Foodservice operations of all kinds are facing an overwhelming number of staffing shortages. With that said, the popularity of dining out or grabbing food to go continues to edge its way up to impressively high levels. Acquiring the much-needed labor force to keep up with the increased demand is proving next to impossible. In fact, a recent National Restaurant Association survey found that 75% of operators’ top challenge is recruiting and retaining staff. So, what are some things operations can do to address staffing shortages? Let’s dig in.
Attract workers with innovative strategies
Foodservice isn’t for the faint of heart. Late nights, split shifts and hours on your feet in a fast-paced environment can be a tough gig. But, even with all of that, there’s something about foodservice that pulls people in. The excitement, teamwork and satisfaction of it all can get in your blood. However, for people to experience that thrill, they first need to get in your doors and start working. Innovative strategies to attract those reluctant to jump into your employment pool might just be the trick that works. So, where should you start?
Truth is, cash talks. Take a minute and drive by any area with a large restaurant population, and you’ll see help wanted signs with wages starting at $15 or more. To stay competitive, foodservice operations need to up the ante and shell out more moola. Some operations are even skipping tips and paying employees a straight but higher wage to take the guessing game out for employees who may not earn many tips with increased to-go or curbside pickup.
Additionally, there’s a whole host of other monetary incentives to think about such as sign-on bonuses, tuition reimbursement, paying students an hour’s wage to get homework done or offering a stipend to fill out an application. But even though money is a great motivator, it isn’t the only strategy to reach a high-potential workforce.
Embrace social recruitment
Social media is where it’s at. Whether it’s Twitter, TikTok, Instagram, LinkedIn or Facebook, people spend nearly two and a half hours on social media daily. A recent survey found that up to 70% of people use social media at least daily. Businesses are wise to take advantage of this recruiting powerhouse. Research shows that two-thirds of the millennial and Gen Z crowd use social media for discovery, and they also make up the greatest population of people employed in foodservice. So, what can you do? Simply put, create help-wanted ads on multiple social media sites along with any benefits or values your company offers, and do it often. Here’s the deal, social media isn’t just effective; it’s also inexpensive and pretty simple to create and post an ad. Just a few additional minutes each day could result in some great new hires.
Build a positive work culture
Just like word gets out quickly on social media, the reputation of an organization’s work culture has a way of getting around as well. When employees enjoy (or don’t enjoy being at work), they talk about it. Gain and retain valuable staff by cultivating an environment where people want to be. There’s no one-size-fits-all approach to achieving this, but there are a few fundamentals that can help.
Start by creating a list of core values; make it simple and easy to stick to. Then, list the different practical ways your operation and employees can work within those values. One example of a core value many companies employ is respect. A simple and practical way for an employee to show respect is to show up on time for their shift. Management can practice respect by posting shifts at a consistent time and honoring when a staff member asks for a day off. Open communication, honesty, compassion, trustworthiness, patience, flexibility — the list of ways to foster a positive work culture could go on and on. But however you choose to go about forging your unique culture, know that it’s vital to acquire new employees and maintain the loyalty of your current ones.
Cross-train staff
Part of an establishment’s culture can include helping each other out whenever possible, and operations that cross-train their staff are better positioned to do just that. In addition, a line cook that also serves tables has more opportunities to be on the schedule, and a host that knows their way around the kitchen can help out when there’s a rush and possibly prove they’re ready to move into that new role they’ve wanted. Management shouldn’t be exempt from getting their hands dirty either. Knowing how to prep food, cook menu items and how to properly use a three-compartment sink to tackle dishes should be skills every manager has. Cross -training is sometimes simply about survival, but even with a full staff, it’s a perk for employees and management alike.
Improve operational processes
Take a step back and reassess the priority of different processes within your establishment and make changes that help lower labor needs. One important area to think about is the times your doors are open. Limiting hours can seem scary at first, but focusing on peak dayparts or busy seasons can lower the need for staff and optimize service times. You might even find your operation does even better financially with fewer hours.
Another option to aid in staffing issues is limiting the menu. Pick your highest-performing options and take off any underperformers. Time-consuming dishes can also pose an issue. Try conducting a time study and assess which menu options are the most tedious from start to finish. Eliminate menu items that prove to be laborious or find ways to simplify them. For example, a popular dish might be more efficient if you purchase a par-cooked item from your supplier or order pre-chopped vegetables. Just be careful not to skimp on quality since your guests (especially the regulars) will notice, and it could backfire. Lastly, taste test any recipe changes and ensure your signature flavor is still there.
Ease staffing shortages with automation
Automated equipment is an excellent helping hand when labor is tight. For example, equipment with programmable preset capabilities allows the operator to digitally input multiple different recipes into the unit. With a simple push of a button, desired recipes can be accessed and food cooked at the correct temperature and cook time — every time. Staff can multitask in other areas of the kitchen and not worry about overcooking the chicken and wild rice soup on the induction cooktop.
But, the kitchen isn’t the only place suffering from a lower labor pool. Front-of-the-house equipment like automated heated lockers is a lifesaver for many overworked operations. These lockers create a temperature-regulated space to safely place food for pickup. Customers enter a code that opens the locker with their to-go items. And the best part, staff bypasses any interaction with pickup customers, allowing them to focus on other pressing tasks. There are many other types of automation that can aid operations with limited employees on hand. Just remember, always choose quality products that provide a good return on your investment for years to come.
Inform your customers
Staffing shortages are no secret. Let your guests in on your struggle ahead of time and help eliminate frustration while increasing some well-needed empathy. Consider displaying a short note thanking customers for their patience and informing them that staffing is tight. No matter how you choose to let them know, be sure to express that their business is important to your operation, and you’re working to create the best experience possible. Interested in other ways to stay on your game amid staffing shortages? Check out our blog, The Ultimate Survival Guide to Foodservice Labor Shortage.
