Restaurant Staffing

[SAMIAM]

It is exciting to see new restaurants opening but I’m wondering where they will find staff.Most of the established restaurants are desperate for help and many have had to cut back on operating hours for lack of help.
Wish them all well and look forward to trying them but I’d be very nervous if I was openin g a new restaurant right now

[John Mercier]

Originally Posted by SAMIAM

It is exciting to see new restaurants opening but I’m wondering where they will find staff.Most of the established restaurants are desperate for help and many have had to cut back on operating hours for lack of help.
Wish them all well and look forward to trying them but I’d be very nervous if I was openin g a new restaurant right now

Pay enough and you find staff...

[Biggd]

Originally Posted by John Mercier

Pay enough and you find staff...

Easier said than done.
I always wondered how restauranters determine the saturation point of an area, anyone know?
It would seem to me it would be maxed out when all these restaurants open.
Do we really have that many more residents moving into the area to support all these new food establishments?

[John Mercier]

No. Quite a few businesses fail.

[TheTimeTraveler]

Originally Posted by John Mercier

Pay enough and you find staff...

Money isn't everything but it sure does help!

[jeffk]

It seems to me that paying staff better wages and having to charge customers more to support it works OK during the tourist season. Flocks of people on vacation are willing to fork over extra $$ for a nice meal.

The problem is the ~November - ~May (7 month) off season, when locals are not going to flock to high cost restaurants. With the reduced volume of customers, restaurants probably have to reduce staff. Seasonal ups and downs make it hard to retain reliable staff or even keep open. Paying staff higher wages just amplifies the problem.

I'm looking forward to the additional choices but won't be surprised to see some gone within a couple years. A seasonal market is hard to manage.

[TiltonBB]

It seems all the businesses, including restaurants are having trouble finding good help. Patrick's Pub had a message on their reader board on route 11 for a week saying "Free meal with job application". (Don't tell FLL). They didn't get a single application from it.

[phoenix]

they use to hire Eastern Europeans for summer but permits to allow are lower and housing becomes an issue. I don't think there were ever enough locals who wanted these jobs and if they did want to leave in early August

[John Mercier]

Originally Posted by jeffk

It seems to me that paying staff better wages and having to charge customers more to support it works OK during the tourist season. Flocks of people on vacation are willing to fork over extra $$ for a nice meal.

The problem is the ~November - ~May (7 month) off season, when locals are not going to flock to high cost restaurants. With the reduced volume of customers, restaurants probably have to reduce staff. Seasonal ups and downs make it hard to retain reliable staff or even keep open. Paying staff higher wages just amplifies the problem.

I'm looking forward to the additional choices but won't be surprised to see some gone within a couple years. A seasonal market is hard to manage.

Not paying them makes them leave... so you don't have to worry about laying them off in November.

Seasoned management keeps a cool head, looks at the long term, and seeks out ways to overcome seasonal decline of demand.

Statewide tourism revenue showed a record summer last year... but only an increase of 3.3%; while winter of that same cycle was up 17.4%.

So while off-season numbers are lower... there is opportunity there.

[SAMIAM]

Originally Posted by John Mercier

Pay enough and you find staff...

So….how much is enough?
The average restaurant is lucky to net 10% before taxes.
Food is up 30% ,wages are up 25% and restaurants just cannot afford to pay unskilled staffers $800 a week.Lucky to find a dishwasher for $20 hourly these days.
Many of these jobs are entry level,part time or just seasonal employment and should have a much lower wage than year round full time skilled positions

[tis]

Originally Posted by SAMIAM

So….how much is enough?
The average restaurant is lucky to net 10% before taxes.
Food is up 30% ,wages are up 25% and restaurants just cannot afford to pay unskilled staffers $800 a week.Lucky to find a dishwasher for $20 hourly these days.
Many of these jobs are entry level,part time or just seasonal employment and should have a much lower wage than year round full time skilled positions

People just don't understand it's all relative, the more wages go up, the more everything goes up. It just has to. People aren't in business to lose money.

[fatlazyless]

Just yesterday, May 25 ..... there's a tall young guy, early 20's or younger, maybe 19, who used to work the cash register check-out at Heath's Super Market in Center Harbor who now works the telephone/computer/electronic dept at Plymouth Walmart. I bought a US Cellular flip-fone for eleven dollars, their last one on the locked shelf.

He said that Heath's refused to give him a raise, and now working at Plymouth Walmart, he can afford to live ..... his words.

[John Mercier]

Originally Posted by SAMIAM

So….how much is enough?
The average restaurant is lucky to net 10% before taxes.
Food is up 30% ,wages are up 25% and restaurants just cannot afford to pay unskilled staffers $800 a week.Lucky to find a dishwasher for $20 hourly these days.
Many of these jobs are entry level,part time or just seasonal employment and should have a much lower wage than year round full time skilled positions

Most business only net 10% before taxes.
That is why competent management is so important and so rare.

Because full time year round is a more sought after employment status for many reasons... and can include benefits not calculated in the average wage... part-time seasonal should be a higher wage.

Construction used to be seasonal, we are starting to overcome that fallacy.

[Biggd]

Originally Posted by John Mercier

Most business only net 10% before taxes.
That is why competent management is so important and so rare.

Because full time year round is a more sought after employment status for many reasons... and can include benefits not calculated in the average wage... part-time seasonal should be a higher wage.

Construction used to be seasonal, we are starting to overcome that fallacy.

I was always told by restaurant owners that 15% to 18% was mandatory to stay alive.

[John Mercier]

Toast lists the average as falling between 3-5; which is probably right.

Dick Tower told me that operating margins are slim, and that the profit in a restaurant is building the sales up to the point that when cashing out you can do very well. That was back in the late 97; but I doubt things have changed much.

[BroadHopper]

Tough market for filling jobs. The larger establishments such as CMAN and Naswa rely on foreign labor. They even provide workforce housing!
In the past few years, I noticed that ski resorts rely on foreign labor and provide workforce housing. Cranmore and Saddleback spent millions in constructing workforce housing. I noticed that larger hotels, like Mt Washington Hotel and Wentworth by the Sea, rely on foreign employees.

I remember when ***** cut back on the green cards to support local labor. It did not go well as domestic labor was scarce and the hospitality industry struggled to get help. ***** restored the card program. It's not enough.

[retired]

Pops Clam Shell and Sawyers solved the seasonal problem by closing in the winter. Not every restaurant can do that.

[upthesaukee]

Originally Posted by retired

Pops Clam Shell and Sawyers solved the seasonal problem by closing in the winter. Not every restaurant can do that.

Besides the labor market at Pop's (it has always been a great source of part-time work for the young people in Alton), the water supply at Pop's is seasonal, and gets shut off before winter.

Dave

[Jeanzb1]

Speaking of restaurants, the old William Tell building is still for sale. Why? It’s been dark since The Lodge during Covid.


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[John Mercier]

Originally Posted by retired

Pops Clam Shell and Sawyers solved the seasonal problem by closing in the winter. Not every restaurant can do that.

They could.
If the prices are high enough in the summer to cover the costs and provide a carry over in the winter.

[Mr. V]

Originally Posted by Jeanzb1

Speaking of restaurants, the old William Tell building is still for sale. Why? It’s been dark since The Lodge during Covid.

I'd be nervous about trying to open a new restaurant there or anywhere in the region due to the labor shortage.

[Outdoorsman]

Originally Posted by John Mercier

They could.
If the prices are high enough in the summer to cover the costs and provide a carry over in the winter.

John,
You can not possibly be an expert in everything. Please, let go of something.

[WinnisquamZ]

Originally Posted by Mr. V

I'd be nervous about trying to open a new restaurant there or anywhere in the region due to the labor shortage.

Agree. Curious to see the employee shuffling once the new resort on Winnisquam starts hiring staff.


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[Riviera]

Originally Posted by SAMIAM

Most of the established restaurants are desperate for help

I went to 2 different popular restaurants over the Memorial Day weekend, and found them to be surprisingly slow. They weren't empty by any means, but they certainly didn't have full parking lots, and people waiting at the door, as I have seen in recent years. I heard similar accounts from a friend. I wonder if I just caught them at an off time, or if people are getting tired of waiting for service, and paying high prices to dine out?

[WinnisquamZ]

Can only speak for myself, the wife and I were good for four or five nights out a week. Now, it’s two maybe three. Also, it’s not just high prices product quality and service have dropped significantly over the past few years. What was a circle of 6-8 establishments is down to three. Waiting to see how all the restaurant changes play out at the Weirs


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[Biggd]

Originally Posted by Riviera

I went to 2 different popular restaurants over the Memorial Day weekend, and found them to be surprisingly slow. They weren't empty by any means, but they certainly didn't have full parking lots, and people waiting at the door, as I have seen in recent years. I heard similar accounts from a friend. I wonder if I just caught them at an off time, or if people are getting tired of waiting for service, and paying high prices to dine out?

There were a few that were very busy, esp the ones with outdoor seating. But some of the ones that are usually very busy, Canoe, Lago's, didn't have full parking lots when we went by on Saturday night.

[John Mercier]

Originally Posted by Outdoorsman

John,
You can not possibly be an expert in everything. Please, let go of something.

I don't know... my family built Longwood (Canoe today) and Marie's (Center Harbor Diner today); and owned and operated the Tarpon Wharf for several years.

And I currently have to manage personnel for a retail establishment.

Maybe you haven't lived a full life?

[ishoot308]

https://youtu.be/cmNFcwPGDE8?feature=shared


Seems relevant…

[Little Bear]

Originally Posted by ishoot308

https://youtu.be/cmNFcwPGDE8?feature=shared


Seems relevant…

Perfect! Thanks for sharing, Dan.

[John Mercier]

Well, plenty of job openings for those of you that know better...

[tis]

Originally Posted by ishoot308

https://youtu.be/cmNFcwPGDE8?feature=shared


Seems relevant…

[WinnisquamZ]

Just experienced my first “fair wage” tax in the lakes region. Stopped at Walter’s Basin” for lunch and was charged a 1.75% tax on my bill. Any other restaurants in the area doing this?


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[Major]

Originally Posted by WinnisquamZ

Just experienced my first “fair wage” tax in the lakes region. Stopped at Walter’s Basin” for lunch and was charged a .75% tax on my bill. Any other restaurants in the area doing this?


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Thank you for sharing. I wasn't looking for it, so I probably wouldn't have caught it. I'll be on the lookout now.

The restaurants are desperate. They've increased prices to the limits, so they are looking for other ways to make up the difference. We all know the reason, labor shortage, not inflation!

[TomC]

what's that? And did they inform you ahead of time?

[WinnisquamZ]

As I noted “fair wage” listed as line item under sub total. Nope. Noticed nothing on the menu or was told about it. Wasn’t in the mood to create a event on such a beautiful day


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[rick35]

If they had simply added .75% to the menu item cost we wouldn't be discussing it. Some restaurants add market price adjustments on their menu for the higher cost of fish or meat and I think that is intended as a temporary price adjustment. I don't see anything temporary about a wage adjustment.

[rick35]

And was it .75% or 7.5%? .75% seems low to itemize it on the check.

[WinnisquamZ]

Originally Posted by rick35

And was it .75% or 7.5%? .75% seems low to itemize it on the check.

My mistake it was 1.75%


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[WinnisquamZ]

Originally Posted by rick35

If they had simply added .75% to the menu item cost we wouldn't be discussing it. Some restaurants add market price adjustments on their menu for the higher cost of fish or meat and I think that is intended as a temporary price adjustment. I don't see anything temporary about a wage adjustment.

Agree. That is why I mentioned it. Many restaurants in the area have had price increases. We are all aware of run away inflation


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[John Mercier]

That number does seem very small. Like 75 cents on $100.
But what if it is just for summer... maybe a way to cover the cost of extra staff in the busy season by offering that little extra; or some form of seasonal bonus?

I always remember that my sister would choose to waitress, because when it got busy she could make a lot. As a prep/dishwasher, the busier we got, the faster I had to work and nothing more than I would get when things were just steady.

[SAMIAM]

Originally Posted by John Mercier

I don't know... my family built Longwood (Canoe today) and Marie's (Center Harbor Diner today); and owned and operated the Tarpon Wharf for several years.

And I currently have to manage personnel for a retail establishment.

Maybe you haven't lived a full life?

Didn’t know that….thought Aaron Smith built it.
I bought it in 1972 from Dick Tower and sold in 1978….lot of local history there.It was a gathering place for developers such as Peter Krane making contact with builders and contractors.A lot of deals were made in that place over breakfast

[Biggd]

The wife and I went to Gusto's Taphouse Friday night, got there just as it opened at 4pm.
The meal was delicious, the service and atmosphere was great. We got a table outside overlooking the lake, not under the taphouse.
The price was high and well worth the money, but I can see people cutting back with these prices. If you were going out 3 to 4 times a week before, it cost the same in 2 nights out now. I know we can't do 4 nights a week at these prices anymore.
Good luck to all the new establishments opening up. I think they will need to do some creative marketing to stay busy.

[JayR]

What we are seeing comes straight from Econ 101 -- demand outstripping supply, forcing upward pressure on prices.

Our lake isn't getting any bigger but the U.S population is, and there will only be more and more people with the means to escape to somewhere beautiful, and enjoy some or all of the creature comforts and luxuries they are accustomed to.

When I was a kid, we ate at the cottage every day of the summer. Every day! Maybe we would go to Summerfield's once. The grownups would go the William Tell on New Year's Eve. Paugus Diner a rare breakfast treat. Pizza was nonexistent. Now we want to eat out much of the time. Guilty as charged, hee hee.

I'll complain about prices along with everyone, but it is the new normal. And after I bitch about taxes, food costs, gas and the rest, I remind myself that it still does not cost anything to sit there and stare at the water, the mountains, the sky, and FEEL that feeling. Long live Winni!

[Biggd]

Originally Posted by JayR

What we are seeing comes straight from Econ 101 -- demand outstripping supply, forcing upward pressure on prices.

Our lake isn't getting any bigger but the U.S population is, and there will only be more and more people with the means to escape to somewhere beautiful, and enjoy some or all of the creature comforts and luxuries they are accustomed to.

When I was a kid, we ate at the cottage every day of the summer. Every day! Maybe we would go to Summerfield's once. The grownups would go the William Tell on New Year's Eve. Paugus Diner a rare breakfast treat. Pizza was nonexistent. Now we want to eat out much of the time. Guilty as charged, hee hee.

I'll complain about prices along with everyone, but it is the new normal. And after I bitch about taxes, food costs, gas and the rest, I remind myself that it still does not cost anything to sit there and stare at the water, the mountains, the sky, and FEEL that feeling. Long live Winni!

It's not just the vacation areas. In my hometown of Waltham Ma, we had 4 or 5 dinner restaurants to go to when I was little. I think we had more Diners in town back then.
It was a special treat to go out to eat at a nice sit-down restaurant.
Waltham has 100's of restaurants now and they are all busy, esp on weekends.
Both parents work full time jobs now and kids are on the go all the time so sit-down, home cooked meals at home are rare. Everything gets delivered to the doorstep now.
I don't like it but it's the world we live in now.
I'm old school, I refuse to have takeout delivered to my doorstep. I get in my car and go get it myself!

[The Real BigGuy]

It’s not just restaurants. I went for boat gas last Thursday and was told that they would only be open on weekends until schools got out due to staffing shortages. The place that winterizes & summarizes my boats is down to the owner and his son. He said he can’t find any reliable help.


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[John Mercier]

Originally Posted by SAMIAM

Didn’t know that….thought Aaron Smith built it.
I bought it in 1972 from Dick Tower and sold in 1978….lot of local history there.It was a gathering place for developers such as Peter Krane making contact with builders and contractors.A lot of deals were made in that place over breakfast

Aaron is, well was, family.
But the dairy bar that it all evolved from was Natalie.
Edouard Mercier was the actual carpenter.
The land in the area was actually leased from Dane.

The families in that area intermingled heavily.

Marie Cahoon came to the area with her family, and her youngest daughter working as a waitress meeting Edouard's youngest son - my father.

That is also were Edouard's oldest son - Michael - met Beverly Leighton, later to be married and bringing those families together.


And Dick was a master at management. An hour with him was better than a semester in college.

[Descant]

With all the talk about higher restaurant prices, I'm surprised we haven't heard more about reduced portion sizes. One place we used to go often (new owners we never go) specialized in a "tapas" style menu. We'd order multiple times over the course of a visit. I also don't see "extended luncheon menu, or "early bird" specials that are common in other parts of the country. We used to see cafeteria restaurants which is another way to serve lots of meals with reduced staff.

Old time staffing: Who remembers "Dorothy's" in Glendale? Like most seasonal restaurants from say 1945 to 1975, staffing was mostly students. Weekdays in the spring and fall, Dotty might be the only one there, cooking, and a waitress for the dining room. Local customers, (myself included as I was a former employee), would step behind the counter for awhile to take orders, pass out meals, pour coffee, etc.

[upthesaukee]

Originally Posted by Descant

With all the talk about higher restaurant prices, I'm surprised we haven't heard more about reduced portion sizes. One place we used to go often (new owners we never go) specialized in a "tapas" style menu. We'd order multiple times over the course of a visit. I also don't see "extended luncheon menu, or "early bird" specials that are common in other parts of the country. We used to see cafeteria restaurants which is another way to serve lots of meals with reduced staff.

Old time staffing: Who remembers "Dorothy's" in Glendale? Like most seasonal restaurants from say 1945 to 1975, staffing was mostly students. Weekdays in the spring and fall, Dotty might be the only one there, cooking, and a waitress for the dining room. Local customers, (myself included as I was a former employee), would step behind the counter for awhile to take orders, pass out meals, pour coffee, etc.

Great Memories at Dorothy's. I spent summers across the street at the Two Pines Trailer Park (lot 4). Good food, great staff (mostly young adults / college kids), good ice cream.

Great swimming off the docks. We'd get in trouble for diving off the large dock posts. Clarence, the dock cop, would yell at us for diving. Then my mother would get 10 fingers from us kids and she would do a wonderful swan dive or jacknife. Clarence would say "Mrs C, you're not helping me out here!"

Dave

[Biggd]

Originally Posted by Descant

With all the talk about higher restaurant prices, I'm surprised we haven't heard more about reduced portion sizes. One place we used to go often (new owners we never go) specialized in a "tapas" style menu. We'd order multiple times over the course of a visit. I also don't see "extended luncheon menu, or "early bird" specials that are common in other parts of the country. We used to see cafeteria restaurants which is another way to serve lots of meals with reduced staff.

Old time staffing: Who remembers "Dorothy's" in Glendale? Like most seasonal restaurants from say 1945 to 1975, staffing was mostly students. Weekdays in the spring and fall, Dotty might be the only one there, cooking, and a waitress for the dining room. Local customers, (myself included as I was a former employee), would step behind the counter for awhile to take orders, pass out meals, pour coffee, etc.

I have seen that at the Mug, regular customers helping out when the staff was overwhelmed. Esp when, Paul, the owner was having heart surgery.

[BroadHopper]

My dad used to drive the bulk milk carrier for Weeks. He collected milk from the Dane Farm in the 50s and early 60s before it became Belknap College.

I always thought Longwood Farms was part of the Dane Farm. My dad would deliver milk and ice cream there.

It was fun riding with my Dad when he did deliveries.

Originally Posted by John Mercier

Aaron is, well was, family.
But the dairy bar that it all evolved from was Natalie.
Edouard Mercier was the actual carpenter.
The land in the area was actually leased from Dane.

The families in that area intermingled heavily.

Marie Cahoon came to the area with her family, and her youngest daughter working as a waitress meeting Edouard's youngest son - my father.

That is also were Edouard's oldest son - Michael - met Beverly Leighton, later to be married and bringing those families together.


And Dick was a master at management. An hour with him was better than a semester in college.