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At a recent <a href="https://franchisinginnovation.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-labor-issues-that-matter-most-to-restaurant-operators-plus-how-to-solve-them-2709923" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">Restaurant Franchising &amp; Innovation Summit</a> in Louisville, restaurateurs and franchising professionals came together to discuss major issues facing the restaurant industry and to propose solutions, according to an article on Pizza Marketplace. A panel of three such professionals sounded off on one of the near-omnipresent concerns for restaurateurs&mdash;labor&mdash;and included &ldquo;Stacked Pickle COO Scott Goodrich, Taziki&#39;s Vice President of Operations Mike Smith and Cousins Subs President and CEO Christine Specht. The session was monitored by Scott Absher, CEO and co-founder of Shiftpixy,&rdquo; the article said.

Absher highlighted the labor shortage that hit the restaurant and hospitality industries during the last recession due to a population of newly unemployed workers taking jobs in the rideshare space, the article said. To help combat the subsequent labor shortage, &ldquo;all panelists said that culture was key to attract and retain employees. Specht said her restaurant constantly tries to push their culture,&rdquo; according to the article.

&quot;It has to be an inviting place to work. Uniforms can&#39;t be awkward. You need to cater to their needs,&rdquo; Specht said, according to the article. Smith pointed out the need for coaching, the article said: &ldquo;Employees think if you aren&#39;t coaching them, you think they don&#39;t exist.&quot;

Other important best practices highlighted by the panel included spotlighting a career path&mdash;&quot;It&#39;s also going to be about opportunity. People are driven to opportunity,&quot; Goodrich said&mdash;as well as empowering management to make some entrepreneurial decisions and making the restaurant feel like a family, according to the article.

In order to build an environment that retains talent, Smith said you need to, &quot;Live culture, refer to it, reward it,&rdquo; according to the article.

To read the full article, click <a href="https://www.pizzamarketplace.com/articles/the-labor-issues-that-make-restaurant-leaders-labor-most/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-labor-issues-that-matter-most-to-restaurant-operators-plus-how-to-solve-them-2709923" target="_blank" rel="nofollow" style="text-decoration-line:none" target="_blank">here</a>.

<div>Image Source:&nbsp;Restaurant Franchising &amp; Innovation Summit</div>

The Labor Issues That Matter Most To Restaurant Operators Plus How To Solve Them

1851 Franchise

Three restaurant franchise professionals sound off on everything from coaching, culture and retention.

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The Labor Issues That Matter Most To Restaurant Operators Plus How To Solve Them

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