Your food, your service, it’s all a product of the people you hire—and one bad apple can definitely spoil the bunch.
For starters, bad hires cost a lot to replace:
- $20,000 per manager*
- $2,225 per hourly employee*
Then there’s bad hires who stay and end up costing you even more—in labor, food costs, employee morale, and guest experience.
So before poor talent gets you in the weeds, try these RESTAURANT essentials for a new perspective on the age-old challenge of hiring. You’ll learn:
- How to attract talent to your store just like you attract guests
- How to tell who is right for food service, and who just wants a job
- How to improve engagement so your top employees want to stay
*Industry averages from the Council of Hotel and Restaurants Trainers