How do you reduce staff turnover in your restaurant? Follow these tips to work on that risk of high turnover in the hospitality sector.
It’s never business as usual and change is what we do every day. The restaurant and hospitality sector is often at the leading edge of change and change management, and not always because it wants to be, but because it needs to be. With wafer-thin profit margins and employee turnover rates 20% higher than all other industries combined, it makes sense that the only thing left to do is manage change.
First of all, let’s look at some stats.
Turnover rates for the restaurant–hospitality sector in the US (Bureau of Labor Statistics):
Some of the common reasons employees give for leaving a company:
The insight here would be to offer better overall workplace conditions. Really, the opposite of everything I just listed. In addition, here are five tips that can help to increase staff retention.
The reasons and the tips I have highlighted to alleviate the challenges of employee turnover are universal to any business or establishment, but are seemingly more critical in hospitality given the turnover rates. Identify your needs and evaluate what you need to change today to bite away at those turnover rates. I’d love to hear about your challenges and successes with this: it’s definitely change for the long haul!
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Mike has worked across Canada as a food and beverage professional and currently divides his time between writing and teaching people how to start and run their own businesses.