Food industry struggles with staffing
When the COVID-19 pandemic hit Butler County, businesses big and small were forced to temporarily close their doors. Food service, retail and automotive industries were considered “essential” in most instances, and continued to serve customers despite uncertainties.
According to a September 2021 report from the Pennsylvania Department of Labor & Industry Center for Workforce Information and Analysis, the retail industry has the third highest employment rate in Butler County, and food service has the fourth highest.
But despite restrictions waning in recent months, the county's unemployment rate holds at 5%, and more businesses have “hiring” signs hanging from their front doors than ever before.
Kelly Huffman, managing partner of the Butler Texas Roadhouse, said in all his years in the restaurant industry, this staffing shortage is uncanny.
“In 17 years, I've never seen anything like this,” Huffman said.
Staffing
Texas Roadhouse and local restaurant Serventi's on the Runway were fortunate to survive the shutdown. Now, they are feeling the aftershocks of the pandemic in terms of staffing shortages.
Huffman said in a business that normally staffs 135 people, he's making it work with only 90. “It's all hands on deck right now,” Huffman said. To keep the restaurant going, Huffman has been working in the kitchen as needed. He said dining room staff have been hard to come by, especially positions like hosts, table bussers, food runners and wait staff. “There's just not a steady flow of applicants,” he said. “I (would) do interviews every day.”Jamie Herman, service manager at Texas Roadhouse, said business has been non-stop and that she's had to fill hostess and seating positions.“I do whatever is needed,” Herman said.
Jim Ellis, part owner of Serventi's, is also having trouble recruiting and maintaining staff. “I'm fortunate I haven't had to close,” Ellis said. “We are hiring all positions currently.” Brittany Kroll, general manager and catering coordinator at Serventi's, said in her experience, turnover in the restaurant business is common.“It's terrible, I can't get people to put applications in,” Kroll said. “COVID doesn't help.”According to Ellis, product and service shortages and increased prices are now prominent within the restaurant industry.“I haven't changed our prices, but 10 to 15 percent of product has increased in price,” Ellis said. “Fry oil is $60 now.” Ellis mentioned items like employee uniforms and maid services all contribute to the bottom line. With the increase in online or phone orders, to-go products are another added expense to the budget.
Huffman recalled his restaurant only doing carry-out orders at the start of the pandemic, and having to trim staff. “We're blessed because we didn't have to shut down,” Huffman said. “The people of Butler have been good to us through this.” Kroll, who started at Serventi's in February 2020, said they were worried the restaurant wouldn't make it. “I'm thankful for regulars,” Kroll said. “Without them, we would have had no one supporting us.”Herman, who's worked at the Butler Texas Roadhouse for more than 20 years, described this past year as crazy yet educational. “(I) take it day by day,” Herman said. “You have to be patient with everything.” Getting startedHerman began at Texas Roadhouse as a senior in high school and worked her way up to her current managerial position. She said anyone who wants to start in the restaurant industry doesn't need prior experience. “The door is open,” Herman said. “You don't need experience, you don't need to be scared. What's nice is, as a server, you get to take cash home every day.”Both Texas Roadhouse and Serventi's have had to accelerate training programs for new employees due to short staff. Depending on position and experience, new hires could be training for one to two weeks on the computer system, menu options, or in the kitchen. “Before, we would train people for three to four weeks,” Herman said. “Now, we get them in (after) two and a half weeks.”Ideally, Herman said, Texas Roadhouse likes to bring on new hires in groups of two or three. “We try to give you a 'buddy,'” Herman said. “We try to give those people the same shift so they have a familiar face.” Huffman and Ellis both said they enjoy food service because of the people they get to interact with daily. “Our slogan is that we're a people company that happens to serve steaks,” Huffman said. “Your people skills develop working here.”For Ellis, catching up with customers and seeing them enjoy the food are the best part of the business for him. “Dealing with the public is never easy, but when it's done right, it's rewarding,” Ellis said. Kroll also stressed the rewarding aspect of the restaurant industry, and how fun it is.“I never thought I'd still be here 15 years down the road, but there's so many rewards,” Kroll said. At Serventi's, Ellis emphasizes that his employees see how important it is to produce a finished product together. “It's about the team, we're all of equal value.” Ellis said. “We work for a common goal.” Kroll said that the staff they maintain currently is a strong group. “We strive every day to be better,” Kroll said.Additionally, Ellis said Serventi's values honesty and a strong work ethic in anyone they hire. “If you have those, you have the makings of a good employee,” Ellis said. “We'll be willing to work with anybody who has those things.”
In a restaurant that sees an average of 6,000 guests a week, Huffman said Texas Roadhouse looks for dependable, high-energy people who work well with others.“We depend on each other,” Huffman said. For Herman, the best part of her manager position is seeing her workers move up in the company. “Seeing employees develop in the field is the best part,” Herman said. “We're very family oriented.”Ellis said regardless of all present challenges due to shortages, he feels the pandemic has been a learning experience for the food industry.“People are smarter now,” Ellis said. “Those who make it will be stronger.”Retail strugglesRetailers who stayed open during the pandemic have had their share of trials when it comes to maintaining their business. For R.W. McDonald & Sons and Parkers Appliances, 1667 N. Main St. Ext., getting products on the floor has been the biggest issue.According to Lee McDonald, owner of R.W. McDonald, it can take six months to one year to receive furniture from manufacturers due to shortage of truck drivers and slow production.“We have to purchase differently, buying truckloads instead of doing special orders,” McDonald said. Bill Hartle, associate at R.W. McDonald, said these shortages make his job difficult.“We can't get things quickly enough,” Hartle said. Similar to the restaurant industry, applicants for retail jobs have been few and far between. Until recently, McDonald said he had to pull people off the floor for furniture and appliance deliveries.“Finding delivery people was almost totally impossible,” McDonald said. “People wouldn't come to interviews, or would show up for only one week. It took a long time.”According to Dave Parker, owner of Parkers Appliances in Chicora, appliance repairmen have been hard to come by. “The younger generation isn't going to school for appliance repair trade anymore,” Parker said. “It's hard to get people to work long hours in this industry.” When it comes to new hires, Parker is searching for technicians who take pride in their work. “We keep employees for a long time, everyone here has a specialty,” Parker said. “You learn to improvise here. We all wear all the hats.”
Despite all obstacles, both Parker and McDonald said most of the employees they maintained have been loyal to the company for years. Hartle, McDonald said, has worked for him since 1986.“It's like a family here,” Hartle said. According to McDonald and Hartle, a retail position is great for someone who loves to talk to people. “You have to have a good personality and learn the products,” Hartle said. “New features come out every day.”McDonald and Hartle said they both enjoy the furniture and appliance industry because of its versatility. “Just because we do it one way today doesn't mean we do it the same way tomorrow,” McDonald said. “Every day is a challenge, and I love a challenge.”
Growing businesses amid the pandemic are a rarity, but Sprankle's Neighborhood Market in Saxonburg has seen great success since it's 2020 opening.Though the store hasn't experienced major product shortage, Doug Sprankle, the store's owner, mentioned some specialty products are hard to stock.“Pet items are hard to get, certain juices are a little light,” Sprankle said.Sprankle said they hired 70 locals for their first day back in July of 2020, and are always looking for new employees. “The grocery business is traditionally short staffed,” Sprankle said. “We're currently struggling for deli workers.” Kathy Walter, produce crew leader since Sprankle's opened, said at once point her department had only senior citizens on staff. “It's hard to get people to come to work,” Walter said.Sprankle said he'll hire people with no experience for different departments; all applicants need is good people skills. If they have any culinary experience, even just as a home cook, they can qualify. “We can teach a good person to do anything,” Sprankle said. “We go off of personality and seeing how you talk to others.” According to Sprankle, the “crew culture” at his store is great and something new hires will want to be apart of. Walter said Sprankle really takes care of his employees.“I've worked a few (places) and this is the best company I've ever worked for,” Walter said. “(Sprankle) makes it fun and productive for us.” Walter and Sprankle both said the best part of the grocery business is getting to work with customers and the community on a daily basis. “We feed the community,” Sprankle said. “We help them grow by investing time and helping them.”
Professionals in the automotive repair have reported similar issues as other companies when it comes to receiving products and finding technicians. Jay Pierrel, owner of Joe Pierrel Auto, said he'll have cars sitting for months waiting to be completed.“Big manufacturers can't get the parts,” Pierrel said. “Some products, like paint, I can't get in the right colors.” Problems with parts haven't slowed business, according to Pierrel, who said last year was their best year in business. “It's consistent work,” Pierrel said. “Every car is a new challenge, especially as they get more electric.” Pierrel's company deals in collision repair, and staffs people in paint, body and parts departments. Within the industry, Pierrel said he's noticing car body workers being hard to find on all levels.Paul McCall, Pierrel's office manager and damage estimator, said it may be because people are less inclined to go to school for technician training.“People don't want to work with their hands anymore,” McCall said.Ray Walters, a longtime painting employee at Pierrel, said anyone looking to get into the industry should attend trade school. “It's hard to know anything coming into the auto business without (school,)” Walter's said. “It's hard to teach people who know nothing.”Walters got his job after Pierrel's father saw pictures of a car Walters helped restore in high school. For him, the best part of the job is seeing the finished product. “I've always worked with cars,” Walters said. “You have to have patience, precision, and be detail oriented.” McCall is another loyal employee at Pierrel, working there 33 years. He started out in parts and worked his way up to his current position. He loves working with customers and how there is always something new to learn in the auto industry. “It's not a job, it's an experience,” McCall said. “Do what I do!”
