Episode 3: Luke’s Lobster & taim Mediterranean
Lessons from Gen Now: Overcoming Challenges with Today’s Multi-Generational Workforce
Panelists: Episode 3
Who We Interview in This Lessons from the Field
Lori Goldstrohm
VP Of People Development + HR
taim Mediterranean Kitchen
Luke Holden
Founder & Chief Executive Officer
Luke’s Lobsters
Listen: Lessons from the Field Episode 3
Audio Recording: Full Episode
Watch: Lessons From the Field Episode 3
Video Recording: Full Episode
Lessons from the Field: Episode 5 Overview
Driving Success through Guest Satisfaction and Operational Excellence
Episode 2 | 03/07/24
With Baby boomers retiring, Gen Z, a force of 68 million, is entering the workforce, leading among hourly workers.
This shift urges restaurants to rethink their approach to attracting and retaining employees.
In 2024, restaurants focus on developing frontline managers to meet the demands of a rapidly changing workforce.
As if the restaurant industry hasn’t faced enough staffing challenges, another dilemma has been added to their plate.
With the largest generation in American history exiting the workforce, employers are racing against time to fill the gap with the next batch of workers: Gen Zs.
But as more of this generation enters the talent pool, they bring a new set of challenges, values, and expectations.
This means restaurants may have to adjust their approach to remain competitive in attracting this new segment of the workforce.
Key Takeaways:
[Insight #1] – Most restaurants remain understaffed.
[Insight #2] – Salary is the #1 factor drawing Gen Zs to a job.
[Insight #3] – The majority of hourly new hires are Gen Zs.
[Insight #4] – Workplace benefits and training play a pivotal role in employee retention.
