What’s Cooking? Leave Trends in the Restaurant Industry

By Geoffrey Simpson

VP of Sales & Marketing
Presagia

After a year of cooking at home and ordering delivery, dining in restaurants is back in full swing for many people. Even before COVID-19, however, the restaurant industry was a hard place to survive, with most restaurants operating on razor-thin margins. They needed to save money wherever they could through tight management. This carries through for leave management in several ways.

Restaurants face staffing challenges, including high turnover rates, a high percentage of hourly employees, and constantly changing work schedules of varying lengths. This makes monitoring and controlling leave usage very difficult. With tight budgets, human resources and benefits teams are lean and always expected to do more with less, so efficiency is key. For national chains, add complying with multiple state leave regulations into the mix. Let’s look at trends over five years for a national restaurant chain that manages leave in-house using technology with the ability to report on leave metrics to constantly monitor leave usage and process efficiency.1

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