Bringing in Staff During the Worst Shortage in 30 Years

Restaurants and hotels worldwide have come out the other side of the pandemic only to stumble headfirst into the newest obstacle: a staffing shortage. 

But this isn’t just your typical staffing shortage. According to a survey conducted by the James Beard Foundation, 16 percent of restaurateurs consider re-hiring their staff to be a more significant obstacle to re-opening than getting their customers to come back or paying their vendors. 

Staff didn’t just vanish; unemployment during the pandemic has been at an all-time high. And now that it’s time for restaurants to re-open, those positions continue to stand empty. 

So how does the intelligent restaurant and hotel owner bring in top-tier talent? Simple: by making a few easy changes to their business model and knowing what employees value.

 Place Value on a Good EmployeeIt costs around $2,000 to hire and train a new restaurant worker, and with a 75 percent turnover rate, that’s a lot of money to cycle through with every…