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Chef with young cook in kitchen preparing dish

And at the end of the day, without staff how does your restaurant run, anyway?

Nowadays, all of the signs are pointing towards increased spend on dining out. But there are always two sides to every story, aren’t there? In fact, some might say that staff turnover is the Achilles Heel of the industry.

And “some” might be right.

The loss of an employee at your restaurant is more than just a change in your staff. In fact, it’s all of these things:

  • Cost: In time and money for hiring a new employee (e.g. advertisements, your time, the time of staff that you may use for interviewing, etc.)
  • Shift Changes: Without proper notice, the loss of an employee can be disastrous to your shift scheduling
  • Training: Exposure to your restaurant and its operations is essential to onboarding a new employee. The cost of this is both time and money.
  • Customer Experience: Ramping up a new employee takes time and that can sometimes mean a dip in the customer experience in your restaurant while new employees get up to speed.

On average, the cost of hiring an hourly employee (such as a restaurant employee) can be as much as $3,500. For your industry, that’s an investment that walks out the door nearly 50% of the time.

The good news is this: You don’t have to accept employee turnover.

The cost of your POS system is already high enough; don’t add employee turnover to your expenses. The most successful restaurateurs follow these 3 steps for hiring and keeping the right employees.

Step 1 – Hire The Right Staff

At the end of the day, it’s about experience coupled with a personality poised to succeed. Those who possess a good work ethic and a ‘whatever it takes’ attitude will be the most passionate and therefore the best servers you can hire.

Savvy restaurant owners build a strategy for hiring – from questions to ask all the way down to benchmarks to compare staff to.

Step 2 – Build A Consistent Training Program

Once you get the chefs in the kitchen and the waitresses on the floor, it won’t go as smooth as you think if no one has been trained.

In order to be successful, your servers need top-notch training and on-going support to succeed and perform at their best. Your staff will come with various experience levels. Don’t make assumptions about prior knowledge and instead give all of your new hires the same thorough introduction to your kitchen, staff, operations, menu, and guests.

Young Women Placing Order To A Waiter At Cafe

Developing a comprehensive training strategy that is consistent guarantees all of your employees will understand exactly how things are done at your restaurant, and be on the same page.

Step 3 – Plan Thorough Shift Schedules

When it comes to the reasons why employees leave a restaurant, pay and hours are the number one reasons You don’t have to take that lying down. Planning a shift schedule that your employees are bought into is the easiest way to keep staff happy, save time and provide the best damn hospitality out there.

It’s Easier Than You Think!restaurant shift schedule template

Step 3 really can be a game changer (like the wheel!). Planning out right shifts takes time, but when done right, your entire restaurant’s operations run smoother. Lacking time to build it out but need it now?

At Upserve, we work with over 7,000 restaurants nationwide. We compiled The Restaurant Owner’s Shift Schedule Template based on the best of them. Now, building a clear and concise shift schedule for your staff is easier than ever.

Get your template today.

Why is turnover is so high, what is the actual cost, and how do you fix it? Find the answers in our Staff Management ebook.

Download The Guide
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In a perfect world, Theresa would spend her days reading good books and writing all the time... and she'd own all the shoes her heart desired. When she's not on the hunt for shoes, you can find this Rhode Island transplant on the hunt for food that comes close to "Long Island". Her favorite? Caffe Dolce Vita in Providence's historic Federal Hill.
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