Service Industry CEO: Employee Retention Trumps Sales
On the *Marketing Moves* podcast, Jerry Schill, CEO of a major landscaping company, argued that for service businesses, "employee retention is more important than pure sales growth." He emphasized building a strong team culture and operational systems as the foundation for scaling successfully. This insight is directly applicable to the catering industry, where consistent event execution relies on experienced and cohesive teams.
Jerry Schill's "people-first" culture is backed by tangible investments in his team, including comprehensive benefits like medical, dental, and vision insurance, a 401(k) plan, and monthly incentive bonuses. Schill emphasizes creating career paths and opportunities for advancement, viewing the investment in employee development and training as a core part of the company's growth strategy. This approach has been crucial in a company that has scaled to over 1,400 employees through more than 16 acquisitions since 2020. The focus on retention is a strategic move in an industry facing a staffing crisis. The hospitality sector has the highest employee turnover of any U.S. industry, with rates for full-service restaurants in Chicago recently hitting between 75% and 100% annually. Some legendary Chicago establishments have even closed their doors after decades in business, citing the "insurmountable" challenge of hiring and retaining quality staff as the primary reason. In Chicago's competitive catering market, top firms actively promote their company culture to attract and retain talent. Blue Plate Catering highlights its core values of being "Happy, Joyful & Fun" and offers perks like pet insurance, wellness rewards, and an Employee Assistance Program alongside standard benefits. Similarly, Paramount Events, a woman-owned business, fosters a "#paramounteventsfamily" culture with benefits that include daily office lunches and company outings to build camaraderie. This emphasis on a stable, experienced team is critical as client demands evolve toward more complex, experiential events. In 2026, Chicago catering trends are defined by immersive "foodscapes" where culinary design merges with the event environment, moving beyond the plate to become part of the decor and overall sensory experience. This requires a skilled and cohesive team to execute flawlessly. The demand for unique culinary experiences is a significant driver of business, with 55% of consumers stating that the overall experience is more important than the food itself when dining out. This trend directly impacts catering opportunities tied to Chicago's vibrant arts and culture scene. Event-related spending by audiences at cultural events in Chicago has been shown to generate substantial revenue for local businesses, including the food service industry, creating a demand for high-quality, memorable catering. Catering for major cultural happenings, from festivals like Lollapalooza to large-scale corporate events at the city's numerous venues, requires a reliable and well-trained team. The rise of pop-up events and unique dining concepts further underscores the need for adaptable and experienced staff who can deliver high-touch service and execute creative menus in diverse settings.
