18/08/2025
In Some Restaurants, the Staff Meal Is a Risk, Not a Benefit.
During a recent project in a busy city restaurant, I asked one of the waiters:
> "What's for staff lunch today?"
He laughed nervously and said:
> "Either nothing... or whatever's left from the guests' plates."
In many hospitality businesses in developing countries, staff meals fall into three categories:
Poor quality food
No meal at all
Risky leftovers from guest tables
It's not just unpleasant - it's dangerous.
The Consequences
Health risks from unsafe or leftover food.
Low morale - staff feel undervalued and disrespected.
Poor performance - hungry, tired staff cannot give their best.
High turnover - employees leave for places where they're
The Real Problem
Some owners see staff meals as an expense, not an investment.
They cut corners, thinking they save money - but the hidden cost is huge:
More sick days.
More mistakes with guests.
Lower service quality.
And in hospitality, where energy and attitude matter, a hungry or sick staff member is a direct hit to the guest experience.
What We Did for This Restaurant
Created a low-cost, high-quality staff meal plan with balanced nutrition.
Assigned a separate, clean prep area for staff meals no guest leftovers.
Scheduled meals before peak service hours so staff work fully energized.
Introduced feedback on meals to keep them enjoyable and healthy.
45 Days Later
Staff absenteeism dropped by 30%.
Energy levels and speed of service improved.
Guests noticed more enthusiasm and warmth from the team.
Staff turnover slowed they felt respected and valued.
My Advice to Hospitality Owners
If you can feed your guests well, you should feed your team well.
A proper staff meal is not charity - it's a business decision. Well-fed staff give better service, make fewer mistakes, and stay longer.
