Bringing in Staff During the Worst Shortage in 30 Years
3 Min Read By Steve Simoni
Restaurants and hotels worldwide have come out the other side of the pandemic only to stumble headfirst into the newest obstacle: a staffing shortage.
But this isn’t just your typical staffing shortage. According to a survey conducted by the James Beard Foundation, 16 percent of restaurateurs consider re-hiring their staff to be a more significant obstacle to re-opening than getting their customers to come back or paying their vendors.
Staff didn’t just vanish; unemployment during the pandemic has been at an all-time high. And now that it’s time for restaurants to re-open, those positions continue to stand empty.
So how does the intelligent restaurant and hotel owner bring in top-tier talent? Simple: by making a few easy changes to their business model and knowing what employees value.
Place Value on a Good EmployeeIt costs around $2,000 to hire and train a new restaurant worker, and with a 75 percent turnover rate, that’s a lot of money to cycle through with every…
Sorry, You've Reached Your Article Limit.
Register for free with our site to get unlimited articles.
Already registered? Sign in!