Labor takes center stage at the National Restaurant Association Show
WORKFORCE
“ There is no bigger challenge in our industry than retention.” — Rebecca Berry, National Restaurant Association
https://youtu.be/JHjUVtKwAgM
Developing talent
Jade Hedgeman-Chioke of Primo Partners talks about building a pipeline to develop strong busi- ness leaders, particularly Black entrepreneurs.
ServSuccess is focused on to im- prove employee retention. The program was launched in 2019 to ensure restaurant professionals have clear career paths by offer - ing certification, online training and assessments. “There is no bigger challenge in our industry than retention,” Rebecca Berry, senior sales man- ager, career and workforce with the association, said during a session. She cited training as the biggest opportunity to solve for this issue, noting that 87% of mil- lennials say training is critical to their job, while 93% of employees state they would stay at a compa- ny longer if their careers were in- vested in. “Disengaged employees cost employers $8,000 a year. It costs $1,800 to train a new employee,” Berry said. “We need to fill that gap. There is a labor and revenue challenge, and it also impacts guest satisfaction that you can’t get back. Training is the biggest asset when it comes to recruit- ment. When you offer training and education and a career path, you become an employer of choice.” Training, Berry said, also cre- ates standards that previously haven’t existed in the industry, which then creates more consis-
tency for customers. “If 2020 taught us anything, it’s that we need to be teaching our employees to be their best. That’s why we’re hearing about career pathing more in this in- dustry,” Berry said. “The opportu- nity for career growth should be top of mind.” Technology Of course, the labor conver- sation didn’t end with training and development and culture. Technology is a huge piece of this puzzle as well, with vendors showcasing server robots run- ning food to tables; app compa- nies calling themselves the “Uber of labor,” allowing operators to find employees last-minute to fill vacant shifts; automated French fry, burger, sushi stations and so much more. These companies in- sist their technology is a supple- ment to existing labor, easing the time and cost pressures of mun- dane, sometimes dangerous, tasks for employees so they can add more guest-facing value. It’s yet to be seen if any of this tech really does serve as a human replacement, but for now, we’ll opine that the industry is in the midst of a labor revolution, as ev- idenced by the National Restau- rant Association Show floor.
https://youtu.be/2KK9RGa2HTM
Empowering women Rohini Dey of Vermillion and Let’s Talk Womxn talks about how that organization works to elevate female leaders in the restaurant industry.
Leading without ego Chef Robert Irvine of ‘Restau- rant Impossible’ discusses his approach to leadership.
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National Restaurant Association Show 2024
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