The foodservice industry employs about 10% of the entire U.S. workforce. Of those 14.7 million workers, however, not even half will still be at their job by the end of the year. Employee turnover is one of restaurant operators’ most complex and costly challenges, but it doesn’t have to be. Here is everything you need to know about turnover and how to stop it.
Turnover—the dirty word every employer dreads. If you’re wondering why you can’t seem to hold on to employees, you’re not alone. In fact, 75% of