I suspect this is a franchisee trying to improve profitability versus a company wide issue. I suspect it is highly variable. Also, sometimes sales are unexpectedly higher than normal.
We have comments from people who’ve worked there, which fit the general impression that the places tend to give.
I haven’t worked in fast food, but I’ve worked in retail, and it was my experience that the “nice” manager would schedule us, like… one extra person beyond the bare minimum.
Why do you suspect this, do you have any particular insight into these kinds of businesses beyond the rest of us?
Well, yes I do. I have owned four franchised businesses - all quick serve restaurant style - from two different national chains. Individual franchisees have significant leeway in how they schedule. Some, particularly marginal locations, will cut staffing to the bone. Others that are more confident in sales and doing well are able to schedule more than the bare minimum so that customers don’t wait as long and employees are happier.
Sales unexpectedly higher than normal happens, but that typically only lasts an hour and then you go clean the now very messy store, while if sales were normal you would have enough staff on hand to keep it clean as you go. Stores keep enough clean trays and the like around to handle the worst case extra busy, and the trash cans can go an hour without being emptied. Customers will pick the least dirty table.
I haven’t worked in fast food, but I’ve worked in retail, and it was my experience that the “nice” manager would schedule us, like… one extra person beyond the bare minimum.
Why do you suspect this, do you have any particular insight into these kinds of businesses beyond the rest of us?