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Category: Labor and Staff

Labor Recovery

Reopening Successfully, Part 1:  How to Manage Labor

Maybe you closed your doors temporarily or kept a skeleton crew for takeout and delivery orders. You’ve made it this far. Now governors are setting dates for when restaurants can fully reopen. That’s good news.

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Grocery Worker

9 Ways to Use Frozen Products to Offset a Labor Shortage

Many delis have had a sizeable portion of their staff reassigned to other parts of the store to help with things like stocking. At the same time, these departments are being asked to produce more grab-and-go offerings and meal kits than ever in response to the coronavirus crisis.

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Katrina

Lessons From Katrina: How New Orleans Restaurants Rebounded–And What It Means Today

For the restaurant industry, the coronavirus has been devastating. Owners, employees and suppliers are struggling to cope with the extreme disruption and dislocation. This brought to mind another catastrophic event for Simplot rep Nick Niemenski: Hurricane Katrina.

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Getting It Right: How to Hire In Foodservice

Getting It Right: How to Hire In Foodservice

How do you define a “good employee?” Different management styles mean different qualities, skills and performance often stack up differently for different managers. But, in general, good employees:

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Happy Employees

Hang On to What You Got: Retaining Your Best Employees

Employee turnover – It’s inevitable and it comes in many forms, from voluntary to involuntary, retirement to change in life circumstances, making it often unpredictable. Attracting, hiring and training new employees is expensive, time consuming, can reduce service quality and potentially leaves holes in your schedules. And with the cost of hiring and training a new restaurant staff as much as $3500, keeping your employees is critical to a solid bottom line.1

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1-5 of 9 Items
1-5 of 9 Items