Even as the U.S. economy slowly improves, labor remains problem #1 for the restaurant industry. Economic indicators look great on paper, and the consumer wallet might even feel a little heavier than it did just a few years ago. Some of the conditions driving improvement for workers, however, is having an inverse effect on management
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