I want my staff to feel comfortable doing things that are their own creations, but that still maintain continuity of style. When you're away, give your staff some leeway with the menu - but not too much. At Restaurant Nora, where the menu changes daily, Pouillon has developed 10 salmon recipes. Before leaving town, she instructs her cooks to stick with five of them. This isn't the time to improvise and come up with new ideas.
Some restaurateurs hire more employees, or higher levels of staffing, when they branch out.
If someone doesn't show up, they're not counting on us to fill in. Give them the accolades they deserve, advises Cooper. No one wants to work in someone else's shadow. Put their names on the menu, mention them in magazine articles, and invite them to participate in cooking demonstrations and special events. And remember that money talks.