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Boost productivity and reduce stress with ‘coping networks’

Coping with stress

Stress defined? ‘When the demands placed upon us at work exceed our resources, and we feel we can no longer cope’. You’ve had a stressful day – there’s too much work, deadlines are tight and you’re worrying constantly about the consequences of not getting it done. Perhaps your manager (also stressed) is shouting at you? It’s the end of another working day and you feel exhausted, irritable and on edge. What is going on?

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If you are stressed, you spend your day in a state of constant anxiety. Basically, you’re stuck in fight or flight mode, that powerful survival instinct designed to assist us whenever we feel threatened or in danger. You perceive a threat, fight or flight is switched on, and adrenaline and cortisol is released into your bloodstream. There are physical effects such as increased heart rate, raised body temperature, sweaty palms and butterflies in your stomach).

However, the main problem is the amount of nervous energy it gives you, which is designed to keep you alive, to fight back or take flight! But you’re in the office, not about to engage a sabre-toothed tiger in mortal combat!

Once you have dealt with the threat, the fight or flight mechanism is supposed to switch off. It’s only meant to be used in temporary, short-term bursts. The problem is that stressed out people see threats around them all the time, so they go into fight or flight mode and get stuck there. The nervous energy within them builds up throughout the day, and at some point it will have to be released!

What can you do?

Let’s talk about coping networks; finding an appropriate outlet for the pent up nervous energy, emotion and frustration generated during a stressful working day. These networks are very important, because if we can’t find a suitable way of releasing our nervous energy, it will come out in other ways. This could be an outburst – we’ve had a hard day, and someone says something we don’t like. Before we know it, we’re raging at this unfortunate victim!

Here are some popular coping networks:

  • Exercise – ever wondered why people go to the gym after work, or go running? Obviously a healthy pastime, but also an effective way to burn off the nervous energy accumulated at work. Any form of sporting endeavour can be useful here.
  • Talking things through with family, friends and colleagues. Perhaps after you’ve played sport, it’s time for a drink in the bar? Over a nice glass of something, the conversation usually starts with ‘you will not believe the day I’ve had…’
  • Hobbies and pastimes – any activity which allows you to relax for a while.

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There are no hard and fast rules here – it’s each to their own. Some people like to take the dog for a walk in the countryside, learn to play an instrument, or take a hot bath with essential oils and candles.

Conclusion

During a stressful day at work, nervous energy accumulates within us. That energy is going to find a way out at some point, and it’s better for everyone if we can control how and when that happens. As discussed, there are a number of possibilities available so find the way that works for you. Thinking about your day and any stress points, what’s worked well for you in the past? And what could you do today to create some essential ‘me’ time?

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Stock-Takes, the Essential Facts You Need to Know

From stock-take to plate costing

The apprenticeship in hospitality is a learning curve in managing costs. Everything is calculated and considered. The months ahead are assessed for school holidays and man-made events. This year’s performance is a gauge to future expectations and budget planning. Yet nothing is taken as seriously, nor done as religiously, as the weekly stock-take. With pencil, rubber, calculator and stock sheet, a stock-take could fill a ten-hour shift.

Use stock-takes to keep on top of costs
Effective stock-takes can save you money

Every ingredient is weighed and converted to price. So why would you want to put so much effort into counting stock? The answer is – it’s money. Note: your holding stock is a huge investment and an insurance liability, so knowing the value is vitally important.

So how far do you go? You weigh and count everything, even the salt and pepper. In a restaurant your profitability is linked to your usage – especially in the science of plating cost.

The little things add up

For example, a plate of fish and chips would consist of 300 grams of fish and 200 grams of chips. The price of the meal in raw product is £5 for the fish and £2 for chips. Total cost £7. As each meal is sold the computer deducts these ingredients from the holding stock. When a certain minimum is reached the computer would then alert for a re-order. If the plate cost is £7 then I must sell for at least x3 or x4 that to cover business costs.

If the plate cost is out, the business is in trouble

If my chefs plate haphazardly and dump 400 grams of chips onto a plate instead of 200, the meal is now costs £9. The stock-take will raise that discrepancy. Say I have sold 10 fish and chips, I should have used 3kgs of fish and 2kgs of chips. Instead my chefs have used 4kg of chips. This is potentially a huge loss if the chips are £20 a kg to buy.

The ramifications

The other problem with over-plating is guest perception. If the consistency is at 400 grams of chips and I suddenly retrain my chefs to plate only 200 grams – my regulars will query the smaller-sized meals. Consider as well, that if I am hoping to sell additional items such as entrees and desserts, sales will suffer due to the customer being full! Stock-takes are an important tool for monitoring other areas of the business as well.

What you need to consider?

Wastage can be a substantial cost to a restaurant (or any business for that matter) if it is not monitored closely. And not just in food. Just the sheer number of teaspoons and wine glasses a restaurant can eat in a week defies comprehension. There is nothing worse than trying to scrape up one teaspoon for a guests Kahlua-flavoured cappuccino, on a busy night. And it’s amazing how much the losses can cost the business.

So consider this question – do you know where you’re losing money? Isn’t it time you found out, before it’s too late?