article thumbnail

Reduce Time Spent on Recruiting

Modern Restaurant Management

In a recent poll of restaurant managers and owners, LANDED found that two out of three are spending three or more hours a week on recruiting, and one in six are spending six-plus hours a week. Recruiting is an art. If you’d like to reduce the amount of time your managers need to spend on recruiting, try these steps.

article thumbnail

2025 Restaurant Outlook: A Recipe for Success with Risk Management

Modern Restaurant Management

While corporate travel is expected to pick up, helping offset a predicted slowdown in leisure spending, the broader hospitality sector must grapple with economic and operational risks. By mid-2024, 82 percent of food and beverage operators were still actively recruiting, with chefs and cooks comprising 30 percent of open roles.

2025 418
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Top Tips for Seasonal Hiring this Summer

Modern Restaurant Management

Summer 2022 is certainly expected to look different than the last two years as travel and gatherings increase. According to Forbes , 2022 summer travel plans are on the rise as 85 percent of Americans are planning to travel this summer while 46 percent plan to fly. Below are four tips to add to your seasonal hiring toolkit.

Hiring 520
article thumbnail

The Current Status of the Labor Shortage and What it Takes to Survive

Modern Restaurant Management

These include lodging, restaurants, travel, manufacturing and construction, to name a few. Looking for answers, I polled my team of professional recruiting partners for these industries. Specifically, for industries that suffered from pre-pandemic attrition due to quality of life, hours, pay and benefits issues.

article thumbnail

MRM Research Roundup: Destination Dining, Voice Commerce, and the Force of Fast Food

Modern Restaurant Management

Industries with SMB owners who are most worried (beyond restaurants) include: travel/lodging (67 percent), retail (64 percent), manufacturing (63 percent), transportation (61 percent), arts & music (58 percent), construction (53 percent), as well as health & wellness (46 percent).

article thumbnail

THE NEXT GENERATION OF COOKS & CHEFS

Culinary Cues

The next generation will continue to invest physical, mental, and emotional superhuman effort but will insist on a level of balance between work and home. [] UNDERSTANDING OF TRADITION BUT CHARTING THEIR OWN COURSE: Cooks and chefs will continue to pay homage to those traditional dishes that made the restaurant industry what it is but will chart their (..)

article thumbnail

WILL THE RESTAURANT EXPERIENCE BECOME IMPERSONAL

Culinary Cues

Chefs and restaurateurs invested in recruiting students at regional culinary colleges for internship and permanent positions after graduation, but those schools are struggling to find students to enroll whats going on?