How restaurants are fending off the labor shortage

RB Editor-at-Large Peter Romeo joins the podcast "A Deeper Dive" to talk about the labor shortage, its impact on the restaurant industry and what operators are doing about it.

How are restaurant companies finding and keeping workers right now?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Editor-at-Large Peter Romeo, who joins Editor-in-Chief Jonathan Maze to discuss the labor shortage and how restaurants are combating the problem.

Restaurants of all kinds have reported difficulties hiring employees, to the point that many locations are closing early or for entire days because of worker shortages. Entire locations have been slow to reopen after the pandemic in part because of labor.

It’s not just inside the restaurants. The labor shortage is making it difficult for restaurants to get supplies because of a lack of drivers and there are some concerns that it’s causing issues throughout the supply chain.

Romeo discusses these issues and the numerous efforts restaurants are making to get workers—including sign-on bonuses, higher pay, better benefits and other strategies—and what it will mean for consumers.

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