Treat all staff fairly

The issues

Bakeries, patisseries and restaurant kitchens can be physically demanding places to work. Anti-social hours and high-pressure environments, alongside often low salaries can make a long-term career in the world of sweet gastronomy seem unappealing

Why it matters

Supporting a positive staff culture helps foster a fulfilling place of work for all and makes hospitality a more attractive career prospect, meaning talented individuals can thrive. Don’t underestimate the benefits of staff loyalty and commitment
Staff turnover represents an added cost to businesses. The most successful businesses have found that a progressive approach to pay, tips and broader working conditions helps improve recruitment and retention

Top tips to treat all staff fairly

Foster a healthy work culture (mentally and physically) by promoting wellbeing through support, training and staff benefits

Discover even more tips in our guide

Over the past 3-4 years Nadège Nourian has worked extensively on issues of staff wellbeing at Nadège Patisserie, “making a real investment in our people.”
This includes maximum working hours of 8 hours a day, offering flexible rotas for staff and ensuring there is a diverse mix of genders and cultures within the workforce. A horizontal management structure means staff feel able to speak up, with Nadège encouraging her staff to see her as an equal rather than as a superior. These efforts have paid off as there has been no staff turnover for the last two years!  

Nadège NOURIAN
Chef Owner
Nadège Patisserie
Toronto, Canada

We invested in a new prover machine that can be left on overnight. This has eliminated the need for a night shift meaning the staff have better working hours and are therefore much happier!

Carolina MOLEA
Founder
L’Artisane Creative Bakery
Coral Gables, USA