The group runs 46 restaurants with $156 million in sales and plans to reach 68 by the end of 2028. It employs 1,950 hourly team members, 180 salaried restaurant managers and 70 support center staff. Hourly turnover is 118% a year, and 44% of new hourly hires leave within 90 days. Replacing them costs about $5.3 million a year at $2,300 per departure. Manager turnover is 38%. Only 35% of general manager appointments are internal, and three of the last five openings started short-staffed. Schedules are posted five days ahead on average. Labor runs at 32.5% of sales.
Challenges- The opening plan needs about 50 general manager appointments in two years, 22 for new restaurants and the rest to replace leavers, and the bench holds six people who are ready now.
- New hourly hires leave before they are trained. The exit data we have points to unpredictable schedules, a rushed first week and the shift manager, ahead of pay.
- HR runs on paper and separate systems. New-hire paperwork is still paper in 19 restaurants, and general managers spend 6.5 hours a week on HR administration.
We will focus on- The first 90 days of hourly employment, where most turnover happens and most replacement cost is spent.
- An internal path from shift supervisor to general manager, since restaurants led by a general manager with two or more years of tenure have 31 points less hourly turnover.
- One HR, scheduling and payroll platform, so restaurant managers get time back and HR can see the workforce.
We will not- Paying above market across the board. Base pay stays at the local median; a $1 an hour premium for all hourly staff would cost about $3 million a year, and schedules and managers drive more departures than pay.
- Hiring general managers from competitors to staff the opening plan. External general managers have left at twice the rate of internal ones in their first year.
- A dedicated HR person in every restaurant. Regional HR partners cover 15 to 17 restaurants each, and the general manager remains the people leader.