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In This Issue 1
Are Basic Government Functions Underrated? A Game-Changing AI Deal in Fast Food Savvy Ways to Handle Difficult Customers Tired of Sticker Shock? Order a Pizza Workers Savor the Adrenaline- Pumping Energy of a Fast-Food Job
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Hourly Employees Speak Up on Pros and Cons of Their Jobs Kitchen Camaraderie
that difference, with restaurants reporting 107% turnover every 12
months, compared with 84% in other industries. The downside of food- service jobs, workers say, is having their shifts changed on short notice or being scheduled for fewer hours than they want. Other industries tend to have more stable work schedules. Restaurant employees also described challenges in communication, such as being left out of the loop on pricing changes. Another issue for employees was a lack of recognition for their work.
One of the greatest strengths of many fast-food managers is that they have a better understanding of their hourly workers than supervisors in other industries. As they recruit, train, and supervise employees in their stores, fast-food managers learn a lot about what motivates them, including the camaraderie and teamwork required to keep a busy restaurant running well. A recent large survey of more than 46,000 hourly workers confirms that observation. Many restaurant employees enjoy their coworkers more than hourly staffers in other industries, and savor the adrenaline-pumping energy of a restaurant during a busy shift, according to the survey by goHappy, a provider of workplace communication technology and a sister company to Snagajob, an
online hiring platform for hourly workers. Some 52% of the survey participants work in food service, and the rest are employed in retailing, manufacturing, health care, logistics, and other industries. The survey aimed to measure workers’ engagement — that is, the extent to which respondents feel inspired and empowered to do their best work every day and to go the extra mile on the job. Engaged employees say they are likely to stay for at least a year, are proud of where they work, and would recommend their employer to friends. In food service jobs, about 66% of employees are engaged, compared with 74% of hourly workers in other jobs. Twelve-month churn rates reflect
The survey charts a path toward improvement: When managers
communicate clearly, express appreciation for employees’ contributions, and provide clear guidance and opportunities to grow and advance, workers’ engagement scores rise. The smartest fast-food franchisees already know this, and they’re using their insights into their workers to make their lives better. They know their customers want a consistent, reliable, respectful experience — and that treating employees the same way can go a long way toward achieving that goal.
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