If 100% of your hires make it through, you're slowly diluting your culture.

Your Standards Are Not What You Say — They're Who You Allow to Stay

Hospitality

June 03, 2026•1 min read

Every person I hired to work in my restaurants was capable of the basic tasks.

→They could take orders.

→Run food.

→Make drinks.

→Smile at a guest.

→Show up and do the job.

But being capable of doing tasks is not the same as being capable of delivering your brand of hospitality.

In the early years, only about 1 in 4 of the people we hired became true A-Players.

Then we improved our hiring process.

That number became 2 in 4.

Then we improved our induction program.

That number was closer to 3 in 4.

But even at our best, roughly 25% of new hires still did not make it through our 100-day induction program.

And that taught me something important:

A strong culture is not built by keeping everyone.

It is built by knowing who belongs, who can grow, and who is quietly lowering the standard for everyone else.

If 100% of the people you hire make it through, one of two things is true:

1. You are either superhuman at hiring…

2. Or every month, you are slowly diluting the quality of your hospitality.

Your standards are not what you say. They are who you allow to stay.

Sean Finter

Sean Finter is a Canadian-born entrepreneur, consultant, and speaker renowned for his significant contributions to the hospitality industry. He began his career at the age of 12, working as a dishwasher in a truck stop, where he developed a deep appreciation for the intricacies of the restaurant business. In 1999, Finter founded Barmetrix, a consulting firm specializing in assisting bars and restaurants in enhancing profitability and operational efficiency. Under his leadership, Barmetrix expanded its reach, establishing offices in Australia, the United Kingdom, Canada, and the United States, and has collaborated with over 1,000 on-premise accounts. Finter is also the creator of "Napkinomics," a methodology derived from a 20-year study aimed at understanding why some restaurants succeed while others fail. This approach provides tools, guidance, and strategies to help hospitality businesses thrive. As a sought-after speaker, Finter shares his expertise at various industry events, such as the Lisbon Bar Show, where he discusses topics like brand building in the digital age and effective competition strategies for bars and restaurants. Throughout his career, Finter has been dedicated to elevating the standards of the hospitality industry by offering insights into decision-making, growth, marketing, and creating unique guest experiences. His commitment to excellence continues to inspire and guide bar and restaurant owners worldwide.

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