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Where did all the restaurant labor go?
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https://restauranttopia.com/episode-147-where-did-all-the-restaurant-labor-go/
In the latest episode of the Restauranttopia podcast, host David Ross delves into a topic that has been top of mind for restaurant owners and operators across the country: Where did all the restaurant labor go?
As the restaurant industry continues to recover from the impact of the COVID-19 pandemic, many operators are struggling to find and retain staff. David Ross explores the various factors that have contributed to this labor shortage and offer insights into what restaurants can do to overcome these challenges.
One of the key issues discussed in the episode is the impact of the pandemic on the restaurant workforce. Many workers were forced to leave the industry due to safety concerns, lack of work, or the need to care for children or other family members. Additionally, the availability of unemployment benefits and stimulus checks may have also played a role in deterring some workers from returning to the workforce.
However, the labor shortage is not solely a result of the pandemic. The episode also explores other factors that have contributed to the shortage, including changing attitudes towards work and the rise of gig economy platforms. The hospitality industry has historically been known for low wages, long hours, and unpredictable schedules, and many workers are now looking for more stable and rewarding career paths.
Despite these challenges, David Ross offers practical advice for restaurant owners and operators looking to attract and retain staff. They suggest focusing on employee engagement and creating a positive work culture, offering competitive wages and benefits, and providing opportunities for professional development and advancement.
Overall, the latest episode of the Restauranttopia podcast offers valuable insights into a critical issue facing the restaurant industry today. Whether you are a restaurant owner, operator, or employee, this episode is a must-listen for anyone looking to understand the current state of the restaurant labor market and what can be done to address it.
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