You won't let us lie: constant staff turnover involves high expenses for any company, but how serious is the problem in our restaurant sector?
The National Chamber of the Restaurant and Seasoned Food Industry (CANIRAC) considers that, as of 2013, this "phenomenon" began to be more frequent *, due to the large number of new restaurant entrepreneurs.
According to the Chamber, the high staff turnover is directly related to the novelty of the establishment: employees tend to think that, being a new restaurant, pay and tips will be high.