Understaffing

What Is Understaffing?

Understaffing refers to a situation where a restaurant does not have enough employees to meet daily operational demands. This can occur in both front-of-house (FOH) and back-of-house (BOH) roles, affecting everything from food preparation and service flow to table turnover and guest experience.

Restaurants, especially in busy urban markets, frequently face understaffing due to rising labor costs, workforce shortages, scheduling gaps, or unexpected absenteeism.

This issue is more than just having fewer hands on deck; it is a major operational and financial risk that can disrupt even the best-run establishments.

Why Understaffing Happens in Restaurants

1. High Employee Turnover

Restaurants experience one of the highest turnover rates in the service industry.
Common reasons include:

• Long, demanding shifts

• Inconsistent schedules

• Higher-paying opportunities elsewhere

• Workplace stress

This results in constant hiring cycles, making it difficult to maintain full staffing levels.

2. Seasonal Fluctuations

Festivals, long weekends, wedding seasons, and holiday rushes can dramatically increase footfall.
If restaurants fail to forecast demand accurately → they end up with fewer staff than needed.

3. Budget Constraints

Some restaurants under-hire to reduce labor costs, but end up compromising service quality and revenue potential.

4. Poor Scheduling Practices

Without proper scheduling tools, managers may:

• Overbook labor during slow hours

• Underbook during peak hours

• Fail to accommodate staff preferences

This leads to last-minute shortages and operational friction.

How Understaffing Impacts Restaurant Performance

1. Slow Service & Longer Wait Times

Guests experience delays in:

• Table seating

• Order taking

• Food delivery

• Billing

This directly lowers satisfaction and increases the risk of negative reviews.

2. Staff Burnout

Overworked employees juggle multiple responsibilities, leading to:

• Miscommunication

• Errors in orders

• Frustration and fatigue

• Higher absenteeism

Ironically, understaffing → burnout → more understaffing.

3. Decline in Food Quality

When BOH is stretched thin:

• Cooking becomes rushed

• Prep shortcuts are taken

• Plating consistency drops

• Temperature and timing mistakes increase

Food quality becomes inconsistent, impacting repeat business.

4. Lower Revenue Potential

Understaffed restaurants often:

• Turn tables slower

• Upsell less

• Miss add-on opportunities

• Struggle during peak periods

Revenue that could be earned is simply lost due to operational inefficiency.

5. Higher Operational Risk

Errors increase in:

• Inventory handling

• Safety compliance

• Cash management

• Allergen protocols

One mistake can damage the brand significantly.

How Restaurants Can Prevent Understaffing

1. Create a Reliable Scheduling System

Use POS-integrated scheduling tools to forecast staff requirements based on:

• Daypart trends

• Historical footfall

• Weather patterns

• Events and holidays

2. Build a Trained Backup Pool

Part-time and cross-trained staff help maintain operations even during emergencies.

3. Improve Employee Retention

Retention strategies include:

• Competitive wages

• Recognition programs

• Clear growth paths

• Healthy work culture

4. Use Technology to Reduce Labor Load

Restaurants increasingly adopt:

• Kiosk ordering

• QR code menus

• Automated loyalty systems

• Kitchen display systems

These reduce dependency on manpower during peak hours.