Motivating ‘Just Passing Through’ Talent to Stay at Your Restaurant

A big challenge in leading restaurant employees is that for many of them, they are “only passing through.” While some will pursue a restaurant industry career, many of these employees are on their way to something else. Perhaps, it is a first job, or a second job to help pay bills or simply a part-time job for extra cash while going to school. In part this contributed to 2015’s 72.1 percent national turnover rate in the restaurant industry (as reported by a Bureau of Labor Statistics report). What if you could stretch the time someone worked for you to twice as long? At an average cost of turnover for restaurant workers at over $5,000, how much money could you add back to your bottom line if employees just passing through stayed a little longer?

What could you do to keep some of your best talent on your team?

Foster DreamsMost everyone has a dream. Some of your employees are trying to save to buy a car. Some are paying for diapers and baby food. Some are educating themselves or…