Sam Mustafa, CEO of Charleston Hospitality Group shares his experience dealing with the shortage of food and beverage workers in the Charleston area and his strategy as the holiday season is approaching.
As we continue to resume pre-pandemic activities such as gathering, traveling and indoor dining, our restaurants at Charleston Hospitality Group have faced head-on the challenges that come with getting back to “normal”. This includes adjusting to the new local and national laws as it relates to the Covid-19 pandemic. Now as the holiday season is approaching, it is critical to have a diversified plan in place to satisfy all guests and retain the morale of your employees.
The Labor Shortage Continues…
Inflation is skyrocketing, supply chains are broken and on top of that, we’re experiencing the greatest labor shortage across all industries in modern history. Here, in Charleston, SC, we are still experiencing the effects of the national labor shortage. Since the start of 2020, these shortages have impacted our business operations indefinitely. Our company and staff members have been resourceful and understanding of the labor shortage by being available for flexible work hours and promoting internally. This has allowed us to retain our top talent and recruit like-minded talented individuals.
The Domino Effect
The currentlabor shortage is affecting the supply chain, which is resulting in the price of products increasing significantly. I’ve always been someone to take challenges and turn them into opportunities, but will this relentless issue ever come to an end?
Make no mistake, Charleston Hospitality Group has been making the necessary adjustments to keep up with the increased demands from our consumers in the height of supply chain disruptions. Food suppliers and logistics companies are scrambling to keep up with the increased consumer demand. As many large corporations rely on large global logistic companies for truck and cargo deliveries, Charleston Hospitality Group has transitioned into supporting local suppliers and vendors to ensure quicker deliveries and stocked inventory.
In my mind, the holidays are already here. Businesses who do not have a plan in place are not prepared for the chaos that comes with the holiday season in a “normal” year – and now that they are coupled with these new external factors, it makes it harder than ever to operate a successful restaurant… and stay in joy of the holiday season.
Sam Mustafa is the the CEO of Charleston Hospitality Group and Toast! All Day Franchise. Named one of the nation’s 100 most influential CEOs by Nation’s Restaurant News and frequent speaker on Joe Pardavila’s Podcast on ForbesBooks Radio. He has also been featured on Medium, Authority Magazine, describing his version of the American Dream. Sam is one of the leading voices in the Restaurant Industry.
1) Deczynski, Rebecca. “The Holiday Season Is about to Be Very Challenging for Businesses.” Inc.com, Inc., 13 Oct. 2021,
2) Maze, Jonathan. “How Restaurants Are Coping with the Labor Shortage.” Restaurant Business, Restaurant Business, 13 Oct. 2021, https://www.restaurantbusinessonline.com/financing/how-restaurants-are-coping-labor-shortage?utm_source=How+restaurants+are+coping+with+the+labor+shortage&utm_medium=rb-feed&utm_campaign=RSS-Feeds.
3) “Lowcountry Companies Still Struggle with Workers Shortage, Both Local Businesses and Major Companies Looking to Hire Workers in Preparation for the Upcoming Holiday Season.” The Charleston Press, 22 Sept. 2021, https://thecharlestonpress.com/lowcountry-companies-still-struggle-with-workers-shortage-both-local-businesses-and-major-companies-looking-to-hire-workers-in-preparation-for-the-upcoming-holiday-season/.
4) “Lowcountry Restaurants Feel Impact of Nationwide Supply Chain Issues.” Charleston Hospitality Group, 6 July 2021, https://charlestonhospitalitygroup.com/blog/lowcountry-restaurants-feel-impact-of-nationwide-supply-chain-issues/.