How have you managed when you're setting the bar high, in the sense that you know what you need, but the talent pool in your area is so poor that it's unlikely anyone will make the grade?
I suppose the answer is to be more attractive to top tier client who will travel, but that's not really par for the course in restaurants. Wages are low v the skill required, so most opt for the cities with big names & benefit from the prestige, rather than the salary.
Any input on how I can be more attractive without pushing salaries up? We offer market rate and company discounts, but I think I need to innovate a little on this.