Restaurant managers struggle to find enough workers to fill their ranks

Anti-fatigue mats typically line the kitchens to keep workers safe from falls.

Restaurant managers need to always be on the lookout for proficient workers to add to their roster. The food sector is always steady, and there need to be employees to line the anti-fatigue mats of the kitchen to accommodate all guests and deliver great food. However, as the job market picks up it’s becoming more difficult to source these kinds of employees, as jobseekers have their pick of employment.

Bloomberg reports that while previous years have shown that the New Year is usually a burgeoning time for temporary workers to turn to the restaurant industry to look for placements after the rush of retail, there may not be as big of a surge this year. Because there are less people looking for work, restaurant managers are having a difficult time making sure they are fully stocked and ready to serve customers.

Managers are trying to think of creative ways to draw in top talent. According to Restaurant Dive, more restaurants are offering mentorship programs to show how lower ranking workers can ultimately climb the chain throughout their career. They’re also offering benefits such as parental leave for employees or higher wages in order to entice more skilled workers.

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Restaurant managers may see a slowdown in the future

The kitchen might not be as busy.
The kitchen might not be as busy.

Restaurants have been experiencing impressive quarters as of late, as people are feeling more confident with their finances. However, the hustle and bustle on the rubber mats in the kitchen may be facing a slowdown in the coming months, as economic uncertainty starts to be a cause of concern for many.

According to QSR Magazine, more consumers are paying attention to the economy due to general uneasiness. It doesn’t matter on the type of cuisine, either. The news provider reports that although fast-casual breakfasts experienced a slight uptick, every other category experienced a slowdown.

Fast casual restaurants usually fare well during economic uncertainty, because people will still try to go out for cheap eats even when they’re trying to watch their disposable income.

It’s not only people who are choosing to go out to eat less, but they also are choosing to visit the same places on a return trip. Nation’s Restaurant News reports that same-store sales only grew by 0.7 percent in April, which indicates that even if people are choosing to go out, they’re not making the return. Restaurant managers will want to make sure that all guests receive great customer service, to build on loyalty and increase those same-store sales.

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