Hi, as someone totally outside the industry, I have often wondered how you would actually retain the best cooks/chefs that you hired?
I ask because I imagine that some places would lose the ability to retain food quality if the chef left, or up and coming cooks need new opportunities but not everyone can be promoted etc. How do you prevent the talent drain? Why wouldn't he leave for a better paycheck, or to start his own restaurant with an investor if he managed to get a name for himself?
I'm sure there is a simple way to do it, but I could never figure it out.