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Five Years After COVID, the Restaurant Labor Market Has Yet to Recover

EATER

Now, restaurant owners and chefs across the country say theyre still struggling to recruit and retain talent. A New York Times article that year reported that some restaurants were shutting down for months at a time because they were having so much difficulty finding workers. Ive never been in a situation like this.

Marketing 282
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THE IMPORTANT THINGS I LEARNED IN THE KITCHEN

Culinary Cues

Here is one excerpt from his journal of observations: Service industry work develops the soft skills recruiters talk about on LinkedIn discipline, promptness, the ability to absorb criticism, and most important, how to read people like a book. This is the missing ingredient in so many guest experiences.

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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? Where theres a will there is a way.

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How to Adjust Your Restaurant Recruiting Process to Cure Your COVID-19 Staffing Woes

Goliath Consulting

This signifies a drop in younger recruits that compose a larger part of the restaurant workforce, not to mention how workers may be leaving the restaurant industry for good in search of more stable, reliable jobs (5). Speed is one of the most critical factors in recruiting, particularly in the restaurant industry. Easy Scheduling.

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ARE YOU READY?

Culinary Cues

By now you should have a way to compensate for this through in-service training of less qualified hires, bonuses for exceptional employees, profit sharing, non-traditional recruiting methods, or even the use of technology and automation. The supply chain is fragile and now with imposed tariffs this may become an even greater concern.

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An Ethos Worth Investing In

Modern Restaurant Management

After graduating from the University of Washington and starting a career in headhunting in Los Angeles, we decided to act on our entrepreneurial spirit and start our own recruiting firm. Our employee compensation strategy is to spend less to recruit and hire people. In particular, the value of a happy and valued employee.

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Absence and Wellbeing: Challenges and Opportunities for the Restaurant Sector

Modern Restaurant Management

Our previous articles in MRM have centered on medical plan strategies for restaurants, how to build plans that are attractive to the workforce and manage those inherent costs. This article focuses on current trends in the time-away space and employee wellbeing.