Article
by Guest Blorer: Starr Douglas, CEO of FrontHouz
The gig economy has come, and it is here to
stay, both providing a new way for workers to utilize their skills and
profoundly impacting how businesses operate. One crucial area where the gig
economy is making a splash is within the food industry, mainly the
"grocerant" niche. Retail food
outlets refer to “grocerants” as supermarkets offering fresh, hot, in-store
dining with ready-to-eat meals.
Embracing the
power of the gig economy has enabled all restaurants and food service companies
to not only have trained staff available at their fingertips but also to extend
their business hours so they can generate more revenue.
While grocerants
are the focus of this article, all dining establishments, from casual eateries
to fine dining, can benefit from this staffing approach.
In this article,
we will explore how restaurants leverage this power to enhance the overall
experience of their staff and guests.
The
Benefits of Embracing the Gig Economy for the Food Service Industry
Ride-share and
food delivery weren't the be-all and end-all; they sparked an exciting
revolution that made business owners face the opportunity on their doorsteps.
Accessing the gig economy gives venues a more comprehensive range of available
staff and drastically lowers their training costs by allowing them to select
from a pool of pre-qualified and talented workers.
This overcomes
one of the biggest challenges for the food service industry - maintaining
adequate staffing levels to meet customer demands.
Historically,
turnover usually has hovered around 70% annually, reaching as high as 140%. By maintaining a complete and
competent team, restaurants are able to eliminate the need to close on certain
days and keep up with busy peak times during their most profitable seasons.
This not only increases revenue, but boosts guest satisfaction.
Key
Gig Economy Roles for Restaurants
Understanding
the benefits of the gig economy is one thing, but putting it to practical use
is another. After all, isn't it just another pool of candidates? Restaurants
that center their brand around service will always need specialists to cement
it in place, and some critical roles help to achieve excellence:
To-Go
Specialists
Restaurants can
easily access to-go specialists during peak hours without breaking the bank on
development, training, and onboarding costs. A to-go specialist is efficient
and skilled at managing the take-out portion of a business so that guests
receive their orders promptly and accurately.
Caterers
Business events,
weddings, galas, and other medium or large events are big wins and can do
wonders for a restaurant's brand, both in reputation and in revenue. Having
skilled hosts and caterers ensures that VIP guests receive the white-glove
treatment they paid for.
Bartenders
Whether at a bar
or restaurant, drinks always come first. Bartenders can save the day during
times when the kitchen is overwhelmed and orders just aren't going out as
quickly as needed. Experienced bartenders help bars run smoothly and provide an
extra edge that can make a massive difference to retention and repeat service.
Unleashing
the Gig Economy: Extending Business Hours
The gig economy
has transformed the way that hospitality brands operate. Embracing this power
has, and will, empower restaurants to extend business hours, increase their
revenue, and have the confidence to rely on their staff's competency.
Closed and
short-staffed restaurants are a huge problem, and leveraging the gig
economy for critical roles such as catering, to-go specialists, and bartenders
are great ways to stifle turnover rates.
About Starr:
Starr Douglas, a dynamic young
female executive, is the visionary CEO and Founder of FrontHouz, an innovative on-demand solution
for front-of-house restaurant staffing. Her journey to success began early,
graduating high school at the remarkable age of 15, and continuing on to GA
Tech. Starr's vast expertise extends across various front-of-house roles
including bar captain and manager; it was this time in the industry that later
inspired her to create a solution for front-of -house staffing. With her vast
experience and pioneering spirit, she continues to redefine the hospitality
industry, driving FrontHouz to new heights of excellence while delivering
hospitality venues peace of mind, additional revenue, and reduced expenses.
For international corporate presentations, regional
chain presentations, educational forums, or keynotes contact: Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions. His extensive experience as a multi-unit
restaurant operator, consultant, brand / product positioning expert, and public
speaking will leave success clues for all. For more information visit GrocerantGuru.com, FoodserviceSolutions.US or call 1-253-759-7869
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