How do restaurants recruit? How do they keep the employee pool interested, active, happy, motivated and productive? What's the secret? What's your secret? Is it 70% networking or 10% networking? Is BOH turnover ratios higher or lower than FOH? Is fast food turnover ratios higher or lower than casual or fine dining? What about casinos? Hotels? Resorts?
I have often wondered why food servers or bartenders (FOH staff in particular) choose a particular restaurant to work. Is it based on convenience or selection? Is it geography? Are tips the only motivator or is the type of concept more the driver? Is it the employee group or shift availability? Or, are casual servers and bartenders always targeting other casual restaurants to work?
For sure, fine dining food servers tend not to head for Chili's. But, interestingly, Chili's-type food servers don't necessarily head for Spago's either. FOH employees tend to stick with a sector. But, having said this, why do some employees prefer working at Airport casual restaurant locations versus urban or suburban locations? Is there a survey that answers these qualitative personnel drivers?
I wonder what an operator will need to do in 2008 to attract, qualify, train, engage, and retain good help? Is it different now than it was 10 even 5 years ago? How much do all restaurant employees rely on networking to find a job? Do they prefer web sites like Craigslist.org or Hotjobs.com?
Recently Secondlife is making a difference. McDonald's Corp is airing commercials to attract employees on YouTube. And, Sodexho USA is using Secondlife to interview potential applicants online. Applicatants created computer images, or avatas of themselves and interacted using instant messaging.
Or, is the rule still just walking in between 3-5 PM and fill out an application? What do you think? What do you do?