As a veteran of the restaurant industry, hearing about other eateries looking to make strides to improve turnover rates by taking a progressive lead and improving working conditions is something that I am thrilled to see. I think it’s great to see the advances in the industry, employees are starting to be treated as has been demanded in other industry- as human beings deserving of respect. These are some of the values that I have always emphasized; not only in my restaurant endeavors, but in any business venture I have taken on; treat your managers and employees like family and commend them for their hard work.
My name is Harry Hayman, and this is my advice to anybody looking to lower the turnover rate and improve their standards within not only the restaurant industry but any industry.
According to The National Restaurant Association, employee turnover across the entire restaurant industry was 61% in 2016 and that percentage is almost twice as high for front-line workers. The shocking truth is that restaurants on average are losing somewhere around $150,000 a year due to employee turnover alone!
One thing that I would especially like to emphasize is that these types of strategies to keep workers happy with us is something we have been doing in all the business activities I’ve been a part of. We weren’t doing it because the studies have been shown to support doing things a certain way, or because it will put more money in our pockets. We do it because it’s the right thing to do!
An aspect of business that I have always prided myself on is making sure that we are giving fair and equal opportunities to women and people of any color. In every venture I have run, from my time in the food industry to my time at Gemini Consulting, I have held the firm belief that the most qualified candidate is going to be the one to get the job. I have had women leading my companies for over 28 years, and they have all done tremendous jobs to the point where I would recommend them for any opportunity that comes across for them.
“I have known Harry for over 20 years, he has never done anything but treat me with nothing but respect. My husband and I consider Harry a valuable friend”, states Kim Hall Jackson. “Over the years I have sought Harry our for, not only professional advice but personal advice. Harry was there for me when I went through my health issues and a legal challenge with a friend. I plan to remain in close contact with Harry for the rest of my life.”
No matter what vertical you are working in, the most important thing you should keep in mind is to treat your employees with respect. I have seen gross abuse of power, unnecessary screaming and demoralizing behavior while working as a dishwasher, cook, server, bartender, and manager throughout my professional career. After seeing this, I vowed that I would never turn into the boss that people come to know as a “screamer.” In fact, any management team I have been a part of has rarely, if ever, raised our voices at employees.
It is also important to manage up…to not forget that your boss is a person too and she/he has the same needs and concerns as you do, even if they My boss and friend of over 28 years said as much, “Harry is not my employee, he is my friend”
As far as what various articles have been saying for improving the standards of the food industry, we have always offered flexible schedules and competitive salaries and entertained four-day work weeks. No matter what industry you are working in, your employees are all human. If you don’t treat them as such, they will become unhappy and leave. Treat them the way you would like to be treated, and they will be loyal and hardworking employees for years to come.
I continue to call and seek advice from Harry and we haven’t work together in a decade. I have learned so much from Harry and I continue to put in practice what he preached” said Joseph Picuicca.