Hybrid restaurant uses streamlined planning to solve staffing troubles

Many restaurants are challenged to serve more customers with a staff shortage that sometimes occurs. A high-end restaurant has come up with a creative way to handle their shortage of staff. The author of this article presents a description of the ways that this restaurant has learned to serve more clients with limited staff. The descriptions of the ways to handle more customers with limited staff are described along with a slideshow of photos of the restaurant.

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