Chef Forum banner

How to retain Staff during down times in the operation

1041 Views 2 Replies 3 Participants Last post by  mlejeune
Hi all,

I am the Chef of a Kosher catering company in Maryland. When we are busy we do parties 50 to 1000, multi-day conferences from 500 to 2500 for 3 meals a day, and deliveries. When we are slow we are slow one delivery here and there and small party for 60 or 100. No Need for the full staff we all just multitask and move on. My question is how do you retain a staff when you are lean??
1 - 1 of 3 Posts
We are in a similar size to you. We currently do on average about 5 to 10 events a month. However, in December, we did around 20+ events. A couple of ideas are working really well for us. First, we have a pretty big pool of people. We probably have 30 people we can call on. We have spent the last year building this list of reliable staff. We have a chart that shows who wants to work what days and times of the week and we do our best to call those folks to fill those slots. So naturally, they are typically available for those shifts when we need them. The second thing we have done is to focus on single moms/dads and retired folks who just need some extra pocket money, but have been in the restaurant industry before. We literally started by asking our friends on our personal facebook page "who used to be a waitress or waiter" and then we started reaching out. We found that these people tend to be interested in just a gig here and there, but are often very professional and usually have friends who are in a similar situation. So we have our people recruit their friends for us. Hope these ideas help!


Head Blogger and Content Creator

Catering Champaign, IL
See less See more
1 - 1 of 3 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.