Why is the rate of turnover so high in hospitality?

Why is the rate of turnover so high in hospitality?

Spend a few weeks around any busy British kitchen and you’ll see why the rota never seems to settle. Hospitality is fast, seasonal and unforgiving. Some movement is healthy, of course—students graduate, people progress, life changes—but our sector’s churn sits stubbornly higher than most. The reasons are predictable, and with a few practical fixes, avoidable.

The honest drivers of high turnover

• The work is genuinely hard - Hot pass, noisy dishwashers, slippery floors, bin runs in the rain, heavy lifting and constant pace—it’s not for everyone. When the reality hits, some people decide quickly it’s not the job they imagined. We talk frankly about the graft in our article The hard truth about being a kitchen porter

• Pay and recognition - Margins are tight, but late payroll, murky tips and a lack of simple “thanks” drive attrition more than many realise. People will graft if they’re treated fairly and feel part of the team.

• Expectations don’t match the job - Titles get mixed up. Is a “dishwasher” the same as a “kitchen porter”? Not always—and that confusion leads to frustration when someone hired to load a machine is suddenly lugging stock, breaking down boxes and mopping floors at close. Clear role definition up front stops early exits.

• Unsocial and unpredictable hours - Nights, weekends and doubles are part of the trade. What pushes people out is the unpredictability—rotas published late, last‑minute changes that make life planning impossible.

• Physical comfort and safety get overlooked - If the uniform isn’t right—poor grip shoes, no cut‑resistant gloves, thin aprons—people end up wet, cold or blistered. That grinds them down.

• Abrupt exits are common—and costly - When pressure’s high and support is thin, you get no‑shows or mid‑shift walkouts. This is the sharp end of churn, and it’s often preventable with clearer expectations, better kit and a steadier rota.

What operators can do to bring turnover down

You can’t remove Saturday nights or December madness—but you can make the job sustainable and worth sticking with.

• Lead with calm and respect - Shouty services, cancelled breaks and kit that’s “on order” for months bleed teams. Set the tone: clear comms, quick problem‑solving, a thank‑you at the end of service. These issues really matter

• Watch for early warning signs - No‑shows, quiet corners, missed breaks and grumbles about shoes or gloves are signals, not noise. Many abrupt exits can be averted

• Be crystal clear about the role - Spell out duties at interview and on day one—dishwashing, cleaning, waste disposal, heavy lifting, close‑down routines.

• Induct properly, not perfunctorily - Too often it’s “there’s your section, crack on”. Poor induction, no buddy system and unclear standards raise error rates and stress.

• Pay fairly and on time; keep tips transparent - If service charge is shared, explain how. Payday is sacred. A hot staff meal and support for late‑night travel go a long way.

Where Mr Kitchen Porter helps

This is where we roll up our sleeves. At Mr Kitchen Porter, we supply trained, reliable kitchen porters who keep your back‑of‑house clean, safe and flowing so your chefs can focus on cooking.

• Dishwashing that keeps pace with the pass, plus deep cleaning and orderly potwash/prep areas

• Safe waste disposal and heavy lifting are handled correctly and efficiently

• People who understand service, communicate with the line and close down properly

Because we recruit, train and look after our team, we can scale you up for peaks, sickness and holidays without the quality dip. That steadiness reduces pressure on your core staff—one of the quickest ways to bring turnover down.

Final thought

Hospitality will always be fast—that’s part of its charm. But high turnover isn’t inevitable. Set clear expectations, invest in safe, well‑run stations, lead with respect and bring in dependable support when you need it. Do that, and you’ll feel the difference in service, reviews and the bottom line. If you’d like to steady your rota with skilled kitchen porters who hit the ground running, give us a shout.