Labor can make or break you, and on this episode of Behind the Counter, Christine and Keith lay down their thoughts on labor in the restaurant in the industry and how the NYC Fair Workweek Law has evolved over the past few years.
[01:36] Starbucks and Unions
[07:44] No More Masks and Vaccine Mandates
[10:37] Rebuilding the Restaurant Industry
[14:14] Chipotle and Chippy the Robot
[18:17] Labor Shortage
[26:40] Closing Notes
Labor Shortage
The profit margin of the restaurant industry is paper-thin, and labor is the driving force behind what can make or break your business. Minimum wage has gone up and servers are essentially sub-contractors of the restaurants. This is where automated machines like Chippy of Chipotle come in as an option to streamline operations to make it more effective and not have too many hands in the pocket. NYC’s Fair Workweek Law started in 2017 and has evolved since then, offering more predictable scheduling for part-time employees and the privilege of not being cut from the team right away. In the end, it’s difficult to find that labor sweet spot: matching productivity aligned with sales to drive the right profitability.
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Where to Find Them:
Facebook - DeVita & Hancock Hospitality Group Inc.
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Official Website - DeVita and Hancock Hospitality Group
Christine DeVita on LinkedIn
Keith Hancock on LinkedIn
connect@dhhospitalitygroup.com
