Case Study: Hourly Turnover in Restaurants with SQ™

Client Challenge

Saving money to the bottom line through a reduction in turnover using the SQ™ — Four-Year Results.

Solution

The SQ™ and an integrated hiring system were implemented in a multi-unit, full service restaurant organization for the selection of front and back of the house hourly employees. Turnover was tracked over the next three years following implementation of the system.

Results

Annual hourly employee turnover decreased on average by 18 percentage points per year upon introduction of the SQ™. The company reported savings of at least $10,000 per restaurant annually in replacement costs, thus resulting in savings of $9,108,100 system-wide over the four-year period by using the SQ™ based hiring system.