A comprehensive and easily-understood Staff Manual is an essential tool for modern restaurant and foodservice management. Especially as employees are usually the biggest concern (and cost) for most operators: recruitment, hiring, productivity, behaviour, guidance and occasionally, dismissal. Just relying on team spirit and people ‘doing the right thing’ is not enough – it’s important to be ready for every situation.

In this interview Ken Burgin talks with Richard Edwards of Whites Legal, a Melbourne firm specialising in hospitality businesses. He’s helped many owners and managers with employment issues, and has drafted the suite of Staff Management Policies that are available to download from the Profitable Hospitality website.