Date of Conferral
Doctor of Business Administration (D.B.A.)
AbstractHigh employee turnover rates adversely affect profitability. Restaurant owners who fail to retain employees are at risk of increased employee turnover costs, reduced profit potential, and risk business failure. Grounded in Herzberg’s two-factor theory, the purpose of this qualitative, single case study was to explore leadership strategies to reduce employee turnover. Participants comprised 6 restaurant leaders based out of the same New York restaurant. Leaders participated in semistructured interviews to provide information on strategies they used to reduce employee turnover. Thematic analysis was used to analyze the data. Three themes emerged: leadership, financial benefits, and contributing to a higher purpose. A key recommendation for restaurant leaders is to establish an ongoing process to ensure fair and competitive wages, advancing an organizational culture of leadership engagement, and creating organizational initiatives to contribute to positive social change in their community. The implications for positive social change include the potential for small business restaurant leaders to create jobs and support the regional communities’ economic development.
Dewey, Jr., Steven K., "Strategies to Reduce Restaurant Employee Turnover Rates" (2020). Walden Dissertations and Doctoral Studies. 9556.