Making Dough Show | Restaurant Show

15. 4 Tips to Increase Restaurant Retention Rate


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// WHO:

Hengam Stanfield is the co-owner of two restaurants in San Antonio alongside his husband Matt. Their background is in engineering.   They tripled their restaurant sales in less than 5 years with 0 prior restaurant experience.

They are passionate about helping other restaurant owners grow their sales, grow their team and live the American dream!

Motto : Own a restaurant that does not own you!

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    //  Today's Episode:

    Today two of our staff members placed her two weeks notice because there are going to work for Chick fil a and I’ll strip mall starting at $12 an hour.

    We’re not able to pay our people that much. At least not a regular team members.

    That is the rate that Chick fil a advertises for their full-time staff. And yes they have the signage everywhere for everyone to see. 

    How do we compete with that? 

    Here’s the thing we cannot play at that game and expect to win! We got a play a different game! 

    We cannot afford to pay people starting at $12 an hour. But we can do some other things! 

    We have got to turn our disadvantages into our advantages. That’s the only choice we have. 

    So if the disadvantage is the fact that we’re a mom and pop, we got to turn that into our advantage. 

    Because we don’t have 70 or 80 staff like Chick-fil-A, we can make the time to get to know our people on a deeper level. 

    Why does this matter? 

    Because we can find out what makes them tick! And deliver on that. 

    There is a sector of the workforce that cares about money, and there is the other half who are not motivated by money!  

    We need to figure out what motivates them and play that game! 

    I’m not saying that we’ve mastered this. As I started I mentioned we just had two team members put their two weeks in! 

    But here are a few things that I’ve learned from this experience that I want to share with you. 

    • Communication is the key.  It was our job to identify that money motivate these two individuals and communicate a path and a timeline so they know how they will be able to make that much money in our restaurant and by when.
    • Setting expectations. These two individuals came in wanting to work for our company with a set of expectations. Did we fail in communicating what they were going to get working at our restaurant? Clearly it wasn’t clear! Is our career path not clear? They so plied for this job knowing the rate at which we were going to pay them.
    • It is critical for us as restaurant owners to know the vision for our restaurant. So didn’t see it as what it is now but as we Can be. Because if we have a clear vision that we effectively communicated to our
    • ...more
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