Recruiting and Retaining Restaurant Staff during a Pandemic

Goliath Consulting Group

News and Updates

March 2021

What's New

How to Adjust Your Restaurant Recruiting Process during COVID-19

Restaurant staffing was hard enough before the pandemic, with common hurdles such as no-shows, mistake hires and high turnover rates. But the COVID-19 pandemic may have only made it worse. Despite the fact there are more unemployed foodservice workers and less competition, most restaurants face a tighter labor market, and operators are finding themselves in a bind to find more talent.

So, what can restaurant operators do to improve the hiring process and ensure that you have the best applicant pool? Here are some tips on streamlining your hiring process.

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What's Your Restaurant Culture?

Restaurants with an excellent work culture benefit from happy employees and many loyal customers.

So what do we mean by culture? And what does it mean to have a great one? In our blog, we give 3 Reasons why we think creating an Authentic Restaurant culture can benefit your business.

Need Recruiting Help?

We help clients outsource the time-consuming process of recruiting. To find out how Goliath can optimize your recruiting and help you find your next all-star employee, contact us via e-mail or contact form below

Coming Up

What's Trending Now

AI Technology Evolving Drive-Thrus

Cameras, voice assistants, as well as other AI-integrated technology, will grow in 2021 and years to come as consumer preferences change and demand for more convenience. AI for Drive-Thrus is a fast-growing segment, and it now comes with a machine-learning ability that improves their speed and accuracy based on actual orders and spoken language.

Lee’s Famous Recipe, a fast-food restaurant in Miami Valley, is one of the early adopters of this AI software. Here's how Chuck Doran, the owner and operator, enlisted the help of Hi Auto, an Israel-based tech company, to implement AI in his Drive-Thru to solve the issues that arose during the pandemic.

We have a number of emerging and established technology companies we work with to provide the tools you need to be profitable and stay ahead of the competition.

See the Full Article

Team Member Spotlight

Meet Jay Bandy,

As president of Goliath Consulting Group, Jay Bandy has built a broad foundation of expertise in the restaurant industry over 30 plus years. Jay works with independents restaurants, chains and franchise companies in every facet of the business across the US. Jay currently works with a team of eight restaurant professionals and a vast network of contacts in the food service industry to help Goliath’s clients be successful.

In addition to his consulting role, Jay is a minority owner with My Friend’s Place Deli. Jay also owns Goliath Restaurant Management that manages clients’ restaurants in greater Atlanta.

Prior to starting Goliath Consulting Group 12 years ago, Jay worked with several QSR companies. He worked with BLIMPIE during their growth years, helping take the chain from 100 to 2000 units. In addition, he worked with McDonald’s Corporation in a regional leadership position and oversaw the implementation of new initiatives including McCafe into 650 restaurants in the southeast.

Jay has a B.S. in Political Science from the University of Louisville and earned CFM certification from the International Food Service Executives Association. He’s also a graduate of McDonald's Hamburger University. Currently, he is serving on the board of directors of the Georgia Restaurant Association and a member of the Foodservice Consultants Society International.

More About our Team

Vendor Spotlight

Risk Management and Employee Benefits

Here's one of our partners that can help mitigate risks through education and proper coverage when it comes to your staff and business overall.

Palmer & Cay is a specialty commercial insurance and employee benefits brokerage and consulting firm that specializes in industry niches with complex risks and extensive service needs, delivering high-value services to clients on a worldwide basis.

Their highly synchronized teams bring deep experience and strategic talents to restaurant businesses and deliver Property & Casualty and Employee Benefits consulting & brokerage services, including employment practices liabilities (including wage and hour disputes, sexual harrasement), foodborne illness, product contamination, and trade name restoration, business interruption and contract/lease review, as well as cyber disruption and theft of confidential information.

For More Information Contact:

Matt Watkins, Vice President & Client Executive

404-991-6015

matt.watkins@palmerandcay.com

Chef's Corner

Staplehouse

We continue on the theme of restaurants successfully pivoting during the pandemic and introducing Staplehouse, a New American restaurant & bar run by Chef Ryan Smith. As a for-profit subsidiary of The Giving Kitchen, Staplehouse closed its doors briefly last year and reopened as a “neighborhood market.”

Now they offer pre-made food options, bottles of wine, and “meal kits.” Guests are welcome to eat and drink on their patio, in their garden area, or take their food home. Staplehouse decided not to resist the changing times and instead flowed with the realities of dining pretty seamlessly.