Navigating the Future of the Restaurant Industry
The National Restaurant Association (NRA) is tackling major challenges facing the food service industry, particularly workforce issues. Rob Gifford, President of the NRA Educational Foundation and Executive Vice President of the NRA, highlights the demographic shift that has led to a shortage of workers in the 17-24 age range, traditionally a key labor pool for restaurants. This challenge was exacerbated by the COVID-19 pandemic, which caused many workers to leave the industry.
To address these issues, the NRA is focusing on attracting, empowering, and advancing workers in the industry. They've launched initiatives like "Restaurants Work," which showcases career paths and earning potential in the food service sector. The NRA is also expanding its educational programs, including ProStart in high schools and Restaurant Ready for those not in traditional education settings.
Gifford emphasizes the importance of apprenticeship programs and structured pathways for advancement within restaurants. These initiatives aim to increase retention and help more people see the industry as a long-term career option. The NRA is also working to make the industry more accessible and inclusive, partnering with organizations like the Multicultural Food Service and Hospitality Alliance to ensure diversity at all levels of leadership.
Technology is playing an increasingly important role in the industry, with consumers now expecting restaurants to be tech-forward. Gifford notes how companies that have embraced technology, like Domino's Pizza with its order tracking system, have seen success. The NRA recognizes that staying current with technological advancements is crucial for restaurants to remain competitive.