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How do you prep for restaurant success?

Start with strong hires!

The food you serve,the experience you provide – it’s all a product of the people you hire.

But one bad apple can definitely spoil the bunch.

For starters, bad hires cost a lot to replace. According to The Council of Hotel and Restaurant Trainers, replacements costs are:

  • $20,000 per manager
  • $2,225 per hourly employee

Then there are the bad hires that stay and end up costing you even more—in labor, food costs, employee morale, and guest experience.

So before poor talent gets you in the weeds, try these RESTAURANT essentials for a new perspective on the age-old challenge of hiring.

Read the full blog on Toast Restaurant Management Blog.

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