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Here’s how this restaurant uses work-life balance and outsourcing to ease labor strains
As the labor crisis in the restaurant industry continues, what we’re hearing from restaurant operators is that flexibility is the key to attracting and maintaining top talent. At Park City Utah-based restaurant group, Leave Room for Dessert Eateries (Heart and Hill, Hill’s Kitchen), schedule flexibility and outsourcing some back-office functions like HR and payroll have led to a lower turnover rate at their restaurants.
Owners Brooks and David Kirchheimer also know that their employees might not be around forever, especially if many are high school and college students on break, and even encourage them to start their own businesses one day.