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An Arizona restaurant boss is scrapping menu items that are difficult to prepare and cutting dishwashing rotas to keep staff happy in the labor shortage

A chef in a restaurant kitchen wears a black face mask while cooking.

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An Arizona restaurant owner has scrapped some menu items that are frustrating to prepare to stop his staff from leaving during the US labor shortage. 

Skyler Reeves, owner of Vivili Hospitality Group, which runs restaurants in Prescott, Arizona, told the Financial Times that he’d made several changes to his business to try to keep staff happy. As well as cutting certain items, Reeves has invested in new equipment to make dishwashing easier, and started a new rota that reduces the time workers spend scrubbing, he said. 

“People used to compete for these jobs,” Reeves told details ⇒

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