Coverage of staff turnover trends in the UK hospitality and foodservice sector, focusing on recruitment cycles, retention strategies, training expenditure, and exit drivers across front- and back-of-house teams. Reports explore how wage pressures, work-life balance, skills shortages, and operator policies influence churn, and assess solutions such as apprenticeship schemes, rota redesign, and culture initiatives. Built for HR leads, operators, chefs, and F&B managers aiming to reduce attrition and optimise staffing continuity.