Why a Restaurant CEO Wants His Employees to Leave After Three Years Reviewed by Momizat on . Restaurateur Scott Richards is opening an eatery with a clear understanding that his employees will work there for no more than three years.  His goal is to use Restaurateur Scott Richards is opening an eatery with a clear understanding that his employees will work there for no more than three years.  His goal is to use Rating: 0
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Why a Restaurant CEO Wants His Employees to Leave After Three Years

Posted date: December 20, 2016 In: QuickPress

Restaurateur Scott Richards is opening an eatery with a clear understanding that his employees will work there for no more than three years.  His goal is to use a special development program to help employees connect with mentors and achieve career objectives.  Katie Toussaint explains this innovative concept.

To read the full article in CharlotteFive, click: Why a Restaurant CEO Wants His Employees to Leave After Three Years.

The National Association of Certified Valuators and Analysts (NACVA) supports the users of business and intangible asset valuation services and financial forensic services, including damages determinations of all kinds and fraud detection and prevention, by training and certifying financial professionals in these disciplines.

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