Staffing
Older workers bring plenty of reasons to hire for QSRs
Recruitment and retention remains a problem in the restaurant industry, but one restaurant consultant says older workers may be a cure for staffing issues.
February 22, 2023 by Mandy Wolf Detwiler — Editor, Networld Media Group
Hiring and retention remains a problem for many in the restaurant industry. Certainly, it's looking better than it did during the pandemic. But there's a hiring demographic that's often overlooked, and that's non-traditional, older workers in the QSR space. Older workers make up 56% of full-time workers in the United States, according to the Bureau of Labor Statistics, while working part-time rose 19% over the previous year.
These employees bring experience, a willingness to work, easier scheduling and better concentration, said Izzy Kharasch, a restaurant consultant based in Chicago. His company, Hospitality Works, has worked with more than 700 restaurants. QSRWeb asked Kharasch by e-mail about how older workers can help ease the search for restaurant employees.
Q.Why are older workers needed in the industry?
A. In the past two years, the hospitality industry has lost an incredible amount of employees with few applicants to fill all of the open positions. And, while it is unpopular to say, the younger employees coming into the market today are not really interested in working in this industry. From my experience, prospective younger employees often work for a few days and never come back. In one instance, a new server worked one day and on day two wanted a substantial raise. I feel older workers are pleased when they get the job and work hard every day. We need these reliable, energetic employees who love coming to work every day.
Q.What do they bring to the table in terms of experience?
A.Older workers may not have the exact experience for the restaurant industry, but they do have the to learn. We can give anyone who loves to learn and loves to work the training they need to be successful.
Q. Is it easier to schedule older workers than it is to schedule younger workers, especially teens?
A.It is easier to schedule the older worker. Typically, their schedule is open early in the day until about 6 p.m. or 7 p.m. Teens are great on the weekends (after sports and extracurricular activities) but can't really be much help during the week.
Q.What skills do older workers bring that perhaps younger workers don't have yet?
A.Patience! Older workers understand the importance of training and they know that a mistake is not the end of the world. I find that younger employees are very hard on themselves if they don't get it perfect the first time.
Q.Why are senior workers often overlooked?
A.Senior workers are overlooked because managers/owners don't know a good thing while it is literally staring them in the face. Who wouldn't want a worker who does what they say, comes to work on time, focuses on the job and is not on their cell phone most of the day. Every senior worker that is hired is a breath of fresh air to my restaurant owner clients and their customers.
Q.What are the drawbacks of hiring older workers?
A. There are no drawbacks, only realities. Older workers are not going to be carrying hefty cases of liquor or trays filled heavy plates. However, the older worker makes for a warm and welcoming host or a great prep person in the kitchen.
Q.What about retention? Why is retention a factor in senior employees staying?
A.The senior worker loves a reliable schedule. If they tell you that they can work three days a week from 10 a.m. to 4 p.m., then that is what they will do. As we get older, kids and friends move away and seniors want feel needed and important. Coming to work in the hospitality industry will show the senior that they are needed, appreciated and a smart restaurant is going to want to retain these individuals for as long as possible. If we are not retaining staff, then we are training new staff. Training takes time, money, a great deal of management time and in the end the restaurant may continue to have high turnover.
Q.If you had a piece of advice to a QSR restaurant looking to hire an older worker, what advice would you tell them?
A. Hire the older worker immediately. Will it take a little longer to train them? Yes. Will they show up on time every day? Yes. Will they be focused and work hard while they are there? Yes. Will they be on their cell phones, Instagram, TikTok or Facebook? No!
About Mandy Wolf Detwiler
Mandy Wolf Detwiler is the managing editor at Networld Media Group and the site editor for PizzaMarketplace.com and QSRweb.com. She has more than 20 years’ experience covering food, people and places.
An award-winning print journalist, Mandy brings more than 20 years’ experience to Networld Media Group. She has spent nearly two decades covering the pizza industry, from independent pizzerias to multi-unit chains and every size business in between. Mandy has been featured on the Food Network and has won numerous awards for her coverage of the restaurant industry. She has an insatiable appetite for learning, and can tell you where to find the best slices in the country after spending 15 years traveling and eating pizza for a living.
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