So in the last article, we got into what restaurant employees want from employers today. Now, let's break down how they want to be engaged. Well more than half (64.3 percent) of respondents in 7shifts’ survey rated “more recognition from management” as something that would increase engagement at work. Also, the preferred length of training was between one and two weeks, with 46.6 percent picking that option. Something I also felt was worth highlighting was this idea that restaurants are a stepping-stone sector. While it's often true (why education benefits tend to be such a powerful lure) there are also plenty of people who want to make a career out of it, if you show them the way. One in four workers in the report aged 24–35 said they see themselves as “lifers.” A third had been at their current restaurant for more than three years. Another third were between one and three years. Many employees leave restaurants for other restaurants. And it often comes down to the manager they work for, and whether or not the career ladder is transparent, as well as pay, benefits, etc.
Jay Lambert
2w
Some good insights in here. Of training interest, 46.6% prefer training 1 to 2 weeks. 38% prefer training less than 1 week. Hands-on training from the manager still the primary favorite, but 28% now prefer learning through training videos.
Love this piece Danny Klein. Intentional recognition can be a serious game changer, and lazy recognition can be a serious detriment. I've seen data that automated birthday messages and work anniversary thank yous can actually hurt morale. Authenticity suffers while the brand thinks they are doing the right thing. When restaurants can recognize an employees impact... thats where things change. "Danny, you upsold desserts on 84% of your checks this week, that's insanity!" 🔥 🔥 🔥
Great insight.
Editorial Director at QSR and FSR magazines
2wHere's the other article I mentioned: https://www.qsrmagazine.com/story/as-labor-tightens-restaurants-race-to-recruit-retain-a-changing-generation/