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Debating the merits of hands-off leadership versus daily oversight in our butcher shop
Some of us believe that giving butchers more freedom leads to innovation and job satisfaction, while others think close supervision ensures quality and safety. How do you handle this in your own operations?
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angela_davis186mo ago
How much supervision does a trained professional really need while holding sharp instruments? I've found butchers left entirely to their own devices tend to invent new cuts of meat, and not always the kind you'd want to sell. A little structure prevents artistic expression from turning into a health code violation.
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viola946mo ago
Watch any institution drift without accountability.
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karen_owens6mo ago
Man, I used to be all about the hands off approach until we had a new guy trim a whole case of filets into shoe leather. Thought he was being "efficient" but wasted hundreds in product. Now I do quick walk throughs twice a day, just to spot check. Lets them do their thing but catches small mistakes before they become big, expensive problems or health code stuff. Found a much better middle ground.
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