When it comes to finding and keeping great kitchen staff—a challenge that’s reached near crisis levels in some areas in recent years—the restaurant industry faces a hard and simple truth: Wages are too low and the hours are too long.
Or is that the reason kitchens can’t keep staff?
OK, I’ll admit it. I’m one of those weirdos who actually enjoys job interviews.
Of course, I get as nervous as the next guy, but I find you can learn a lot about a prospective employer from the types of questions they ask. So I was intrigued, at a recent interview, when I was asked to think of a terrible manager I’d had in past and to describe the characteristics that made them so bad.
Topics: Restaurant Staff Hiring, Leadership
If you’ve worked in the restaurant industry longer than 27 months, congratulations. You’ve lasted longer than the average food service employee.
Topics: Restaurant Staff Hiring
Employee turnover costs are a huge drain on profits for any company and that’s especially true in the restaurant industry, where the turnover rate is very high (66.3% in the US in 2014).
Topics: Restaurant Staff Hiring, About Ameego, Restaurant Culture
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