The opening of Blue Loon Bakery by Laurie Schive highlights the ongoing challenges in hiring and retaining staff in the restaurant industry. Schive, with her extensive background in international service, expected job recruitment to be straightforward. However, she found that attracting and maintaining employees for her bakery's unique offerings is challenging. Labor shortages in the restaurant sector require businesses to adopt diverse strategies to cope with turnover rates, which are high in quick-service restaurants, often leading to staff viewing such roles as temporary rather than long-term careers.
Hiring in the restaurant industry presents significant challenges, often requiring businesses to implement various strategies to attract and retain workers, amid ongoing labor shortages.
Many workers in quick-service restaurants view their roles as temporary positions, resulting in high turnover rates and employment instability in the industry.
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