What can a restaurateur do to ensure employee loyalty? Research shows that employees often decide within the first three weeks whether or not to stay. As much as 22% of employee turnover happens in the first 45 days. Maintaining a good, loyal staff is challenging With unemployment at a record low, finding and keeping
The holidays are the most wonderful time of the year for your guests. For you and your staff, it’s time to get organized. You’ll be fielding time-off requests, staff cancellations, and stressed-out managers and hosts. Meanwhile, your customers, who will still be expecting top-notch service, will hopefully be coming to your restaurant in search of
The Detroit restaurant scene has heated up over the past few years, earning the city a reputation as a foodie’s paradise destination. Hazel, Ravines & Downtown, a relative newcomer, has stood apart from the competition since it opened in late 2018. Offering a unique concept—three separate styles of cuisine under one roof—the restaurant gives executive
No one knows the woes of restaurant turnover like a quick service operator. Quick Serve Restaurants (QSRs) are at the nadir of the industry for employee retention, with estimates coming from The MIT Technology Review that fast food establishments have reached a 150 percent turnover rate — the highest recorded since data began in 1995.
When it comes to reducing restaurant labor costs, often the focus becomes on retention. And yes, retention is huge for the restaurant industry because of the high turnover rates and how that affects your bottom line. But if you’re serious about lowering your restaurant’s labor costs, an equal focus needs to be placed on efficiency
There’s a particular number that bears repeating — in part because it seems so outrageous, and in part because it should shake every restaurateur to their core: $146,000 That’s the average amount per year a full-service restaurant operator could be spending on replacing full time employees, according to a study conducted by the
Labor costs. It’s one of the toughest calculations a restaurant owner needs to make — and the decisions you make in the process can guarantee success… or throw your establishment into chaos. But restaurant labor cost forecasting isn’t like throwing a dart and hoping it lands. There’s a method to the madness that breaks down
One of the most common phrases good managers will use in regard to employee feedback is, “My door is always open.” It’s meant as an indication that no matter what, they’re willing to hear from employees if something is challenging them, bothering them, or even if there’s a great idea they want to share up
There are few things in life that are as difficult to talk about as money. And when the money in question is as important to someone as their salary, the discussion can get even harder. But what makes a restaurant manager salary in particular easier to establish, present, and negotiate is getting your ducks in
Even as the U.S. economy slowly improves, labor remains problem #1 for the restaurant industry. Economic indicators look great on paper, and the consumer wallet might even feel a little heavier than it did just a few years ago. Some of the conditions driving improvement for workers, however, is having an inverse effect on management