Picture this: your weekend temp ignores portion sizes, wastes ingredients, and shrugs off feedback because "it's only for two days anyway." This attitude can destroy your profit margins faster than you'd expect. Here's how to get temporary staff following your rules from hour one.
Why temporary staff ignore rules
The problem isn't always their attitude. Often temporary staff get a rushed introduction and are expected to figure things out as they go. They don't grasp your systems, can't see how their actions affect costs, and feel disconnected from the team's success.
⚠️ Watch out:
One temporary staff member giving oversized portions can wipe out your daily profit. With 50 covers and 20 grams extra meat per plate (€0.80 extra per portion) you lose €40 in one evening.
Set clear agreements from day one
Skip the general tour. Start with your three non-negotiables. For example:
- Portion sizes: Show exact gram weights, sauce amounts, garnish quantities
- HACCP: Temperature checks, handwashing protocols, clean cloth usage
- Waste: What gets saved, what gets tossed, proper storage methods
Connect each rule to real consequences. Don't say "because you have to" – explain "because we'll lose €50 tonight" or "because customers could get food poisoning."
💡 Example:
"This steak weighs exactly 200 grams. Not 180, not 220. At 220 grams you're giving away €1.60 per plate. On an evening with 30 steaks that's €48 straight out of our profit."
Check within 2 hours of starting
Never let temps work unsupervised for a full shift. After 2 hours, evaluate:
- Portion consistency: Do they match your standards?
- Work pace: Can they handle your kitchen's rhythm?
- Hygiene compliance: Are safety rules being followed?
- Waste levels: How much is hitting the bin?
Spot problems? Fix them immediately. Don't wait until shift's end and hope for improvement.
Use a buddy system
Match each temp with a seasoned team member. Not for micromanaging, but for real-time guidance and questions.
💡 Example buddy agreements:
- "Verify portion accuracy after each plate"
- "Ask before discarding anything – don't guess"
- "Demonstrate proper temperature logging"
Consequences for repeated violations
If temps continue ignoring rules after clear instruction and support, send them home. You'll lose less money working short-staffed than keeping someone who's bleeding profits.
Run the numbers: a careless temp costing you €100 per shift while earning €80 creates a net €20 loss. Plus the stress and terrible example for your permanent crew.
This is a pattern we see repeatedly in restaurant financials – owners keeping problematic temps because they fear being understaffed, not realizing the financial damage exceeds the labor shortage cost.
Digital support
Document recipes and portion specs in tools like a food cost calculator. Then temps can check their phones for exact measurements instead of guessing. No more "I thought it was supposed to look like this."
⚠️ Watch out:
Digital systems only work if staff actually use them. Ensure temps know how to access recipe info before they start cooking.
Invest in good temporary staff
Found a temp who learns fast, follows rules, and meshes with your team? Invest in them. Offer additional shifts, bump their hourly rate, or propose a permanent position.
Quality temporary staff are gold. Once you find them, don't let them slip away.
How do you introduce temporary staff effectively? (step by step)
Explain the three most important rules
Don't start with a general tour. Focus on your three most important rules: portion sizes, hygiene, and waste. Explain why they matter with concrete cost examples.
Pair with an experienced team member
Don't let the temporary staff member work alone. Pair them with someone who's been with you for a while and knows how everything should be done. This buddy can answer questions and correct mistakes right away.
Check after 2 hours
See how it's going before problems get big. Look at portion sizes, speed, and hygiene. Correct immediately if things aren't right, don't wait until the end of the shift.
✨ Pro tip
Create a 15-minute "temp test" where new staff plate 3 dishes under supervision before touching real orders. Catch portion and presentation issues immediately rather than discovering them during the dinner rush.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What if a temporary staff member says they do it differently at other places?
Be direct: "This is our system here. Different restaurants, different rules – but these are ours." Explain why your methods matter for quality and profit margins.
How do I prevent temporary staff from giving oversized portions?
Have them weigh the first several plates with a kitchen scale. Once they've felt what 200 grams of meat actually weighs, they can estimate accurately. Spot-check by randomly weighing plates throughout service.
What if I don't have time for extensive guidance?
Then you can't afford to hire temps. A poorly trained temporary worker can cost €50-100 per shift through incorrect portions and waste. That training time pays for itself within one service.
Can I send temporary staff home if they don't follow the rules?
Yes, but provide clear instructions first and give them a fair chance to improve. If someone continues working carelessly after proper explanation and guidance, you can terminate the arrangement. Document what training you provided.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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