How to Build a Portfolio of 20 Franchise Locations
Acquiring Minds
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The Stress of COVID in Restaurants
The labor market in restaurants is enormously challenging and it's been enormously challenging for a long time, but much worse since COVID. So finding the people that can manage that labor force and come to work energized to do it every day is hard. And I've seen otherwise great managers who work for us actually leave our company because they're burnt out on managing this workforce. These are people who had done it for decades. It takes a lot of perseverance, a lot of grit,. a lot of humility, a few things to be a good manager in this space.
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