There are always trends in employment depending on the sector, but one industry that has seen a lot of different workers is the restaurant industry. Countless people have walked the anti-fatigue mats of the kitchen at one point in their lives, whether as a summer job, a second job or their full-time source of income. There will always be a drive for new hires in the restaurant sector.
According to the Week, the restaurant industry has created nearly 200,000 jobs in 2017 alone, and some analysts believe it will eclipse the manufacturing sector in terms of jobs created in the coming years. The source suggests the only industry that has come close to nearly that amount of growth is the healthcare sector.
While there has been a lot of growth in the restaurant industry, Thrillist reports there is still a shortage of cooks country-wide, hurting restaurants. The news provider reports while this is troubling from a manager perspective, it could be beneficial to restaurant workers as management tries to entice talent to stay on by offering job growth opportunities and financial incentives to stay on board. There has been a growing trend of training and job growth opportunities in an effort to drive employee loyalty.
Working in a restaurant is a right of passage for many. Whether it’s someone’s first foray, because they want a flexible schedule or looking to make some extra money as a side job, many people have stood on the anti-fatigue mats of the kitchen while dealing with the fast-paced nature of the restaurant industry.
Although many people may think of waiting tables as a typical summer job or a way to make extra money after hours, the National Restaurant Association reports that people from all different levels of professional experience have taken their turns waiting tables recently. The news provider reports that one in five open positions in the restaurant industry were filled by promotions of employees who already worked in the establishment.
A lot of people will also choose to get restaurant experience as a way to improve their customer service skills. Working in a restaurant means you need to be personable, but many people could find this a bit challenging. The Huffington Post reports that there are a lot of valuable business lessons in waiting tables, such as providing the extra customer service in order to get rave reviews even when the food does not measure up. The news provider also reports you can increase your overall revenue if you’re able to sell. Whether just starting out or looking to brush up on skills, restaurants can help.
The restaurant sector is constantly changing in order to adapt to current trends, food supply and popular tastes. Because the customer is always right, restaurant managers need to make changes in order to suit patron needs as they change overtime.
The Multi-Unit Foodservice Operators Conference (MUFSO) was recently held, and those who work in the restaurant industry were able to get a peek at what they can expect in the future. According to Nation’s Restaurant News, sales are up, but a lot of the market has changed, which means managers should try and adapt quickly to the landscape.
The news provider points out that the industry remains a challenge to work in, so only people who have familiarity with the sector should be on the anti-fatigue mats on the kitchen. Having both a passion for cooking and the experience can drive the success of a restaurant. The news provider also notes how much technology is becoming integral to the restaurant scene.
MUFSO isn’t the first conference to report on technology in the restaurant industry. According to Digital Trends, more companies are incorporating tech into the food scene. More restaurants, and even dining establishments in airports, are using tablets for menus, while quick service eateries are experimenting with mobile payment.
The fall can be a busy season for the restaurant industry. Even though we still have a few more days of summer, menus across the country are turning from lighter fare that’s heavy on grilling to comfort foods that evoke the earthy tones of fall. Before you change up the anti-fatigue mat floored kitchen with new seasonal offerings, it’s important to look at what’s trending.
According to QSR Magazine, an increasing number of establishments are featuring pumpkin as a way to accommodate high demand. The news provider also notes that many companies are trying to incorporate fresh ingredients in order to get the flavors of fall on their menus but still be conscious of what types of ingredients go into each offering.
Even though the pumpkin flavor is more popular than ever thanks to flavored lattes from some of the biggest coffee chains around, it’s not the only culinary focus. According to News Press Now, more restaurants are looking into incorporating squash into the menu to add some sweet flavor while still keeping ingredients relatively healthy. Additionally, more restaurants are using maple as one of their key fall ingredients. The fight for fall customers is on, and your restaurant might want to try incorporating fall flavors into the mix.