How do you reduce high staff turnover in the food and beverage industry? Improve your customer
experience with these tips.
I’ve written on this topic before and it is one of so much significance to the hospitality industry that it’s most likely a topic I will return to again. Why? Because customers and clients hate staff turnover! Customers come to your establishment for several reasons, the least of which is consistent service. Staff turnover gives them anything but.
Turnover is a cycle and one that I don’t always believe is the fault of the job market, economy, location or many of the other causes we suggest it is. Turnover makes your establishment far less attractive, and customers usually demonstrate their dissatisfaction by not returning. Inconsistent service continues to spiral out of control and in the end slows you down completely, leaving the remaining staff and managers ill-tempered and burnt out. This is NOT a recipe for success in business.
There are no easy answers to staff turnover, but here are four things that can help mitigate the problem:
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.