Operators discuss top labor concerns

To get a read of the industry’s top labor concerns, we partnered with Technomic, Chicago data firm and RB’s sister company. Its Operator Community Panel, which is accepting new members, comprises more than 2,000 foodservice operators. Here’s the scuttlebutt from industry insiders.

“Paid time off incentives after the first year of employment.”
—Casual-dining operator; Virginia Beach, Va.

“Other than vacation and sick pay, we had to drop healthcare due to the ‘Obamacare Plan,’ which was astronomically unaffordable in the Phoenix area.”
—Noncommercial business and industry operator; Phoenix

“I am considering offering paid time off and retirement plan contributions.”
—Quick-service restaurant operator; Various locations

“The employees that have left in past year were for one of two reasons: They or their partner were in the military and they are being relocated, or they are leaving for more pay.”
—Casual-dining operator; Virginia Beach, Va.

“I am only able to hire part-time help, and people usually leave for a full-time opportunity. I have had a hard time finding and keeping good help. Finding people who want to work ‘mothers’ hours’ in the foodservice industry has been a bit challenging.”
—Quick-service restaurant operator; Various locations

“From feast to famine on labor. [What’s] good for the country makes it tough on us. Just about a bidding war now for cooks. But that is how capitalism works!”
—Family/midscale operator; Indian Rocks Beach, Fla.

“Yes. In Nebraska, we have seen a dramatic decrease, as well as other restaurant operators in the market.”
—Fine-dining operator; Omaha, Neb.

“Our biggest challenge is the local market and competition with wages and demand. I don’t think the campaign rhetoric affects us as much as [competition from] 600 restaurants in a population of 240,000.”
—Noncommercial college and university operator; Lubbock, Texas