We're hearing more and more about it! The four-day week has already been adopted by several companies in France.
Its principle?
It simply consists in reducing the number of days worked per week. For example, for a traditional 35-hour work week, normally spread over 5 days, it is now spread over 4 days. The days are longer and the rest periods longer, but this system has many advantages.
In this article, discover the impact of the 4-day week for restaurants!
Contrary to what one might think, the concept is not really new in France. Indeed, Pierre Larrouturou, former Minister, had made a law proposal for the 4 days week in ... 1996!
Still not very common, the 4-day week is nevertheless adopted by companies such as the Lyon-based company LDLC for example. And the turnover of the latter has not decreased, but increased!(Source)
But what about the restaurant industry? To date, only 2% of the 200,000 restaurants in France have adopted this organization. However, more and more establishments are starting to implement this concept to attract talent that is increasingly difficult to recruit and improve the personal well-being of employees!
We give you concrete examples later in the article. 👇
More attractive jobs, a better balance between professional and personal life... Discover the main advantages of the 4-day week in the restaurant industry!
One of the first benefits of the 4-day week for your restaurant?
Attracting new recruits is crucial! Due to the Covid-19 pandemic, the number of applicants wanting to work in the restaurant industry has dramatically decreased. With often low wages considering the long hours and extended shifts, sometimes including Sundays and holidays, few candidates are lining up at restaurant doors. The four-day workweek, in addition to increased wages (an average increase of 16.33% across all jobs in the sector), aims to make the industry more attractive !
Unlike other sectors, the restaurant industry is particularly well suited to the implementation of the 4-day week. Indeed, 4 days allow to better organize the working time with then 3 consecutive days off.
And for good reason: while some establishments have a high level of activity during the week and a drop in attendance on weekends, for others, it is the opposite. By adapting the shifts of the teams according to rushes and slow days, the 4-day week makes it possible to reduce labor costs while maintaining a good quality of service.
Work-life balance has never been more important than it is today. It has even become a major job criterion for most candidates. And the 4-day week makes 3 days of break possible.
This can allow employees to dedicate more time to their family life, personal hobbies, or other responsibilities. And employees with more free time often mean happier, more motivated, and therefore more productive employees! The restaurant benefits as well.
It is not a question of working less, but of working differently: with the 4-day week, the team works 9 hours a day.
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Nevertheless, switching to a 4-day week is not something that can be done overnight. You have to be aware of the risks and organize this new work rhythm well!
It is undeniable that the implementation of a reduced work week adds administrative complexity, but also managerial complexity. And for good reason, it is the whole life of the establishment that is turned upside down. It is a question of reorganizing the work of the team while ensuring that productivity is effective. Also, as the concept is not yet widespread in France, restaurants that embark on this adventure must find their feet!
Keep in mind that not all your employees will be interested in a shorter work week. In fact, 9-10 hour workdays can turn off excellent candidates and employees who have children in school, long commutes or other responsibilities that prevent them from working longer hours. A word of advice: keep in mind that not everyone likes this organization and talk to your teams before taking the plunge!
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In order to compensate for the lack of candidates, some restaurants have started to apply the 4-day week! And the benefits are there.
When the chef of La Galinette, Christophe Comes, proposed the 4-day week for the employees of his starred restaurant in Perpignan, the applications went from 8, in 1 year, to about 40... in 2 days! The restaurant now has no more worries about recruitment.
Another restaurant, located in the Gers region , has also decided to take extra care of its team. They offer a 4-day work week with 3 consecutive days off and even free accommodation near the restaurant for 3 employees. The result? Happier, more productive staff and significantly more job applications.
Finally, another example of the success of the 4-day week is that of Benoît Bernard. Chef of the Toquées establishment in Lille, he now closes his restaurant on Saturdays, Sundays and Mondays. This was a personal choice, to take advantage of a more comfortable life. He declares: "The employees are happy to come back on Tuesday. They are rested, there is no irritation. We should have put this in place a long time ago, because we could see the difficulties coming".
👉 Going further: 9 tips for finding restaurant staff
Whether you choose to offer a 4-day work week in your restaurant or not, an attractive work environment is essential to attract and retain staff.
The transition to the 4-day week is neither natural nor obvious. But its adoption tends to prove that there are more candidates for open positions and that existing employees are less affected by turnover and absenteeism!
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4, 5 or 7 day week, have you thought about digitizing your restaurant to gain productivity and make the most of your time?
Thanks to a complete ecosystem, improve the management of your point of sale by placing digital technology wherever human intervention is time-consuming or does not add value: order taking, card payment or order management in the dining room and kitchen.
Call an Innovorder expert and get personalized advice for your restaurant today!
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