Tuesday, May 4, 2021

Hospitality Hiring Crunch: Part 1 - Restaurants

Right now the hospitality industry is gearing up for the summer tourism season with a distinct lack of

employees to handle the anticipated increase in demand, regardless of where your business is located.

We’ve all heard about doing more with less, but that’s taking on new meaning when the “less” is your

number of staff.  Here are a few things you can do to work more with less in your restaurant.

Don’t Give Up On Takeout and Delivery

While watching your guests dine-in is emotionally rewarding, it’s well known that it takes fewer staff to

package/prep takeout and delivery orders than it does to provide wait service.  It’s expected that the

delivery business is here to stay so to help increase profit margins, make sure your “to go” business

is well conceived and not disruptive to your in-restaurant guests.

Ask for Help

Yesterday at noon, the Restaurant Revitalization Fund began accepting grant applications by hard-hit

restaurants and bars based on lost revenue from the pandemic.  They will continue to accept applications

until the $28.6 billion fund is exhausted.  That sounds like a lot of money, but the restaurant industry

has lost more than $250 billion, so don’t be slow in applying.  

Streamline the Kitchen

Grants can be approved for maintenance, supplier costs and operational expenses so include requests

for kitchen equipment and technology that will help you manage your facility, maintain your equipment,

expedite serving customers and processing takeout/delivery orders more quickly and efficiently using fewer people.

Compensate Loyal Employees

The Restaurant Revitalization Fund also provides grants for payroll costs, so consider rewarding

your most loyal employees with “end of season” bonuses and generous referral fees.  Now is not a

good time to lose valued employees.

Next week, TableTalk will look at doing “more with less” in the hotel industry.

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