Three types of crew every restaurant needs in QSR Magazine

Staff turnover at the end of summer is a great opportunity to move the needle on quality

The end of summer is around the corner. Restaurants are replacing summer help and adjusting staff as sales volume changes. With 30–50 percent of staff leaving, and staff requirements decreasing, the dramatic change in the team makeup can be jarring for managers and remaining staff.

But so much staff turnover is also a great opportunity to move the needle on quality and get a little bit closer to that ideal strong, productive, and engaged team that operators strive for. This is the perfect time to think about what a great employee base looks like. To assist, here are the three types of successful employees in the restaurant industry that all operators should have:

This article originally appeared in a Guest post at QSR Magazine online. Read the rest here.