Turnover costs more than most restaurant operators calculate.
In the latest episode of TippedOff by Tip Haus, Retensa CEO Chason Hecht shares why the visible costs of turnover, recruiting and onboarding, represent only a fraction of the actual impact. The hidden costs accumulate in food expenses (waste), inconsistent service, and lower AUV.
Chason discusses microcultures: distinct employee experiences within a single employer’s location. What staff value at one site, and why they quit, often differs significantly from another. Operators who understand those differences retain more staff and have lower labor costs.
This episode gives restaurant leaders a method to measure what they currently miss.
Link: https://open.spotify.com/episode/2Bz0ouPtlW091hp8QQS6lw?si=4d411adac0704dce