To hear Daniel McLaughlin talk about his employees, it’s clear that the restaurateur both understands the unique needs of food-service workers and is committed to meeting them.
McLaughlin, owner of Mission Taqueria in Philadelphia, sat at a table in his restaurant on a recent afternoon between the lunch and dinner rush, talking with HR Dive about 401(k) matches and keeping workers creatively challenged — topics you’d be hard-pressed to hear discussed in other restaurants.
But the mindset is providing an advantage when it comes to retention, according to McLaughlin; he said competitors have even taken note. And for a 150-seat restaurant…
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