How do I keep my kitchen staff calm while my restaurant is for sale?

Decide who knows what, and when. Rumours travel fast in a kitchen, and a cook who hears about a sale from a supplier will assume the worst. Many owners tell the head chef or kitchen manager first, in confidence, then bring the wider team in once a buyer is committed.

Prepare answers to the questions you know will come. Will I keep my job? Will my hours change? Who is the new owner? You may not know everything, so say so, and say when you will. Do not promise outcomes that depend on the buyer. Ask your lawyer how employment carries over to a new owner so what you say is accurate.

Give the team a reason to stay. Recognize the senior cooks, involve them in showing the kitchen to the buyer, and ask for their help writing down recipes and routines. People who feel part of the handover tend to feel less threatened by it. Finally, keep the daily rhythm. Hold your regular meetings, order the same way and keep your standards on the line. A buyer who tours the kitchen at lunch will notice calm, and that is a good sign for what they inherit.

Key takeaways

• Tell the head of the kitchen first, then the team once a buyer is committed.
• Answer the likely questions honestly and avoid promises that depend on the buyer.
• Involve senior cooks in the handover and keep daily routines unchanged.