Cracking the Restaurant Labor Crunch

Cracking the Restaurant Labor CrunchCracking the Restaurant Labor CrunchCracking the Restaurant Labor Crunch

Cracking the Restaurant Labor Crunch

Cracking the Restaurant Labor CrunchCracking the Restaurant Labor CrunchCracking the Restaurant Labor Crunch
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Hoang Nguyen - Menufy

“We’ve shifted our focus to our top 20%…my trainers and leadership team. When we do hire, the traction is that they’ll stay longer and at the same time, it’s giving our older employees more skill sets and they’re staying longer with the company. It’s an incentive now for them to be there.”

Hoang Nguyen - Menufy

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