How the Food Industry can Combat the Labor ShortageTop of Mind with Julie Rose • Season 1, Episode 1706, Segment 2
Oct 11, 2021 • 21m
Have you seen a restaurant that’s not hiring lately? The pandemic has exacerbated a shortage of servers and line cooks that was already brewing because of low wages, lack of benefits, and long hours that come with restaurant work. The competition to hire and retain staff has led a lot of restaurants to make the shift away from tipping. Ruby’s West End in Maine did it and now offers free coaching for other restaurants looking to do it. Corrinna Stum is the co-founder and owner of Ruby’s West End. (Segment produced by Lynsey Call)

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