It is a popular management theory that the better a manager knows his or her employees, the greater the chances of keeping them employed long-term. As a strong believer in this philosophy, Ruppert Landscape Co., Ashton, Md., has several initiatives in place to foster personal relationships between managers and employees. One such example is what Ruppert calls “Breakfast With The Executives.”
These monthly get-togethers provide a group of about six employees and executive officers the opportunity to meet away from the office. Through this interaction, everyone in attendance gets to know each other in a more personal way.
| A Commitment To Employess |
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In 1996, Ruppert was an international finalist in Arthur Andersen’s Best Business Practices awards program in the Employee Motivating, Training and Retention category. A solid commitment to employees, and practices such as these breakfasts, aided the company in garnering this recognition. The Ruppert Landscape Company was recognized as the eighth largest company in the green industry in the 1997 Lawn & Landscape Top 50. |
In addition to employee morale building, a second major benefit of the “Breakfasts With The Executives” is enhanced communication. Throughout the meal, employees are encouraged to share both positive and negative feedback about company-related activities and procedures. Meetings with key employees give executives who are not often an active part of the day-to-day operations at branch offices insight into the thoughts and concerns of the workforce. A sampling of actions resulting from these informal discussions includes: a plan for alleviating parking constraints at the corporate office, a better system for recruiting new employees and a change in the approval process for purchase orders.
The concept for the breakfasts originated several years ago in a slightly different form. At that time, Craig Ruppert, president, would send a note to a dozen employees, asking them to meet with him (and possibly other executives) at a specified restaurant. This idea has evolved over the years and now the group, half the original size, receives a specially prepared breakfast at the corporate office. Donning chef hats, Craig and the other executives fry eggs, bacon and potatoes, flip pancakes and stir grits, much like short-order cooks. This unique get-together has proven far more effective than the initial concept of going to a restaurant, as it allows employees to be served by managers – a lighthearted reversal of traditional organization structures. The added benefit of a smaller group also lends itself better to a more intimate gathering.
In general, these breakfasts are an enjoyable treat for all involved. Employees who are chosen to attend receive quality time with upper-management and a forum in which their ideas and concerns can be heard. The executives get to spend one-on-one time with those on the front line and the opportunity to brush up on their cooking skills.
The author is a communications specialist at Ruppert Landscape.
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