Stretching thin staffs can be dirty work

Faced with the increased federal minimum wage, which took effect July 24, some operators may be tempted to slash labor to protect profits. But stretching staffs too thin can make for sloppy sanitation, especially at the close of a shift, say those in the know.

Michael Nolan, manager of franchise operations at 15-unit Sam & Louie’s New York Pizzeria, said regardless of how many employees are left to close, the restaurant must be

Register to view the full article

Register to view this article

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish