Staffing issues have long been top of mind for restaurant operators. Whilesome of the issues remain the same, such as recruitment and retention,employee onboarding and training, and increased labor costs, operators arelooking for new, technologically advanced ways to solve these challenges.
Nation’s Restaurant News and Fourth set out to gain insight into what are themost important staffing concerns among restaurant operators, and whatsolutions do they plan to implement to optimize business performance.While survey respondents agreed, they face ongoing challenges, they alsonoted that some high-profile topics are not as troublesome as they mighthave thought.
Sam Oches - Editor-in-Chief
Nation’s Restaurant News
State of
the market
Operators face staffing challenges, and say technology can help.
Other
What Motivates Workers the Most?
June 2022
Wages
The vast majority of respondents, 70%, said wages provide the most influential factor in motivating employees.
A third of respondents rate their firm’s client facing technology very positively (top-two box). Next Generation advisors are slightly more positive about their client facing technology are Established advisors.
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Fourth offers a fully-integrated, complete back-office platform that covers workforce management, purchase to pay, inventory management, recipe and menu advanced analytics. The platform is built solely to meet the distinct and complex requirements of the hospitality sector.
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Analyst Summary
One misconception about foodservice jobs is that managers do not like to train hourly workers because they think the person will soon leave that employer for another job. In that scenario, not only did the trainer wastetime, but the worker can impart the new knowledge on a competitor. This survey finds that to not be true. Respondents said they do indeed spend time training new employees.
Time Allocated for New Employee Onboarding and Training
Key Findings
16%
Benefits
Advancement
Explore Staffing Concerns in Restaurant Operations Responses
Less Than 8 Hours
Staffing Concerns in
Restaurant Operations
70%
Form Goes Here
"82% of respondent said they are extremely likely or somewhat likely to focus on improving menu profitability."
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8 - 16 Hours
30%
More Than 16 Hours
50%
Only 20% of respondents say they spend less than 8 hours.
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A full 30% of respondents dedicate 8 to 16 hours.
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50% of respondents said they allocate more than 16 hours, or two full workdays.