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​Find the formula for recruitment and retention

8/15/2022

 
recruitment
The National Restaurant Association has said that employee turnover in the restaurant industry is nearly 75 percent, compared to about 49 percent for the total private sector. So as painful as the Great Resignation has been for the US economy overall, restaurant operators have felt it especially severely. Restaurant companies that are succeeding at recruitment and retention right now are taking steps to be as proactive as possible at bringing in potential staff and then giving them the career options and stability they need to stay. In a recent webinar, “The Future of Food: The Role of Technology in Restaurant Recruitment and Retention," presented by SmartBrief, Jamie Starner of Bartaco mentioned that every one of their applicants is likely applying for seven other jobs at the same time, so it’s critical to make it easy for people to apply for open positions and then respond to their inquiry promptly. To make that happen, the company uses QR codes to connect people to their open positions, sends applicants a text in response, and uses the Calendly app to encourage applicants to schedule their interview on the spot. Keeping staff happy, according to the restaurant leaders on the webinar, has been about showing them potential career paths at the company, polling them regularly to better understand what they need, and offering the stability and flexibility that comes with offering a salary and other benefits. Instead of accepting tips, some incentivize good service through bonuses provided in exchange for high online reviews each month. For Kelly Phillips of Destination Unknown Restaurants, being able to provide a salary and a career path more akin to what someone might find in other parts of the private sector has been about operating as leanly as possible – using handheld POS devices has helped the company slim down the number of staff needed, for example, so the company has the resources to take good care of the ones on hand. As a result, she says, she doesn’t often have server openings, doesn’t have the ongoing expense of recruitment, and some former servers have stayed to become partners in the company.


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  • Foodservice Updates
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