Why Restaurant Customer Service Matters to Beef Producers

Why Restaurant Customer Service Matters to Beef Producers

Next time you’re flying down the highway and discover two exits too late that the folks at the drive-thru mangled your order, console yourself with this: you likely received as much customer service as that particular establishment was willing to fund.

“Turnover has been one of the more troublesome problems to manage in the foodservice industry,” says Richard Ghiselli, professor and head of Purdue University’s School of Hospitality and Tourism Management (SHTM). “In 2013, franchised establishments experienced a turnover rate of 93%.”

Do the math and it’s easy to understand why.

The current federal minimum wage is $7.25 per hour. Subtract Uncle Sam’s take from 40 or 50 hours at that rate and it might appeal to someone with few financial obligations and a need for some folding money. It doesn’t seem to offer much in the way of a living, though. That’s one obvious reason you’ve read about fast food workers going on strike across the nation and demanding $15.

Before you think we’re advocating for a higher minimum wage, consider this . . .

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