Texas Needs Over 100,000 Restaurant Employees As Shortages Still Impact Industry

AUSTIN (KXAN) – If you’ve been out to eat recently, you may have noticed that some of your favorite restaurants are showing signs of long wait times or limited hours, that’s because many places are experiencing shortages. of staff.

How many openings are there in Texas?

“We estimate that between 100,000 and 125,000 workers are still being sidelined,” said Joe Monastero, director of operations for the Texas Restaurant Association. “What this means is that positions are available, but we are not sure whether they have chosen to go to another chosen industry to return to school or to expand their studies.”

To fight back, some companies have turned to apps that make customer service easier by allowing customers to order from the table without a waiter taking the order.

“A lot of restaurants have always had the waiter, runner model where someone takes your order and someone else takes the food from you. With this technology, it allows you to be more in a fast-paced and relaxed environment, ”said Monastero. “We’ve gotten used to QR codes over the past two years, but it goes even further. “

Waterloo Ice House has relied on great customer service for the past 45 years, but it looks a little different these days, said Clayton Evans, restaurant operations manager.

“The customer just sits at the table and we have a QR code assigned to each table,” Evans said. “So food knows where it’s going, drinks know where it’s going. “

Waterloo has adopted a new technology, Order and Pay at the table or OPT. Instead of giving your order to a waiter, you just use your phone.

“People seem to like not having to wait for anyone or to come see you and that these service staff always bring everything,” said Shanna Moore, manager of Waterloo Ice House outside Loop 360.

While scanning QR codes may have been new at the start of the pandemic, more restaurants have turned to the practice.

“The main point of this is really that it allows the customer to come in and even though we are a little slower one day, we don’t have to close the tables and make people wait outside for a table,” he said. Evans said.

Evans says it also adds to the customer experience by allowing them to order when they want and not feel rushed.

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