Every restaurant owner has been there: you hire someone who seemed perfect on paper, but within a week, you realize it's not working out. The actual cost goes far beyond training time—it includes lost revenue, damaged customer relationships, team burnout, and recruitment costs. Industry data shows replacing a front-of-house employee costs approximately $3,500, and that number triples for skilled positions.
How to Avoid Bad Hires
Verify experience before you interview using platforms that pre-screen candidates. Prioritize culture fit through behavioral questions and trial shifts. Move fast on quality candidates—the best are only on the market for 3-5 days. Investing in a better hiring process isn't an expense, it's insurance against thousands in losses.