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Many small, independent spots don’t yet have enough work to bring back their employees, particularly those in front-of-house positions. And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic.
If you are reading this article, you probably know that restaurants are facing turmoil as the most severe labor crisis ever experienced is hitting the industry. Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery.
In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations.
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