How restaurants are coping with the labor shortage

A&W CEO Kevin Bazner joins this week’s episode of the RB podcast “A Deeper Dive” to talk about labor challenges and what his company is doing to overcome them.

Is there any positive outlook on the labor front?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Kevin Bazner, the CEO of A&W Restaurants, talking about the impact of the labor shortage on his company’s restaurants.

The shortage has been the most significant issue facing restaurants. Locations are closed early or for days at a time. Some are closing dining rooms. Operators say they’re leaving money on the table because of the lack of workers.

The quit rate for the industry hit an all-time high last month, while many more workers say they plan to leave their jobs in the coming weeks.

Bazner talks about the impact of the shortage on his chain and what kind of efforts A&W is making to cope with the challenges.

Subscribe on Apple Podcasts.

Subscribe on Spotify.

Also, we are now on Alexa. Simply go to this link here and be logged into your Amazon account; look for “A Deeper Dive podcast” to enable the skill. Once it’s enabled, all you need to do to listen is say, “Alexa, play A Deeper Dive.” You may also enable the daily short news podcast “RB Daily” by searching for the “RB Daily” podcast.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Pipedream wants to take restaurant pickup underground

The startup uses robots and tunnels to move food from kitchen to car. It believes it can one day connect entire cities.


As CosMc's takes off, McDonald's operators want a piece of the action

The Bottom Line: But where that action should take place is the question. Many operators believe the brand should be a testing ground for McDonald's own beverage program.


Bad weather returns as a restaurant sales problem

The Bottom Line: Snow and cold in January kept customers from visiting restaurants. Here's why this might be a bigger influence in the future.


More from our partners