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Paul Sheppard, co-owner at Franks Speakeasy, believes that creating an environment where staff can challenge your opinion and offer theirs is of vital importance.

After all, your staff are on the front line of customer interactions – they see what your customers want and what they don’t want. Imposing your sense of style and flavour on your restaurant may not be the way forward, and getting staff to contribute ideas is a great way to make your offering palatable to a wider range of diners.

Plus – your staff may be more representative of your diners’ tastes, which is why getting feedback from them can help you better meet your diners’ needs.