Knowledge is power

Typically the reality of a scary situation is less frightening than what we imagine the situation to be. Makes you appreciate just how creative our brains can be. Evidently making mountains out of mole hills comes naturally to us. A recent survey showed that only one in ten Americans had sufficient knowledge to help them survive a terrorist attack. Interesting when you consider that the topic has been headline news for over two years.

Sadly, in many cases our instinctual and/or physiological response can be the exact opposite of the correct thing to do in a crisis. So, I recommend facing the issues head on.

To ensure a safe and sane environment, take a moment to identify the most likely crises to effect your operation and get a plan together. You and your employees can benefit personally from this exercise as well. It never hurts to be prepared at home too.

We developed a Crisis Management System for our restaurant. I liked the format because it wasn't just one more management manual. We didn't "tell" our managers what to do in a crisis, we provided case studies and resources. Then we asked them to conduct a little research and make recommendations for our comprehensive manual.

I think we have a much better chance of retaining information when we actively take part in the learning process. And, in a crisis situation, the ability to act quickly could make a big difference. To make sure you're ready, download the guide from our crisis management system. It contains an introduction to the protocol, a schedule, sample responses and a list of possible topics for you to start your own Crisis Manual.

So, get on it — and don't let your imagination run away from you!

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Multimedia

Exclusive Content

Financing

At Papa Johns, delivery shifts from its own apps to aggregators

The Bottom Line: The pizza delivery chain’s business with companies like Uber Eats and DoorDash is thriving while its own delivery is slowing. But this isn’t the beginning of the end of self-delivery, CEO Rob Lynch says.

Topics

How the shift to counter service has changed Steak n Shake's profitability

The Bottom Line: Sardar Biglari, chairman of the chain’s owner Biglari Holdings, details how the addition of kiosks and counter service has transformed restaurants.

Food

Grand Geneva Resort & Spa's 'Ouisconsin' croissants reflect the state's French legacy

Behind the Menu: Hyper-local Wisconsin ingredients and a three-day baking process turn out pastries that are in high demand by hotel guests.

Trending

More from our partners