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Four Hidden Costs of Turnover and Tangible Strategies to Increase Retention

Modern Restaurant Management

In 2006, the Cornell Center for Hospitality Research estimated that the average cost to an employer per turned-over employee amounted to $5,864. in 2006 is equivalent to about $1.38 The Bureau of Labor Statistics states that some 890,000 workers in the sector quit their jobs in a single month. Accounting for inflation, $1.00

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Restaurant HR Operations Cost Audit

Modern Restaurant Management

In 2006, the Cornell Center for Hospitality Research estimated that the average cost to an employer of a turned-over employee to be $5,864. Considering, due to inflation, that $1 in 2006 is equivalent to about $1.46 We’ve included some straightforward steps below to guide in accurately auditing HR costs.

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EFFECTIVE LEADERSHIP WHEN IT SEEMS TO BE IN SHORT SUPPLY

Culinary Cues

PHOTO: The proud Mirror Lake Inn Culinary Team 2006. These restaurants are their dream, their life, their purpose and we should all be conscious of how much they mean to the communities where they hang a sign that reflects this. Where is the leadership? PLAN BETTER – TRAIN HARDER. Harvest America Ventures, LLC.

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Why Your Restaurant Needs an Innovative Financial Management Solution

Modern Restaurant Management

Since 2006, Tender Greens had established its presence as a go-to fine-casual restaurant that offers more than a meal. From large-scale chains to family-run businesses, tight financial margins are age-old challenges restaurant operators must address, and this was no exception for Tender Greens.

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Investing In Digital Technology Is Investing in Food Safety

Modern Restaurant Management

ConAgra Foods pleaded guilty to a criminal misdemeanor and paid more than $11 million in fines for a salmonella outbreak linked to peanut butter in 2006 and 2007. For instance, Stewart Parnell, a former executive for Peanut Corp.

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How Can Restaurants Harness Technology to Combat COVID-19?

Modern Restaurant Management

First investigated by NASA in 2006, experts have since been documenting safety protocols and developing food applications for this technology. With “contactless” experiences arguably here to stay, this concept can be applied to more demands. And what about food created by 3D printers ?

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How to Reduce Your Restaurant’s Carbon Footprint

7 Shifts

Amid the coronavirus pandemic, as planes were grounded and industries came to a halt, news broke that CO2 in the atmosphere had dropped to 2006 levels —a modicum of positivity for the environmentally conscious among us.