Catered events are coming back in a big way. But the increased demand brings with it some new challenges. We have some ideas to help you manage unnecessary labor and waste without sacrificing quality.
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.