How to keep restaurant employee turnover in check

How to keep restaurant employee turnover in check

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Once the recession ended in the spring of 2009, the hospitality sector began to see a slow recovery. While everyone welcomed the end of the recession, a trend toward declining turnover rates at restaurants reversed, increasing from 56.6 percent in 2010 to 62.6 percent in 2013.

One way to turn the situation around is a process called a “retention dialogue.” This is defined as a brief, yet planned, discussion between a supervisor and an employee used to identify the means necessary

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