Turnover in the restaurant industry

Brief presented by Imane Haffoudi - 2024

Background to the brief

-The restaurant industry is faced with a high turnover rate.

-This turnover affects the quality, profitability and image of establishments.

-Fast food is particularly affected.

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Issues

-How can we combat turnover in the foodservice sector?

-What HR levers can be mobilized to retain talent?

Study objectives

-Analyze the causes of turnover in the foodservice industry.

-Identify effective HR levers for staff retention.

-Formulate concrete recommendations for professionals.

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Methodology

-Mixed approach: qualitative and quantitative.

-Semi-structured interviews and distributed questionnaire.

Sample: fast-food employees and managers.

Definition of turnover

-Staff turnover: departures and arrivals.

-Rate = (entries + exits) / average workforce.

-Human, operational and financial consequences.

Sector specifics

-Difficult working conditions.

-Staggered working hours, time pressure, poor recognition.

-Seasonality and diversity of establishments.

Main causes of turnover

-Low wages, stress, unpredictable schedules.

-Lack of career development prospects.

Work-life imbalance.

Consequences of turnover

-High recruitment and training costs.

-Loss of quality and efficiency.

-Impact on company image.

Role of HR Management

-Pillar of talent retention.

-Implement adapted and flexible practices.

-Anticipate HR needs.

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Management styles

-Coaching and mentoring.

-Participative management.

-Individual and collective recognition.

Management...