened your restaurant, January can still be a great time to establish a strong foundation. Focus on ensuring everyone understands the mission and basic procedures. Then, move forward with more detailed goals once your team settles into their roles.
How do I handle staff who resist new expectations?
Resistance can surface when employees don’t understand why changes are being made or how they’ll benefit. Explain clearly how adjustments will improve day-to-day operations and benefit both staff and guests. If resistance remains, address it privately with empathy but also with clear boundaries regarding required standards.
How can tech solutions like sunday help me reset my team’s expectations?
By simplifying aspects like customer payments or tip collection, you reduce stress on servers and managers. Less hassle with payment logistics means more time for meaningful customer engagement. This shift can reinforce a culture that values efficient service and happier teams.
Should I implement new menu items in January even if business is slow?
Yes, if it aligns with your strategy. A smaller customer base can allow you to test new dishes, gather feedback, and iron out any issues before the restaurant gets busier again. Just ensure your staff is well-trained on the new menu so they can confidently recommend offerings to guests.
What’s a practical first step to realign my team in January?
Start small but make it engaging. Organize a quick all-staff meeting or a series of short departmental huddles. Use that time to celebrate recent successes, introduce one specific improvement, and invite staff to share ideas. This stance of open dialogue sets a positive tone for the rest of the year.
