Going into labor

Cleveland took yet another tough hit Dec. 13 when Corky & Lenny’s Restaurant and Deli closed its doors. The Northeast Ohio staple had been in business for 67 years. It’s the same story we’ve heard all over. The iconic restaurant didn’t close due to lack of customers. It wasn’t even due to the increasing cost of supplies, although I’m sure that played a part. The sign on the door read “staffing issues.”

Working in a restaurant and working at a nursery may not have much in common. But anyone who’s done either job will tell you the same thing: it’s hard work. The easy answer is “if you want people to stay, pay them more.” But with costs increasing everywhere and customers demanding high quality product, margins are slim, unless you’ve raised prices to keep up.

It seems like everywhere you turn, companies are cutting back on hours or closing outright. Small businesses have to turn over every stone to find qualified employees who 1) can do the work and 2) will show up when they’re needed. Once they find them, they have to fight tooth and nail to keep them.

Here’s a scary fact: Most of our readers think that labor is the biggest problem facing the industry today. It doesn’t look like that’s going to change in the New Year. In our annual state of the industry survey, we asked our readers what their labor situation looked like and if it had changed since 2022.

Staff hiring and training topped the list of aspects of your business you’d like to improve, narrowly edging out automation (which could honestly be considered a labor-related aspect as well). See the full list on pg. 34.

Our cover story this month, Shreckhise Nurseries, isn’t immune from staffing woes. They used H-2A for the first time in 2023. It was a good experience, and they expect the full crew back in 2024. However, they’ve been able to keep a core group of employees together for decades, though, which has helped them stay successful through the ups and downs of the market. Read more on page 16.

How are you attracting the next generation of horticulture workers? Have you found that it’s been more difficult to bring in new blood? Check out the story on pg. 36 to find out how one college is trying to fill that need. And if you work at a university in the horticulture department, reach out to me using the email below. I’d like to hear your take on what today’s horticulture student wants and learn more about how we’re connecting employers and potential employees.

And if you have any recommendations for a Cleveland place that serves great corned beef and stuffed cabbage soup, let me know.