The post-pandemic changes are creating a disconnect between customers who want to shop and dine like they used to during pre-pandemic times and exhausted employees who no longer want to work long hours
NEW YORK — Before the pandemic, Cheryl Woodard used to take her daughter and her friends to eat at a local IHOP in Laurel, Maryland after their dance practice. But now they hardly go there anymore because it closes too early.
But more than two and a half years later in a world yearning for normalcy, many workers are fed up and don’t want to go back to the way things were. They are demanding better schedules, and sometimes even quitting their jobs altogether. The changes are creating a disconnect between customers who want to shop and dine like they used to during pre-pandemic times and exhausted employees who no longer want to work those long hours — a push-pull that is only being heightened during the busy holiday shopping season.
Meanwhile, the National Restaurant Association’s most recent monthly survey of 4,200 restaurant operators conducted in early August found that 60% of restaurants reduced hours of operation on the days they were open, while 38% closed on the days they would normally be open compared to right before the pandemic. And a report published by food and beverage research firm Dataessential showed the average U.S. restaurant as of October was open around six fewer hours per week than in 2019 — a 7.
Cherney noted customers often complain about long waits to process their second-hand offerings, while her staff is overextended because they’re working 20% more than what they would like. The end result: Cash flow and profitability have both taken a hit.
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