Think Again special issue


In good company


When you’ve got the right team, you’d be mad to let them go, right? But as turnover figures for the industry show, it’s not that easy. Rosalind Mullen spoke to some of the country’s best employers to glean their top tips on staff retention


R


etaining your staff has never been more important. As well as the disruption and expense of replacing and retraining staff on a regular basis, the uncertainty around Brexit means it’s possible that there may be a less reliable stream of work-ready candidates arriving from the EU in the next few years. A recent report by hospitality skills and workforce development charity People 1st underlines why complacency is not an option.


16 | The Caterer


It estimates that the sector needs 993,000 staff by 2022, with some 870,000 needed to replace existing staff.


This challenge is compounded by a report from Deloitte, Hospitality 2015 – Game Chang- ers or Spectators, which found that employee turnover in hospitality can be as high as 31%, which is nearly double the average rate for other industries. As well as recruitment costs, People 1st estimates that high labour turnover


leads to low productivity, costing the sector £272m annually. Needless to say, this is galvanising many UK operators – both independent and national – to find creative ways of engaging and retaining staff.


Peachy keen Gastropub company Peach Pubs, which employs 500 people across its 18-strong portfolio, has implemented a number of


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