Why is it so hard to recruit and still can't keep people in the restaurant industry?

Now do catering people have a worry, that is, can not recruit people. Many restaurant owners also have to face the problem of not being able to retain people, I now have a restaurant downstairs in the district, the waiter changed a batch and a batch of half a year to go once, and then changed a lot of new faces, but summed up the problem is only one, that is, the management and income compensation problems.

The majority of people who choose to work in restaurants are still poor, rich people with education and background will not go to the restaurant to work, and relatively speaking are thinking of the more scarce people. They go to a place to work the most concerned is always how much money can be given, promised money can not be given on time; second is to know what they need to do what should be done; third is where to eat where to live, the other is irrelevant. These people are also concerned about fairness, for example, if he takes two thousand for himself, he would like to know how much others have taken, and if he finds out that the worker who works with him only takes nineteen thousand, he will immediately feel that he has earned it, but if he finds out that others are higher than he is, he will have the idea of quitting his job.

So these people are very difficult to manage. Catering business owners are basically doing to maximize the benefits, can compress the cost of compression, food service personnel low pay, do not get fair treatment, these are difficult to recruit and retain people

I am engaged in the catering industry, I'll say my opinion, first of all, I can clearly tell you, the reason why the catering industry is difficult to recruit, but also can not keep people, mainly because of the problem of wage treatment, the intensity of work, the nature of the work problem. Work intensity problems, the nature of the work problem, let's talk about the wage problem

I don't know if you know, the catering industry, in addition to the store manager and chef wages are relatively high, as for the other service personnel, dishwashing personnel, washing personnel, more than in the 2,500-3,500 yuan or so, but this wage is enough to do what it is estimated that each month casually spend no

So this wage is the only thing that can be done to improve the quality of life of the people in the catering industry, but also to improve the quality of life of the people in the catering industry. p>

So this wage issue, is more important issue, as for the intensity of the work problem is also understandable, because the service industry in the busy time, more than a minute of rest time is not, but a long time to keep busy state, then even if the physical fitness of the person is also a little bit unacceptable

So the intensity of the work problem, but also lead to a lot of people to do a period of time do not want to do the reason. A period of time do not want to do the reason, as for the last problem of the nature of the work, it is better to understand, because the service industry is called the service industry, is a kind of repulsive occupation, but now many people even their own family can not take care of more people,

Let alone come to repulsive to other people, so the nature of the work problem, but also a more important issue, then the catering industry should be how to change the problem of recruitment difficulties, and also how to change the nature of the work problem. Change the problem of recruitment difficulties, and how to retain people, in fact, in my personal opinion, as long as the catering industry to wage treatment enough

Then the catering industry can naturally solve the problem of recruitment difficulties, as for how much wage is more appropriate, in my opinion, do not open too high, as long as in accordance with a city's minimum wage, and then in the upper floated about thirty percent on the line, that is, and ordinary workers wages remain consistent on the line

This is the first time that I've ever been in the catering industry, and I'm not sure if I've ever been in the catering industry. And ordinary workers wages to keep in line on the line

Final Summary: Now the catering industry, if not to raise wages, it is estimated that the future recruitment will be more and more difficult, after all, many young people would rather go into the factory, but also not willing to the service industry to repel other people

Catering I've done, the boss has to have a love to collude with the staff, do not constant nose staring at the eyes of the, look down on the, look down on the, the real doer can not see, the boss should have a love to the employees, not constant nose to stare at the, look down on the That, the real dry home can not see, have a mouth slippery tongue dry work less, get more money, so you can not find people.

I opened my own restaurant for a long time, but also in large and small catering stores have done, for the catering industry why can not keep people, I said my opinion.

Why is it so difficult to recruit workers in the restaurant industry can not keep people?

First, the employment of the catering industry

Catering recruiting difficult and can not keep people, this is the common problem of the catering industry. I summarize:

If there is no epidemic, the traditional offline physical stores will have a good development in 2020?

In fact, it is not, the physical stores in 2019, has faced the urgent need to transform and upgrade.

Because of the suddenness of this epidemic, the pain points of the traditional brick-and-mortar stores are nakedly exposed!

This has to mention the advantages of offline physical stores, one of which is the flow of large, the entire consumption can account for 80%

So the question is, so much traffic, how much of the offline physical stores retained?

Surprisingly, more than eighty percent of the physical stores, is not their own user data! In other words, he only has the front end, not the back end.

Just like a cell phone, there is only a display and no motherboard, so what can the phone be used for?

In other words, there is no effective way to promote customer repurchase after the customer leaves.

Those who are familiar with the e-commerce platform surely know what is user data? WeChat has 1.1 billion users, which is user data.

The impact of this epidemic, the first to bear the brunt of the advantages of the physical store, offline traffic will plummet in 3-6 months, directly to the physical store forced to extinction.

Every crisis comes with an opportunity, and this is also an opportunity for offline physical stores to transform. No matter what model you choose to operate, you can not escape the trend.

Times in progress, in the change, the only constant is the change, but this change is a rule to follow, we only need to master the law of change, that in any change in the middle can be easily solved.

The pattern of change of offline stores is the traditional offline business, partly relying on the online platform business model, the use of big data to build their own users as the core of the business tools, the transformation of the offline online integration business model.

Offline business, we all know, online business, and not the U.S. group Hungry Mou this online platform.

I said online business, is the real meaning of the store online business, each store can become a platform such as the Mission, he has an independent store, independent data platform, each user data belongs to the store's own, can be reused. With 0 cost, 0 drawback, the product is the operation of the characteristics.

Maximize the offline physical stores to reduce costs and increase efficiency, and then build their own business ecological closed loop.

If you think of the store as an ecosystem, shouldn't there be plants, animals, microbes.

Now the traditional brick-and-mortar stores are like only carnivores, herbivores ecosystem, once the herbivores are gone, carnivores are not starved to death.

Well, let's start with these. I hope the entity merchants to seize this opportunity to think at home behind closed doors, if you do not think ahead of the layout, waiting for the epidemic to subside, your days will be very difficult, and will even eat a big loss!

In fact, enterprises are difficult to recruit and retain people is the reason for these two, on the one hand work is very tired , on the other hand wages are too low.

First, the catering industry, young people are impatient.

The catering industry belongs to the service industry, guests come to eat, or to consume, young employees generally do is some of this tea water things. I understand a lot of food and beverage stores, young staff turnover rate is very high, generally older employees to do the work period will be some.

Second, the work time is long, and not fixed.

Some of the catering industry is not fixed off time, some stores when the guests when to eat that when off, there may be a good mood of this guest, that drink ah, chat ah, chat to midnight, we are embarrassed to urge, urge after some guests he felt you are very annoying. I have encountered this situation when I was a waiter, so the catering industry working hours are relatively long and not fixed, which is not able to keep people a reason.

Third, low wages, salary increases are too slow.

The catering industry is very tired, but wages are too low, because it does not need to move too much mental labor, does not belong to the technical positions. So wages are generally low, although it is a package, but still can not keep people, many people engaged in the catering industry can not sink,

Wages do not see up, do not feel that reflects their own personal values, not willing to go to do the service industry, which is difficult to recruit the reason for this.

In short: the catering industry is difficult to recruit and retain people, young people can rarely have a long time to stick to the dry down, a moment because the work is tired, the second is a low wage.

More ideas, welcome to leave a message.

Low wages work long hours, work and tired! Especially on New Year's Day, others are resting, and the catering industry are really tired half dead, summer which chef is not sweating clip back, winter is better

Comparison of difficult

Speaking of this issue I'm difficult. I'm not sure if you're going to be able to get a good deal on the way to the next level. Epidemic a clamor fell half of the rest of the other half are a variety of complaints, the catering industry is difficult to recruit, and now it is more to stay is not, not to stay is not.

Stay it, always have to give people wages it, all kinds of cost increase is not guests. If you don't stay, it's a quick fix, but when business is good, where are you going to find people? Even if you find someone, a skilled hands on the break-in time, break-in good people are not willing to stay, alas, you say the head is not a headache?

In the end, the catering industry is a hard line, of course, the kind of capital operation and pure red does not count, I'll talk about the more traditional catering industry why can not recruit and difficult to retain people?

First of all, a clear point, now people are willing to find a what kind of work?

First, things to be less, the money to take more, and can not be too far from home, if you can reimburse me for some of the cost of car and horse rentals and meals, it would be better.

Second, I came to work, not to let people scolded, so that all of you have to respect me, I am not happy if the consequences are very serious.

Third, I am here to work and to learn. But how come it feels like my superiors and my masters are idiots and have extraordinarily big tempers? I'm not going to eat his ass.

Fourth, should I sign a contract? I'm not sure if I'm going to be able to do that, but I'm going to be able to. Is the working environment good? I'll tell you, I'm sick of cleaning, so don't look for me.

Fifth, I tell you that I have to rest ah, at least two days a week. Work time is 8 hours more than a minute I do not overtime. And I have to sleep at noon ah, not to take up my own rest time.

You have found that the traditional catering industry are not involved in one? This is doomed to the restaurant industry is difficult to recruit and difficult to retain people very much.

The waiter may be able to lighten the workload, but the kitchen is really tired as a dog. But the waiter's salary is too low, at most there are some bottle cap fees to subsidize. And the back of the kitchen it, a day of smoke and fire, back pain, to the home can not wait to feet are not washed on the bed. In this case, the wages are not high enough, and there are really not many young people who can do it.

The catering industry is generally 3 days a week or 4 days a week off. If you're particularly busy, you can't even take a day off for half a month. Young people are to have a spare time, you so grind his temperament, good temperament can hold out, a little bit of tampering, immediately go away.

The words of the old caterer are: to sell face outward. So no matter how unreasonable guests, can only scold him in the heart of the eighteen generations, but the face is always smiling. Now not only to deal with the guests, to deal with the management. I have seen the big boss of the restaurant in a health inspection of the relevant departments of the temporary workers behind the nodding and haoping, you say that this kind of self-esteem of the work, young people such as the sun at eight or nine o'clock in the morning he can not afford to be bad?

The last point that is the wage. Now the catering new employee's salary is generally four or five thousand dollars. You say this wage is not low? It is really low, but what can be done? Excluding some unscrupulous bosses, many bosses open store is also for the sake of peace and prosperity. But he really is no way. It is not Jack Ma who brought down China's brick-and-mortar stores, but the real estate developer, who is being driven crazy by the rent. Every day, the owner opens his eyes and the money he owes is going up and up, and when he leaves the house, there is all kinds of shit. If he has a good temper, it's okay, but if he has a bad temper, even if he has a good heart, do you think the employees will want to stay?

So you're under a lot of pressure, and the boss is under a lot more pressure. He can't lose, he lost is all.

In the end, catering is difficult ah, really difficult. Nowadays, young people value wealth, freedom, dignity, and good space for development. But into the catering industry, unless you come up with a pestle and mortar into a needle of the spirit of drilling, otherwise, really do not see hope.

The catering industry can not keep people, not entirely because of low pay, but because most of the catering industry by the lack of growth, today is a waiter, if 5 years later can only be a waiter, how to keep people?

The more upscale and well-known restaurants, the lower the salary

For well-known restaurants, such as Michelin restaurants, the salary of their employees is relatively low.

Why? Because employees come to this restaurant to work, not entirely because of the salary, but with the purpose of learning gold here. And the imbalance between supply and demand has led to well-known restaurants paying lower wages instead, especially for chef apprentices.

Although the wages are low, it still can't stop a lot of people from enrolling, which is the charm of the gold standard, these people in the future will be doubled because they have worked in a famous restaurant (chef).

The more the growth of the restaurant turnover rate is lower

Hai Lilao, for example, because Hai Lilao stores are rapidly increasing every year, and because the management of Hai Lilao (in addition to finance, etc.) are all promoted internally, which gives employees the opportunity to even the most basic level of cleaning staff, can be a step by step in Hai Lilao to get promoted.

Haililao many store managers are promoted from the waiter, and the treatment of the store manager has been generous to the extent that 985 graduates can not afford.

Growth, giving employees space to develop, is the magic weapon to retain employees.

10 years the same restaurant on the business, how to retain people?

For those 10 years there is no change in the catering business, employees do not have room for promotion, and wages are not likely to increase significantly each year, how can such a state of affairs so that employees can work at ease?

Companies that can't get bigger have a correspondingly lower ability to resist risk, which is the reason for the higher turnover rate of employees.

Catering belongs to the service industry, there is no future if you do not get bigger

Taiwan's famous catering brand Din Tai Fung, used to be only fixed in Taiwan, even if the Japanese companies asked to join the painstakingly not to be moved.

Three consecutive years of persistence, so that Din Tai Fung's Yang boss finally relented: as long as Japan sent people can make the steamed dumplings as delicious as Din Tai Fung, you can open a chain of stores in Japan.

Instead, the Japanese refinement achieved Din Tai Fung, from the original "little" to standardized operation (SOP):

In 2000, Din Tai Fung only 6 stores in Taiwan, to 2014, Din Tai Fung has more than 100 stores around the world.

Welcome to the "three axes to break the game", sharing clear business wisdom.