Retention is the biggest opportunity in restaurants right now.
Forget sales.
Forget profit.
Forget growth.
Without retention you can’t get the other 3.
I hear about this issue every single day from restaurant operators all over North America and the UK.
It is the #1 challenge.
But here are 4 things I did differently to increase retention.
👇🏼
1/ I measured employee workload.
Not duties - workload. ✔️
2/ I measured productivity.
Not labor cost % - productivity. ✔️
3/ I focused on customer count.
Not sales - customer count. ✔️
4/ I studied customer behavior.
Not average cheque - customer behavior. ✔️
Those 4 things made every other retention strategy easier.
Ps. My bi-weekly newsletter “Retention is the new cool. 😎” shares specific strategy on how to dramatically increase retention rates, straight to your inbox and sharing specific strategy on how to measure workload, productivity and other innovative strategies in order to improve retention.
Subscribe today, and you’ll receive a digital copy of The Restaurant Manager’s Guide to Mastering Labor Cost” as a FREE gift from me. 👊🏻
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Here is what you do.
- Subscribe to “Retention is the new cool. 😎”
- Recommend it to someone you think would like it.
- I will send you your copy of my guide.
P.S. Don't forget to subscribe while you're there.
Cheers,
Jim