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110 days
- High turnover has long been a core tenet of the hospitality industry. For restaurant employees added in the past year (August 2021-August 2022), the average employee tenure is just 110 days —a little over three months.
www.7shifts.com/blog/restaurant-staff-turnover-and-retention-playbook/
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Sep 19, 2022 · For restaurant employees added in the past year (August 2021-August 2022), the average employee tenure is just 110 days—a little over three months. Of employees who joined their team in September of 2021, just 38% are still with that team as of the time of writing—a 62% turnover rate.
- Focus on teamwork and teaching. Your front of house, back of house, and management staff are all working toward increasing your restaurant's revenue, but does your dishwasher know what a profit and loss statement is?
- Be a supportive leader. This is a demanding industry. Staff like to see their fearless leader come in before them, leave after them, and work at least as hard or harder than them.
- Offer work-life balance. When it comes to your employees’ lives outside of work, compassion is key. People get sick, have babysitters who cancel at the last minute or have other outside responsibilities like school or a second, third, or fourth job.
- Create a supportive work environment. If you don’t have a harassment policy in place, consider implementing one. Make it clear that your restaurant business will not tolerate harassment of any kind.
3 days ago · To calculate employee retention, use the formula below: Retention Rate = (Employees remained / Number of employees hired) x 100. For example, if you hired 50 employees and by the end of the year, only 25 remained, your retention rate would be: Retention Rate = (25 ÷ 50) x 100 = 50%. The general rule of thumb for a good retention rate is ...
- Transition to A Pooled House
- Tip Out The Back of House
- Become Employee Focused
- Enforce Break Time
- Have A Family Meal
- One Major Don’T
- Bottom Line
Sharing the workload is the most obvious way to reduce burnout in a restaurant, but workload sharing can be tricky in tipped work environments. The typical restaurant calls for each server to keep the tips they receive for themselves, minus a percentage that they tip out to bussers, hosts and bartenders. In this model, servers do not typically shar...
Adding a tip out to your BOH provides extra compensation to your cooks during busy services. It will not alleviate all of their stress, but knowing that their work will be rewarded makes it easier to push through large orders and push through rushes. If your restaurant claims a tip credit and pays your tipped workers less than federal minimum wage,...
“The customer is always right” is an old-fashioned phrase. It has established a working environment in which restaurant staff are pinned between managers and customers. This dynamic must change. Owners and managers must support their workers to help keep employees from burnout and manage their burnout when it eventually occurs. In a recent survey o...
One of the best ways to manage burnout is by giving staff, and yourself, a break. Enforce is a strong word, but breaks are essential for your team to release any built-up tension. Labor standards require employees to take breaks. But in restaurants, these are often missed (especially among tipped workers who fear that leaving the floor for a few mi...
Another way to treat burnout is to feed your staff filling and nutritious food at the start of their shift. This tradition of “family meal” was once standard practice in restaurants, and it still is in high-end restaurants throughout the country. But in many smaller establishments, the family meal has become the victim of cost-cutting measures. A w...
Managers and owners have often used alcohol to incentivize server sales or reward a busy shift. It can seem innocuous, celebratory or a clever way to get your staff to learn the wine list, but using shift drinks to counteract burnout can backfire. One of the telltale signs of burnout is substance abuse. Using shift drinks as a reward can make burno...
Burnout is a fact of life in restaurants. Whether you have it yourself or have seen it in your staff, you shouldn’t blame yourself. The above tips will help you and your team manage burnout, but they won’t completely eradicate it. Some amount of burnout is a given in any customer-facing work. The important thing is to keep monitoring morale by reas...
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- Survey your employees. Employees crave the chance to be heard. Anonymous employee engagement surveys provide them with a safe space to express their thoughts openly, without fearing any negative consequences.
- Minimize burnout. Burnout, a state of emotional and physical exhaustion due to prolonged stress, is a long-standing issue in the restaurant industry. Safeguarding against burnout involves understanding how hard your staff is working and the toll it takes on their mental and physical health.
- Let your employees make their own schedule. The restaurant industry can be tough. Unpredictable hours and short shift notices can be particularly hard for parents and caregivers.
- Prioritize employee appreciation. Let’s face it, we all thrive on hearing it: “Good job!” These two words can truly brighten our day. Yet, we’ve come to understand that words alone don’t always suffice; actions speak louder.
We conducted an online blinded survey between February 27, 2023 - March 19, 2023 of 1,011 current restaurant employees. In this article, we explore key data on restaurant employee preferences and how operators can activate these learnings to help improve restaurant staff management practices.
Nov 29, 2022 · Great restaurant management can ease recruitment, improve the customer experience, reduce staff turnover, and keep employees engaged. Staff scheduling software can help restaurant managers be more effective and save time in their day-to-day responsibilities.
