Tackling The Staff Shortage Challenge – What Actions Can You Take?

KEY INSIGHTS

• Take a close look at your menu and try to pare it down as much as possible
• Identify which ingredients have multiple applications and try to utilise them across as many dishes as you can
• Replace table service with self-seating, counter ordering and/or contactless apps
• Institute a buddy system for new staff and be supportive and flexible with longtime workers

With foodservice businesses across the nation hit hard by the current staff shortages, the smart operators are thinking on their feet to overcome the challenges this has brought to their business. Here are some steps you can take to tackle the situation: 

1. MOVE TO A SIMPLIFIED MENU

Take a close look at your menu and try to pare it down as much as possible. Instead of 20 main choices, try to reduce to 15 or even 10. Be hard-nosed – cut out those indulgent dishes that might be the chef’s special creation but which hardly anyone orders, while retaining all the most popular favourites.

2. LOOK AT REPURPOSING INGREDIENTS AND MEALS WHEREVER POSSIBLE

Not only should you simplify the menu but also your back of house stock of ingredients. Identify which ingredients have multiple applications and try to utilise them across as many dishes as possible, to cut down on stock management and prep time. You can also consider repurposing leftover ingredients and meals at end of the day’s service as special items on the following day’s menu – such as reusing soups as a base stock or antipasto ingredients as pizza toppings.

3. REPLACE TABLE SERVICE WITH SELF-SEATING, COUNTER ORDERING AND/OR CONTACTLESS APPS

One of the most common customer complaints caused by low staffing levels is the amount of time they have to wait to be shown to a table and have their order taken. You can expedite the process by inviting customers to seat themselves and place their order at the counter, or utilise a contactless meal order app via QR code scan at the tabletop to access the app via their phone. This is an efficient way of freeing up staff while also speeding up the ordering process to ensure customers won’t be frustrated over wait times. With staff no longer required to visit tables and take orders, they can instead be utilised where they are most needed – in meal prep and table delivery and to provide extra personal attention to customers.

4. INSTITUTE A BUDDY SYSTEM TO EFFICIENTLY UPSKILL NEW WORKERS 

Even if you can find new staff to replace those lost in recent months, it’s often difficult to get them up to speed quickly. One solution is to create a buddy system whereby you pair new workers up with your best and most trusted staff members who can take them under their wing and show them the ropes over several shifts. By creating a checklist of key tasks, procedures and methods, you can ensure that the new staffer has been properly shown the way things are done, even if they take a while to reach the same level of expertise as long-timers. Make sure you have worked out a clear process in advance with the trusted staffers who are going to buddy up with the newbies – it’s also a wise idea to have a written manual of policies and procedures which staff can refer to when needed.

5.  BE AS SUPPORTIVE AND FLEXIBLE WITH EXISTING STAFF AS POSSIBLE

Remember times have been just as hard for staff as business owners of late, and it’s important to show your understanding and appreciation of staff during these times. With good staff hard to find, you certainly don’t want to lose those you have – so try to be supportive and flexible of staff needs, especially with regard to shift hours and time off. Overworked staff won’t perform at their best – so when your business is understaffed, you need to be particularly aware of the pressures being placed on the workers you do have. It’s also important to bear in mind that many foodservice staff are initially attracted to the job because they enjoy personal interaction – so strive to be more communicative and stay emotionally open, in order to build a better rapport with your staff.

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