Tacos and turnover: How one Philly restaurant bolsters retention


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.

Mission Taqueria’s Daniel McLaughlin.

Kate Tornone, HR Dive

 

The churn

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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