No reason to stop the line - just have the customer wait for the food off to the side and continue serving everyone else their ice cream. Or just have a line for anyone who wants food and another for just desserts/drinks.storewanderer wrote: ↑August 15th, 2021, 1:38 pm Difficult decisions need to be made as a result of these labor shortages.
For a place like Dairy Queen, they should probably only sell hot food during certain hours. In the evenings, Dairy Queen seems to do a very high volume of ice cream business and then 1 in about 15 orders have some kind of a hot item. These orders cause the entire line to stop since no hot food is made (not enough volume to cook and hold) so it has to be cooked. You either have to dedicate an employee to hot food who is standing around most of the time or pull someone else to handle it further causing an efficiency loss. It isn't worth it.
These businesses need to make some serious changes to their operation, to make things more efficient, to survive these labor shortages. It is clear that increasing wages to $15/hr, offering sign on bonuses, etc. is not helping them attract enough staff to move back to normal operations. Increasing wages is helping them at least attract enough staff to stay open in some form/limited form at all...
Also easy enough to have an employee who does mostly ice cream and then goes over to cook as needed - it would slow the ice cream filling a tiny bit, but not that much.