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How the Food Industry Is Using Cross-Training to Boost Service - Harvard Business Review   

Cross-training employees on a variety of tasks can be a powerful tool for improving operations, as well as for attracting and retaining workers. When employees are cross-trained to perform a variety of both customer-facing and non-customer-facing tasks, they can adjust their work depending on demand and business needs. Of course, that’s good for the business, but it also makes the job better for workers. For one thing, when employees are more productive and contribute more, companies can pay them more. Cross-training helps employees build capabilities that they can leverage in their career growth. It also enables more stable schedules. This article shows how several small food companies were able to use cross-training to improve service and job quality. Any industry can learn from these approaches to improve operations, customer experience, and employee experience.

People are dining out again, but restaurants aren’t always able to serve them well. Like many other service businesses, they face two operational challenges: attracting and retaining enough workers, and coping with highly variable demand. One lever for improving on both counts is cross-training — that is, training employees for a variety of tasks.

Cross-training is a powerful tool, but it is far from a new idea: One of us (Zeynep) first observed cross-training as part of a “good jobs system” that enabled low-cost retailers like Costco and Trader Joe’s to pay more than their competitors while driving better value for customers. Beyond the service industry, manufacturers like Toyota have long practiced cross-training to improve motivation and involve the frontlines in continuous improvement. And in their landmark 1976 study, J. Richard Hackman and Greg R. Oldham identified task variety as a driver of employee motivation across a variety of industries.

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