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>Why would the way the order is made make any difference? It's the volume. Fast food work used to come in rushes, with a volume limited by the physical locatio
by ramesh31 3y ago
>Why would the way the order is made make any difference?
It's the volume. Fast food work used to come in rushes, with a volume limited by the physical location. Now for many locations it's a nonstop queue of online orders from half a dozen systems from the first minute you open to the last minute you close. Great for business terrible for humans.
- giraffe_lady 3y agoIt's the decision of the business to understaff relative to the expected demand in order to minimize labor costs. They could so easily have another one or two people working to make it better for everyone, they simply choose not to so they can squeeze that little extra bit of profit out.
- WalterBright 3y agoUnderstaffing has become the norm with the rise in wages.
- giraffe_lady 3y agoPreceded it by many years in fast food. Algorithm-optimized minimal labor scheduling based on previous sales was being used at starbucks and mcdonalds at least in 2014, but probably earlier and probably elsewhere too.
- WalterBright 3y agoThe higher the price of labor, the more incentive there is to match the labor schedule with the need.
- giraffe_lady 3y agoYes but again the intentional understaffing preceded the jump in labor costs we've seen the last few years. So regardless of how powerful the incentives are, they weren't the cause of that change.