The last time I got to peek into a corporate handbook they expected an employee turnover rate of 150% per year, and a management turnover of 50%.
That is a restaurant with 50 employees will go through 75 hires and/or currently employed staff; as well as half of their management per year.
The theory behind this is that wages will never rise because of attrition.(there will always be a couple of “lifers”, but not enough to make an impact.)
A side effect of this is a revolving door policy of lesser skilled, cheaper labor.
“A side effect of this is a revolving door policy of lesser skilled, cheaper labor.”
Yes, quite right. But I want to see the numbers. I want to see if a restaurant that implements a business model that emphasizes retaining good employees really does worse in comparison to one that operates as you described.