Navigating the Labor & Supply Chain Shortage: How to Rethink Your Restaurant Franchise Operation

During the pandemic, restaurants did the proverbial “pivot” out of necessity to survive, from navigating lockdowns to implementing new health and safety protocols to following mask mandates. The constant disruption and current societal landscape has been difficult for restaurant leaders. Staff recruiting and retention challenges, coupled with supply chain issues that have made it problematic to receive materials and ingredients made restaurant operations even more challenging.