Three of the next four employees you talk to in your restaurant won’t be with you this time next year — that is, if hospitality business statistics bear out for your business. Industry turnover rates are at 72%, and it’s more than just the hassle of rehiring that restaurants have to deal with. Restaurant labor costs
Labor is quickly becoming the number one concern for restaurateurs in 2017, and with good reason. Unemployment is at a historic low. Competition for experienced employees is high, particularly in urban areas. Restaurant hiring, training, and retention have become huge areas of focus for businesses large and small. And successfully managing Millennials is more critical
Everyone needs structure. It’s how we know what to do next, whether what we did was successful, and helps us work better with others. For businesses large and small, the basics of that structure is epitomized in the employee handbook. Building out a restaurant employee handbook can seem daunting at first, but getting down to the why,
There are so many different factors you have to take into consideration when deciding what’s economical for your restaurant. Cost savings and overall expense can be easy to overlook where scheduling comes into play, but how you schedule your staff (your restaurant scheduling process and your choices for each shift) can make a big difference
As the days are getting longer and the weather’s getting warmer, patios are a key way restaurants can attract more customers and ensure they have a great dining experience. Many diners want to have a nice meal out with family or friends, and don’t want to be cooped up inside to eat. When the weather
So much of the focus on women in the restaurant industry these days is on getting through the door and into a job, management position, or ownership stake. That is no doubt a struggle, even today. But the many other challenges women in the restaurant industry continue to face on a daily basis can easily be overlooked. After all,
Your favorite server just quit. The line cook you thought would be with you forever is moving away. You’ve decided it’s time to buckle down and hire a manager. Before the job postings, before the interviews … before any final decision, now is the time to ask yourself one very simple question: Who are you
Knowing what kind of employee will suit your establishment best is only half the battle, unfortunately. Actually finding that perfect chef, line cook, server, host, or manager is a real challenge in itself. The job market for restaurants, no matter what economists have to say about employment overall, is always competitive. With turnover throughout the hospitality
With hospitality industry turnover rates commonly around 72 percent, it’s no surprise many restaurant managers feel like they’re constantly interviewing candidates. It can be that much harder if you’re trying to custom create an interview process for each kind of employee. Believe it or not, whether it’s filling positions for kitchen staff, front of house
If anything, the holidays are a great excuse for you as a restaurant owner to set aside some time to thank your employees. While there are a number of ways to show your gratitude, many employers use the season as a reason to throw their own holiday party. After all, you’re in the business of