OVERCOMING LABOR SHORTAGES
September 8, 2021
As COVID-related restrictions are being eased and Americans slowly return to work in a more normal capacity, the hospitality industry is still battling labor shortages with the unemployment rate remaining several percentage points higher than pre-pandemic levels, according to the Q2 2021 U.S. Job Market Report. Nearly one in every four jobs created in June were in restaurants, yet the industry remained 1.3 million workers below February 2020.1 As a manufacturer in the foodservice industry, how can you help your customers navigate through their labor shortages?
Creating a simple, yet customized digital training tool kit can ease the burden off restaurant owners and their managers and help educate and prepare new and existing staff. Here are some effective tools to consider:
Best Practices Guide: What makes a great server? Create a step-by-step guide that walks a server through the whole dining experience – from when guests are first seated to after the check arrives at their table. An establishment’s reputation is on the line, and the majority of positive and negative feedback begins and ends with service.
P & R (Problem and Response) Cheat Sheet: With a limited staff, one server may be tasked with managing more tables than ever before. In the event a guest isn’t completely satisfied with their meal or service, supplying a quick and easy P & R cheat sheet will help walk restaurants’ servers through how to handle common guest complaints – from food to service to unexpected delays.
Menu Description eBook: While many restaurants have streamlined their menus for greater operational and cost efficiencies, promoting their limited offerings is still a necessity. Develop an eBook reference tool that includes brief, but memorable, menu descriptions and terminology to bring customers’ menus to life. Incorporate practical tips on upselling ingredients, appetizers, or desserts to seamlessly elevate check averages.
Off-Premise Dining Checklists: From implementing curbside pickup to increasing delivery or adding meal bundles and kits, today’s operators have undergone major shifts in offsite dining occasions. Show you’re knowledgeable and proactive toward their business by working with them to craft turnkey checklists catered to their needs, such as: online ordering procedures, takeout best practices and steps for preparing and packaging meal bundles and take-home kits.
Once hired and adequately trained, how do restaurants retain their staff? Maintaining a positive environment and small tokens of appreciation can go a long way in keeping employee morale boosted and staff happy to return each shift. Here are a few incentive thought-starters to offer your operator partners:
Small Prizes: Having trinkets, restaurant swag and small gift cards on hand for immediate compensation to employees who provide solutions to problems or show resiliency when faced with adversity shows appreciation and that managers are paying attention to positive behaviors.
Recognition Awards: While “employee of the month” recognition is nothing new, ongoing awards such as “rookie of the month,” “most memorable manager,” or “chef’s choice award” recognizing back-of-house staff, acknowledges milestones and longevity which entices staff to work hard and stay loyal.
Friendly Competition: A little competition among staff encourages growth and adds excitement to their workday. For front-of-house servers, suggest contests like achieving the greatest number of LTOs, desserts or appetizers ordered and most positive server surveys turned in. Back-of-house kitchen staff could compete for cleanest stations, most productive chef de partie or for new menu items ideation, rewarding staff when their menu item is selected for an LTO.
Battling labor shortages is just one challenge your operator partners are facing post-pandemic. Streamlining operations and costs, managing on-site, off-premise and delivery service along with staying in tune to fluctuating consumer trends are all top of mind. To learn how our vast industry knowledge can set you apart as you’re connecting with customers and planning for the remainder of this year and beyond, please contact us.
1 After Layoffs and Months of COVID Setbacks, Will Workers Return to Restaurants? FSR.com, June 20, 2021
