Staff Management in the Restaurant Industry

Why turnover is so high, what it costs, and how to fix it
Staff turnover is a major headache for restaurant owners, but there are also real costs that come along with it. This guide helps restaurant owners and managers determine their staff turnover rate, figure out why employees are leaving and provides actionable staff retention tips from some of the industry’s leading experts.

How to Calculate Staff Turnover

This ebook shows you how to calculate your staff turnover with a simple equation. However, knowing your turnover rate is just the first part of the process. The next step is to determine why employees are leaving and what you can do to prevent it.

What's inside the eBook

The Cost of Staff Turnover

Seeking out, hiring, and training new staff costs you time and money, not to mention it takes a toll on the guest experience.

Why Employees Leave

There are many reasons why an employee would choose to quit. While it is sometimes out of your control as a business owner, the three main reasons for turnover can generally be addressed and avoided.

Staff Retention Tips

Get staff retention tips from two experts in the area, Danny Meyer of Union Square Hospitality Group and Nandu Awatramani of Food and Beverage Business School, plus, learn how to create your own hiring guide to ensure you’re choosing the right team for your restaurant.

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