Found out 70% of line cooks quit within 6 months at my place in Austin

I was digging through our employee records last night for a budget meeting and noticed the turnover numbers were insane compared to the national average I saw on a Culinary Institute report last week. Turns out we're losing folks faster than most fast food joints, which is wild given we pay above market for an upscale spot. How do you guys keep your crew around past the first quarter?.

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oscarthompson1mo ago

Man, I feel this so hard. We had almost the same thing happen at the place I was at in Portland a couple years back, and it really hit home when I saw the numbers. It's brutal because you think you're doing the right thing with pay but the burnout just eats everyone alive, especially in the summer rush. The only thing that kind of helped us was cutting the chaos on the line by making sure the prep crew actually had everything dialed before service even started, you know, so the cooks weren't constantly scrambling.