Category: Labor and Staff

Getting It Right: How to Hire In Foodservice

Getting It Right: How to Hire In Foodservice

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

Read more ›
How to Meet the Pent-up Demand for Catering with Limited Staff

How to Meet the Pent-up Demand for Catering with Limited Staff

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

Read more ›
Women in Foodservice: Tips to Improve the Culture of your Restaurant

Women in Foodservice: Tips to Improve the Culture of your Restaurant

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

Read more ›
16 More Things You Can Do to Overcome the Restaurant Labor Shortage

16 More Things You Can Do to Overcome the Restaurant Labor Shortage

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

Read more ›
How Restaurants Can Adapt to a Smaller Workforce

How Restaurants Can Adapt to a Smaller Workforce

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

Read more ›
9 Tips for Dealing with the Restaurant Labor Shortage

9 Tips for Dealing with the Restaurant Labor Shortage

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

Read more ›
How Frozen Foods Can Improve Labor and Inventory Management During COVID-19

How Frozen Foods Can Improve Labor and Inventory Management During COVID-19

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

Read more ›
How to Forecast Your Restaurant Sales to Help with Scheduling

How to Forecast Your Restaurant Sales to Help with Scheduling

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

Read more ›
Reopening Successfully, Part 1: How to Manage Labor

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.

Apr 28, 2020

Read more ›
9 Ways to Use Frozen Products to Offset a Labor Shortage

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.

Apr 3, 2020

Read more ›
Lessons From Katrina: How New Orleans Restaurants Rebounded—And What It Means Today

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.

Mar 27, 2020

Read more ›
Serving Up A Talent Pipeline

Serving Up A Talent Pipeline

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

Read more ›
By the Numbers: How Do Your Labor Costs Stack Up?

By the Numbers: How Do Your Labor Costs Stack Up?

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

Read more ›
Hang On to What You Got: Retaining Your Best Employees

Hang On to What You Got: Retaining Your Best Employees

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

Read more ›
The 5 Best Places to Cut Your Labor Costs with Frozen Products

The 5 Best Places to Cut Your Labor Costs with Frozen Products

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

Read more ›
Please Don't Leave:  7 Tips On Retaining Your Student Employees

Please Don't Leave: 7 Tips On Retaining Your Student Employees

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.

Jan 19, 2018

Read more ›