The Restaurant Rebound Part 2

"I WAS BARTENDING INDENVER.

I'M ALSO AREAL ESTATE AGENT INDENVER."WE HEAR, NOW ANDTHEN ABOUT A ROACHIN A RESTAURANT... BUTYOU NEVER HEARABOUT AROACH RUNNING ARESTAURANT."SO WHY WOULD YOUONLY DENVER REALESTATE TO COME HEREAND DO THIS ISBECAUSE WHAT I LOVETO DO.."MEET "TYLER" GUESSWHAT HIS LAST NAME IS.IN A WORKFORCE THATRIGHT NOW STANDS ONTHE FRINGE OFHURRICANE-STRENGTHCHANGE.TYLER TRADED UP,USING HIS YEARS OFEXPERIENCE AND HARDWORK TO LAND ON THESHORT LIST FORWHAT YOU MIGHT CALLA "RESTAURANT STRIKETEAM", THAT OPENS APLACE, TRAINS NEWSTAFF ANDTHEN HANDS IT OFF."I WAS A SERVER TRAINER, IAM IN A NEW ROLE AS THEFRONT OF HOUSE LEADTRAINER THAT'S OPENING.AND THEYSAID THEY CALLED ME UPAND SAID HEY WE'REOPENING THE RESTAURANTSARE YOU IN AND I SAID, FORSURE.."AND THAT'S HOW"ROACH" CAME TO RUNTHE RESTAURANT.NOW, THIS IS GONNASOUND FUNMY, BUTMANAGERS SAY THEYDON'T HAVE ENOUGH"ROACHES" ... LIKETYLER."SINCEREOPENING THE PANDEMIC,THE BIGGEST CHALLENGE ISSTILL OBVIOUSLY THEWORKFORCE, CONTINUINGTOATTRACT GREAT PEOPLEWHO WANT TO WORK FORYOUR COMPANY ANDREPRESENT YOUR BRAND.."A POST-PANDEMIC REPORTFROM THE NATIONALRESTAURANT ASSOCIATIONUNCOVERED THREEINTERESTING FACTSABOUT RESTAURANTEMPLOYMENT.

MORE THANHALF OF FINE DINING, FAMILYAND CASUAL DININGRESTAUIRANTSREPORTEDSTAFFING LEVELS STILLABOUT 20 PERCENTBELOW NORMAL.WE HAVE 2 MILLIONFEWER 16-34 YEAROLDS, THE PRIME AGEFOR RESTAURANTWORKERS.

IN THELABOR FORCE.FINALLY THERESTAURANTASSOCIATION REPORTS,AFTER GETTING HITHARDER THAN ANYOTHER BUSINESSSECTOR,RESTAURANTS STILLHAVE THE STEEPESTCLIMB TO RETURN TOPRE PANDEMICEMPLOYMENT LEVELS.THE CEO OF SPBHOPITALITY, OPERATOROF BRANDS LIKEGORDON BIERCH,LOGAN'S ROADHOUSEAND OLD CHICAGO,PITCHES TRAINING ANDEXPERIENCE TO YOUNGWORKERS."YOU CAN BE LIKE MYSELFWHO NEVER REALLYINTENDED TO BE IN THERESTAURANT INDUSTRY ANDI STARTED IT AS ASUMMER JOB THAT HASN'TENDED.

20 YEARS LATER.."JIM MAZANY SAYS IF HECAN GO FROMDISHWASHER TO BOSS,THERE'S NO REASON AROACHCAN'T RUN THINGS...EVEN IN THERESTAURANT BUSINESS."I THINK THERESTAURANTINDUSTRY, GIVES THEEMPLOYEES THEABILITY TO LEARNLEADERSHIP SKILLS TOLEARN ABUNCH OF SKILLS INPERSON SKILLS THATTHEY CAN CARRY WITHTHEM."DURING THE HEIGHT OFTHE PANDEMIC, WE SAWLOTS OF RESTAURANTWORKERS TAKEFACTORYJOBS WITH BETTERHOURS AND BENEFITS.SO RESTAURANTS HAVEFOUGHT BACK WITHTHEIR OWN PACKAGEOF CORPORATEVALUES,EMPLOYEERECOGNITION,IMPROVEDCOMPENSATION, STAHAHBONUS PROGRAMS,ANDEDUCATIONALOPPORTUNITIES, AIMEDNOT ONLY AT FORMERWORKERS, BUT ALSOTHOSE NEW TOTHE RESTAURANTBUSINESS."ONE WAY THERE'S SOMUCH OPPORTUNITY.

ITHINK THATPEOPLE HAVE A CHANCE TOGET A JOB OR A CAREER,RIGHT, THE DIFFERENCEBETWEEN A JOB AND ACAREER THAT THEY MAY NOTHAVE BEEN LOOKING FOR.SO IN ONEWAY I THINK THAT'S AMAZING,AND MAYBE OFFEREDTRAINING THAT THEYWEREN'T THAT THEYCOULDN'T AFFORD ONTHEIR OWN RIGHT.."AT SPB'S OLD CHICAGO,THE PLAN SEEMS TOHAVE BROUGHTRESULTS."WE HAVE PROGRAMSWHERE THE BEST OFTHE BEST, AND WE PUTTHEM ON THE ROAD TOOPEN UP OURRESTAURANTS.

IT IS AHUGE HONOR FOR ATEAM MEMBER ORMANAGER TO BESELECTED TO BE PARTOF THAT SPECIALTOP GUN CLASSREALLY."AND FOR THATOPPORTUNITY, SOMEOLD CHICAO'S FORMERWORKERS CAME BACKFROM THEIRNEW CAREERS... TORESUME THEIR OLDONE... BUT AT A HIGHERLEVEL."WE'RE LOOKING FORRESTAURANT MANAGERS IWOULD SAY RIGHT NOW,PROBABLY ABOUT 60% OFOUR MANAGERSARE COMING FROMPROMOTED WITHIN,."PROVIDING A CAREERBOOST FOR SOME, ANDSETTING THE STAGEROACH'S RISE IN THERESTAURANT BUSINESS"WHAT DO YOU HOPETHIS LEADS TO.

I HOPETO GO ON MOREOPENINGS, CONTINUINGIN THAT LEAD POSITIONDEVELOPING MYSELFLEARNING MORE.

BE ADISTRICT MANAGER SO IWANT TO BE A DISTRICTMANAGER MAYBESOMEDAY.."OR MAYBE EVEN AROACH CEO.DENNIS TURNER, 25NEWSTHE RESTAURANTREVITALIZATION FUND ISPART OF THE AMER