Matt Wampler explains why restaurant owners are cross-training existing staff instead of hiring more people. Tight budgets mean modest pay raises for employees who learn multiple roles, which cuts labor costs while giving workers the skill development and career growth they want.
Of the people that I have that are great, that show up, that I can rely on, how can I just get more of them? Instead of hiring more people because labor costs are tight and they're trying to, you know, manage a budget here, they were focused more on cross-training their staff more than ever. Interesting. So you see this kind of behavior in, you know, a lot of quick-service restaurants, right? But it's starting to permeate more in other realms and full-service more and And so they're starting to think of, of the people that I have that are great, that show up, that I can rely on, how can I just get more of them? Like, how can I get more of their time? Can I pay them a little bit more and they can do another job? And so they're investing more in training, which is actually pretty exciting because if you look at some of the biggest things that employees sort of miss when they work in the restaurant industry is they all talk about lacking career growth and opportunity. Yeah. So I think you have this interesting convergence now of, I'm gonna cross-train my staff because I can't spend as much money on labor, and staff go, this is great. This is what I wanted. I wanted to grow. I wanted to learn. I wanted to do other things. No.
