From the food you serve to the experience you provide, 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. According to the Council of Hotel and Restaurants Trainers, the average is $20,000 per manager and $2,225 per hourly employee. That doesn’t include the bad hires who stay and end up costing you even more—in labor, food costs, employee morale and guest experience.