Hospitality industry experts and restaurateurs in today’s economy have a lot to say about how to staff high-volume restaurants, train new hires, and keep long-term employees up to speed.
However, perspectives on effective hiring and retention in high-volume restaurants will differ. A lot of it depends on a restaurant or group’s geography, target market, and changing customer expectations. Consequently, there may not be simple answers for high-volume proprietors or management, but there are endless ideas those in leadership roles can tap into.
While some high-volume restaurants find it necessary to crew up for a seasonal rush, other managers plan for the long-term based on how they perceive the vicissitudes of the economy.
Read the whole article, including CEO Shawn Tarter’s insights, on Bar & Restaurant News here.