Labour and Hiring: Foodie Solutions Toolkit

The Ultimate LABOUR & HIRING TOOLKIT

Attract, Hire, Retain: A Practical Guide to Labour and Hiring For Restaurants

LABOUR & HIRING

Welcome to the labour and hiring toolkit for restaurants! It is important to have a strong team in place to provide an exceptional dining experience for your customers. That’s why this toolkit is designed to provide you with the resources and guidance you need to improve your labour and hiring practices.

One of the biggest challenges that restaurants face is finding and retaining top talent. With the restaurant industry facing a high turnover rate and a competitive labour market, it’s essential to have effective hiring practices that attract the right candidates and keep them engaged and motivated. “Restaurants are only as strong as the people who work in them,” explains Jay Ashton, Business Resources and Brand Activation Manager at Sysco Canada. “Attracting and retaining top talent is essential to success in the industry.

That’s why it’s important for restaurant operators to invest in their people, create a culture of engagement, and provide opportunities for growth and development.” In this toolkit, we’ll cover a range of topics related to labour and hiring, including recruitment strategies, employee retention, and effective training and development.

The labour and hiring toolkit is designed for all types of restaurants, whether you’re a small independent business or a large chain. Our goal is to help you create a positive work environment that attracts and retains talented individuals who are passionate about the restaurant industry. With the resources and guidance provided in this toolkit, you’ll be able to build a strong team that delivers outstanding customer service and drives your business forward. So, let’s dive in!

WHAT’S INSIDE...

PLANNING & PREPARATION

Easy Steps To Identify Your Staffing Needs 5

Here’s a step-by-step guide to help you assess your staffing needs and determine the specific roles and responsibilities you need to fill.

1 2 3 4 5

Determine the size of your operation

The size of your restaurant will play a key role in determining your staffing needs. Consider the number of seats you have, the size of your kitchen, and the level of service you provide. This can help you determine how many employees you need in various roles, such as servers, chefs, and dishwashers.

Consider your hours of operation

The hours of operation for your restaurant will also impact your staffing needs. If you’re open for breakfast, lunch, and dinner, you may need more staff members than a restaurant that only serves dinner. Be sure to consider any peak hours of business, such as weekends or holidays, and plan accordingly.

Assess the specific roles you need to fill

Based on the size of your operation and your hours of operation, make a list of the specific roles you need to fill. This may include servers, hosts, bartenders, line cooks, and more. Be sure to consider any specialized roles, such as pastry chefs or sommeliers, that may be required for your type of cuisine or level of service.

Determine the responsibilities of each role

Once you have identified the specific roles you need to fill, create a list of the key responsibilities for each role. This can help you create clear job descriptions that accurately reflect the requirements of each position.

Consider your budget restrictions

Staffing is a significant expense for restaurants, so it’s important to consider your budget when determining your staffing needs. Be sure to factor in not just the cost of wages, but also any benefits, such as health insurance or paid time off.

Developing a recruitment strategy

Developing a recruitment strategy is essential for any restaurant looking to attract and hire top talent. A well-planned recruitment strategy can help you identify the right candidates for your business and ensure that you have a strong and engaged workforce. Here are some steps to develop an effective recruitment strategy.

1. Determine Your Hiring Needs: The first step in developing a recruitment strategy is to determine your hiring needs. This includes identifying the specific roles and responsibilities you need to fill, as well as the skills and qualifications required for each position. Consider the size and scope of your business, your hours of operation, and any peak periods of business, and create a list of the positions you need to fill.

2. Define Your Employer Brand: Your employer brand is the image and reputation of your business as an employer. It’s essential to define and promote your employer brand to attract top talent. This includes highlighting your company culture, values, and mission, as well as any unique benefits or perks that you offer. Your employer brand should be reflected in all your recruitment efforts, from job postings to interviews and beyond.

3. Develop Job Descriptions: Once you have determined your hiring needs, the next step is to develop job descriptions for each position. Job descriptions should be clear and concise, outlining the specific responsibilities and requirements of each role. Be sure to include any required qualifications, such as education, experience, and certifications, as well as any preferred qualifications that may be beneficial.

4 Create a Recruitment Plan: A recruitment plan outlines the specific steps you will take to attract and hire top talent. This may include posting job listings on job boards, social media platforms, and your company website, as well as reaching out to industry associations or universities to recruit candidates. It’s important to develop a timeline and budget for your recruitment plan to ensure that you can attract and hire the best candidates.

5. Screen and Interview Candidates: Once you have received applications and resumes, the next step is to screen and interview candidates. This includes reviewing resumes, conducting phone screenings, and scheduling in-person interviews. It’s important to have a consistent and fair process for screening and interviewing candidates, including using a set of standardized questions and evaluation criteria.

6. Make an Offer and Onboard: Once you have identified the right candidate, the final step is to make an offer and onboard the new hire. This includes negotiating salary and benefits, providing necessary paperwork and training, and introducing the new employee to your team and workplace culture.

DISCOVER OUR NEW ROASTING VEGETABLES

Offer your customers elaborate and colourful recipes rapidly with these blends.

TWO NEW FLAVORS, EASILY CUSTOMIZABLE

▶ Efficiency

• Quick and easy to prepare

• Versatile

• Long shelf life

• Excellent taste & texture

• Homemade cut

Brussels-style blend 12460

4 x 2 kg

Cauliflower, Brussel sprouts, Sweet potatoes, Canola oil, Seasoning

Root Blend 12055

4 x 2 kg

Sweet potatoes, Orange carrots, Yellow carrots, Parsnips, Red onions, Canola oil, Seasoning

ALSO AVAILABLE:

ARCTIC GARDENS

Roasting Vegetables

Asparagus & Red Potatoes

RUSTIC ROOT VEGGIE PIE

INGREDIENTS

1 bag (2 kg) Arctic Gardens seasoned root vegetable mix

3 9" pie crusts

3 large red onions, chopped

6 tbsp (90 ml) butter

6 tbsp (90 ml) maple syrup

Salt and pepper

6 eggs +

3 egg yolks to glaze the crusts

3 tbsp (45 ml) freshly chopped parsley

2 1/4 cups (540 ml) cream

1 1/2 cups (375 ml) shredded mozzarella

DIRECTIONS

Preparation time: 15 minutes

Cooking time: 45 minutes

1. Preheat oven to 350 °F (180 °C) and roast seasoned root vegetable mix on a lightly greased baking sheet for 15 minutes*.

2. While the veggies are roasting, unroll the pie crust onto 9" baking dishes. Pre-bake for 3 to 5 minutes in 350 °F (180 °C) oven.

3. In a pot, sauté the chopped red onion with the butter until translucent, then add salt and pepper to taste. Add the maple syrup and caramelize for a few minutes. Remove from heat and set aside.

4. In a bowl, prepare the filling by beating the whole eggs, parsley, cream and grated mozzarella. Add salt and pepper to taste.

5. Sprinkle the cooked onions onto the bottom of the pre-baked pie crust. Add the seasoned root vegetables on top, then the egg mixture.

6. Brush the edges of the pie crust with the egg yolk to glaze. Bake for 20 to 30 minutes* at 350 °F (180 °C) until crust is golden and the filling is cooked through.

* If you're using a combi oven, remember to adjust the cooking time accordingly, about 10 to 15 minutes less.

arcticgardensfoodservice.ca

Servings: 18

BRUSSELS SPROUTS, SWEET POTATO AND CAULIFLOWER GRATIN

INGREDIENTS

1 bag (2 kg) of Arctic Gardens seasoned Brussels blend

1 bag Arctic Gardens frozen cauliflower florets

1 c (235 ml) butter

1 c (235 ml) flour

10 1/2 c (2.5 l) milk

5 c (1.2 l) grated cheddar cheese

2 tbsp (30 ml) Dijon mustard

1/2 tsp (2.5 ml) powdered nutmeg

Salt and pepper

DIRECTIONS

Preparation time: 20 minutes

Cooking time: 50 minutes

Servings: 25-30

1. Preheat oven to 180 °C (350 °F).

2. Roast seasoned Brussel sprouts and cauliflower florets in a single layer on lightly greased baking sheets at 350 °F (180 °C) for 15 minutes*.

3. While the vegetables are roasting, prepare the bechamel sauce: In a large saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute. Pour the milk in gradually, whisking constantly until the sauce thickens and becomes creamy. Remove from heat, season with mustard, nutmeg, salt and pepper. Add half the grated cheese.

4. Put the vegetables in the casserole dishes and pour the bechamel sauce over top. Sprinkle remaining grated cheese.

5. Bake 30 to 40 minutes in 350 °F (180 °C)* oven. Finish by broiling the cheese for 2 to 3 min until golden and bubbly.

* If you're using a combi oven, remember to adjust the cooking time accordingly.

SERVER TRAINING

Having a great program in place for server training, can reduce your staff turnover and make your employees happier. As stated earlier, it will in turn help your restaurant exceed your patrons’ expectations.

Organize your training process to include the following details:

• Job descriptions

• Server training checklists

• Menu abbreviations

• Assembling an order

• Check writing procedures

• Drink delivery

• Food running

• Basic training demonstrations –how to refill water glasses, serve cracked pepper, open and pour wine for tastings

• Tastings – let the chef present new menu items and describe the dishes

EFFECTIVE PRE-SHIFT MEETINGS –UPSELLING Motivate,

Inspire, & Direct

Creating an effective pre-shift meeting enables being part of the team.

• Keep it short: Between 10 to 15 minutes

• Be organized

• Make eye contact

• Engage the staff by asking questions

• Never take for granted what your servers know

• Focus on “who, what and where” for the next couple of hours

• Steer clear of negatives or problems

• If you have staggering start times, include notes on bulletin board or dry-erase board for those coming in later to read

• Include compliments and stories of good guest interaction

• Discuss any previous shift questions and answers

• Remember to include back-of-the-house or do it separate from front-of-the-house

• Walk the line making announcements

• Invite them to taste new menu items

• Ask for suggestions

• Offer compliments

• Utilize pre-shift meetings to talk about the specials of the day

• Ask each server to use adjectives to describe menu items

• Discuss pairings, whether it’s a beverage or an appetizer

• Allow the servers to taste new menu items

• Leverage the Recipe Cards in Sysco Studio to educate your staff on the menu items enabling upselling.

READY TO USE SAUCE: Elevate your menu offerings with bold and exciting flavours!

READY TO USE TOPPING: Thick, rich toppings for memorable desserts & beverages. Endless creativity!

READY TO USE JAM: With variety of flavours, breakfast just got better!

LYNCH SAUCES

Kosher, low sodium, gluten-free, and additional flavours available

LYNCH TOPPINGS

Kosher, additional flavours available.

LYNCH JAM, SPREADS, SYRUP

SIMPLE, DELICIOUS AND READY TO SERVE

...on classics reimagined and reformulated to withstand the pressures of foodservice. Save on labour with flexible product handling, longer ambient shelf life, and consistent quality you can trust every time. Simply thaw-assemble-serve!

Authentic Artisan Bread

Within Reach.

Operators delivering a unique and premium experience will often have the most appeal. ACE Bakery® puts the ‘art’ back in artisan. Our secret: simple ingredients, hand-crafted starters, slow fermentation, and stone-oven baking delivering distinct taste and texture across every burger bun, sandwich carrier, and table bread in our portfolio.

The best part? Minimal prep required to achieve housemade quality, every time. Trust us, your guests will love every bite.

Porchetta Panini on ACE® Ciabatta Square 4” (SUPC: 3655254)

Bacon Grilled Cheese on ACE® Mini Herb Schiacciata (SUPC: 5158809)

Sliced Loaves

Hot Dog Buns

On a recent episode of Sysco’s Virtual Kitchen Show, we sat down with Restaurant Trainer & Expert, Andrew R. Scott as he shared tips that you should know when it comes to hiring and maintaining labour in your restaurant.

The Sysco Advantage program is designed to make you more efficient, increase your profitability and make it easier for you to manage your operations.

The intent is to help drive business in all areas of house with our holistic collection of offerings, encompassing our specialized services, restaurant technology, tools, partnerships, and personalized consultation.

We have partnered with best-in-class companies to make sure our customers have the right tools to optimize their business and increase traffic.

Visit www.syscoadvantage.ca

MANAGING & MOTIVATING EMPLOYEES

WORKPLACE QUALITY

How do you keep your staff happy? Restaurants are known for high stress shifts in hot kitchens and few employee benefits. What will motivate your staff to stay? Consider pursuing opportunities that offer competitive compensation, work perks, meaningful employee benefits, and a safe, supportive working environment.

FOCUS ON RETENTION

• Your existing staff are extremely valuable. Replacing employees is costly and requires additional time, which is already at a shortage

• Gain feedback from your current staff and create an action plan based on their constructive comments

• Fair compensation

• Remember loyalty is earned through respect, honesty, appreciation, and transparency

BUSINESS MODEL

• Profit-sharing

• Employee benefits

• Healthcare after a certain time frame

• PTO based on number of hours worked

• Employee referral program

• Open book management (transparency of P&L, posting of food costs and show goal)

• Create a management internship program or a career path for employees

• Cross training within your restaurant

• Match new hires with other team members who can mentor or help them with direction through personal challenges

• Long-term and short-term bonus sign-ons

• Pivot from full service to quick service

• Build relationships in your community

CREATE A SUPPORTIVE WORKING ENVIRONMENT STAFF OPTIONS FOR ADDED FUN

• Define your values and expectations and communicate them

• Demonstrate the behavior you expect from your employees by setting the example

• Handle complaints by acknowledging the situation and resolve quickly

• Ask your employees how they would handle the problem and give them the opportunity to voice their concerns; be sure to ask them for solutions

• Creating an effective pre-shift meeting enables being part of the team

• Outing at the end of the year

• Free meal after a shift or during a shift

• Pay back unused PTO at end of year

• Celebrate holidays with a staff party or dinner

• Conduct contests to drive upselling

• Close the restaurant for the night for a staff party

• Implement a Buy A Drink for the Staff Program

-encouraging guests to participate and purchase a drink for the staff, an extra acknowledgment beyond the tip.

• Table set for the staff – reserved table for those employees coming in after hours

Frozen:

1. Remove the crêpes from the packaging and place them onto a microwaveable plate.

2. Heat 1 crêpe for 50 seconds or 4 crêpes for 2 minutes and 30 seconds.*

Chilled (after thawing):

1. Remove the crêpes from the packaging and place them onto a microwaveable plate.

2. Heat 1 crêpe for 25 seconds or 4 crêpes for 1 minute.*

DO NOT RE-HEAT.

*HEAT TIMES VARY ON WATTAGE.

Ingredients: Water, Wheat flour, Palm oil, Liquid whole egg, Milk ingredients, Sugars (sugar), Coconut oil, Baking soda, Monocalcium phosphate, Salt.

Contains: Wheat, Eggs, Milk.

Shelf life:

12 months at -18°C / 0°F or below.

Do not refreeze after thawing. Once thawed, keep refrigerated at max. 7°C / 44°F and consume within 24 hours.

Cérélia Bakery Head Office : 6925 Invader Crescent, Mississauga ON, L5T 2B7, Canada

LABOUR SAVING PRODUCTS

Are you tired of spending hours in the kitchen preparing ingredients from scratch? Want to improve kitchen efficiency and reduce labour costs? Look no further than labour-saving value-added products!

These products, which include pre-cooked proteins, pre-cut vegetables, and pre-made sauces and dressings, can help restaurants save time, reduce labour costs, and improve overall kitchen efficiency. By using labour-saving value-added products, you can free up staff to focus on other tasks, such as customer service and kitchen organization, while still ensuring a high-quality dining experience for customers.

In addition to the time and labour savings they offer, labour-saving value-added products can also help improve consistency and quality in the kitchen. With pre-prepared ingredients, you can ensure that each dish is prepared with the same high-quality ingredients and techniques, resulting in a more reliable dining experience that will keep customers coming back for more.

But that’s not all - labour-saving value-added products also offer increased flexibility, making it easy to adapt to changes in demand or unexpected events. And with pre-cooked proteins and pre-cut vegetables, you can minimize food safety risks and ensure that all ingredients are properly cooked and handled, reducing the risk of foodborne illness and protecting your restaurant’s reputation.

So what are you waiting for? Upgrade your kitchen with labour-saving value-added products and start reaping the benefits today!

Ready to Use PRODUCTS

CHICKEN BITE BRD FC WAVE (SYS CLS)

CHICKEN BRD 9PC CKD HMSTYL CDN (SYS CLS)

CHICKEN BRST CKD GRL MARK 4 OZ (FLAMNGO)

CHICKEN MEAT PULLED JERK F/C (CARDINAL)

CHICKEN MEAT PULLED WITH SPICE (CARDINAL)

CHICKEN THIGH SKWER FIRE GRLD (SYS CLS)

CHICKEN WHL SMK RBX FZ (SYSFNMT)

CHICKEN WING BBQ FULY CKD (FLAMNGO)

CHICKEN WING KRISP FC GF HALAL (MINA)

BEEF BRISKET SMK PULLED (LESTER)

BEEF BRISKET WHL 2 PC (AUSTBLU)

BEEF PLD PULLED W/NAT INGRDNT (JMSHNDR)

DUCK BREAST BNLS SMK (KNGCOLE)

DUCK MEAT PULLED CKD ALLNAT (KNGCOLE)

DUCK WING DRUMMETTES CKD (KNGCOLE)

PORK BACK RIB FULLY CKD (CARDNL)

PORK BACK RIB FULLY CKD (OLYMEL)

PORK BACK RIBS W/BBQ SAUCE (CARDNL)

PORK CKD SLI ROAST (30G) (MAPLELF)

PORK PULLED WITH SAUCE CDN (BBRLCLS)

PORK PULLED WITH SPICE CDN (BBRLCLS)

Labour Saving PRODUCE

Check out our selection of Produce RTU items... Additional items available, just ask your Sysco Sales Consultant

• SIMPLICITY

• CONSISTENCY

• LOW LABOUR

• STABLE PRICE

Bean Green FS Trimmed Frsh IMPFRSH 2/5 LB

Broccoli Floret 1” IMPFRSH 2/3 LB

Cabbage Red Shred 1/8” IMPFRSH 1/5 LB

Carrot Matchstick Shred 1/8” IMPFRSH 2/5 LB

Cauliflower Floret Mini Cut IMPFRSH 2/3 LB

Celery Stick Brick Pack 3/8” x 4” SYS IMP 1/5 LB

Garlic Peeled Frsh Jar IMPFRSH 4/5 LB

Kale Frsh Grn Shrd 1/8 Sepclr IMPFRSH 4/1.5L

Lettuce Mix Chopped IMPFRSH 5/4 LB

Lettuce Shred 1/8” Frsh IMPFRSH 4/5 LB

Melon Honeydew Chunk SYS NAT 1/8 LB PAIL

Mushroom Slcd Thin Frsh IMPFRSH 1/5 LB

Onion Red Slcd 1/8” IMPFRSH 1/5 LB

Pepper Mixed Colours Diced 1/4” IMPFRSH 1/5 LB

Shallot Peeled Frsh IMPFRSH 4/4 LB

Tomato Frsh Slcd PACKER 2/5 LB

Vegetable MixFajita Blend SYS IMP 2/5 LB

Vegetable Mix Root IMPFRSH 2/5 LB

Value-added PRODUCE

THE BENEFITS :

• Cost Effective

Minimizes labour and reduces waste

• Consistent

In quantity & quality

• Maximizes Food Safety

Reduces cross contamination and Ready to eat

• Saves space in your walk-in

Iceberg Lettuce

Field-pack heads of commodity iceberg lettuce = 40 minutes

Open four 5lb bags of pre-cut iceberg lettuce = 1 minute

Field-pack heads of commodity iceberg lettuce = 40%

Open four 5lb bags of pre-cut iceberg lettuce = 0%

Romaine

24 count field-pack of commodity romaine lettuce = 30 minutes

Open six 2lb bags of pre-cut romaine lettuce = 1 minute

24 count field-pack of commodity romaine lettuce = 37%

Open six 2lb bags of pre-cut romaine lettuce = 0%

Broccoli Florets

Cutting florets from broccoli heads = 30 minutes

Open bags of pre-cut broccoli florets = 1 minute

Cutting florets from broccoli heads = 40%

Open bags of pre-cut broccoli florets = 0%

Cauliflower Florets

Cutting florets from cauliflower heads = 30 minutes

Open bags of pre-cut cauliflower florets = 1 minute

Cutting florets from cauliflower heads = 60%

Open bags of pre-cut cauliflower florets = 0%

Solutions for Labour Savings & Rising Food Costs

Foodservice Gloves: The Right Glove for the Right Task

Sysco Food Grade Disposable Gloves come in a variety of materials and are a great investment to protect both the public and businesses from food-borne illnesses and cross-contamination. Whether they are used in the back of the house or for customer facing operations, there is always a right Sysco glove for any foodservice workstation. Disposable Gloves provide a great return on investment for an operator as they protect both staff and customers. Whether it is a loosefitting glove for quick on/off tasks, or tight-fitting gloves for chopping and slicing, they keep food-borne illnesses at bay. Protect the establishment and the hands that service it by choosing the right Sysco Disposable Glove.

Pan Liners: Avoid the

Sysco Classic Ovenable Pan Liner Bags are perfect for maximizing food yield and avoiding unnecessary work. They are made of high-quality nylon designed to withstand baking temperatures of up to 400° F (204° C).

Calculate your savings

A single bag can be used for slow-cookers, baking, warming, transporting, and serving all while avoiding direct food to-pan contact. When finished serving, the same pan liner bag can be closed and used to store or discard leftovers or used to reheat foods the next day! Result is no baked-on food wasted, and clean baking pans underneath, which saves on both labour and cleaning material costs. FOR OPTIMAL RESULTS IT IS RECOMMENDED THAT YOU FOLLOW YOUR OWN PROCEDURE OR PROCESS WHEN TESTING FOOD ITEMS.

Pre-Portioning Bags: Control Food Costs and Avoid Waste

Mess and the Stress Cook Chill Bags: Maintain Consistency and Volume

Calculate your savings

Sysco Classic Daily Tinted Pre-Portioning Bags are a great proactive way to control food costs in a time of rising food prices. They are food-grade tinted bags, color coded for each day of the week and printed with the Use-By date for maximum freshness. They are ideal to manage food quality and cost by helping to incorporate a first in, first out food control program. They also ensure meal consistency, customer satisfaction and reduce food waste by avoiding overserving.

Handgards® Panhandlers® Cook Chill Bags provide top quality food preservation with ease. Ideal for chain restaurant operators, commercial and noncommercial kitchens, commissary kitchens, institutional cafeterias, and grocery store kitchens where preparing food in consistent bulk quantities is crucial for success. Cook Chill Bags facilitate daily kitchen operations by providing a storage bag in any centralized kitchen, where control of recipes, inventories, employee productivity, and avoidance of accidental breakage leading to food waste is essential.

What glove is right for me?