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The average turnover for hourly restaurant workers still hovers at 130 percent, according to QSR Magazine.
Harold Jackson, a multi-unit SUBWAY® Franchisee Owner was successful in reducing his business’s turnover rate through the use of the behavioral assessment tool, Predictive Index® (PI®)
“Despite offering highly competitive pay and benefits, we were still having trouble keeping people on staff long term,” recalls Jackson. “When we introduced the PI into the mix, we discovered part of the problem was we didn’t have the right people in the right
positions. Since implementing the Predictive Index®…our turnover has reduced from 70% to as low as 32%, saving over $15,000 a year in training costs alone.”
In any business, staff reorganization can be disruptive to morale and retention. The process of staffing and retaining qualified General Managers (GM) in the restaurant industry had become a costly and labor-intensive undertaking. BestRestaurantStaff.com works with owners and general managers who want to reduce the high cost of hiring and retaining the right people in the right job.