Staffing

How 1 Penn Station franchise is turning teen hires into tomorrow's leaders

Restaurants seeing a shortage in young workers may want to take a page out of Genral Manager Taylar Richardson's book.

Photo: Penn Station

July 27, 2026 by Cherryh Cansler — Publisher, FastCasual.com

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As fast-casual chains compete for a shrinking pool of teenage workers, one Georgia-based Penn Station East Coast Subs franchisee is betting on a different strategy: Developing crew members into future leaders instead of treating the roles as temporary summer jobs.

Taylar Richardson, general manager of a Penn Station location in Brunswick, said the approach starts with recruitment tactics tailored specifically to teens — methods that look nothing like how the restaurant attracts adult or full-time staff.

Taylar Richardson, general manager of a Penn Station location in Brunswick, Georgia. Photo: Penn Station

"I use a variety of methods to attract teen workers, including online job postings, employee referrals, community outreach through recreation centers, churches, community bulletin boards, social media and direct recruiting with customers," Richardson told FastCasual. "One of the most effective tools is word-of-mouth. Teens are incredibly connected and have a wide web of friends and acquaintances who may be potential employees."

Once hired, Richardson said, the priority shifts to flexibility. Balancing sports schedules, school and social lives is essential to keeping teens on staff through the busy summer months, when restaurants need coverage the most.

"Being too rigid can push teens to leave — especially during the summer, when we need the most help," she said. "I see the relationship with my employees as reciprocal: when I am flexible with them, they work harder and stay longer."

That flexibility, paired with a defined path for advancement, has translated into real promotions. Richardson said she has moved about five teen employees into shift manager positions. One crew member who started at age 16 is now an assistant manager at 19 — one of the youngest managers in the area, according to Richardson.

Why restaurant jobs face new competition

Richardson said restaurant work no longer holds the near monopoly it once did on teen employment. Gig-economy apps have given young workers other options.

"With the rise of technology came Uber Eats and DoorDash," she said. "Those jobs allow teens to create their own schedules and work at their own pace."

That shift has raised the stakes for restaurant operators trying to compete for the same labor pool and Richardson said the businesses that succeed are the ones willing to rethink management style along with scheduling.

Respect as a retention strategy

Asked what drives teen employees to quit, Richardson pointed to management style over pay or hours.

"Managers who are strict with their schedules, also managers who talk down and belittle their employees," she said. "Teens just want to be understood and respected."

Retention comes down to culture. Richardson said she works to build a workplace where teens feel valued as individuals and comfortable voicing ideas or concerns.

"When younger employees feel respected, appreciated and heard, they are more likely to stay engaged and committed," she said.

Technology in hiring and training

Richardson's franchise group uses Indeed for recruitment and relies on Penn Station's online training portal for onboarding, delivered through a tablet crew members can carry with them. The platform combines training videos, games and checklists.

"It keeps the employee engaged and teaches them a lot in a fun, approachable way," Richardson said.

A broader philosophy

Micah Sharpe, managing owner of the Fresh Management franchise group, said Richardson's results reflect a broader strategy across the organization's stores: Empowering local operators to recruit and mentor talent in ways that fit their communities.

"When you put the right leaders in place and trust them to build their teams, remarkable things happen," Sharpe said. "Some of today's teenage crew members become tomorrow's shift managers, assistant managers and business leaders."

For Richardson, the motivation is personal. She started in the restaurant industry as a teenager herself and said she wants to extend the same opportunity to others.

"Teens are eager to learn and grow, and it's a privilege to shape young minds," she said. "Their perspectives on work, life and the world add value to the team and bring a diversity that keeps the restaurant fun."

She added that hiring young workers benefits the business as much as the employees.

"They help us stay modern and be on top of new trends," Richardson said. "We're literally helping build the next generation and fill the upper management roles of the future with people who have deep knowledge and experience."

Staffing

About Cherryh Cansler

Cherryh Cansler is Publisher of FastCasual.com and Vice President of Connect Food. She has been covering the restaurant industry since 2012. Her byline has appeared in Forbes, The Kansas City Star and American Fitness magazine, among many others.

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