What's keeping indies up at night

Wages and workforce quality are the two most prevalent worries among the Top 100 operators. Here’s how they’re coping.

“Seeking productivity measures to minimize impact of large rise in minimum wages.” —Portland City Grill

“We are improving labor efficiencies everywhere we can.” —Bottega Louie

“Cross-training staff.” —Zehnder’s of Frankenmuth

“Monitor scheduling.” —Cliff House

“Working with government agencies and hospitality alliances to get ahead of rapidly changing laws and regulations.” —Beauty & Essex NY 

“Extensive training and education programs for employees; focus on customer service and bartender/server knowledge.” —Acme Feed & Seed

“Utilizing various online resources to find eligible and well-qualified candidates, rigorous interviewing process.” —Bob Chinn’s

“Employee retention is difficult due to the competitive nature of the business. As a result, we have established a pattern of upward advancement to encourage staff to move up in the company—from prep cook to exec chef.” —Lavo NY 

“Spending more time in overall training with staff—followed up with workshops and continuing education.”
—Harris Ranch