Her managers had complete authority to run the restaurant - but they weren't running it well. Had she not changed her approach, she's convinced the business would have gone bankrupt. I felt guilty because I was traveling, so I tried to compensate by making my staff feel more important. I had to learn to be more direct and make them responsible to me, rather than give up my power and voice and style, because my voice and style are the restaurant. These days, she sets the rules - and makes it clear that if employees don't abide by them, they'll be out of a job.
Compensation comes in the form of acknowledgement and money.
Her restaurant is flourishing, and staff and customers are happy. Letting go means re-evaluating your own role. Work yourself out of a job. Spicer is delegating tasks that will have the least impact on daily operations, such as scheduling shifts. I've always handled it because I felt my sous chefs had plenty to do, but this isn't something that really requires my attention.