Retail, restaurant fed up with nights, weekends seek flexible schedules
Donald Minerva is the owner of a restaurant called Scottadito Osteria Toscana in Brooklyn, New York. He says that right before the pandemic he had 16 workers who worked various shifts at his restaurant, which was open six days a week. Now, Minerva has 14 workers but a good chunk of them don’t want to work double-shifts and so the restaurant is now open just five days a week with limited hours.
Minerva says 70 percent of his staff are from the pre-pandemic days and want to work 40 hours a week. But the new workers want more flexibility.
For Minerva, that means he has to spend more time working on their schedules and less time on priorities like coming up with new strategies to bring in customers.