Cooking4Fun
Senior Cook
Anyone here knowledgeable about restaurant staffing? The restaurant I work at lost half its staff during the pandemic and the boss halved the menu to try to offer relief. However I keep hearing that even still the staff we currently have is being stretched thin. How important is brevity when completing orders even when the quality remains high? Are customers fickle about longer waits that it determines where they go for food? We certainly have lost synergy with fewer people working. The boss elects to spend less on staff and wonders why nobody wants to work there anymore. What attributes contribute most to a successful restaurant if location and food quality are both good?