You’re HIRED!

Would that it were that easy. These words assume there is a rich pool of capable, willing, hard-working, affordable — never mind experienced — people to hire for front-of-house and back-of-house positions. Alas, in the labour-intensive foodservice and hospitality industry, this is definitely not always the case. 

According to Restaurant Canada’s Q3 2019 Outlook Survey Report, labour issues remain the top challenge for operators. “Eight in 10 respondents said high labour costs were having a negative impact on their business, and 59% reported labour shortages.”

While many operators are looking to scale back, automate, or even eliminate the need for employees (think ghost kitchens, conversion to delivery-only and takeout), other operators are still facing the hiring challenge.

“Employers are expressing frustration with finding candidates, getting them to show up at all or on time for interviews and to show up on time for the first day,” says Jeff Dover, principal of foodservice and hospitality consultants fsSTRATEGY Inc. “Some new hires work for a week and then don’t show up as there are so many job opportunities. Therefore, employers must find ways to engage candidates from the get go.”

Hiring innovation is key

Savvy operators are turning to more innovative ways to find and retain talent. Gone are the days of the paper résumé and laborious interview process, often replaced by short candidate videos and online content through social media so an employer can get an impression within two minutes of whether or not a candidate is worth an interview, says Dover. While the industry may never completely get away from an interview protocol where employers check out a candidate’s deportment, verbal and non-verbal communications skills, “attitude,” and appearance, there are signs that the hiring process itself is changing.

“Conducting group interviews is an efficient way to meet with, and evaluate candidates.”

David Hopkins, The Fifteen Group President and Restaurant Consultant

Think speed dating

Many hospitality employers are going the route of hiring parties — networking opportunities for the industry. With these speed dating events, prospective employers stage their version of a culinary cattle call to attract not just good staffers but a larger pool of prospective employees.

“Conducting group interviews is an efficient way to meet with, and evaluate candidates. It allows you to experience how applicants interact with others and conduct themselves in a group setting, without the pressure of a one-on-one interview,” says The Fifteen Group president and restaurant consultant David Hopkins. “One of our clients is currently hosting interviews in this manner, in order to effectively gauge social skills and teamwork in their potential employees.”

Use social media

“If you have multiple positions to fill, consider hosting a career fair,” adds Hopkins. “The event can be communicated in a media advisory, or on a job board or Facebook. Hosting a career fair effectively circulates the information of opportunities available, and will allow your team to meet and interview a large swath of people at one time.”

Facebook remains a more viable business tool for reaching a wider audience than a job board alone. Instagram has also become a popular and visual (think colourful graphics) way to recruit, especially younger applicants, for job openings. 

Digital banner ads, posted on a variety of websites and online publications, can also effectively spread awareness of job openings.“This method will allow you to target those who may not be actively looking for a job or following job boards,” says Hopkins.

Make tech your friend

Consider using freelance staffing apps. According to Hopkins, one of the top-rated options is Staffy.“They provide any number of staff on a freelance basis, for special events or even just certain occasions when you are in need of extra hands.” This option may be a cost-effective way of staffing up when the need arises.

One company (not a restaurant) resorted to a novel idea. Exceldor, the poultry processing co-op that owns the right to Butterball chicken in Canada, needed to hire staff quickly for factory positions. They set up a remote video system at a Montreal bus stop last fall. All potential candidates had to do was pick up a phone attached and with a written message above it that read: “We hire live. Pick up.” Quick interviews were held on the spot and the positions filled.

Consider friends with benefits

Recently McDonald’s Canada, working with ad agency Cossette, launched an innovative campaign, called Friends Wanted, where interested friends were encouraged to apply together, get hired together, and work together. This approach is especially appealing to younger foodservice workers for whom yours may be their first job. Not only do you hire for open positions, but you attract future potential employees at the same time.

Hosting “friend parties” is not just for larger operations like McDonald’s. This is a strategy with legs for any size eatery.

Cast a wider net

Always looking only at a younger demographic to fill positions? There’s a wider world of potential employees to consider. Many retirees, still vital, not as focused on money, and willing to work flexible hours, make loyal additions. Plus, says Jeff Dover, “hiring persons with disabilities is becoming more prevalent and important to businesses.”

However you approach your hiring needs, flexibility is the name of the game — not only in whom you hire but just as important, in how you hire.

Many operators contend they shouldn’t use higher quality bread because of the higher cost and the perceived notion that these breads tend to age more quickly. However, the value and versatility of high quality bread tell a different story. You can add interest to your menu with top quality bread and help keep your customers coming back.

Waste not

It’s a cinch avoiding bread waste, as quality bread — even a day or two past its prime — can take centre-stage in a multitude of dishes, from breakfast through dessert. “Typically, a few of the best ways to use bread as it ages is in crumbs, croutons, stuffing and as a base for crostini,” offers Weston Foods Foodservice. Crumbs can also be used as a binder in burgers, meatloaf and crab cakes, and are quintessential as breading used to coat everything from pan-fried schnitzel to deep-fried calamari.

Here is a selection of more deluxe ways for using up less-than-fresh bread:

• Gremolata: consisting of crumbs mixed with fresh herbs and lemon zest, used to add colourful and flavourful impact to a variety of dishes. Sprinkle on braised meats and baked or tossed pasta dishes — with or without the addition of minced garlic, extra virgin olive oil or grated Parmesan cheese.
• Bread pudding: a baked dish made with day-old bread mixed with custard, it can be made savoury with the addition of flavourful add-ins such as roasted garlic, thyme, roasted cherry tomatoes and brie cheese (great with roasted chicken or steak). Or, serve as dessert with such extras as chopped dark chocolate and dried cherries, and accompanied with a complementary sauce like crème Anglaise or (perhaps vanilla or coconut) ice cream. For an outstanding twist, swap out the bread for stale croissant pieces. 
• French onion soup: this timeless dish offers a classic way to use stale bread, swimming in caramelized onion-and-wine-enriched broth under a blanket of bubbling cheese.
• Pappa al Pomodoro soup or panzanella salad: a pair of traditional Tuscan dishes, both serving as an ideal way to use stale cubes of rustic bread, along with tomatoes and extra virgin olive oil.
• French toast: another classic, this beloved brunch dish offers an excellent way to use quality bread, and is especially good made with brioche. While topped with maple syrup or fruit preserves and served up sweet is the norm, savoury stuffed French toast offers an enticing spin on tradition. Try it with ham or turkey, Swiss cheese and spinach along with grainy mustard.

The upper crust

“Quality breads are made with no preservatives, no additives, no added-sugar,” says Michelle Cave, key account manager at Boulart. “It remains fresh because of the high hydration content but clearly ages more quickly than some commercial breads.” 

Along with knowing how best to make use of stale bread, Cave offers another perspective and simple solution: “If you believe in the true value of high quality bread but want to avoid waste, the best option is to buy full-baked flash frozen bread. The flash freezing process seals in freshness for up to nine months and allows the operator to simply thaw (or reheat, if crusty is preferred). A 100% baked bread gives you the possibility to thaw or reheat on demand.”

“Bread is the first impression you give to a customer,” she adds. “Is it really where you want to save?” 

Did you know?

More goods on top-notch bread from Technomic Canada:

• 40% of casual dining consumers would be more likely to visit/purchase food from restaurants more often if they offered higher-quality menu items. 
• Bread and meat quality are the top two most important attributes for premium burgers, at 84% and 85% respectively. 
• 71% of consumers are willing to pay more for sandwiches that feature premium or higher-quality ingredients.  
• 53% of sandwich customers would pay more for higher-quality bread. 
• 84% agree that bread quality is extremely important when creating a good sandwich.