Core Question:

“How do I keep myself and my team motivated, capable, and committed in a demanding food business?”

Focus

The human side of operational excellence — because improvements only stick if people do.

Key Themes

• Owner-manager reality in food businesses
• Attracting, training, and retaining staff
• Motivation and resilience for owners, managers, and staff

We will explore:

• The day-to-day realities of leading a food business, including workload, decision fatigue, and constant firefighting
• How to create enough space to step back from operations and focus on leadership
• What helps attract and retain people in small food businesses, beyond pay alone
• How motivation works in high-pressure environments, for both individuals and teams
• Building habits and routines that help improvement become part of normal work, not an extra burden

Examples are drawn from real food businesses and reflect what is realistic to implement with limited time and resources.

What Participants Leave With

• A clear leadership and people action plan
• A simple, practical approach to training and developing staff on the job
• Greater personal clarity on how they want to lead and run their business