Combating the Biggest Labor Challenges in the Hospitality Industry Today

The restaurant industry employs nearly 15 million people in the U.S., and more than 70 percent of them leave for a new job every year. And yet, according to a recent restaurant customer experience survey conducted by Deloitte, “a staff of friendly, hospitable employees is the most important element needed for a positive experience at a restaurant.”

Labor management is at the top of every operator’s list of challenges. Unfortunately, this won’t get much easier for the foreseeable future, given a low unemployment rate as well as recent regulatory mandates on healthcare and wages, and scheduling in some municipalities. In addition to these external headwinds, many industry labor challenges are self-inflicted, such as when employees leave because of errors in their paychecks, which will be tolerated less in a tight labor market.

Nonetheless, restaurant operators can combat the biggest labor challenges, from staffing and scheduling to attracting and retaining talent to rising…