restaurant server

Cracking the labor code

With a shrinking pool of applicants, restaurants are scrambling to find and keep qualified help. What’s the solution? • See more H.R./Legal articles

Restaurants live and die on the details, and arguably the most important detail is staffing. That detail appears to be increasingly challenging as the labor market tightens in a slowly improving economy while fewer people apply for industry jobs. 

The national unemployment number stands at 5 percent, the lowest level since April 2008. In fact, according to the Bureau of Labor Statistics, more than half of the country’s 387 metropolitan areas boast rates below 5 percent. 

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