Best practices for successful summer staffing

05/18/2011 | Restaurant Management magazine

Gearing up for the busy summer means augmenting your full-time staff with seasonal workers, but attracting the right people can be a tricky proposition and bad hires can put your reputation at risk. For some, the answer lies in the people who have already proven themselves, says Sammy's Pizza owner Terry Perrella, who starts the season by offering additional shifts to part-timers. If you still need to hire, experts advise you to start early. The best candidates are hunting for summer jobs as early as February.

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