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By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles. Economic shifts including inflation-driven cost increases in food, utilities and supplies; regulatory changes and climate-related disruptions will continue to challenge restaurant operators.
Adaptability became non-negotiable as takeout, delivery, and digital ordering shifted from secondary revenue streams to essential lifelines." Self-ordering kiosks, QR codes, mobile apps and loyalty reward cards have created more personalized experiences, which increase the likelihood customers will return.
Rising labor and food costs, along with the ongoing struggle to recruit and retain employees, remain among the top concerns for both fullservice and limited-service operators. "The Despite the positive outlook, many operators say, "new year, similar concerns."
Staff productivity plays the largest role in restaurant revenue, which is why it’s so important to invest in your recruiting and hiring strategies, finding like-minded individuals to move your restaurant forward while minimizing time waste. During this interview, some light was shed onto an often-overlooked time sink, management.
Every day, youre juggling staff, food quality, inventory, customer service, purchasing, and moreall while trying to cultivate a dining experience that wows your customers enough to keep them coming back. Customer Service and Experience Great food and drink is only truly enjoyed when its coupled with a great service experience.
Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. Restaurants with large or intricate menus will need to allocate more time to staff training on the ingredients, preparation methods, and food handling procedures.
Long-term profitability depends on good retention policies, particularly considering that recruiting new clients usually costs five times more than maintaining current ones. Online ordering systems that retain past orders simplify the takeout and delivery process, therefore motivating your customers to return for ease.
In recent years, the food service industry has undergone a rapid transformation of automation and increased technology usage. This has led to many perks for consumers, such as reduced wait times, contactless ordering, and more personalized offers and rewards. Perkins American Food Co. percent from 2025 to 2033 and reach US$ 345.6
Participants reported continued food and labor cost increases, with 88 percent experiencing rising staff expenses, compared to 89 percent in last year’s annual survey, and 86 percent reporting an increase in food costs.
By Toby Patrick, Contributor Opening a restaurant goes beyond a nice aesthetic, good location, and great food. A keyway to make it stand out is a combination of great authentic food, warm, inviting dcor, and Italian chefs and waiters. This is especially useful when international tourists come to visit your restaurant.
From self-order kiosks to real-time kitchen display systems, digital solutions are reshaping the way these restaurants operate. Here’s how technology is making it possible in 2025: Self-Service Kiosks : Reduce order wait times by 40%, shrink queues by 25–40%, and increase average check sizes by 30%. The impact?
High staff attrition destroys service quality and leaves customers feeling like just another order number. Training and Recruitment Costs Every time someone quits, youre tossing cash straight into a bonfire. Hiring international folks solves recruitment challenges , beefs up your talent acquisition , and spices up your teams vibe.
Bars typically have a simpler food menu but a more complicated drink menu, while restaurants deal with a more extensive food inventory and simpler drink lists. Taxes also differ; bars often face higher tax rates on alcohol than restaurants do on food. This affects how inventory is tracked and costed.
Despite the fact that consumers are paying more to visit and order from restaurants this year – 12.5 28 percent of consumers say they are ordering takeout and delivery more frequently than last year. Additionally, households making less than $50k ordered takeout and delivery far less frequently than their wealthier peers.
Off-Premises Dining Is Essential Nearly 75 percent of all restaurant traffic now happens off-premises—meaning that almost three out of four restaurant orders are taken to go. More than 60 percent say they’re ordering off-premises more often than a year ago. Older adults still prefer in-person ordering.
The Chinese chain opened two stores in Greenwich Village and Chelsea, offering mobile app ordering and competitive pricing. With the new equipment, MTPak Coffee now offers a minimum order quantity of 200 pieces and a one-week turnaround time after design approval. Changes aim to simplify orders and boost barista efficiency.
Expand Recruitment Strategies Tap into underutilized labor pools, such as retirees, students, or individuals seeking second jobs. Automated Kitchen Equipment – Use robotics and smart kitchen systems to streamline food preparation and reduce labor costs.
While many operators struggled to keep expenses – particularly food and labor costs – under control, they also observed an increase in guest traffic and in profit margins, in part due to strong takeout and delivery sales. One strategy for reducing costs has been the increased use of technology.
Many hotels rely on outdated or disconnected purchasing systems, leading to over-ordering, waste, and supplier inconsistencies. Your F&B Costs Aren’t as Locked Down as You Think Food and beverage is one of the biggest revenue drivers—but also one of the hardest to control. You’re not alone. The result? The Bottom Line?
In today’s tight job market, to be competitive and stay top of mind of potential hires, it’s important to launch a holistic recruitment marketing strategy to support basic recruiting functions. It is important that you have a recruitment marketing budget to drive top-of-funnel traffic in your hiring funnel.
With that mission in mind, below you’ll find the four-step recruiting plan you need to build a high-performance team and succeed in 2020. In order to start winning the war with talent, you must treat them better. Step 2: Be Actively Recruiting. What’s the biggest difference between job ads and recruiting?
The food and beverage industry is on a hiring frenzy. A recent study by The Bureau of Labor Statistics revealed that, despite regular hiring since this spring, the food and beverage industry still remains 1.5 In order to meet this massive shortfall, restaurants have had to up the ante on their recruitment drives.
“We are seeing sign-on bonuses at fast food and fast casual locations, something never seen before in the industry. Some operators are willing to have you work today, get paid tomorrow in order to get people in place to handle their minimum requirements. ” Being creative and flexible has been a key mindset for hiring.
More than half of restaurant operators said it would be a year or more before businesses conditions return to normal with food, labor, and occupancy costs are expected to remain elevated, and continue to impact restaurant profit margins in 2022, according to the National Restaurant Association's 2022 State of the Restaurant Industry report.
However, limited budgets and resources necessitate thoughtful hiring decisions in order to reduce wasted time and costs on advertising positions or training new hires. Below, we review five common mistakes recruiters make when hiring seasonal workers and how to prevent them in order to reach your yearly goals. How to avoid.
However, according to recent data , the “quit rate” in the US accommodation and food services is the highest among sectors and is outpacing the overall quit rate by more than 70 percent. Potential recruits are looking for a seamless process and simple technology, from applications all the way through onboarding.
Outside of adapting new technologies to tackle ordering and delivery, one area that is evolving and showing great promise is in the war for talent. Restaurants adapting their labor models to utilize the gig-economy will prove essential in order to better compete and stay solvent in both the short and long term.
As business owners begin the process of hiring (or, in some cases, re-hiring) employees for their restaurants, bars, hotels, resorts and food services companies, here are five things to focus on: All Hands on Deck. Be creative when it comes to how to recruit, hire and retain employees. Leave it to the Professionals.
According to data from the National Restaurant Association, 95 percent of restaurants have experienced significant supply delays or shortages of key food items in recent months. The system would alert an operator of these changes, giving them access to these unique insights and allowing them to quickly adjust orders to prevent waste.
Here are a few examples of tech-centered solutions to ease the ongoing labor crisis in restaurants by putting more functionality directly in the hands of customers: Digital Tableside Ordering to Support Service Staff. Enter digital tableside ordering. For fast-casual or QSR brands, digital tableside ordering is equally beneficial.
The food service industry is forecast to reach $1 trillion in sales this year. We’re seeing younger buyers investing in dining experiences that blend food, convenience, and atmosphere with their values as shoppers. Data shows that order accuracy , fueled by improving technology, received top marks from satisfied consumers.
Smart fryers and ovens can automate food preparation and cooking, eliminating the need for numerous workers in the kitchen while still ensuring consistent quality and faster service. These expenses include money spent on recruiting, hiring, and training new staff, and lost productivity.
In gathering more data on consumer behavior as it relates to this topic, restaurateurs and fast-food chains can develop a greater understanding of not only who the target consumer is and how their needs are changing, but also gain perspective on their individual experience with their establishment and identify areas of strength and opportunities.
From recruiting to retention, if the employee experience is positive and fulfilling, loyalty is fostered, and staff is more likely to stay put. ” They enter this demanding industry because they truly enjoy creating excellent guest experiences through outstanding food, atmosphere, and service.
Restaurant recruiting during the COVID-19 pandemic can be advantageous for restaurants because so much restaurant talent is looking for work. Here’s how to implement those restaurant recruitment changes to keep your current staff safe and give job candidates peace of mind. Will any of the hiring or training be conducted remotely?
Front-of-house staff can be hard to recruit, are less tenured, and have high turnover. Restaurants, like Los Angeles’ Blu Jam Cafe , have embraced QR codes to navigate a limited front-of-house staff, allowing diners to view the menu, order and pay, and enabling front-of-house staff to focus on food running and seating.
Labor will remain competitive, but the relentless recruiting cycle and wage pressure has begun slowing down. An increasing number of brands are launching apps, and incentivizing customers to order through them. As automation evolves in the coming year, I see more operators getting on board to manage food and labor costs.
Employment in food services and drinking places, for example, increased by 42,000 in February, according to BLS data, after changing little over the prior three months. In March, the Bureau of Labor Statistics (BLS) reported a slight uptick in February unemployment to 3.9 percent, rising by 334,000 to 6.5 The bottom line?
Keeping staff has long been an issue for the food and beverage industry, but many restaurants now feel it is their primary obstacle to running a successful business. How do you make sure all employees – new and veteran – are truly ready for the upcoming food health inspection?
In the inaugural American Express Entrepreneurial Spirit Trendex , the study, which polled 1,000 small and mid-sized businesses in the food service and other sectors, revealed notable insights about the entrepreneurial spirit in the United States. Changing their hiring and recruiting processes (47 percent). Pivot, Then Repeat.
After all, you knew that if you continued to offer hospitality-first service and quality food, you could count on seeing your customers within your four walls. Which part of town dominates online orders? Pre-pandemic, it’s likely that a good portion of your marketing efforts were focused on communicating with guests on site.
While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. Chick-fil-A even reported disabling curbside ordering in some locations to reduce strain on their workers. Here are some trends NCR is watching as move into 2022.
Food safety and restaurant cleanliness. According to the 2021 State of the Restaurant Industry Mid-Year Update , more than 3 in 4 restaurant operators struggle with recruitment and retention, despite an increase in employment. Similarly, restaurant visitors expect their food to be of a consistent quality every time they visit.
In a recent Limeade survey of people who started a new job in 2021, 52 percent of hospitality and food service workers said burnout was the top reason why they left their previous role. Flexible self-scheduling can be positioned as a great benefit to potential employees, making it a powerful recruiting and retention tool.
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