Restaurants this time last year were largely optimistic, seeing lockdown restrictions lift left and right while hungry customers returned to their favorite eateries.
The labor shortage across the beleaguered service industries means the ability to hire the right talent has never been more essential.
The Great Resignation has rocked the service industries, and many organizations struggle to control turnover. For managers on the ground level of these industries, especially retail, scheduling has never felt harder.
American hospitality businesses are coming up on the two-year anniversary of sudden shutdowns. While some recovery has brought improved revenues, major industry-wide labor and supply shortages have hampered operations and guest sentiment.
The past year has seen employee turnover reach an all-time high, and you’ve likely experienced it at your own business. Workers are reevaluating their jobs in record numbers, and many are not afraid to work at companies that better meet physical and mental needs.
An understanding of comps and voids is key to loss prevention in the restaurant business. What restaurant manager hasn’t had a night when your server approached you right before checkout with an appetizer comp that he didn’t tell you about? Or that time your till was short $7.99 because of a void you forgot to enter for a dish the cook never made?