What Restaurant Leaders Need to Know About Their Non-Desk Workers 

While many restaurant executives work from an office setting, most of their employees are on the ground floor, bussing tables, taking orders or preparing food. In the workforce, these workers are considered “non-desk employees” – those who don’t sit in front of a computer to do their job, don’t have corporate emails, and often have a different set of needs, values and work patterns than their desk-based counterparts. 

Despite making up 80 percent of the world’s workforce, these non-desk employees, including the 15.3 million restaurant workers worldwide, have largely gone overlooked and ignored, which can clearly be seen by the lack of tools they have to effectively communicate and perform their jobs at the highest level. What many restaurant leaders may not realize is that continuing to turn a blind eye to these unique set of needs and behaviors has a major impact on all things that affect the bottom line, including employee engagement, turnover and productivity…