Score with the Playbook for Employee Retention

The restaurant industry is in rough shape when it comes to common challenges like hiring, training, and retaining staff. Many front of house employees don’t even make it past the three-week mark.

Those of us in the industry know a restaurant can be a very unforgiving, sometimes even toxic, environment to work in. The hours are long, the work is very labor intensive, stress runs high, guests can be overly demanding, and the base pay is downright abysmal. These factors often force remaining restaurant staff members to work double time to account for former coworkers who have yet to be replaced.

Given the seemingly unending employment options job seekers have to choose from in today’s market (seriously, you can make billions off of an Instagram account. We’re looking at you Kylie) it comes as no surprise that existing and potential staff alike are saying “no thanks” to working in the restaurant industry’s pressure cooker environment.

Don’t believe me? The numbers don’t…