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What 5,000 applicants told us. As the restaurant industry continues to evolve, restaurateurs are taking a closer look at how to create a fair and meaningful working environment for their employees. Anthony Bourdain said it best: "Tipping isn't enough to pay restaurant workers." It's no surprise then that many establishments are doing away with tips-plus-low-hourly-wage, instead paying a more attractive hourly rate to better reflect a worker's true value. 80% of the hourly employee applicants we saw last year wanted full-time work, including seasonal workers. Clock’d, the only dedicated recruiter in the food and hospitality business, has watched these trends since pre-pandemic times, and coached our clients through every transition. We’ve seen it all, and data from over 5,000 applications, so we can shed light on hiring trends for you too. In the past few years, hourly wages have increased by $3-$5 an hour in the restaurant industry, providing a much-needed boost to many hourly workers. Additionally, many employers are now offering bonuses and other incentives to their hourly employees, such as additional vacation days, free meals, gift cards, and other perks. This shows appreciation to the staff and also helps ensure that employees are willing to remain motivated and committed to their job. 80% of the hourly employee applicants we saw last year wanted full-time work, including seasonal workers. More and more restaurant owners are exploring ways to give hourly employees freedom and flexibility in their scheduled work hours. These are all important steps to creating a fair and equitable working environment, which can help restaurant employers attract and retain dedicated and loyal employees. At Clock’d, we understand the importance of staying up to date with the latest trends in the food and hospitality industry. We have data from over 5,000 applicants to help our clients make informed decisions when it comes to their hiring process. If you need help staying up to date and could use our guidance, we invite you to schedule a free consultation today! If you want to see more trends, access our 2023 Hiring Report. Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

As a restaurant owner, you know that a head chef is essential for a successful business. But what exactly does it cost to recruit and hire a head chef? Let’s take a look. A good head chef is worth their weight in gold. The reputation of your restaurant counts on who you invest in – the talent who is creating the menu, overseeing the budget, and making sure everything runs smoothly in the kitchen. We see restaurant owners spending $1,500-$3000 on job ads a month and an equivalent of 2.5 months a year on recruiting efforts. The most obvious expense is the salary. Depending on the size and experience of the restaurant, BOH leadership can expect to make anywhere from $50,000 to over $70,000 per year. Obviously, the specific chef, their experience, and the expectations of the job further influence their salary. In addition to the salary, consider the cost of benefits like health insurance, 401K, and vacation pay. Offering these benefits has proven to increase the number of quality candidates for your leadership positions. And then there are the less obvious costs associated with hiring a head chef on your own – the cost of your time, other hiring managers’ time, job postings and advertising, and, that all sneaky of costs no one wants to look at, opportunity loss. We see restaurant owners spending $1,500-$3000 on job ads a month and an equivalent of 2.5 months a year on recruiting efforts. Access our 2023 Hiring Report showing more on this. Imagine the impact of Clock’d, the only dedicated recruiter for the food and hospitality business, hand-delivering your ideal, fully vetted, interviewed, loyal head chef in only 6 days. Oh, that dreamy day when you get to just do what you do best instead of putting extra time into finding leaders for the kitchen. **** All things considered, hiring lead kitchen staff for a restaurant is likely to require a significant monetary investment, but one that can pay off in the long run if done right. If you’re looking to hire a loyal head chef, make sure you’re making the best decision for your business. Schedule a free consultation with Clock’d Executive Placement Services today. Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

How Restaurants are Finding the Right Fit. As a restaurant owner, you understand the invaluable importance of hiring a reliable, passionate, and highly-skilled culinary team to craft outstanding dishes. How do you trust Clock’d, the only executive placement recruiter for the hospitality industry, to properly vet the loyal leaders you seek? Enter skills tests: one of many tools we use to evaluate potential hires for top kitchen positions such as Head Chef, Sous Chef, and Bar Manager. Clock’d recruiters work with you to design these tests to the specific needs of your restaurant and the position you need. For example, a Sous Chef position may involve questions about food safety, inventory, local vendors, and sanitation, while a Bar Manager may involve questions about mixology, par levels, and the steps of customer service. These tests can be both open-ended or have a more structured approach, with specific tasks to complete. We typically assess culinary techniques, restaurant management skills, and problem-solving capabilities, such as preparing a dish in a certain amount of time, allowing you to gauge how well the applicant can follow instructions and handle stressful situations. We also coordinate calendars to schedule these tests with the appropriate people, in the right locations, at the best times. We might as well enjoy this informational process with as little stress as possible, right? Our powerful skills tests, in combination with our other pre-screening services and staging, serve to guarantee your new kitchen leaders are equipped to create exquisite food and drink menus - safeguarding your business culture and reputation. **** Ultimately, Clock’d executive placement services finds you passionate and skilled leaders who are devoted to providing an unforgettable experience for your customers. All this and we usually hand deliver your ideal candidate in only 6 days. If that sounds like something short of magical, we respectfully accept the compliment. Did you lose your Head Chef or Bar Manager? Let’s talk ASAP! Need us to help you now? Schedule a consultation today! Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

Need a new Head Chef? The executive recruitment process can be a tricky one. You want to ensure that the process remains confidential, but that you also select the right person for the job. Here are some tips from us at Clock’d, your dedicated recruiter in the food and hospitality industry, to help you find executive positions securely and discreetly: Research thoroughly. Do your due diligence and research as many potential candidates as possible. Don't just rely on referrals to find your Head Chef, Director of Catering, or Bar Manager. Use discretion. When it comes to hiring for lead roles, discretion is essential. Unless you are certain that nobody from your current team wants the role or can fill it, avoid discussing this open opportunity openly with your current staff and make sure you communicate with prospective candidates via a secure system. Interview carefully. Make sure to interview candidates off-site or during off hours yet carefully vet each candidate's skills, prior experience, and qualifications. If possible, have your other managers interview them as well. After all, they will have to work together. Hire Clock’d Executive Placement Services. As you might ascertain, it’s a precarious process trying to hire such a crucial position properly while still maintaining confidentiality, and still run your business well. Save the headache. Rely on our quality track record and expertise to find your fully-vetted loyal leader in about 6 days. **** Recruiting and hiring executives for your restaurant might be best left to the professionals. Utilize our executive recruiters to network, conduct comprehensive background checks, consult on competitive salaries, create and coordinate the appropriate skills tests, and negotiate the contracts. We will help you find the quality leader for your team in a confidential, secure manner quickly. Need us to help you now? Schedule a consultation today! Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

What 5000 applicants told us about staffing the food industry “He understood, and taught me, that a guy who shows up every day on time, never calls in sick, and does what he said he was going to do, is less likely to f*** you in the end than a guy who has an incredible resume but is less than reliable about arrival time. Skills can be taught. Character you either have or don't have.” ― Anthony Bourdain Restaurateurs and anyone in the hospitality business feels this quote. We’ve been burned before, and not just while lighting the burner with your trusty lighter. This is why we at Clock’d looked at the data we collected from over 5000 applications in our industry (jobs for bars, restaurants, taverns, hotels, super clubs, private clubs, catering, and pop up venues). Feeling the pain is one thing. Seeing quantifiable reasons behind hiring pains is an entirely different emotion. Now we have logic to back up the frustration and red numbers that aid our insomnia. Lucky for us, your trusted dedicated recruiter for the food and hospitality business, our numbers look good. Very good. We’re helping business owners like you save much-needed time and even more-necessary cash by taking a lot of turnover off your table. Need a number? We’ll give you a teaser. 65% of interviews are “ghosted” without Clock’d. But there’s more information than that to know. So much more. If you want to stay on top of the hiring trends affecting our industry, we strongly suggest you take a look at our 2023 Hiring Report. You might even feel empowered knowing the numbers. **** At Clock'd we look forward to helping you hire loyal staff while offering our expert advice, best practices, and guidance whenever you're ready. Why wait? Schedule a consultation today. Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

The COVID-19 pandemic has had far-reaching effects on nearly all aspects of life, particularly the restaurant industry. From the temporary closure of dine-in establishments to a plethora of health and safety regulations, restaurant owners are facing unprecedented challenges when it comes to restaurant staffing. Spoiler alert: there is hope. The timing of the pandemic has had a massive impact on staffing in the restaurant industry. Most restaurants had to lay off large chunks of their staff before they were able to develop strategies to accommodate new health regulations. When times are lean we post to as many places as possible. Our focus is on spreading awareness and interviewing anyone interested. Now many restaurants are scrambling to hire enough new staff to keep up with demand. When there is an abundance of applicants, the focus is strict, and that takes time, money, and energy that stretches business owners and managers thin. In response to either staffing crisis, many restaurant owners and hiring managers are looking to Clock’d, the only dedicated recruiter in the food and hospitality industry, for help. The key is speed in both scenarios. Our team recruits and interviews 7 days a week for our clients. We’re vetting to make sure each candidate is the right fit. Furthermore, restaurants are turning to technology to help manage their staffing needs. By using applicant tracking systems (ATS) like SEEN, they are able to spread their reach and make the hiring process more efficient. SEEN recruits passively for our clients 24/7. **** The COVID-19 pandemic has put a strain on restaurant staffing, and restaurants are having to get creative to address the crisis. The good news is that Clock’d is here to help. If your food or hospitality business needs industry-specific recruiting, Clock’d is here for you. Schedule a free consultation with us today. Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

Having a successful restaurant requires hiring the right staff quickly. Need staff yesterday? Clock’d, the only dedicated recruiter in the food industry, is offering tips on how to staff a restaurant in two weeks. First, know exactly what you need. Do you need one or two line cooks? Write the job descriptions to accurately reflect the needs of the restaurant and the qualities of the ideal candidates. While you’re thinking about it, write down interview questions too. Next, post the listings at the same time to multiple locations. Do not spread this out. Run a tight ad campaign on job boards and cut it early so the cost does not creep up. The very next morning contact applicants. Applicants apply to 3-5 jobs at a time so you need to be faster than everyone else. If you use our SEEN applicant tracking system, you’ll likely get 35% more qualified applicants and can respond with a click of a button. Set dedicated time for in-person interviews and alert staff so they’ll hop in and cover stations for you. Remember those interview questions you jotted down earlier? You’re going to need those. Make sure the applicants have the skills and talents needed to be successful in the restaurant. Finally, have an offer letter ready for the winners you recognize in the interview. Once it’s signed, schedule their first day, right away. It doesn’t hurt to send them a text reminder, thanking them for joining the team, so they show up. **** With these tips in mind, you should be able to effectively staff a restaurant in two weeks. Good luck with your hiring endeavors! If you need help, call us at Clock’d. We’re the only dedicated recruiter for the food and hospitality industry. Schedule a consultation now. Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

If you’re a restaurateur or hospitality business owner, it can be a daunting task to find the right staff for your business. Sure, you can hit the ground running with a great team, but finding and keeping quality employees is no small feat. That’s why we strongly suggest you consider Clock’d, the only dedicated recruiter in the food and hospitality industry. Here are our top seven reasons why you should give us a try: 1. Food and hospitality industry-specific. Our team of recruiters are passionate about the food and hospitality industries and understand exactly what you need. We’ve been in your black non-skid shoes. Marc himself worked in every position in this industry; from cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico. We get it. We get you. And we care about finding you the right fits fast for your house, front and back. Our team can also recruit en Español. 2. Save time on recruiting efforts. Clock’d has a proven track record of finding top-notch candidates that meet your specific criteria in more than half the time it would take you on your own. 85% of our vetted candidates get hired. Just think how much nicer your days get when you can avoid costly hiring mistakes, interview no-shows, or missing out on ideal talent. Imagine the impact of gaining an extra 10 hours each week to focus on what you do best for your business. Kind of nice, isn’t it? 3. Save money and opportunity cost. Clock’d is committed to finding quality people to fit your budget. Simply hiring our dedicated recruiter services is like hiring an executive member of your business for an eighth of the cost. It costs $5,600 on average to replace just one employee in our industry on your own. Our clients save an average of $2,500 a month on job ads because we actively stretch every buck to keep your advertising costs low. We could create an entire Hiring Report showing all the numbers. Oh that’s right, we did. 4. Never worry about attracting candidates. We have an extensive network of contacts and resources to find you the right candidates for the job. We can focus our efforts on the positions that matter most. In addition to utilizing our diligent recruiter services, working 7 days a week for you, we provide every client the most robust version of SEEN, our Applicant Tracking System (ATS). Our super easy-to-use ATS becomes your branded career page on your website and allows you to manage, communicate with, and hire candidates with the tap of a button. 5. Personalized guidance. We are so plugged into our industry we can’t help but guide you every step of the way with industry insight, advice, and best practices. Think of us as part of your team. We advise you on salary and benefits, write effective job descriptions, post positions, search for candidates, and manage the applicants for you. Our personalized coaching and training ensures those you hire are well-prepared for the position. We’ll also help you manage the large reservoir of candidates to hold for future openings. Because we work with you hands-on, your success is our success. 6. Customized hiring processes that decrease ghosting. Taking the time to understand your unique culture, mission, and people helps us make sure the new recruits are the perfect fit for you. We work with every manager in your business involved in the hiring process too. As a result, we reduce "ghosted interviews'' by 85% because we hand you only our fully-vetted candidates. If you’re saying, “Let me get this straight…” Yes. We post, search, vet, interview, and deliver you the best hires. 7. Scalable flexible contracts. Let’s face it, from food trucks to franchises, the food and hospitality industry is subject to seasonality. And when your food and service is amazing, your business can face incomprehensible growing pains. We’ve seen it all and been there for our clients, from the “before times” and through the pandemic. Need to try passive hiring on your own? Give SEEN ATS a try. Need to staff up for patio season? We got you. Lost your executive chef? We can hand deliver you a fully vetted loyal leader in 6 days. Need to hire constantly and consistently? We’re on it. **** So, if you’re looking for a dedicated recruiter to help you find the perfect people for your restaurant or hospitality business, look no further than Clock’d. With our customized comprehensive services and commitment to quality, you can be sure we are the ideal candidate for the job. Schedule a consultation with us today! Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

Applicant Tracking Systems (ATS) can help quickly and easily staff your restaurant with the right people. Here are our top three best practices for using ATS like SEEN by Clock’d in the restaurant industry: 1. Consider Your Process It’s important to establish who is involved in the hiring process. Who is going to be responsible for creating the job descriptions and posting them? Who interviews front of house positions? Back of house? Who gets the final say? You can then invite the appropriate managers to manage your candidates once this is clarified. 2. Be Specific About Your Needs Before starting your search for the perfect employees, it is important to know exactly what you are looking for. Take the time to create detailed job descriptions that outline the required skills, experience, and credentials for each position. This will allow you to quickly identify the most qualified candidates. Job descriptions can be stored in SEEN to access and update at any time. 3. Open Communication Once you have your job descriptions you’re ready to post open positions on your website’s career page (which comes with SEEN) and to any online job boards of your choosing. You can also respond to applicants, schedule interviews, and Decline, Hold, or Hire applicants with a tap of the button. In this day and age, applicants expect quick responses. SEEN makes that critical communication easy. Follow these best practices with ATS like SEEN, and you’ll staff your restaurant with little effort. Utilizing this powerful tool in your search for ideal kitchen staff can keep money in your pocket, and your time back in your business. Start your 7 day free trial of SEEN today! Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

“Line cooking done well is a beautiful thing to watch. It's a high-speed collaboration resembling, at its best, ballet or modern dance.” - Anthony Bourdain , For the restaurant business, or any business really, hiring the right staff is essential for a successful, long-lasting establishment. As the only Dedicated Recruiter for the food and hospitality industry, Clock’d uses a customized hands-on approach to staffing your kitchen so you can focus on putting out a great product. Consider these values in hiring a dedicated recruiter: Save Time Money & Effort A dedicated recruiter can fill positions quickly and efficiently during your busiest seasons, or when staff suddenly departs. Now that the applicant pool has exploded, imagine the relief of us taking that on, especially since hiring managers spend an average of 12 hours a week scheduling, hiring, and interviewing candidates without a recruiter. That’s 2.5 months a year. Hands-on Think of us as part of the team, working in-house. We identify, vet, interview, and select the most qualified candidates specific to your business. You can focus on proper training, kitchen flow, inventory, and maintaining your high standards. Insider Knowledge Since we’re so plugged into the industry, we personalize advice for positive onboarding and training experiences to keep your business humming with the staff we find. Plus, we can provide insights into the latest local trends and best practices for pay structure, benefits, and so forth. Trust us, keeping your hands in the kitchen and not recruiting has many benefits. From providing expertise and access to a wealth of vetted applicants, to offering guidance and advice, Clock’d Dedicated Recruiter can be an invaluable member of your team. May your kitchen resemble modern dance. **** If you’re interested in learning more about how we customize recruiting for your business in the food or hospitality industry, we invite you to schedule a call today. Marc LaPierre is a 10-year veteran of the food and hospitality industry, Certified Staffing Professional, and CEO/Founder of Clock’d + SEEN. From cooking in James Beard award-winning kitchens to opening and managing a nightclub in Mexico, he worked every job in the industry. Today he connects professionals looking to advance their careers with clients eager to find an all-star team.

What's it like running a Startup in the Hospitality Industry during a Pandemic. Anyone who has worked in a professional kitchen can tell you about “the rush”. It’s when dinner service kicks into full swing with a packed restaurant and tickets and orders start pouring in. The rush is when your fight-or-flight senses start kicking and screaming at your body to do something while the myriad of orders and curveballs thrown by hungry customers and vegans with special requests continue piling up. The end isn’t in sight. As a first time founder and amateur in crisis handling, the changes presented by COVID smacked just like that first kitchen rush. To start the year we were smooth sailing with a strong rhythm. The first version of our app launched in January, by February we had over 300 qualified local professionals looking to fill shifts on the platform, and in early March we were already looking at expanding into a second market. “Slow is smooth, and Smooth is Fast. Breathe in. Breath out. Shut up. And get the fuck to work.” When I was hit by my first rush as a young cook, I was certain I was going to break. At my lowest point, I was grabbed by the shoulders by my kitchen manager, Dylan, who imparted some Jedi-Esque wisdom: “Slow is smooth, and Smooth is Fast,” he told me. “Breathe in. Breath out. Shut up. And get the fuck to work.” At the time, I didn’t know where he was stealing that from but it worked. You put your head down, focus on what matters, and take it slow, work down one ticket, one day at a time. You focus on what you can do immediately. Eventually, a new pattern and new rhythm emerge, one that thrives under these new rules. Running a startup in this space means you need to get flexible and gritty and focus on your priorities. Because these tickets are just going to keep coming. Adjusting to the New Rhythm You don’t think it’ll end, but as you start knocking down tickets, even the new ones don’t rock you. You adjust, adapt, and let the rhythm work itself out. COVID may have smacked the industry down, but anyone who’s been in a rush will tell you that we’re down, but not out. People need restaurants and restaurants need people. Owners and operators all across this industry are evolving to continue putting good products out there. And when they need us, our people will be there. Right now we’re getting into a new rhythm, adjusting to the new swing, and changing with our industry. Our plan is to relaunch-a brand new app, a new process, and new support for our professionals. If you’re looking to see what we’re serving up, stay tuned, your ticket is up next.