2021 has brought it’s own challenges. Covid worries are still here for some along with the Delta version that is starting to rise in some states. The bigger issue is employee staffing though!
Time and time again, we speak with business owners that are reducing hours or even closing their stores one to two times a week because they simply don’t have enough people to work. There are a lot of reasons this labor shortage is happening and like a lot of complex issues, there is no one solution.
For those of you looking to open a restaurant for the first time or even re-invent your current location, this could be a good opportunity.
Smaller can be better. Restaurants that seem to be doing well are those that are keeping it slim and fast.
- Take charge of that menu. Stick to easily made items that can be pushed fast. If you can, reduce that menu and really focus on your core menu. Dial that in with some solid prep procedures and you can run with less labor.
- Be premium. If you have to have a dining room, make it small and intimate. If you can charge a premium and get away with less tables (and servers) but charging more, do it. It’s all about managing the total labor you have and not what you think you are going to need.
- Drive thru only concepts are big. Less space, less labor and easier to run overall. Drive thrus in coffee and other quick to make products are only going to explode over the few years.