Quote Originally Posted by pickles View Post
Finding personnel to carry out a high quality concept seems to be an increasingly major challenge for new restaurants in Oklahoma City. Talent seems to be spread pretty thin - both kitchen staff and front of house.
I've made this point several times because it simply would have to be a huge challenge.

There has been an absolute avalanche of new, locally-run restaurants, bars and hotels in just the last two years. Couple that with nation-leading employment rates and you just have to know that finding good people to do these jobs has got to be a struggle.

The chains have a bit of an advantage in that they have a whole management team and training programs in place. Plus, they can easily move at least managers in from other markets.


This is going to get worse before it gets better as there are still tons of restaurants, bars and hotels in the queue and the pace of expansion only seems to be increasing.