Drawing on people's different strengths meant guests were given an all round experience.
"We are creating a modern style of dining - not driven by formalities and rules but rather on feeling, intuition, teamwork and personality."
For Sean Burns, owner and front of house personality at Milk and Honey, a good team was part of a successful business model.
"As a team we depend on each other, we rely on the people we work with to back us up. One person can do one thing but a team can do everything.
Dividing responsibility evenly ensured smooth service, he said.
"Everyone should know what they are supposed to be doing.
"We have systems in place and each person has a clear role.
"They should make every guest feel welcome and at the end of the day there is no better feeling than sitting down together and celebrating a job well done."
Having a team who got along and paid attention to detail was the key for Deliciosa owner and front of house personality Sarah Watson.
"Essentially they should be making sure everyone is having a great time; I think that is the most important aspect.
"They are the thing that keep the business going and make sure people want to come back."
Training and inspiring people to do their best was all part of the process.
"The duty manager is always there making sure the team are working together, that they know what they are doing.
"Training and making sure people keep inspired to work in the industry is important."
Mission Restaurant front of house personality EJ said his team were "absolutely vital".
"Good service is so important. At the Mission we have a lot of young staff who we train up; in six to eight months it is amazing to see how much they grow.
"You also need some experienced staff, especially with the wine side of things; that takes a bit to learn."
