Page 36 - FEB 2020 Digital

Dr. Marilyn Faulkenburg, EdD, Carlos Linares, PhD
& David W. Auberry, PhD (not pictured)
Sta昀ing challenges have existed in the service industry for years. This problem is es- pecially prevalent in the restaurant industry, as restauranteurs have scrambled just to keep table sections open during peak hours. This research study aims to uncover some
of the reasons for current sta昀ing challenges in the restaurant industry. It also seeks to provide invaluable information to be used in overcoming these challenges and attracting more workers. A qualitative design was used based on a grounded theory approach. Four 90-minute focus groups with 4-6 participants each, were conducted within a two-month period in the Kentucky cities of Louis- ville, Lexington, and Campbellsville; a total of 21 individuals participated and self-identi昀ed as current or previous adult employees in the restaurant industry working as servers who earned all or part of their income from tipped wages. Focus group discussions were audiotaped and transcribed verbatim. Each of the interview transcriptions was read and hand-coded into meaning units. Each meaning unit was then interpreted and analyzed thematically. The 昀ndings revealed that wages and management were two of the top issues. However, wages were viewed as a positive aspect that motivated people to stay in the restaurant industry, while man- agement issues were seen as a negative element and the major deterrent to staying in the position. Implications for management are discussed. We will have quite the sta昀ing discussion in their session, HR Sta昀ing Challenges in the Restaurant Service Industry Today: What They Are and How They Impact Organizations.
NBBQA MEMBER VOICES
DR. BRIAN SMITH-VANDERGRIFF
“Roadkill BBQ has been together for over 25 years at the American Royal and has enjoyed a lot of success and beverages on the BBQ circuit, but our involvement with NBBQA has helped us in the transition to becoming more of a well-rounded organization with awesome corporate partners.”
PEGGY CURRAN GRIMES
“As a hobbyist, NBBQA opens a giant door for me to learn from and network with the best in the barbecue industry.”
RAY SHEEHAN
“In business, the people are the ones that make
the di昀erence. The same can be said in the case of
BBQ. Not only is the NBBQA the place to get your questions answered and stay on top of all the lat- est trends, it is a community to make your work or business known. The comradery of this BBQ family is unparalleled in that their goal is to help you be- come successful in the business of BBQ.”
UPCOMING NBBQA EVENTS
FEBRUARY 8, 2020
NBBQA Awards of Excellence Judging Day Byhalia, MS
FEBRUARY 24, 2020
Last Day for Room Discount at The Galt House
APRIL 1 - 4, 2020
NBBQA National Conference Louisville, KY
APRIL 3, 2020
The Rhinestone Hat Steak Cooko昀
Louisville, KY
APRIL 4, 2020
NBBQA Classic Steak Cooko昀
Louisville, KY
BarbecueNews.com - 36
FEBRUARY 2020