For restaurants, the challenges spawned by the pandemic just keep coming. They are facing a historic labor shortage, rising food costs, and concurrent supply chain disruptions. Is there an end in sight?
Restaurants have always had relatively high turnover, but the stresses brought on by COVID-19 have made hiring employees even more challenging. So given these historic headwinds, how can you attract—and keep—the people you need to operate?
Keeping and finding workers is likely your top challenge right now, and it doesn't look like that's going to change any time soon. Here we offer some ideas and resources to help you adapt to a smaller pool of workers.
Even as diners return to restaurants in the U.S., a perfect storm of supply chain issues has led to unwelcome new challenges for operators: product shortages and hefty freight charges.
More than half of U.S. adults have been vaccinated against COVID-19, and many are beginning to venture out to their favorite restaurants. How can you draw in more of the diners you need to rebuild after the pandemic? Two words: french fries.