By Ed Avis
Aaron Metras, co-owner of Salena’s Mexican Restaurant in Rochester, New York, says labor is the toughest issue he’s facing. Not only are wages up 20 percent since 2019, but absenteeism also is higher.
“People are much more likely to call out sick now than they were pre-pandemic,” he says. “If they get COVID, they are still out five days — childcare is still tough for a lot of people.”
Metras has a lot of company; more than three quarters of respondents to the el Restaurante reader survey said finding employees is harder now than before. One reason for this, experts claim, is that many younger people — who normally make up the bulk of restaurant staff — are less willing to put in the hard work and late hours.
“I’m going to make a statement that applies to many, but not all, in the job market today… young people are not showing up!” says Izzy Kharasch, president of Hospitality Works, Inc., a restaurant and bar consulting company. “I have done interviews, hired the person on the spot, worked out their schedule and then they don’t show up. Or the individual comes to work, works for an hour or two and then walks out never to be heard from again.”
So Kharasch proposes a solution: Why not hire more senior citizens?
“I think I can solve the problem by reaching out to the mature generation who, like myself, knows what it is to show up on time, work hard, enjoy interacting with guests and staff alike and then do it again the next day,” he says.
Seniors may prefer part-time work, but that’s fine, he adds, because restaurants employ many part-timers. Demographic trends back up Kharasch’s idea. According to the U.S. Bureau of Labor Statistics, the only age group that is expected to increase its labor force participation in the coming years are those 75 years and older — 11.7 percent of them will be working in 2030, compared to 8.9 percent today.
What can a senior citizen do in your restaurant? Kharasch suggests three positions: Host, because warmly welcoming guests is an essential task that seniors could easily handle; prep cook, because learning knife skills is rewarding, and prep cooks often work morning hours; or garde manger (prepping and managing cold food) because it’s typically part-time work and includes skills that a senior could show off to friends.
So, the next time you have an opening, don’t overlook the senior population. Many would enjoy a part-time, satisfying job that interacts with the public, and you will appreciate their work ethic.
Ed Avis is the publisher of el Restaurante.