Spanish hospitality has an annual turnover rate of 75% — the highest of all sectors. Each time a cook or waiter leaves, the actual cost of replacing them equals 3-6 months of their salary: selection, training, new hire errors, team impact, and loss of productivity. A restaurant with 10 employees that rotates 7 per year is burning between 30,000 and 50,000€ annually just in turnover.
- Every 2-3 months you lose a key cook or waiter and have to start from scratch
- Your operation depends on 1-2 people: if they're absent, everything falls apart
- You don't have written processes (SOPs) — everything is passed down by word of mouth
- You constantly post job offers but candidates either don't show up or don't stay
- The team is demotivated, there is no career path or clear incentives
- Service and kitchen errors increase every time a new person joins
If you recognize 2 or more of these situations, your restaurant needs a professional diagnosis.
