Saturday, February 17, 2024

Why Hiring Recycled Restaurant Executives is Counterproductive


Regular readers of this blog know that the restaurant industry is facing a labor crisis, as many operators struggle to find and retain qualified staff. Some may be tempted to hire experienced executives from other restaurants, hoping to benefit from their expertise and connections.

According to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®, this strategy may backfire, as recycled restaurant executives may not be the best fit for the unique challenges and opportunities of each restaurant.

Recycled Executives May Bring Old Habits and Biases

One of the risks of hiring recycled restaurant executives is that they may bring old habits and biases from their previous roles, which may not suit the current needs and goals of the new restaurant. For example, an executive who worked for a large chain may not be able to adapt to the culture and operations of a small, independent restaurant. They may impose standardized processes and policies that stifle creativity and innovation. They may also have a narrow view of the market and the competition, and fail to recognize the changing preferences and expectations of the customers.

Think Outside the Box if you Want To

Build a Larger Share of Stomach

Recycled Executives May Lack Fresh Ideas and Perspectives

Another drawback of hiring recycled restaurant executives is that they may lack fresh ideas and perspectives that can help the restaurant grow and improve. The restaurant industry is constantly evolving, and what worked in the past may not work in the present or the future. Recycled restaurant executives may be reluctant to embrace new trends and technologies, and may resist change and experimentation. They may also have a limited network and exposure, and miss out on valuable insights and opportunities from other industries and sectors.

Recycled Executives May Create Conflict and Turnover

A final pitfall of hiring recycled restaurant executives is that they may create conflict and turnover among the existing staff and stakeholders. Recycled restaurant executives may have a different vision and style than the owner, the manager, or the employees, and may clash with them over various decisions and actions. They may also have a negative reputation or baggage from their previous roles, and may face resistance and distrust from the customers, the suppliers, or the community. These conflicts may result in lower morale, productivity, and performance, and may lead to higher turnover and attrition.

Think About This

Hiring recycled restaurant executives may seem like a quick and easy solution to the labor crisis in the restaurant industry, but it may be counterproductive in the long run. Recycled restaurant executives may not be able to adapt to the specific needs and goals of each restaurant, and may bring old habits and biases, lack fresh ideas and perspectives, and create conflict and turnover. Instead of relying on recycled restaurant executives, restaurant owners should invest in developing and retaining their own talent, and seek out diverse and innovative leaders who can bring value and growth to their restaurants.

Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

No comments:

Post a Comment