Restaurants have always had relatively high turnover, but the stresses brought on by COVID-19 have made hiring employees even more challenging. So given these historic headwinds, how can you attract—and keep—the people you need to operate?
Keeping and finding workers is likely your top challenge right now, and it doesn't look like that's going to change any time soon. Here we offer some ideas and resources to help you adapt to a smaller pool of workers.
Catered events are coming back in a big way. But the increased demand brings with it some new challenges. We have some ideas to help you manage unnecessary labor and waste without sacrificing quality.
A nationwide labor shortage is making it difficult to staff up for the busy spring and summer seasons. How can you overcome the labor shortage and entice people to work for you? We have some tips.
With local restrictions on restaurant dining evolving as coronavirus cases spike nationwide, inventory, food costs and labor are getting harder to manage. We’ve addressed forecasting sales to help with scheduling your staff and managing labor in this article in more depth.