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5 ways restaurant operators can prepare for the labor market of the future

CEOs of P.F. Chang’s, &Pizza, Native Foods and Fusian weigh in on ‘wage disruption,’ talent pipelines and employee quality of life

The upheaval of the pandemic may serve as a catalyst for the restaurant industry to make long-term adjustments its labor model to reposition itself as an employer of choice, according to the leaders of several fast-casual and full service brands.

The current labor crunch is driving wage inflation and forcing operators to rethink not only their operating systems, but also their relationships with their employees and with the workforce at large, they say. Going forward, operators will need to think beyond higher salaries and take a closer look at the quality of life and potential career paths they provide.

Nation’s Restaurant News talked with CEOs of P.F. Chang’s, &Pizza, Native Foods and Fusian, all of whom will be presenting at the inaugural CREATE: The Future of Foodservice event next month, about how operators can best position their businesses to compete for talent in the future.

Find their five key takeaways below and get more insights directly from these leaders at CREATE: The Future of Foodservice in Denver, Oct. 4-6. Register now to attend this one-of-a-kind event.

TAGS: Operations
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