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Author Scott Greenberg shares how restaurants can get most out of hourly employeesAuthor Scott Greenberg shares how restaurants can get most out of hourly employees

Greenberg shares lessons from his recent book, “Stop the Shift Show: Turn Your Struggling Hourly Workers into a Top-Performing Team.”

Sam Oches, Editor in Chief

February 24, 2024

 

Restaurant leaders continue to struggle to recruit and retain high-quality employees, particularly the hourly employees needed for frontline jobs. With more work options available to young people through the gig economy, the labor pool is increasingly competitive — and the pressure to hold onto workers is more intense than ever.

Scott Greenberg, a former restaurant franchisee who is now a speaker and author of multiple books, addresses the problem in his recently released book, “Stop the Shift Show: Turn Your Struggling Hourly Workers into a Top-Performing Team.” He joined the latest episode of Take-Away with Sam Oches to talk about the state of hourly employees and how restaurant owners and operators can improve their recruitment and retention by paying attention to the wants and needs of their hourly workforce, particularly younger employees.

In this conversation, you’ll learn more about why:

  • Young people today have more options for work than ever before

  • Employers should embrace their young workers’ connection to social media

  • Personal connections go a long way toward improving retention

  • Managers need better training in how to manage their people

  • Humans can be replaced, but humanity cannot

  • The best organizations have culture by design — not by default

Contact Sam Oches at [email protected].

 

About the Author

Sam Oches

Editor in Chief

Sam Oches is an award-winning Editorial Director with Informa Connect Foodservice and editor in chief of Nation's Restaurant News and Restaurant Hospitality. A graduate of the E.W. Scripps School of Journalism at Ohio University in Athens, Ohio, Sam previously served as Editorial Director of Food News Media, publisher of QSR and FSR magazines. He’s a past president of the International Foodservice Editorial Council (IFEC) and a past board member with the American Society of Business Publication Editors (ASBPE). His foodservice insights have been shared in national media outlets such as the New York Times, USA Today, National Public Radio, and CNBC. He lives in Columbus, Ohio, with his wife and three kids.

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