TCE’s very own Chef Leigh Loper authored an article for Nation’s Restaurant News that explores how more human-centric restaurant design improves employee retention. Loper writes, “As restaurants continue to deal with the staffing fallout from the Great Resignation, a renewed focus on employee culture and wellbeing is being seen across the country. But while many restaurant owners assume that higher wages and paid sick leave will decrease turnover, many are overlooking the role that restaurant design plays.

It’s not unlike how the move away from open-plan workspaces in corporate America in many instances boosted productivity and employee morale. The space in which employees work matters. It impacts their physical comfort and mental health. And restaurants should be treated no differently.

By applying a human-centered design approach to constructing restaurants, we can begin to enhance the experience for front- and back-of-house staff, which is critical to their long-term retention.

Read her full article to discover the six design elements that can help restaurants be a better place to work.