Staffing

How to Reduce Turnover and Keep Your Best Employees

High turnover isn’t just frustrating — it’s expensive. In the restaurant industry, it leads to increased training costs, inconsistent service, and lost productivity. But it’s not inevitable. With the right strategies, restaurant operators can create a workplace where employees want to stay.

Photo: TundraFMP

May 16, 2025

At TundraFMP, we understand the unique pressures of running a kitchen, and we’re here to support you every step of the way. Here are seven proven ways to reduce turnover and keep your best people on the team.

1. Hire the Right People from the Start

Retention begins with recruitment. Hiring people who align with your restaurant’s culture sets the foundation for long-term success. Go beyond resumes and ask behavioral interview questions that help uncover attitude, teamwork, and reliability. Experience is great, but a willingness to learn can be just as valuable.

Pro tip: Hiring for cultural fit lowers the risk of quick turnover and improves overall team cohesion.

2. Offer Competitive Pay and Meaningful Perks

If you want to keep great employees, you have to pay them fairly. Competitive wages are table stakes, but don’t stop there.

Offer additional incentives like shift meals, performance bonuses, or flexible scheduling to sweeten the pot. These small benefits often make a big impact on how valued your staff feels.

What matters: People remember the extras, especially when they feel seen and supported.

3. Invest in Training and Career Growth

Employees are more likely to stick around if they see a future with your business. That starts with strong onboarding and continues with training opportunities. Cross-training helps develop new skills, and promoting from within shows staff that growth is possible.

Retention boost: Clear career paths build loyalty and reduce the temptation to jump ship.

4. Create a Positive Work Environment

Workplace culture can make or break employee retention. Foster teamwork, encourage open communication, and lead by example. When employees feel respected and part of a strong team, they’re more likely to stay engaged.

Recognition goes far: A simple thank you or an employee-of-the-month award can be a powerful motivator.

5. Make Scheduling Fair and Predictable

Poor scheduling is one of the top reasons restaurant employees quit. Avoid last-minute shift changes and respect time-off requests whenever possible. Using scheduling software can help you create balanced shifts and prevent burnout.

Respect their time: Employees have lives outside of work — acknowledge that, and they’ll stick with you.

6. Equip Your Team with the Right Tools

Nothing frustrates a kitchen crew faster than broken, outdated, or unreliable equipment. Set your staff up for success with quality tools that help them work efficiently and safely. Investing in the right equipment also shows your team you care about their time and well-being.

Need a refresh? TundraFMP offers a wide range of commercial-grade tools and supplies that help kitchens run smoothly.

7. Listen to Feedback

Want to know what your employees need? Ask them. Regular check-ins, anonymous surveys, and suggestion boxes give your team a voice. But the real key is acting on their feedback. When employees see that their input leads to real change, they feel empowered and appreciated.

Two-way communication: You can’t build loyalty without trust. Earn it by acting on employee feedback.

Reducing turnover is one of the most powerful ways to improve your restaurant’s performance. It strengthens your team, enhances customer experience, and protects your bottom line. With the right mix of people, culture, and tools, you can build a workplace that keeps employees engaged. That’s the secret to ensure your business thrives.

Need reliable equipment to support your team? TundraFMP is here to help you get the job done right.

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TundraFMP

TundraFMP helps foodservice operators do what they do best – by providing fast, flexible and complete kitchen solutions. We offer the most complete selection of restaurant equipment, apparel, smallwares, parts, and accessories in the industry.

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