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Best practices for improving recruitment, retention and training
Restaurants that rely on seasonal workers are scrambling to fill jobs. In the meantime, they’re trying different tactics to make up for the labor gap.
There were 1.6 million leisure and hospitality job openings in February, including restaurants, as overall openings hit record numbers.
The action challenges the legality of New York's Just Cause legislation, which prevents certain restaurant employers from dismissing or cutting the hours of an employee at will.
Because of a new approach to hiring and training, the casual chain should be fully staffed by early summer, CEO Paul Murphy told investors.
Editors Jonathan Maze and Peter Romeo discuss the industry's current labor challenge, why restaurants are facing the issue, and how to get out of it.
Raising its average hourly wage and hosting a virtual job fair led to a significant bump in interest at the fast casual during a tight labor market, its hiring director said.
Restaurant managers, field leaders and support center workers will be able to interact with a platform that “gamifies” mental wellness activities, the fast casual said.
The perks can range from access to a personal trainer to a clothing allowance for new managers as the industry looks to combat a labor shortage.
Sweetened unemployment benefits are seen as the main reason by far for the industry’s recruitment challenges.
A union-affiliated survey of industry employees found that 53% intend to leave their restaurant jobs, most likely because of wages.
See the full ranking of the Top 100 concepts, which account for more than $1.8 billion in annual revenue, and learn how they are putting hospitality first.
Peter Romeo highlights the moments restaurateurs miss at their own peril
As restaurants begin to reemerge, one year since it all began, Restaurant Business takes stock of the massive changes the virus has brought.