Reimagining the Restaurant Experience Is a Recipe for Success in Staffing

American restaurant operators have arguably never faced such uncertain times as now. After coping with a once in a generation pandemic, most have struggled to adjust to the post-COVID period of inflation, unsettled supply chains and most of all, a shrunken pool of human resources. 

While labor shortages themselves are nothing new, the current competition for workers is particularly fierce, and its daily impact on operations is palpable. The National Restaurant Association observed steady job growth after the huge losses of 2020, but things noticeably slowed in August, and many markets have still not recovered from the closures of more than 100,000 restaurants during the pandemic.

The winning recipe for success in this industry takes adaptability and openness.

A number of operators have had to reduce hours or operating days due to a lack of available staff. Others worry they cannot compete with eye-catching incentives offered by competitors, like full or partial college tuition or…