Minimum share of
revenue the NRA says
allocate toward labor
costs on budgets.
6 Tips to Build a Fantastic
Having a high-tech kitchen and delicious recipes is great,
but it’s all for naught if a retail foodservice program lacks
a team that’s not up to the challenge. To help grocers
ensure their staff is able to prepare the best food in an
efficient manner, the National Restaurant Association
dishes out the following tips:
1 Recruit the best talent from the area by sourcing from nearby restaurants, culinary and hospitality schools, and other foodservice settings. Additionally, use social
media messages to play up positive culture and perks,
such as the opportunity to work less grueling hours than
a restaurant setting.
2Source from within by finding the best candidates from the meat, seafood and produce departments who would jump at the opportunity to work with
6 Equipment & Design Retail Foodservice Pillars
3Empower grocerant leaders to assemble their teams and hire to fill specific skills gaps, and let them be picky about which staff serves customers directly as long as
back-of-house duties are also managed professionally.
4Commit grocerant leaders to budgets, which NRA officials say should allocate at least a 30-35% share of revenue toward labor costs. Grocers should also
keep in mind the rising minimum wage, the need to pay
competitively and the importance of hiring right the first
time to minimize costly staff turnover.
5Impose rigid training policies for food quality and production, food safety, cleanliness, documentation and overall integrity—especially in open work
environments where customers can see what goes on.
6Keep millennials visible on the team to relate to ther millennials. This can be facilitated by creating policies the younger crowd will appreciate, giving
them opportunities to broaden their skill sets and taking
their suggestions seriously.
The perimeter of
the store has been
growing for a while,
and the grocerant
to be big.”
—Kari Fulton, VP of National
Accounts for Retail, Alto-Shaam