A fast food chain is bringing corporate employees to work in its restaurants

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The Dallas office of the privately held Baton Rouge, LA-based company has a total of 750 corporate employees, 500. Of these, 250 will go into the field as front-line workers. Another 250 who work as marketers and trainers will move to restaurant and recruiting jobs.

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The employees will be accommodated in hotels for one to two weeks at the company’s expense. Other corporate employees will be working to recruit more employees or work at one of the company’s more than 500 drive-thrues.

“It’s all on deck,” said co-CEO and COO AJ Kumaran.


The company said that most corporate employees would have already been trained as fry cooks or cashiers.

Kumaran said he saw the effects of the labor shortage in mid-September, when job applications suddenly dropped online.

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“Very soon we had to start waiving operational hours, cutting off some of our channels, such as mobile ordering and dining rooms,” Kumaran said.

Cannes wants to hire 10,000 more people in 50 days.

Kumaran also said that Ken would invest $70 million in workers’ wages, with hourly workers receiving a 15-22% wage increase over the next few weeks.

“This is obviously unprecedented time, there is no playbook on how to get through this,” Kumaran said.

September marked second month in a row that the US economy added fewer jobs than expected Employment growth slowed dramatically in August. Fares at restaurants and bars decreased as consumers avoided going out due to the Delta version.
A September survey by the National Restaurant Association found that 78% of restaurant operators said they’ve experienced a drop in customer demand in recent weeks because of Delta type concerns.

Meanwhile, 71% of restaurants are grappling with supply shortages, with nearly every restaurant surveyed – 95% – saying they have experienced supply delays or shortages of key food or beverages in the past three months.

“Our nation’s restaurant recovery is officially turning upside down,” said Sean Kennedy, executive vice president of public affairs for the National Restaurant Association.

Granthshala’s Anneken Tappe and Vanessa Yurkevich contributed to this report.


Credit : www.cnn.com

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