How the Food Industry can Combat the Labor Shortage

How the Food Industry can Combat the Labor Shortage

Top of Mind with Julie Rose

Natural Gas, Staffing Restaurants, Nobel Prize Winner

Episode: Natural Gas, Staffing Restaurants, Nobel Prize Winner

  • Oct 11, 2021 8:00 pm
  • 20:45 mins

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)