Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
Why Restaurant Staff Meals Matter More Than You Think
In this episode of Restaurant Business with Fexingo, Lucas and Luna explore the surprising economics of staff meals—the often-overlooked practice of feeding your team before service. They dig into how a family meal program can cut turnover, boost kitchen morale, and even reduce food waste. With a case study of a New York City bistro that slashed its annual staff turnover from 70% to 35% in a year, they break down the real costs and benefits of investing in your people. They also touch on how this small gesture can transform a restaurant's culture and bottom line, making it a strategic…
The skinny
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