What exactly is the ROI of staff re-investment?
And when is enough, enough?
How do you quantify the risk of not investing in your crew?
By now I think we all know that staff engagement and retention is job #1 of any committed professional food and beverage operator, but how do we know what to invest in, and how much?
What if you're someone without deep pockets?
How can you still become the preferred employer in your market?
To answer this, and many other questions related to staff-centric operating solutions, VP of Operations of True Food Kitchen, Jaime Mansour joins Adam Lamb and Jim Taylor in the studio for another rousing episode of Turning the Table podcast, this Thursday, Aug. 31st at 12 N ET.
Join us and find out what's possible for you, your staff, guests AND bottom line!