Conflict: between kitchen and front of house, chefs in a rage, managers with short fuses and owners yelling. When not handled carefully, it creates stress and negativity, leading to high staff turnover and low productivity. It’s not about being soft and gentle all the time, but the way most workplaces deal with disagreement seems to have negative results, not positive.

In this interview Ken Burgin talks to business coach and communications specialist Berry Kruijning of Crowning Communication. Berry has worked across cultures and industries, and has a great deal of experience with hospitality employees. We discussed different types of conflict, generational and cultural issues, how coaching can make managers more resourceful, and whether it’s possible to have a life free of conflict. In our industry we have a potent combination of deadlines, pressure and diversity, creating many times where conflict flares. Contact Berry directly to discuss her coaching and consulting work.