The Toll on Short Staffed Restaurant Workers AND Customers

Going out for dinner with the family or for date night this weekend? Service at your favorite restaurants not quite what it used to be?

According to a recent study by the National Restaurant Association, 65% of restaurant operators said their restaurant does not have enough employees to support its existing customer demand. Further, of those operators, 62% said their restaurant is mor than 10% below necessary staffing levels. Twenty percent said they are more than 20% below necessary staffing levels.

Short-staffing at restaurants isn’t a new problem; it’s been growing since the pandemic began back in 2020. And it’s continuing to take its toll on restaurants, their staff, AND customers.

Even though restaurant employment has come a long way towards recovery since lockdowns, the industry is still down 750,000 jobs (6.1% of its workforce). 1st quarter mentions of short staffing on yelp reviews are up 3 times as much as last year. Long wait times have risen 23%, too.

What exacerbates the cycle? Understaffing results in lower tips. Lower pay leads employees to quit. High turnover (always an issue in the industry) proliferates.

So what does the future hold? Maybe an immediate acceptance that going out to eat isn’t going to be the same. Perhaps some innovation in the way of automation. Speaking as someone who has worked behind the bar and in restaurants, let’s throw in a little compassion all around.

Humanizing an industry dependent on service from fellow humans is a good thing.

As a recruiter for 25+ years, it’s why I do what I do. A job is more than just a job—It’s about people helping people.

Feel like you’re missing that feeling at work? I can help!

#innovation #careerpath #restaurantbusiness