Executive perspectives: restaurant experts offer advice for operators

Citing his decades of experience in the food industry, data and conversations with many friends and colleagues in the industry, Hurst outlined the ongoing labor and labor cost challenges for restaurants, with an estimated 89% of operators saying labor issues remain a challenge, 62% saying they lack...

Full description

Saved in:
Bibliographic Details
Published inFast Casual. News Features
Main Author Brown, Daniel
Format Newsletter
LanguageEnglish
Published Louisville Networld Media Group DBA Networld Alliance, LLC 05.04.2023
Subjects
Community
Customer satisfaction
Employees
Food
Franchisees
Franchising
Handicapped accessibility
Intellectual disabilities
Meals
Nonprofit organizations
Restaurants
Success
New York
Los Angeles California
United States > US
Online AccessGet full text

Cover

More Information
Summary:Citing his decades of experience in the food industry, data and conversations with many friends and colleagues in the industry, Hurst outlined the ongoing labor and labor cost challenges for restaurants, with an estimated 89% of operators saying labor issues remain a challenge, 62% saying they lack labor to meet existing demand and 79% reporting they have positions that are extraordinarily difficult to fill. Far from harming customer satisfaction, data indicates CX goes up 15% with the addition of IDD team members. [...]Hurst says his son is so devoted to his job that the family designs activities and vacations around his work schedule. [...]Hurst cautions that recruiting IDD team members involves commitment, and shouldn't be done carelessly or without preparation; it's an investment, he says, and it's vital to remember this isn't just about doing good, it's also about the data-based incentives for stakeholders and investors in the hotel and restaurant industries — benefits like profits, ROI and employee/customer satisfaction — along with retention, since workers with IDD tend to stay at a restaurant for 10 years on average.