In the bowl, improve the production chain and reduce working hours. Leave it to mature. (Photo: 123RF)
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Reveal Mattein. For many of the big names in American restaurants, we now know that this will be their recipe for post-pandemic labor shortage protection: In the bowl, improve the production chain and reduce working hours. Leave it to mature.
In fact, Reuters reports, upon “coming out” of the health crisis, many of these streamers are still experiencing layoffs that forced them to close their establishments in the spring of 2020.
At least 65% of them said at the beginning of August they weren’t equipped to satiate consumers’ hunger for their small plates, according to the National American Restaurant Association.
The industry got some relief in July, filling 74,100 new jobs. However, there are still 635,000 pairs of sleeves across the country to return to the pre-pandemic level.
This means that restaurant chains like IHOP, known for their 24/7 service, are having to cut back on their hours. She can’t do otherwise, having only 90% of the squad she had before February 2020.
To adapt to this new reality, restaurant owners are now improving their human resources and taking advantage of the behaviors that have been adopted over the past two years by their customers, moving away from the checkout counter towards interactive dashboards, apps and delivery service.
Better working conditions
Some do a better job than others, like Chipotle Mexican Grill. The fast-food counter claims his team size is up to — or in some cases even exceeding — pre-pandemic size. The recipe for its success: Compensation and competitive advantages. And she is not the only one who has added this spice.
Since February 2020, the seasonally adjusted average salary has risen 18%, to $18.42 in June, the Bureau of Labor Statistics reports. Admittedly, this jump may seem large for a sector accustomed to minimum wages. However, it only erases inflation, nuance from Reuters.
Adoption of technological tools
Resturant Trademarks international, which owns the Tim Hortons, Burger King and Popeye’s chains, is counting on improving its resources. So it dedicates its staff to customer service, adopts kitchen appliances that make it possible, for example, to speed up the cooking of food.
from his side, McDonald’s Puts on the test bench the control of the car using a robotic voice. However, he must improve his recipe, as at the moment his success rate is 80%. This must reach 95% before it can be rolled out across the country.
Meanwhile, Marco’s Pizza is using a new machine that kneads and cuts pizza dough. The process now only takes a few hours each day, while it used to take seven to eight hours in the past, according to the sign.
Chili’s Grill & Bar is also rethinking its assembly line, saving precious seconds where possible. By not preparing its rations of shrimp, for example, it would save at least 408,336 hours a year in the US, which it would be able to reallocate to other higher value-added tasks.
And you, how did you manage to reconcile your activities despite the lack of employment?
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