High voluntary employee turnover in the food service industry often exceeds 60%. Some food service leaders lack strategies to motivate employees to stay with the organization. High voluntary employee turnover negatively affects organizational profitability due to increased employee replacement costs and reduced organizational productivity. The purpose of this multiple case study was to explore the human capital strategies successful food service leaders use to reduce voluntary employee turnover intentions. The target population consisted of 4 managers of 4 different casual dining restaurants in Winston-Salem, NC who successfully used human capital strategies to reduce voluntary employee turnover intentions. The conceptual frameworks of this study were Herzberg's two-factor theory and G. S. Becker's human capital theory. Data were collected through semi-structured in-person interviews, employee handbooks, manager reference guides, exit interviews, and turnover trend reports. Transcript review and member checking strengthened the credibility and trustworthiness of this study. An inductive analysis of the data lead to the emergence of 4 themes, identified as positive work relationships with employees, employee motivation, employee incentives, and employee selection. Social implications include providing organizational leaders with a better understanding of human capital strategies to reduce voluntary employee turnover intentions. Additionally, the findings from this study may contribute to social change through improved organizational profitability which could increase competitive advantage and economic sustainability in the United States.

Low profit margins threaten the sustainability of quick service restaurants (QSRs). In the United States, low levels of employee job satisfaction and low employee perceptions of supervisor support decrease organizational profitability by as much as $151 million annually, depending on the size and type of organization. Guided by the 2-factor theory of motivation, the purpose of this correlational study was to examine the relationship between employee job satisfaction, employee perceptions of supervisor support, and organizational profitability. A convenience sample of employees from 86 QSR franchise locations in Houston, Texas completed the Job Satisfaction and Perceived Supervisor Support surveys. Multiple linear regression analysis and Bonferroni corrected significance calculation predicted organizational profitability (F(2, 71) = 9.20, p < .001, R2 = .206) and employee job satisfaction (ï?¢ = .577, p = .025). The effect size indicated that the regression model accounted for approximately 21% of the variance in organizational profitability. Employee perceptions of supervisor support (ï?¢ = -.140, p = .580) did not relate to any significant variation in organizational profitability. The findings may be of value to QSR business professionals developing initiatives to improve organizational profitability. Improving employees' perceptions of supervisor support to generate high levels of employee job satisfaction could affect behavioral social change to enhance the health and wellbeing of employees and the wealth and sustainability of QSR franchise locations.