Chefs’ perspectives of failures in foodservice kitchens, part 2: A phenomenological exploration of the consequences and handling of food production failure

This paper explores the consequences of food production failure (FPF) and its handling in foodservice operations from perspective chefs. A phenomenological epistemology qualitative methodology were followed. Fifteen semi-structured interviews with chefs working independent restaurants hotels carried out using purposive sampling, employing an emic posture. Interviews transcribed verbatim, read repetitively, coded. Thematic analysis yielded themes on FPF, operation staff, failures kitchen front house (FOH), management. The findings revealed that major ramification FPF is financial through loss. Representing both internal external costs, costs classified into four tangible types: bin cost, rework lost sales recovery cost. However, serious intangible cost staff demoralization was also identified. Handling a complex task involving different parties management various emotions (anger, frustration, etc.). Furthermore, phenomena ownership, secrecy, historic marginalization chefs, coupled doubts over competency, can all obstruct learning mistakes, much-cherished by-product thereby negating notion “learning organization.” Moreover, error training (EMT) seems to be potential approach combat FPF.