If Staffing Issues Are Keeping You Awake at Night, You're Not Alone

Over 600 restaurant owners responded to our most recent industry survey and all indications are that many of them are tossing and turning at night because of concerns over finding and keeping enough quality workers to keep their restaurants fully staffed.

Of all respondents, 77% were full service (casual/family/fine dining), while 16% defined themselves as limited service (quick-serve/buffet/cafeteria/counter-service), and the remaining seven percent were either bars/taverns (more than 50% alcohol service) or take-out/catering/delivery-only establishments.

As a whole, the majority of this group has a proven track record of success too since 66% of these restaurateurs opened their first location six or more years ago and another 18% have been in business between three and five years.

When asked, "How big of a challenge is it to find good candidates and fully staff your restaurant(s) today?," Back of House staffing was the most problematic with 56% of respondents citing it as "very challenging." By way of comparison, a preponderance (87%) felt that Front of House and Management staffing were only "somewhat challenging."