What the restaurant industry has to teach us about leadership, teamwork and communication in our own businesses.

“I have many passions in life - my family, my business interests and of course the great game of cricket. But I also have another: cooking and eating wonderful food. Over the years I’ve been lucky enough to travel to many countries, to sample some great local food and to eat in some incredible restaurants. I've been thinking a lot recently about how these various strands of my life come together - and it occurred to me that there may be some interesting lessons that business people can learn from the many ways in which chefs work together, run a team effectively and produce their incredible creations, day in, day out. Here are my thoughts.

Be very clear in the way you communicate

“There can be few environments as intense and pressured as the kitchen in a top restaurant. But the thing you will always notice - if things are going well - is how clear everyone is about what they are doing. Roles and relationships are very clearly defined. Quality standards and expectations are also well understood, with everyone knowing what they need to deliver. And people talk to each other - always with purpose and in a way that leaves no room for misinterpretation.

“Now, while I'm not suggesting that the pressured environment of a Michelin star restaurant on a busy lunchtime should be the standard for every work place, it's clearly somewhere where that intensity is turned to everyone's advantage. The entire team is focused on delivering the highest possible quality product for the customer, and they each understand the fundamentally important role they need to play in order to make this happen.

Consistent quality is key

“For most chefs and restaurants, they're only as good as their last dish. While some chefs are able to build a big enough reputation that it can cushion them from the occasional poorly-received dining experience, for most, one bad experience (or review) can quickly lose them customers and reputation.

“The key then, as in most businesses, is not just the quality of their products and service, but the consistent delivery of that high level of quality in a way that protects the overall brand reputation. In my experience, the very best chefs do that by staying close to the product – so, if you can metaphorically 'taste every dish' that your customers consume, then you'll go a long way towards maintaining the high standards that they have come to expect. This can be a challenge - particularly as your business expands and your team grows – but it is a question of continuing to engage fully with your people as it does.

Have a USP

“Of course, in the world of haute cuisine they don't call it a chef's ‘USP’ - instead it's their ‘signature dish’, or the distinctive brand of their restaurant itself. And there can be few industries where having this kind of distinctiveness is more critical.

“The restaurant business is nothing if not intensely competitive, with a tough, knowledgeable and discerning customer base. Those customers have a huge amount of choice, and an infinite number of personal tastes and preferences, so finding a niche and excelling within that is a tough call for anyone wanting to make a success of their restaurant business.

“So, having a distinctive, personal style and being able to get that across to your customers in a way that builds your brand and encourages their loyalty is ultimately the key to your success - particularly in the restaurant world, but arguably in any business.”

Saad Raja