Millennials in the Workplace: 3 Ways to Increase Staff Loyalty

Millennials in the Workplace: 3 Ways to Increase Staff Loyalty

By Jessica Bryant, managing editor, and Barbara J. Pyper, MS, RD, SNS, FCSI, FAND, An Apple a Day LLC

Millennials. It’s a word those of us in the business are all too familiar with. As the largest generation thus far in the U.S., and classified by Foodable as those born between 1982 and 1998, this group has a huge pull in buying power. According to an article in Forbes, by 2017, Millennials in the U.S. are expected to spend an estimated $200B annually. As a result, marketers are perking up to this crowd, and their generational habits and behaviors are under a microscope.

Take a step back, and you’ll see that Millennials are shifting the entire foodservice industry. From heavier demand of local sourcing and brand storytelling to online marketplaces and on-demand delivery, Gen Y is setting trends and forging movements to ultimately change restaurants and the dining experience as we know them. The result comes in many forms, including leaner operations, more restaurant openings, and an expedition of new technologies. But considering the capabilities of this group beyond consumership, most Millennials are known to be particular when it comes to the workplace. By next year, Millennials are expected to make up 36 percent of the U.S. workforce. And by 2020, they will account for nearly half of it.

Below, based on research, are three suggestions to garner loyalty in the workplace when it comes to Millennial team members:

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How Do We Solve the Cook Shortage Issue?

How Do We Solve the Cook Shortage Issue?

By Brian Murphy, Foodable Contributor

The restaurant industry is experiencing some major shifts including minimum wage increases, paid time off, procurement issues, and now a concern about the shortage of quality cooks. 

The National Restaurant Association touched on the issue, and many news sources dug deeper: the talent pool for the heart of the house is drying up. And this is an especially bad time for it, as many restaurants embrace the demand for locally sourced ingredients, craft cocktails, and farm-to-table offerings. All of these things take more labor hours and skill. Your chef may have genius ideas, but that isn’t going to help a concept if there is nobody employed that can consistently churn out the homemade bitters, in-house charcuterie, clean the local produce, and execute the rest of the menu.

Children Are the Future

No, this is not about dodging labor laws — this is about an investment in today’s youth. The oldest Gen Z’ers are barely out of high school, so how can they possibly be the solution to a real issue today? Today, they may not be unless you spend a great deal of time scheduling short shifts and signing work permits; but tomorrow brings a potential solution. There are Millennials on the cusp of Gen Z, however, that are frequently overlooked or simply unknown, and getting to know these viable candidates is in every restaurant’s best interest. These are the students that can help today and lead you to a wealth of talent tomorrow.

Below are a few ways to tap into this demographic:

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3 Ways to Get More From Your Team

3 Ways to Get More From Your Team

By Donald Burns, Foodable Industry Expert

If you Google the word teamwork, you get about 59 million results. Type in the phrase team development and you'll get 422 million results. It seems like everyone has some secret to getting more out of the people they work with.

Restaurants are no different. You need to get more from the people you hire if you want your concept to thrive. Here are three down-and-dirty yet extremely effective ways to get more from your team. Remember that teamwork does makes the dream work.

1. Understand that not everyone is motivated the same.

Today's workforce is a complex blend of multiple generations. The one thing you have to realize is that not every generation is motivated the exact same way. Take money as an example. Now, money can be a great motivator for a while. There are not too many people in the world who would not like to make a little bit more cash. However, in the big scheme of things, it's not necessarily a long-term driver of performance and productivity.

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4 Keys to Keeping Employees

4 Keys to Keeping Employees

By Donald Burns, Foodable Industry Expert

Throughout the history of the world, there has always been a divide between opposing forces. The English Crown against the American Colonies. Republicans against Democrats. Restaurant managers against employees. Maybe it’s time that we stop this behavior in our restaurants and adopt a little more of a bipartisan attitude?

All Work is Teamwork

Members of elite military teams like the Navy SEALS, Army Green Berets and USAF Pararescue, are conditioned early in their training that they succeed or fail as a team. Now working in a restaurant is not quite as life or death as warfare, although at times we might feel it is. Teamwork is still a mission-critical component in keeping top talent.

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How to 10X Your Customer Service

How to 10X Your Customer Service

By Donald Burns, Foodable Industry Expert

Since the day of the ancient Greeks, man has been searching for ways to become better. It is in our nature to evolve, to become our best. Restaurants, too, have a need to become better and adapt to a changing market or risk extinction. 

Let’s be real. The restaurant industry is tougher than ever, yet there are quite a few concepts that continue to increase sales and profits year after year. Their secret is that they push pass mediocrity and embrace a level of service that can be described as 10X. 

So, what exactly is 10X Thinking? In simple terms, you think about how you can improve what you do by a factor of 10 times, rather than by 10% like others. It challenges you to think about everything you do in terms of revolutionary change rather than evolutionary change.

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