Hiring, retention and leadership, straight from the pass . . .
by Sheldon | Nov 10, 2023
Reducing restaurant retention costs is a critical challenge, especially in an industry where turnover directly impacts operations, team stability, and profitability. While many operators focus on hiring volume, retention costs are often driven by what happens after the hire.
by Sheldon | Oct 27, 2023
Restaurant recruiting challenges and solutions are often discussed at a high level. However, most operators are dealing with them in real time.
by Sheldon | Oct 14, 2023
Restaurant candidate evaluation tips are often overlooked in hospitality hiring. Most hospitality interview tips focus on preparation, common questions, and how to present yourself.
by Sheldon | Oct 1, 2023
Restaurant recruiting: agency vs. in-house is a decision many operators face when building or rebuilding their teams. While each approach offers advantages, the right choice ultimately depends on the restaurant’s needs, resources, and hiring priorities.
by Sheldon | Apr 3, 2022
Restaurant labor shortages continue to shape how operators approach hiring, retention, and team structure.
by Sheldon | Jan 28, 2022
Overcoming restaurant staffing challenges is critical, as staffing gaps can quickly impact service, team morale, and overall operations.
by Sheldon | Jul 15, 2021
This restaurant workers survey includes responses from 10,000 hourly and salaried BOH and FOH hospitality professionals about their current employment experience across the industry.
by Sheldon | Jun 27, 2021
Restaurant labor shortages slowed recovery in 2021, but they also exposed deeper operational issues in restaurant hiring. It was the strain that weak hiring structures, unclear expectations, and rushed decision-making placed on already strained operations.
by Sheldon | Jun 7, 2021
Restaurant labor shortage is forcing independent restaurants to rethink how they hire and retain staff.
by Sheldon | Jun 6, 2021
On-demand hiring apps became a widely used solution as restaurants faced ongoing staffing challenges during the labor shortage.
by Sheldon | May 29, 2021
Restaurant worker burnout became one of the most visible challenges during the pandemic, as teams faced sustained pressure, uncertainty, and constant operational changes.
by Sheldon | May 29, 2021
Restaurant staffing shortages continue to affect operators across Philadelphia, forcing restaurants to rethink how they hire, retain, and support their teams. While the challenges became more visible during the pandemic, many operators are still navigating the long-term impact on staffing,…
by Sheldon | May 1, 2021
Labor data continues to show rising pressure across hospitality, but this line cook survey provides clarity on what actually happened in kitchens. While headlines focused on a labor shortage, cooks experienced a deeper shift in expectations, structure, and day-to-day working conditions.
by Sheldon | May 1, 2021
Restaurant signing bonuses became a common hiring tactic as restaurants reopened and operators moved quickly to rebuild teams. In many markets, signing bonuses increased applicant flow and sped up decisions during a volatile hiring window.
by Sheldon | Apr 17, 2021
The restaurant minimum wage became a central topic in hiring conversations in 2021, when operators in Philadelphia began moving toward $15 an hour. During that shift, I was actively working on hiring searches and contributing to real-time insight reflected in local reporting.
Mis en Place helps independent restaurants and hospitality businesses build stronger teams through recruiting and hiring tools created specifically for the industry.