The labor shortage, along with the spread of the Omicron variant, have resulted in many restaurants modifying their hours in an effort to manage concerns over customer and worker safety. A recent Fortune report said McDonald’s U.S. locations are open 10 percent fewer hours than before the pandemic and 9,000 Starbucks locations have also modified their hours. In your restaurant, do you know how to best ride the line between serving customers competently and protecting the safety of everyone who comes through your doors? Throughout the course of a shift, can you identify the precise number of employees you need on hand at various stages to complete the work that must be done? Would temporarily modifying your hours help ensure you have enough minimum staff on hand during the hours you are open?
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