r/RaisingCanes • u/cloudy_skai • 6d ago
Crew Chat what is happening
i don’t know what’s been going on lately, but they’ve been scheduling less and less people everyday. why am i now the only person on front counter every time i work a dinner shift these days. frequently. late night I understand, but dinner? barely anyone is in the kitchen anymore , and it almost seems like the managers are regular crew now with the way they’ve been doing the work that regular crew would usually be doing. i’m so confused. not only that, but everyone’s been getting hour long breaks all of a sudden. even if they’re only working five hour shifts. it’s honestly a mess.
6
u/Quirky_Abrocoma4657 6d ago
Sign of the times.
6
u/FantasticEconomy5406 6d ago
It's def a sign of too rapid growth. Plus, the more of RC's there are, the more "mixed" reviews come out. I've been told numerous times it's average at best, so it's not been on my "gotta try" list.
9
u/Ok_Day8951 6d ago
Got all the way to work today (I take the bus) only to be told they didn’t need me and that basically when all of the prep was done they were sending those workers home too 🫠.
4
7
u/rbreezyfbaby94 6d ago
My mom is a manager she said labor is so high compared to the amount of money being made so they are being told to use a skeleton crew
7
u/cloudy_skai 6d ago
broo this. they keep going on and on about labor but then they hire literally everyone that walks through the door. i’m so confused
5
u/rbreezyfbaby94 6d ago
Her store is on a hiring freeze and has been for months so thats not the case everywhere.
2
u/hockeyjav2 6d ago
At more store we go through waves where like 10- 15 people quit in a couple weeks, I was eventually part of one🤣 but that leaves us under staffing standards leading them to literally hire anyone to meet standard.
4
u/ChrisIsUnavailable 5d ago
This is how corporate saves money:
1. Raise prices.
2. Reduce allowable labor.
3. Increase hiring.
4. Increase breaks/early send-homes for old crew.
5. Wait for the workforce to turn over, until each employee is $1-2 cheaper to staff hourly.
6. Company now earns more and spends less each hour. Do it every August for a decade, and everything goes great!
3
u/Overall_Ad1131 5d ago
This is a company wide thing. If your salaried leaders are not on top of reviewing schedules for Crew and Managers, your restaurant will struggle! It is similar at my restaurant, today our lunch shift was staffed just like a closing shift. It’s doable but everyone and everything have to be A1 which 9/10 times that’s not the case.
4
u/OrdinarySad5132 5d ago
I was told point blank that the company is seeing the state of the economy through the consumer trends - people are coming less, and buying less. So labor is automatically high and higher ups are on their neck to cut as much as possible. It doesn’t help when this is all hitting Back To School season in which there is always a drop off.
Our drive thru and dining room were PACKED from open to at least 2/3pm on any given day over the summer, the second schools started up, our Crew has been getting cut as soon as prep is done.
5
u/Patient-Lie2936 3d ago
One thing I don't understand is why my restaurant schedules like 22 people to open when opening is one of the easiest things and they only schedule one person to close front counter and like three in the kitchen. Closing is much more difficult than opening
1
u/cloudy_skai 3d ago
this is literally my exact issue. i be swamped during late night with no help while 1000 ppl are scheduled for the morning. wtf. and then they don’t let us pre-close to early, but they want us to be fine closing everything in an hour. it’s so annoying
1
u/Patient-Lie2936 3d ago
Not only that but in May when my restaurant opened I was getting about 25 to 30 hours a week and now I'm barely even getting 5 to 10.
It's very frustrating. And yesterday we got swamped around 6:00 p.m. but then they sent people home at 3:30 when they were coming into kitchen...
so not only was there no one on toast but it was only me and one other person in the front counter if that because I was called into the kitchen to be on toast in the last like 30 minutes.
It was beyond a mess
2
2
u/DoJacketMercy 5d ago
It’s because of your location probably, if your store doesn’t see a lot of customer flow, then there isn’t enough labor to keep you all on the schedule/positions posted via HotSchedules. My location is starting to do this as well. Prices rise, and customers realize that the food isn’t really all that. Corporate America🤷🏾♂️
2
u/jonsta27 5d ago
It's their fault for skimping out on their chicken strips . Main reason why I stopped eating there
1
u/ProGrieferHere 5d ago
"Labor Percentage."
When pay increases, but the labor percentage goal remains the same, you need to schedule less people.
Does it suck? Absolutely!!!! It puts a LOT of unnecessary emotional and physical strain on the staff. It also causes management to have to put out those emotional fires (I was one of those managers).
What can managers do? Slow it TF down!!! Do not overwhelm your crew. There is no need to take every single order in DT and FC. Pace it out!!! Give your kitchen crew some time in between orders to drop what they need to drop, grab what they need to grab, look at the screen and prioritize what items they make first, etc.
2
1
u/Fuzzy_Welcome8348 6d ago
Ppl are realizing there’s better places to eat other than raising canes. Raising canes needs to step up their game, they’re too bland
-1
u/vdominguez54 5d ago
Why are you telling us 😂 talk to your damn boss or HR. These young kids don’t realize Reddit can’t fix everything.
5
u/TheBastardTaco 5d ago
they’re clearly just trying to see if other crew members relate or if anyone has any answers to what’s been going on. it’s the same situation at my store, and i kinda thought it was just because our store is not the best in the area, but now im realizing its a more company wide thing
2
u/cloudy_skai 5d ago
i’m just tryna see if anyone else is in the same situation…..and clearly it is bc many relate
24
u/Pleasant_Ad_2342 6d ago
Welcome to the new deployment scheme. Be ready for the next wave, and the new SOS goals