Creativity & Growth Mindset

By the end, the learner can

• Service flow redesign: rearranges workstation layouts or task sequences during slow periods to test configurations that could improve efficiency during peak service
• Engagement idea generation: suggests low-cost team engagement or recognition practices to management to improve morale and reduce turnover among food service staff
• Menu adaptation: proposes substitutions or specials that creatively utilize available inventory to reduce waste and maintain guest interest during supply disruptions

Session plan

1. 10 minHow these are scoredWhere this shows up: restaurants and food service facilities, working with supervisors, customers, kitchen staff. Conditions to expect: customer-facing, service-oriented, fast-paced. Entry roles this maps to: Amusement and Recreation Attendants, Baggage Porters and Bellhops, Baristas.
   • proposes substitutions or specials that creatively utilize available inventory to reduce waste and maintain guest interest during supply disruptions
   From Food Service Managers (11-9051.00)
2. 5 minSituationsWork the task on your own first. Support is available, but ask for it out loud so the group hears what got you stuck.
   • Tools in play: Spreadsheet software, Office suite software, Electronic mail software.
3. 10 minWhere the group splitCompare answers before the debrief. Where the room split is the useful part — the split usually marks a real judgment call rather than a knowledge gap.
   • Where did two people read the same situation differently, and what did each notice?
   • Which answer would survive a supervisor asking "why did you do it that way?"
4. 10 minThe pattern behind the answersClose the loop: what changed between the first attempt and the last, and what would have to be true for creativity to hold up on a bad day.