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BEN

20% to kitchen

30% to the front of the restaurant

try to make a balance and that will help her self to manage the front of her restaurant and she will know what's going on in the front of her restaurant, to improve her management in front.

and the she will know what we need to fix or add

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Marketing department

She have to involve in marketing to promote the restaurant to more people and attracts them and make it a building brand

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Team 7

Sophia should focus on overall business strategies, customer interactions, and growth opportunities. May be the feedbacks from the customers can also help.

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Team 1

No, she should hire more kitchen staff instead of spend 50% time of kitchen.

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Engage with customers, handle feedback, manage reservations, and oversee the overall customer experience to ensure high-quality service and customer satisfaction.

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as an owner she can spend time evenly in all departments by hiring more employees, so she can focus on each department for the growth of the restaurant.

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Joseph

It's not good to spend her 50% time on the kitchen it lowers the morale of the chef's. It much better if she focuses her role as an owning manager where she can overlook the overall operations of the restaurant.

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She could help with other departments if they need any extra help and not just spend all of it in the kitchen

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Angela

Sophia's initial involvement in the kitchen was understandable given her culinary background, she should gradually transition towards a more balanced approach that allows her to oversee all aspects of the business

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Sophia helping out the kitchen is great. But practically speaking, she should be spending time helping the FOH and expand her kitchen personnel. In that way speed of service won’t be compromised and additional kitchen personnel makes flow of service better by bringing out more food. As the owner, she should also be involved with her guests.

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Aswin

in my opinion its not bad to being in the kitchen for a while but she should give importance to other departments as well, as there are limited staffs in upfront.

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Team 8

Sophia can help with food prep in the kitchen in the morning, and assist servers by delivering dishes and so on during restaurant operations, allowing servers to focus on serving customers.

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She should distribute her time to all departments so restaurant can grow better. and she can hire someone to help in kitchen.

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Team #4

It would be a good idea for Sophia to spend more time engaged in Front of House operations. Her helping the servers deliver food or take drink orders could decrease the serving time and improve the efficiency of the operation. Besides, who would not want to be served by the owner of the restaurant? At the same time, she could hire a full-time kitchen helper (plating, mise en place) to mitigate her absence while creating better efficiency at the kitchen.

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She should spend her time effectively for every department and managing restaurant rather than involving herself more in kitchen so she is aware of whatever is happening in the restaurant.

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Sophia should spend more time on the floor with the wait staff. Hire a part time prep cook to assist in the kitchen during the peek hours. They wait/server team can definitely use another person on the floor with them.

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Sophia should prioritize her time based on the restaurant's current needs and objectives. During peak hours or busy weekends, she may need to allocate more time to front-of-house activities to ensure smooth operations and exceptional customer service. Conversely, during slower periods, she may dedicate more time to menu planning, staff training, or marketing initiatives to drive growth and attract more customers.

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I think she could distribute her time more evenly. The fact that she needs to spend so much time there clearly shows that she's understaffed.

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Team 5

While Sophia’s culinary expertise is valuable, as the owner, she should allocate her time across various departments for the restaurant’s overall growth. This includes overseeing front-of-house operations, staff development, marketing, and financial management, in addition to the kitchen