Once you have hired a good employee, though, how do you keep them?  The restaurant industry is seeing an exceptionally high employee turnover as the economy is beginning to shift.  When the economy was slow, employees had a tendency to stay where they were, and turnover slowed to a crawl.  Now, though, the rates are rising again.  And because restaurant turnover is typically higher than other business sectors, it makes it especially difficult for employers to retain good help.  The NRA suggests making sure that employees know they are valued on a personal level as well as within the restaurant.  Additionally, the NRA advises employers make sure their employees have the tools and knowledge to be successful in their position, and finally, they urge management to encourage communication in order to resolve issues quickly.  Happy employees tend to stay in their jobs longer than unhappy employees, and in a time of rapid turnover, it is imperative to give your workers incentive to stay.

Training.  It’s one way to retain employees, but the benefit doesn’t stop there.  Training can enhance productivity as well, and higher production can increase your operation’s earning power.   Investing in your employees’ knowledge will in turn make them feel valued—and feeling appreciated may encourage them to stay with your company.

According to the NRA, “the prime restaurant labor pool is shrinking” recently as well.  What this means is that the 16-24 year old age group that has typically worked in the restaurant industry is rapidly declining.  What does this mean for operators?  Well, for starters, thinking outside the box is a surefire way to come up with solutions that work for your specific establishment.  For example, Marnie Swedberg of Solutions Over Coffee Espresso Café loves to hire moms who had left the workforce to raise their children.  She says they are “awesome in a restaurant!  Multitasking mavens responsible for everybody and everything, compassionate, willing to work long and hard…moms are the best!”

And the workforce is getting older, too, notes the NRA.  As baby boomers are aging, they are also staying in the labor pool longer.  But don’t frown at the idea of hiring from this sector too quickly; the older generation seems to bring with them an eager-to-please attitude, along with a service-oriented approach to work.  They are great team players and have a work ethic that is nearly unmatched by most Gen-Xers and Millennials.   Baby boomers come from a time when hard work was a necessity and it shows.

Have you noticed any of these trends in your restaurant?  How are you working to alleviate employee turnover?

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