The Labor Shortage and Restaurant Operations
By Greg Staley, Synergy Suite
Virtually every restaurant is struggling to find enough employees to staff full shifts right now. Some are working skeleton crews, while other are cutting hours off their day or days off the week to make sure the hours they are open are fully staffed. Whatever the situation, coming back into full operations but then being unable to find enough employees is a frustrating dilemma that’s unlikely to be resolved for months.
The labor shortage is complex and has a number of causes, including:
· Every restaurant is trying to rehire at the same time. This rush on hiring has created a squeeze on the employees still in the industry and has allowed employees to be selective about which position best fits their scheduling or salary needs.
· Unemployment insurance extensions make it possible for employees to take a break from the industry or wait until they’re vaccinated to return to work.
· During the worst of COVID-19, many restaurant employees left for jobs that had more hours available or where they could interact with the public less.
· Industry-wide burnout was already an issue on the rise pre-pandemic, but it accelerated for those who stayed in the industry.
No individual operator can control these variables, so part of making it through the labor crunch will simply involve the time needed before labor normalizes. However, there are things in your control that will help you both recruit and retain talent to stay competitive in a difficult labor market.
1. Offer Interview, Hiring, and/or Referral Bonuses
Unusual labor markets call for different tactics. Be honest with your employees about the labor shortage and let them know you value them. Offer a referral bonus for ...............Continue reading
