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
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.