A restaurant in North Conway, New Hampshire, doesn’t seem to be affected by the labor crisis.
The owner of Abenaki Trail restaurant and pub, Danielle Jones, has discovered significant ways to retain and keep people happy, including sending them on expensive vacations every year.
Jones spends $10,000 per year to close the restaurant when the staff is on vacation.
Jones started this annual practice after two workers mentioned they had never left New England or the state.
After this revelation, one of their chefs, who had worked with them for three years, took his first trip.
“We had a blast, so it became my idea to see who, if anyone, wanted to travel and where,” Jones said.
“It was a hit! After four years of taking the staff wherever they wanted, I started doing one big trip a year.”
Jones acknowledges that these trips are costly, but she believes they motivate her team.
Her restaurant is successful, retains staff, and inspires workers every day.
“These kids make me money to start over,” Jones told Business Insider.
“I do this because you need them to be open. The trips also boost morale and teamwork.”
Jones kept her promise when she acquired the restaurant eight years ago.
She provides her team with random financial incentives and annual getaways.
Restaurant chefs start at around $17 per hour. Their top chef earns $30. Servers earn $5 per hour, above the state minimum of $3.26.
