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.
Proper scheduling to maintain labor costs has always been essential to running a restaurant business. The pandemic has made forecasting sales and scheduling your team even more challenging—we have some suggestions to help you.
Maybe you closed your doors temporarily or kept a skeleton crew for takeout and delivery orders. You’ve made it this far. Now governors are setting dates for when restaurants can fully reopen. That’s good news.
Many delis have had a sizeable portion of their staff reassigned to other parts of the store to help with things like stocking. At the same time, these departments are being asked to produce more grab-and-go offerings and meal kits than ever in response to the coronavirus crisis.