Twitter facebook
 
Bar Management

Hospitality Begins at Home

April 1, 2009 By: Michael Harrelson Night Club and Bar Magazine


Laugh All the Way to the Bank
Whether they take the form of employee meals before a shift, vacation pay, the recognition of a staff member on his or her birthday or something more substantial such as regular bonuses based on sales results, profit sharing or paid insurance, Morey says benefits programs work for the house in two important ways.

“They help in both attracting the best applicants and in keeping them once they have been hired,” he says.

Although providing health insurance is considered to be one of the most attractive and effective benefits that any hospitality enterprise can offer, less ambitious benefits plans also can go a long way toward retaining employees over time.

“Health insurance is not always the right answer,” Morey says. “You might have young people who are living at home and are covered under their parents. I know of some creative operations that allow employees to apply what would normally go to health insurance to car insurance. You need to find out what it is that is going to be attractive to the demographic that you have. For young people and seniors, this could be very different.”

Since longevity is a universal measuring stick for the accruing of benefits, Morey says it makes sense for venues to offer a two-tier benefit program.

“You could offer a basic benefits plan for new employees and something more aggressive for people who have been working there longer,” he says.

One benefit that almost any establishment can afford is the offering of employee meals before a shift, Wilkinson says.

“Many establishments offer free meals to employees,” he says. “It’s a great benefit. In most cases, the employee has to work a four-hour shift to qualify. The only thing you are paying for is food, and you are operating on a cost of goods of 28 cents on the dollar.”
At one high-volume restaurant that he managed, Morey offered employees a benefit in the form of a food budget that ranged between $20 and $100 each month, depending on the employee’s position.

“They could come in and eat and bring guests. Not only did this help keep employees happy, but it also brought new customers to the restaurant.”

Russell, whose BarFly Group recently made its first foray into the ownership of a food and beverage venue with Spinner’s Baitshop & Bar in Appleton, Wisc., says there are a number of ways to implement an employee benefits program without breaking the bank.

“Some larger bar and restaurant groups offer tuition reimbursement to employees, especially if they are going to school to earn a degree in a hospitality-related field,” he says.

Another benefit that can be an affordable option for owners and operators is disability insurance, Russell says.

“If an employee is disabled or gets hurt, it is a way of providing some income, and it can be provided through a company health plan.”
There also are viable options for venues in the health-related area short of providing full health coverage, Russell says.

“It’s important to recognize that many operations are in the cold beer and hot hamburger business, not in the insurance business,” he says. “But often, state restaurant associations provide insurance brokers, and they can help owners to provide coverage.”

Whatever goes into a given venue’s employee benefits plan, Morey says it’s important to keep it real.

“Lots of employers talk about benefits programs, but in reality, they are structured in such a way that very few people qualify,” he says. “It is used as a hook to bring people in, but it is not going to have any long-term results when employees have to work 32 hours per week to qualify for health benefits.”

In many cases, Morey says, schedules and hours are formulated to ensure that most employees do not meet the minimum requirement to qualify for benefits –– something that he considers to be a big mistake.

“You should structure all of these programs so that people will take advantage of them. In doing so, you are benefiting your restaurant or bar as well,” he says. “You should laugh all the way to the bank, because everyone is winning and benefiting. Most owners never get to this stage where everyone wins.”NCB
 

1 2 


Add Comment



© 2014 Questex Media Group LLC. All rights reserved
Reproduction in whole or part is prohibited
Please send any technical comments or questions to our webmaster.