Work schedule flexibility, a positive work-life equilibrium, and team spirit held equal importance for employees in the foodservice sector as compared to monetary rewards, as per the findings of “What Restaurant Employees Want,” a report produced by 7shifts, a comprehensive staff management tool designed for restaurant operators.
“This document by 7shifts highlights the crucial aspects to concentrate on if you wish to establish an outstanding environment for your restaurant workforce,” remarked Danny Meyer, the creator and leader of Union Square Hospitality Group, in a company announcement. “They have put together valuable insights that eliminate the uncertainties in forming a strong team so you can swiftly cultivate your distinctive culture. I urge you to peruse and contemplate how you could implement changes to enhance your team’s satisfaction.”
In addition to the aforementioned discoveries, 7shifts’ study also brought to light the subsequent revelations:
- Foodservice staff yearn for acknowledgment and input.
- Team members are in search of the benefits commonly linked with traditional 9 to 5 positions, such as health coverage, compensated sick days, time off, and retirement plans.
- Service industry specialists prefer brief, more concentrated training to hasten their job start.
Professionals working in the foodservice field aim for enduring professions with progression opportunities.
“This document addresses many of the inquiries that restaurant proprietors and supervisors have regarding the potential dissatisfaction among their workforce and the reasons for facing excessive turnover rates,” commented Jordan Boesch, CEO at 7shifts, in the announcement. “However, it doesn’t merely scrutinize issues. Instead, it reveals what current restaurant employees necessitate and aspire to, along with the precise steps that management can adopt to improve their experience. By leveraging these prospects, restaurants can attract, as well as retain, the caliber of talent that will drive their organizations to success.”
