Inside, readers will find data on the industry’s recovery amid the COVID-10 pandemic, changes in the number of jobs available and how they are being filled, and insights into why workers at all levels—from cashiers and line cooks to corporate staff and C-suite executives—are leaving their foodservice industry jobs, as well as insights into which industries are drawing them away.
Survival guide helps restaurants hire and retain top talent amid labor crisis.
The foodservice industry is no stranger to high turnover and hiring woes, but this year, restaurants are facing a labor shortage unlike any other. The problem has grown so severe that many brands all across the spectrum—from giant quick-service chains to independent full-service restaurants—have had to trim operating hours or the number of employees per shift to have enough staff to keep the doors open. Meanwhile, others have been forced to close entirely due to insufficient staffing.
Yet while the labor market is more competitive than ever, there are steps restaurants can take to improve their staffing situation.
That’s why we created The Restaurant Guide to Surviving the 2021 Staffing Shortage. This 27-page report features all the data and insights restaurants need to source, hire, and retain top talent.
The Restaurant Guide to Surviving the 2021 Staffing Shortage also breaks down the top recruitment strategies that appeal to today’s workforce, the best ways to engage and retain staff, which employment considerations matter most to restaurant workers, and how to offer competitive salary and benefits, even if you can’t afford to raise salaries.
Best of all, the report includes 24 actionable steps restaurants can take to begin improving their labor situations today.
Download our report, The Restaurant Guide to Surviving the 2021 Staffing Shortage, featuring 24 actionable ways you can beat the labor crisis.