Amid the pandemic, there was a lot written on business agility and the ability to pivot business models in reaction to the dynamic environment. The year 2020 certainly put the hospitality industry to the test. There were encouraging success stories in every segment, from ghost kitchens to virtual concepts to retail offerings, including full service and hotel food & beverage. The year also brought a new awareness that while there have been advances in hospitality technology adoption, much of the industry felt they were unable to pivot quickly in response to COVID-19.
- The importance of a flexible labor model.
- Changes in revenue centers and day parts.
- Forecasting best practices.
- Technology that can help make managers successful.
Labor continues to be the most pressing pain point for operators today. As the industry looks forward to getting back to business at full capacity, there’s never been a better time to address how all these changes affect the way we staff our restaurants and budget for labor. Any operator looking to become more agile and build a labor model that gives your team the flexibility to adapt to whatever comes next, we invite you to view this timely webinar on-demand.
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On October 28, 2021, the Department of Labor made a final ruling on Tips Dual Jobs. In case you’re not familiar, in most states, businesses that have employees that make tips are allowed to pay a wage that is below the Federal Minimum Wage of $7.25/hour.
Food and beverage suppliers play a key role in the success of your restaurant. You pride yourself on sourcing the best ingredients with the partners who deliver reliably and at an effective cost.
Florida voters shocked the nation last November when they overwhelmingly voted to gradually increase the minimum wage to $15 per hour over the better part of the next decade.