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3 ways technology can help solve the labor shortage

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Toast’s Caroline Price reveals how operators are using technology to fill labor shortages.

Employee turnover is a pervasive problem in the restaurant industry throughout the 21st century, with the number of restaurant workers leaving Other industries in 2021. Over the past few years, many understaffed restaurants have been unable to hire enough people, cutting hours or operating with fewer team members than necessary.

This problem has become very serious 9 out of 10 According to the National Restaurant Association’s 2021 State of the Restaurant Industry, restaurateurs are struggling with staffing, and many say their staffing levels are low. 20% lower than normal.

As the economy faces greater uncertainty, inflation, soaring food costs, and supply chain issues impacting the industry, it’s more important than ever to make deliberate and sustainable changes that have a lasting impact on your business and your workforce. Luckily, technology is available to help you get there. Method is as follows.

1. Use QR code technology

Digital menus and mobile payments make the dining experience easier for both guests and staff. Guests can scan her QR code to browse the menu and make payments from her mobile device.

Having a QR code on your table as a ‘backup server’ can be a game changer if you’re short staffed. It can be rotated, often resulting in more tips and higher restaurant earnings.

2.Optimize your onboarding experience

Working in a restaurant can be intimidating, especially for employees new to the industry. Work can be fast-paced, high-pressure, and onboarding new hires can be challenging. With hundreds of menu modifiers, specific technology processes, and rigorous standard operating procedures, a strong orientation and onboarding experience is essential to the success of his new team members.

Using technology for self-service onboarding can help new staff get ready for the dining room much faster. We use intuitive technology to understand the order flow and the menu is always in front of your guests. Plus, those novice errors are reduced, saving restaurants time and money almost immediately.

3. Pay a fair wage

Profit margins in the restaurant industry are tight, with average restaurant profit margins typically around 5%. Labor costs are rising as wages rise, and restaurants have to pay their employees to retain their team members.

Higher tips, built-in upsells, and larger check sizes make it possible to pay employees more and are sustainable. It means you can pay them and entice them to stay longer with your team with more attractive compensation packages.

The key point for the restaurant industry is clear. Restaurants need to put their employees at the forefront of their business, making it a priority to offer competitive salaries, benefits and work-life balance for him. Technology cannot replace humans, but it can provide support. Finding that balance is key to improving your eating experience and creating a healthy and happy workplace.

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