1. Longer Ticket Times 
: Short-staffed kitchens increase wait times, slow table turns, reduce revenue, and frustrate guests.
: Short-staffed kitchens increase wait times, slow table turns, reduce revenue, and frustrate guests.2. Reduced Sales : Understaffed front-of-house forces servers to handle more tables, leading to lower sales of appetizers, drinks, and desserts, and decreased overall guest satisfaction.
: Understaffed front-of-house forces servers to handle more tables, leading to lower sales of appetizers, drinks, and desserts, and decreased overall guest satisfaction.3. Increased Costs : Requiring staff to work extra shifts or days off results in higher overtime expenses and employee dissatisfaction.
: Requiring staff to work extra shifts or days off results in higher overtime expenses and employee dissatisfaction.4. Overworked Staff : A minimal crew lowers staff performance, raises turnover rates, and increases hiring and training costs.
: A minimal crew lowers staff performance, raises turnover rates, and increases hiring and training costs.Long-Term Solution: EB-3 Program
To tackle labor shortages, explore the EB-3 program! This allows restaurant owners to hire foreign workers who commit to long-term employment and accept base pay. Enjoy benefits like reduced turnover and stabilized staffing levels.
WINBI LLC offers free consultations on the EB-3 program. For more information, email us at hr@winbillc.com.