Your kitchen staff values speed in their work. How can you convince them that quality is just as important?

Top chefs teach new hires how to sharpen their skills while setting clear expectations of roles and behaviors in their kitchen. Top chefs are assertive about keeping their team unified, by communicating what does fly. They give recognition, they take the time to analyze why behind the product and work with their staff. Top chefs know exactly what’s in their fridge at all times, and they’ve mastered the art of ordering enough. They know the value of using technology to track and predict what their staff will need, so that the ordering process is seamless and efficient.

If your kitchen staff values speed, the key to convincing them that quality is just as important is to show them that quality doesn’t compete with speed, it supports it. Start by acknowledging the value of their speed. Let them know you see and appreciate their hustle. Then connect the dots: explain that when dishes are rushed and come back because of mistakes, it actually slows everything down. A steak sent back for being undercooked takes twice the time and throws off the rhythm of the line. But when food goes out right the first time, properly cooked, well-plated, and complete. it keeps the flow smooth and efficient. Make it clear that quality isn’t about slowing down—it’s about being intentional

Making customers feel good builds loyalty. I recently told our chef: “Your job isn’t just cooking — it’s creating a great experience.” Without customer orders, there’s no restaurant to run. Every team member, from the kitchen to the front of house, plays a role in keeping the customer happy. When we focus on the customer’s experience — not just the product — we turn one-time visitors into loyal supporters. It’s not just about food, it’s about how we make people feel. #CustomerExperience #Loyalty #Leadership #Teamwork #RestaurantBusiness

To align a speed-focused kitchen team with the value of quality, frame quality as an enabler—not a blocker—of long-term efficiency and customer loyalty. Show how consistent quality reduces complaints, remakes, and food waste, ultimately saving time. Share real examples where a focus on quality led to better reviews and repeat customers. Integrate quick quality checks into workflows so they feel natural, not burdensome. Empower staff with ownership of the final plate—when they take pride in the product, quality becomes part of their speed.

In a fast-paced kitchen, speed feels like victory—but quality is what earns applause. Remind your team that every dish tells a story, and rushing it turns a masterpiece into a missed opportunity. Speed may fill plates, but quality fills reputations. Use tasting sessions to show the difference, spotlight guest feedback that praises finesse, and set the tone by celebrating well-executed dishes—not just fast ones. Create a culture where "done right" matters more than "done fast." Because in the end, diners remember flavor, not the stopwatch.

Emphasize quality over speed! Imagine yourself as the customer – would *you* be happy with a disgusting meal? Speedy delivery is great, but happy customers are the real goal. #Teamwork #Quality #FoodDelivery #Customers #Speed #Service

Speed and quality are not mutually exclusive in the kitchen. In fact, they go hand-in-hand. Prioritizing quality and implementing supportive strategies enables our teams to deliver exceptional customer experiences, even in demanding situations. For instance, staggering staff breaks and ensuring adequate peak-hour staffing helps maintain high standards during busy periods. This focus on quality not only builds a reputation for excellence but also fosters customer satisfaction, ultimately driving business success.

In my experience, you can’t teach the value of quality by preaching it—you have to build it into the culture. One way I’ve seen this click for kitchen teams: let the numbers talk. Show how one plate that comes back slows down the line more than five that go out right. Or how repeat visits spike when a signature dish is plated with just a bit more care. Cooks don’t need another lecture on standards; they need to know who they’re cooking for, and why that plate matters. When you share real guest feedback, when you celebrate finesse as much as firepower, the shift begins. Speed fills tables. Quality brings them back. The magic happens when your team believes both matter equally—and feels proud to deliver both.

To convince the team that quality is equally important, it's all about mindset and ownership. Here’s how I would approach it: Connect Quality to Pride , Show them that delivering a beautifully cooked plate isn't just about customer satisfaction — it’s a reflection of their skills and craftsmanship. Great chefs take pride in every plate, not just the ticket times.

In my experience, both are important (speed when you are in a rush and at the same time you need to take care of quality) because at the end, it doesn't matter if you are bringing several plates to the tables if they are not well executed, guests are going to back them to you. So, first able, we need to have a well-trained team to do this possible, prepared for different scenarios (low operation, high operation). And on the other hand, they need to be able to pay special attention to detail when they are under pressure in a rush without decreasing the quality of the food (temperature, texture, flavors). I can say everything down to training + training + fail + fail because at the end it will reflect on = success.

This aspect is huge. During the heat of service, it's easy to get hung up on check times in expo. You have to remind yourself that quality is first priority and carry that message to the staff. You have to show reasonable expectations during the rush, and not expect a 5 minute chicken breast cooked from raw, no matter the circumstances. Show that you believe the message. And when you jump on the line, you must lead by example. Your crew sees everything, so your little shoemaker trick will become the example and the standard. Follow through.