This San Francisco restaurant owner instituted stable, predictable schedules for her employees – and it’s paid off.
“In an industry with high turnover, she hasn’t had to hire a kitchen worker in more than three years – four have been there for well over a decade – and more than half of her wait staff have been there for more than seven years. That experience makes her workers more efficient, she said, lowering her costs and increasing her revenue – and their tips.”
http://www.sfgate.com/
