How do you define a "good employee?" Management styles mean different qualities, skills and performance often stack up differently for various managers. But, in general, good employees have these similar traits.
May 29, 2023
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.
Mar 1, 2023
We talked to five women working in various foodservice jobs about their career-defining moments and why they decided to stay in the industry. Read on to learn about their experiences, as well as ways for you to retain women on your team.
Dec 12, 2022
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?
Oct 14, 2021
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.
Aug 26, 2021
A nationwide labor shortage is making it difficult to staff up for the busy spring and summer seasons. How can you overcome the labor shortage and entice people to work for you? We have some tips.
Apr 27, 2021
With local restrictions on restaurant dining evolving as coronavirus cases spike nationwide, inventory, food costs and labor are getting harder to manage. We've addressed forecasting sales to help with scheduling your staff and managing labor in this article in more depth.
Nov 24, 2020
Proper scheduling to maintain labor costs has always been essential to running a restaurant business. The pandemic has made forecasting sales and scheduling your team even more challenging—we have some suggestions to help you.
Nov 16, 2020
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.
Apr 28, 2020
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.
Apr 3, 2020
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.
Mar 27, 2020
With a continuous need for workers, you need a plan that gives you the resources to fill openings quickly and retain the great workers you have already.
Nov 8, 2018
Controlling your labor costs is one of the most important elements of running a restaurant—a metric you need to keep track of all the time. Because for many restaurants, labor is the highest restaurant cost every day.
Jun 1, 2018
Employee turnover— it's inevitable. 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.
May 20, 2018
With a strong economy and higher minimum wage laws, operators are under pressure to find new ways to control their labor costs. For some, this has led to the adoption of new technologies like self-service POS devices, even robots in hotels that deliver room service orders.
Apr 4, 2018