What Can Employers Learn from Employee Exit Interviews?

December 28, 2022
Barbara Castiglia

Managing a restaurant is challenging, especially when the way restaurants operate is changing all the time. In the last couple years with the COVID-19 pandemic, restaurants have had to adapt with the times in unprecedented ways. From staff shortages to supply chain issues, there’s a lot to juggle, but there are always ways for restaurants to handle these problems.

Barbara Castiglia, host of The Main Course, spoke with Lee Schulman, restaurant owner and consultant, to talk about the best ways to get the most out of employee exit interviews, among other topics around restaurants in this day and age.

One of the main topics covered in the interview was employee exit interviews. After talking about how important it is to better screen future employees and then get to know them once they’re hired, Schulman explained the benefit exit interviews have to restaurants and management.

“It’s a great opportunity for you to get feedback that’s gonna be really untainted” said Schulman, who pointed out employees have little to fear or worry about when it comes to being honest with soon-to-be ex employers. “I think you’re gonna get a really, hopefully, honest, candid, ya know, interview and information from that person. It can serve to help guide and change policy or procedure.”

Along with employee exit interviews, Castiglia and Schulman discuss…

● Having a better screening process can save restaurants money and time in the long run

● Getting to know your employees well is vital early on

● Taking advantage of exit interviews to really see how your restaurant and management are

Schulman pointed out that a good employee leaving can provide terrific feedback by making more apparent problems within the restaurant, such as faulty equipment or other things not working as they should. On the other end, a bad employee leaving can provide unhelpful feedback, which can show that “maybe the manager was doing their job by making sure that people that aren’t performing are, ya know, are spoken to and disciplined if needed.”

Schulman became interested in food and cooking at an early age, thanks to his parent’s interest in food and being chosen to cook in summer camps. After working in restaurants and owning his own, he started Panacea Management Group Consulting to help others better their restaurants.

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