It's usually easier to give praise, and we often avoid the more difficult moments when negative feedback needs to be given to an employee who’s a bit slow, making mistakes or not following guidelines. It could be a frontline worker, someone in the kitchen or a manager. Roger Simpson of The Retail Solution has some excellent tactics to improve the timeliness and effectiveness of feedback - the negative, the positive and for improvement.

We talked about when to have the conversations, how they should be structured, words to use and avoid, the importance of listening and when to follow up. Roger has trained staff and managers on this topic, from some of the leading foodservice operators in Australia - he knows what works and shares it with you now. Definitely an interview to pass on to supervisors and your management team.