Solutions Spotlight

How To Save Money When You're Dealing With A High Restaurant Turnover Rate

April 7, 2017:
By Shelly Vollmer, M.A., Marketing Manager, Instakey Security Systems

Securing restaurant facilities takes up a huge chunk of time, money and human resources. So much so that if you are in charge of restaurant operations you’re constantly looking for a way to focus more on making sure guests have a fantastic experience and less on who’s got access to a restaurant location and its vulnerable assets. In order to achieve this in the most efficient and cost effective way, take a cue from the boy scouts: be prepared.

The turnover rate in the hospitality segment of the economy was 72.1 percent in 2015, according to the Bureau of Labor and Statistics. Think about that. Nearly three out of four employees hired in one year will no longer be employed at the same restaurant in the next year. Acknowledging this prompts a rethinking of the common protocol for securing restaurant facilities.

Those in charge of restaurant operations are surely aware of the costs associated with a high turnover rate. Not only are there significant costs associated with continuously hiring and training new employees, but there are peripheral costs that aren’t often recognized and discussed in the popular discourse on the topic. High turnover rates directly affect the cost of keeping restaurant facilities secure. But, knowing this is not reflected in the typical process of securing a facility after an employee’s departure.


The process for ensuring security at most restaurant facilities looks like this:

1. Employee is separated.
2. The facility’s security is evaluated by asking the question, “What did this employee have access to?”
3. Once the employee’s access level is known, keys are asked to be returned.
4. Locks are changed in the event that employee does not return keys.
5. Access codes are changed.

This process is reactive rather than proactive. Being reactive is a result of being unprepared. Being prepared for employee separation will allow restaurant ops leaders to combat the high cost of securing facilities. These high costs often lie in the result of steps three and four in the process outlined above. There are three changes that can be made to prepare facilities for such situations and reduce costs.

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