Recruiting, training and retaining talented workers has turned into a Sisyphean task for restaurant operators, who are increasingly finding themselves between a rock and a hard place in a tightening labor market. Restaurant operators continue to cite labor as a key concern. “Recruitment and retention of employees will re-emerge as a top challenge for restaurant operators,” the National Restaurant Association said in its 2016 forecast in February, “as a tighter ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.