These are some of the best videos for all things restaurant management that I have come across, I've made tons of notes since I started watching over a year ago. Been a massive part of my journey to management 👌👌thank you ryan!
My father ran his own restaurant for 30 odd years and the staff turnover per year varied between 35-83%. The employee perks were free accommodation (within 10 minutes walking distance of the restaurant) and free food. Employees would work around 60 hours a week and 80 on special occasions (may be 3 times a year), the wage was about 5% more than similar employers in the area, all the tips were for the staff to share unless the customer personally handed capital to the member of staff in question. The restaurant business is very hard. McDonalds is meant to have a turnover rate of 44%, 2021. With a very good system, where everything has been standardized, a lot of prep is done elsewhere and equipment is designed to facilitate ease of use 44% sounds quite good considering the industry.
Lately, some fast food restaurants have seen greater than 100% employee turnover, especially when you factor in that some young hires who don't have a realistic expectation of the pressure don't make it through their first shift.
@@robertsitch1415 It's a shame values have been eroded away with soft living. I'd be too embarrassed to walk away after one shift. It would mean weakness, unable to cope with pressure. The only job I walked away from was with the foundry, lasted only 3 years.
@kynchan3332 At the smaller diner where I currently work, some of them only lasted their 2 day employment trial, despite performing their duties without complaining. At the same time, some of them have either gone to prepare for university or job hopped to a busier competitor for higher wages and tips, too.
Perhaps the shittist move that I heard from a local employer for a new hire to do is simply not showing up on their first day of work. I do feel that most corporate hiring processes these days favor smooth liars.
@@robertsitch1415 Smooth talkers definitely have an advantage. I never had the skills to do that so got most of the terrible jobs like cleaning, laboring, driving, cooking and old age healthcare. I got a load of trade skills over time (lessons and practicing on scrap materials), moved onto renovating property and renting it out. Always had the heart to work but rarely got past the interviews.
Comes down to irregular scheduling, industry standard “10 hour days, lack of raises that match inflation, lack of retirement. If you work as a food rep and manage the delivery’s to restaurants you get all of the above for more money.
