The success of your restaurant depends on its employees. A good kitchen staff dishes up the food your customers want, while an efficient front of the house gives them the service they like.
Most restaurants know they need good employees but they’re having trouble holding onto them. Staff turnover in restaurants and accommodation is at an eye-watering 63 percent, almost 50 percent higher than other private-sector companies. So in any given year, you’re looking at losing two out of three of your hospitality business employees.
Such loss of talent can really hurt your bottom line. Some experts estimate a price tag of more than $4,900 (or € 4,600) to find, hire, and train just one replacement minimum wage restaurant employee. Small restaurant owners — and there are over one million of them in the US alone — often assume high turnover is just a fact of life. The truth is a small business has a string of advantages over its larger competitors and has no reason to live with excessively high staff turnover.
In this white paper, you’ll find out how you can recruit the best employees for your restaurant, and keep them around. Learn industry best practices on how to recruit, the most efficient screening and interviewing techniques, tips on employee training and engagement, and proven methods for evaluating employees…