Why the Restaurant Industry Must Adapt its Hourly Hiring Practices | Modern Restaurant Management | The Business of Eating & Restaurant Management News

The restaurant industry is poised to begin its recovery. For example, IHOP is planning to hire 10,000 new workers in the coming months to prepare for, “...a restaurant renaissance on the horizon.” But how exactly can they find these workers? Remember, it’s not just restaurants reopening and looking for talent - it’s hotels, sports and entertainment venues.

If restaurants want to stand out in the competition for talent, they must adapt their hourly hiring practices.

The Problem with Hourly Hiring To begin updating hourly hiring practices, we must assess the problems with the old ways. Hourly job seekers face the frustrations of an inconvenient applicant process with unnecessary resumes, duplicative data entry, and lengthy applications. Arguably the biggest problem is ghosting, as 52 percent of job seekers say a lack of response from employers is their biggest frustration.

But this is not just an issue on the side of the job seeker. More than half of restaurant owners…

Alexandra Berger

Alexandra Berger is Vice President, Product Sales at AMS, where she is a leader in the Hourly division, a conversational hiring experience platform that makes high-volume hiring easier for everyone. She works with organizations of all sizes to identify strategic solutions that enable them to engage and compete for talent in new ways. Prior to her current role, Berger spent six years at Korn Ferry, where she was responsible for North America Recruitment Process Outsourcing (RPO) development. Given her unique ability to unite technology and talent acquisition, she has been able to partner with organizations on executing enterprise-wide hiring initiatives that deliver business impact on a regional and global scale.

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Alexandra Berger