In October, the unemployment rate hit its lowest point since the Vietnam War, according to the U.S. Bureau of Labor Statistics. And it’s a number that is significantly affecting foodservice hiring.
Not only are directors and chefs having a tough time filling job s but they also can’t find enough skilled workers to execute the menu and provide good customer service. As operators continue to grapple with this problem, some are finding the solution lies in extensive cross-training.
Multitasking to stretch staff
“Every staff member is trained to multitask,” says Kory Samuels,...