At the recent Winsight Grocery Business Summit, grocery retailers all agreed on one thing – labor is their number one issue.
Rising labor costs with a $15+ per hour minimum wage, and reportedly a shortage of almost one million foodservice workers had the group very concerned.
A recent CNBC report found that:
“In the restaurant industry, turnover is 130%, turning over more than a full workforce every year,” said Panera bread CFO Michael Bufano at CNBC’s @Work Human Capital + Finance conference. “We are a little under 100%, but still a huge number.”
Rosemary Batt, chair of HR Studies and International & Comparative Labor at the Cornell School of Industrial Labor Relations says the model is flawed.
Decades of fast-food industry efforts to standardize and “routinize” jobs — take the skill out of them — has been intended to create turnover-proof jobs. “If you lose someone, it is not a real cost, because they are so easily replaceable. ... The industry has thrived on this HR model of turnover-proof jobs for many years, because they could get away with it,” she said, through a slack labor market or absorbing the cost of high turnover. But that model is being stretched.
Tony Orlando of Tony O’s supermarket and catering hires carefully and only wants smiling faces and people who care working for his organization – and he pays them well and trains them to be valued employees who stick around. No one who thinks of a job as temporary is motivated to learn and stay.