Restaurant recruiting is an ironic description for what’s happening in the food industry today. Despite dangling everything from signing bonuses and premium pay to free college tuition to lure workers, restaurant hiring is barely a trickle.
So difficult is it to hire workers, especially the more skilled kitchen help, that most restaurants are short-staffed, leading many to curtail hours or close one or sometimes two days a week.
“It’s no secret that the labor market is tight,” said Kelly McCulloch, Taco Bell’s Chief People Officer, announcing a mass restaurant hiring event last month. Parking lots were converted into job fairs