The annual turnover rate in the food service industry is more than 90 percent, the Nation’s Restaurant News reported in December, but organizations can strategically use training to reduce how quickly managers and hourly employees leave according to one industry expert.
Jim Sullivan, CEO and founder of the food service and retail industry resource Sullivision.com, has been blogging about the topic lately, and this month he shared some learning and development-related best practices to retain new and existing foodservice workers.
Here are some key takeaways valuable in and outside of the food service industry:
