Wow, I wonder how they thought of that. You mean there’s actually an ability for hospitality workers to negotiate for better pay and conditions? I guess we’ve already seen the CEO and stockholder class kicking up a fuss and insulting the crap out of labor with the “nobody wants to work anymore” bullshit and various propaganda.
Genuinely happy for everyone involved in this story. The real test will be how much top line revenues are impacted when the higher menu prices kick in next month.
The Caribbean-food chain is raising prices by up to 6% in December to fund higher labor costs.
And they can earn respect if they use $11.01 instead of $10.99. Though best to round to $11 (unless you guys have done away with pennies like we have in Canada and it’s always rounded to the nearest $.05).
It only takes a miniscule amount of money to make a business work by keeping workers happy. It takes a moronic business leader to refuse to spend because they can’t live without their single digit percentages.
Glad that business saw the light and made some sustainable choices.
Paying more can't magically make more people available to work and there are real labor limits right now. It just means that if you want people, you have to make sure you're using them as effectively as possible and pay them above market rates.
But for every guy you get, the other guy loses a spot and has to compete harder.
I’m not sure whether to laugh or cry at this headline.
Here’s a thought experiment to all those companies experiencing a “labor shortage”:
If you were to post a job offer, but list pay that’s twice as high as the industry average, would you still have no applicants? If the answer is no, then the problem is you.
