Faubourg: Maintaining Art de Vivre Despite Employee Turnover

While Anthony Point was pursuing his MBA, a heart-to-heart with his father, Franck Point, revealed the pressing staffing challenges gripping Faubourg Bakery and Café in Vancouver. Franck had founded Faubourg in 2010, and the small French bakery and café chain had emerged as a beacon of French authenticity under his meticulous curation. Its immersive experience, from delectable food to enchanting ambiance, sought to whisk customers away to the heart of Paris. But now the looming departure of crucial team members, compounded by the aftermath of the COVID-19 pandemic, thrust Franck and Anthony into a dilemma. Faced with the challenge of employee turnover, they implemented strategic moves—hiring seasoned individuals, nurturing social bonds, and injecting fresh vitality through innovative engagement initiatives. But Franck was unsure of what else he could do to lower turnover and increase retention.