"Can the dream of a four-day workweek start in the restaurant industry?" The New York Times asks, using a well-known New Jersey restaurant as an example.
When Dominic Piperno closed Hearthside during the pandemic, the Collingswood restaurant already had 22 years of history. Six months later, upon reopening, labor shortages allowed him to operate only four days a week. It was then that he realized a lifestyle that was better for everyone.
He added a fifth day in January, but labor shortages due to burnout became an issue again. So, since the beginning of the year, he decided to return to the four-day workweek, specifically from Wednesday to Saturday.
"That way of living simply isn't sustainable anymore, nor should it ever have been," says Dominic, going against the trend of those returning to old habits. This approach allows employees to spend more time with their families and reduce burnout symptoms. The result is that many former employees have returned. For example, Kelly Bradley, who left because her job didn't allow her to be a mother.
In essence, this strategy has proven successful in tackling the current labor shortage: according to a recent survey, 62% of restaurant owners are struggling with a shortage of staff compared to demand. Then there's the issue of tip distribution, crucial for retaining collaborators. "We don't want people to be upset with us," Piperno continues. His comprehensive strategy includes a fixed-price menu to minimize waste and maximize table turnover. "But unfortunately, up until this point, I've only been concerned about the guests. If the wood oven cook has a better personal life, is happy in their job, and isn't facing financial problems, I'll be able to sleep soundly."
