An NPR Marketplace story caught my eye a little while back. In the article, Aimee Drake, a manager at Portland’s three-location Cup & Saucer Café, explained just how hard it is to hire cooks in a tight labor market.
“It is a very specialized skill, particularly for us, being a high-volume restaurant,” she said. Without enough cooks at the grill, frustrated customers wait longer for their orders. Even worse, there are days when a location can’t open at all. Having too few cooks puts Cup & Saucer Café at risk.
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Source: News