“Most operators have significant numbers of part-time employees, such as students or those juggling work with childcare commitments, so we expect to see the average hours worked to be below the typical full-time tally of around 35 hours.” – Bizimply CEO, Conor Shaw
Employees are working an average of around 25 hours a week, compared to a pre-pandemic average of 19 hours per week. In food-led businesses, this rises to an average 28 hour week, compared to around 23 hours in wet-led businesses. Interestingly, fine dining restaurants, which are some of the worst affected by the recruitment struggles, are asking staff to work 40+ hours a week.
Conor continues: “It’s clear that in food-led sectors, particularly more premium venues such as fine dining and hotels, the recruitment challenge is particularly acute. With experienced chefs and front-of-house staff in very short supply, operators are asking staff to put in longer shifts than ever.”
With employees working longer hours and the recruitment crisis on-going, it’s vital that your hospitality business’ electronic point of sale (EPoS) system is providing efficiency and productivity improvements for your whole team. Find out more about the most popular products designed specifically for the hospitality industry, including TouchPoint point of sale, TouchOffice Web back office management, PocketTouch digital ordering and more.
